Churro Waffles with Chocolate Sauce

Churros Waffles are the ultimate treat — serve them for breakfast or add a bit of chocolate sauce and make them into an unforgettable dessert!

If you have any doubts about these Churro Waffles being on par with regular churros, I can assure you that they have everything regular churros have. Crispy? Check. Light, fluffy dough and cinnamon sugar? Check and check. Chocolate sauce to take it over the top? Check!

Key ingredients

A note on the waffle batter: Getting the churro-like texture in waffle form is achieved by using a simple choux pastry-like batter. Choux is a light, crispy pastry used to make cream puffs and eclairs.

• Waffle batter: The choux-like waffle batter is made with just butter, sugar, salt, flour and eggs.
• Cinnamon sugar: The finished waffles are brushed with butter and dipped into a mixture of ground cinnamon and sugar.
• Chocolate sauce: Buy chocolate sauce or use my simple recipe that calls for just heavy cream and chopped chocolate.

Step by step instructions

Step 1: Heat the water, butter, sugar and salt in a pot. Add the flour and cook until a dough forms.

Step 2: Add eggs to the batter. Gradually beat in the eggs with an electric mixture until the dough is smooth and glossy.

Step 3: Make the waffles. Use your waffle maker to prepare waffles using 1/2 cup of batter per waffle.

Step 4: Brush with melted butter and coat in cinnamon sugar. Serve with chocolate sauce and enjoy!

Storage

I recommend enjoying your churro waffles on the day you make them for the best texture and flavor.

If you do have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. If possible, I recommend storing the waffles without the chocolate sauce.

Expert tips

Add the flour to the batter all at once. Then stir vigorously to prevent any lumps.

Pay attention to the consistency of the waffle batter. While I generally use four eggs when I cook these waffles, if the dough is starting to get runny, you can leave out some of the egg mixture.

Grease your waffle maker. Lightly brush your waffle maker with a neutral oil to ensure the waffles don’t stick.

Make smaller waffles. This recipe makes enough batter to make 3 whole 7-inch (18 cm) waffles. I prefer to only fill half of the waffle maker at a time, which makes for edges that are thin and crispy. The dough expands considerably, so I add half a cup of batter in the center and then spread it to a circle of 4-5 inches in diameter.

Loving these churro waffles? Make sure to check out these other breakfast recipes:

Brioche Cinnamon Rolls

Blueberry Streusel Muffins

Buchty – Sweet Filled Buns

Churro Waffles Recipe

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• Author: Viktor Kapustin
• Total Time: 40 minutes
• Yield: 4-6 waffles
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Waffle
• Cuisine: Global

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Ingredients

Churro Waffles

• 1/2 cup (115 grams) unsalted butter (plus extra butter for greasing and brushing on waffles)
• 1 cup (240 ml) water
• 3 tablespoons (40 grams) granulated sugar
• 1 teaspoon kosher salt
• 1 cup (125 grams) all purpose flour
• 4 large eggs

Cinnamon Sugar

• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon ground cinnamon

Chocolate Sauce

• 4 ounces (100 grams) semisweet chocolate, finely chopped
• 1/2 cup (120 ml) heavy cream

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Instructions

1. Combine butter, water, sugar and salt in a saucepan and heat up over medium heat until the mixture starts simmering and the butter has melted, stirring occasionally.
2. Set the heat to low, add all of the flour to the saucepan at once and quickly stir the mixture together until the dough forms into a ball.
3. Cook the dough for 1-2 minutes while pressing it down then stirring and pressing down again.
4. Remove from heat and transfer the dough to a bowl. Let it cool for 5 minutes.
5. While the dough is cooling, lightly beat 4 eggs.
6. Add a quarter of the beaten egg mixture to the dough. Use an electric mixer to combine. The dough should curdle at first and then come back together.
7. Add the rest of the eggs in a few steps, mixing until fully incorporated in between. The dough should have a soft and silky texture and stick to the spoon without falling off. If the dough is getting runny do not add the rest of the eggs.
8. Preheat your waffle maker. While the waffle maker is preheating, combine the sugar and cinnamon on a plate and melt additional butter to brush the waffles once they are cooked (about 1-2 tbsp).
9. Lightly grease the waffle maker. Place half a cup of the batter in the middle of the waffle maker and spread it out about 4-5 inches (10-15 cm) in diameter. Close the waffle maker and cook until done. The waffle is ready when it is golden brown and little to no steam is escaping the waffle maker. This usually takes about 4-6 minutes.
10. Transfer the waffle to a plate, brush with melted butter on all sides and then roll in cinnamon sugar until evenly coated.
11. Repeat with the rest of the batter.
12. To make the chocolate sauce, place the chocolate in a heatproof bowl. Heat the cream in a saucepan or in a microwave then pour it over chocolate. Cover the bowl and let sit for one minute then whisk together until combined.

Notes

Waffle Maker: I use a 7-inch (18 cm) round waffle maker, but only fill it half way (4-5 inches or 10-15 cm) to get thin and crispy edges.

Storage: Churro waffles are best enjoyed the day you make them, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days.