Churros in waffle form are the ultimate treat — serve them for breakfast or add a bit of chocolate sauce and make them into an unforgettable dessert! Getting the churro-like texture in waffle form is achieved by using a simple choux-like batter recipe and then dipping your warm waffles into a mixture of cinnamon and sugar!
When we lived in Nebraska, I would often stop by the Mexican bakery down the street from my office to buy freshly baked pastries and the occasional churro. Although I love churros, I’ve never had the motivation to make them myself due to the lengthy process. So I was ecstatic when I discovered churro waffles — finally I could make churros without deep frying or piping choux pastry! Paired with a rich chocolate sauce, these churro waffles are an absolutely indulgent treat!
Making a regular waffle, rolling it in cinnamon sugar and serving it with chocolate sauce would be a nice treat, but to get that churro feel you really need to make a light pastry dough. Choux pastry is often considered difficult, but in this recipe it is a lot more forgiving. One of the most common issues is finding the right consistency: on one hand it should be soft enough to pipe, but it also shouldn’t be too runny and the dough should stick to a spoon without sliding off. 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.
And don’t forget about the chocolate ganache! While some recipes use syrup-based chocolate sauces to accompany their churros, I prefer to use a quick chocolate ganache. Using just chocolate and heavy cream ensures a silky smooth chocolate sauce that adds an indulgent richness to the churros without overwhelming them with sweetness.
If you have any doubts about these 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! Although this recipe still requires you to make choux pastry, there is no need to pipe or deep fry the dough so you get to enjoy an amazing treat with a lot less effort. While that alone makes this recipe great, it also gives me a chance to break out my waffle maker!
This recipe makes enough batter to make two full 7-inch waffles, but 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. It takes my waffle maker about 4 to 5 minutes to make one waffle — it’s ready when it develops a deep golden color and there is almost no steam escaping the waffle maker. If you like you can cook them a bit longer for a crispier texture.
- butter 110 g (1 stick)
- (extra butter for greasing and brushing on waffles)
- water 240 ml (1 c)
- sugar 3 tbsp
- salt 1 tsp
- flour 120 g (1 c)
- eggs 4 large
- sugar 55 g (¼ c)
- cinnamon 1 tbsp
- chocolate chips 100 g (4 oz)
- heavy cream 100 ml (½ c)
- 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.
- 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.
- Cook the dough for 1-2 minutes while pressing it down then stirring and pressing down again.
- Remove from heat and transfer the dough to a bowl. Let it cool for 5 minutes.
- While the dough is cooling, lightly beat 4 eggs.
- Add a quarter of the beaten egg mixture to the dough and stir to combine. Alternatively use a hand mixer. The dough should curdle at first and then come back together.
- Add the rest of the eggs in a few steps, stirring to combine 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.
- 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).
- Lightly grease the waffle maker. Place half a cup of the batter in the middle of the waffle maker and spread it out. 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.
- Transfer the waffle to a plate, brush with melted butter on all sides and then roll in cinnamon sugar until evenly coated.
- Repeat with the rest of the batter.
- 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.
- waffles: I use a 7-inch round waffle maker, but only fill it half way (4-5 inches) to get thin and crispy edges
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