Crispy Churro Waffles with Dulce de Leche

These churro waffles are the breakfast mashup you didn't know you needed. Thick, fluffy Belgian waffles are cooked until deeply golden and crisp, then brushed with butter and rolled in cinnamon sugar like a classic churro.

A scoop of vanilla ice cream and a warm cascade of dulce de leche turn them into a dessert-worthy treat that still comes together in about 30 minutes.

A waffle iron does more than make breakfast—it makes a canvas. Here, a simple waffle batter gets cooked until shatteringly crisp, then immediately coated in butter and cinnamon sugar while still hot. The sugar melts slightly into the surface, creating a crackly, sweet crust.

Topping it with cold ice cream and warm dulce de leche gives you the perfect contrast of hot and cold, crunchy and creamy. This is the kind of recipe that feels special enough for a weekend brunch but easy enough for a weekday treat.

Ingredients

Why this recipe works

The key to the churro effect is timing. Brushing the hot waffles with melted butter and dredging them in cinnamon sugar while they're still steaming means the butter soaks into the crisp exterior, and the sugar adheres in a thick, even layer.

As the waffle cools, the sugar hardens slightly, giving you that signature churro crunch.

Cooking the waffles until they are deep golden brown—not just lightly toasted—ensures they are crisp all the way through. The batter itself is simple, but the high heat of the waffle iron creates steam that lifts the batter, making the interior light and airy while the exterior turns golden and crackly.

Notes and substitutions

Use whole milk for the richest batter, but any milk or non-dairy milk works in a pinch. The melted butter adds flavor and tenderness, so don't skip it. For the cinnamon sugar, use a ratio of about 1/4 cup ground cinnamon to 1 cup granulated sugar, or buy a premade cinnamon sugar blend if you prefer.

A Belgian waffle iron makes thicker, deeper-pocketed waffles that hold the cinnamon sugar and dulce de leche beautifully. If you have a standard waffle iron, the recipe still works; just adjust the cooking time.

For the dulce de leche, use a good-quality store-bought jar or make your own by simmering a can of sweetened condensed milk.

• whole milk: any milk or non-dairy milk works; use oat or almond for a dairy-free version.
• unsalted butter: salted butter can be used; just reduce added salt if any.
• dulce de leche: store-bought caramel sauce or homemade caramel can replace dulce de leche.
• vanilla bean ice cream: use any flavor of ice cream or whipped cream for a lighter topping.

Equipment

• waffle iron
• large mixing bowl
• whisk
• pastry brush
• shallow dish
• measuring cups and spoons
• serrated knife