Crispy Churro Waffles with Dulce de Leche Tips, FAQ & printable recipe

Tips for success

For the crispiest waffles, cook them on the highest heat setting your waffle iron offers. The batter should be thick enough to coat a spoon but still pourable; if it seems too thick, add a splash of milk.

Also, resist the urge to peek at the waffles while they cook—opening the lid too early can cause them to split and stick.

When coating the waffles, work in batches. Brush a waffle with butter, dredge it in cinnamon sugar, and set it aside while you coat the next one.

If the butter starts to cool and harden, reheat it gently. The cinnamon sugar can be made in advance and stored in an airtight container for up to a month.

Variations

• Chocolate Drizzle: Swap the dulce de leche for a warm chocolate sauce. Use a store-bought chocolate fudge sauce or melt dark chocolate with a little cream. The combination of cinnamon sugar and chocolate is irresistible.
• Berry Topping: Add fresh berries like strawberries or raspberries on top of the ice cream before drizzling with dulce de leche. The tartness of the berries cuts through the sweetness and adds a bright, fruity note.
• Spiced Sugar: Add a pinch of ground nutmeg, cardamom, or a tiny bit of cayenne to the cinnamon sugar for a warm, aromatic twist. This works especially well if you like churros with a little heat.
• Vegan Version: Use a plant-based milk, vegan butter, and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in the batter. For the coating, use vegan butter and a store-bought vegan cinnamon sugar. Top with dairy-free ice cream and a vegan caramel sauce.

Storage and make-ahead

Fridge

Store leftover churro waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to restore crispness.

Freezer

Freeze coated waffles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or oven.

Reheat

Reheat frozen waffles in a toaster or a 350°F (175°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it makes them soggy.

Store leftover churro waffles in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between layers to prevent sticking. The waffles will lose some of their crunch, but they can be refreshed in a toaster or oven.

The waffles can be cooked, coated, and then frozen before adding the ice cream and dulce de leche. To reheat, place them in a toaster or a 350°F (175°C) oven for 5-7 minutes until crisp and warmed through. Then top with ice cream and dulce de leche.

Serving ideas

Serve these churro waffles immediately after assembling. The contrast between the warm, crisp waffle and the cold, creamy ice cream is the whole point.

If you're serving a crowd, you can keep the coated waffles warm in a 200°F (95°C) oven for up to 30 minutes, but wait to add the ice cream and dulce de leche until just before serving.

For a less decadent version, skip the ice cream and simply drizzle with dulce de leche. You can also add a sprinkle of flaky sea salt on top to balance the sweetness.

These waffles are rich, so one per person is usually enough, though they're so good you might want more.

Frequently asked questions

Recipe card

Crispy Churro Waffles with Dulce de Leche

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 2 large eggs
• 1 1/2 cups whole milk
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1 cup cinnamon sugar
• 1 cup dulce de leche, warmed
• 1 pint vanilla bean ice cream

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and baking powder. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth and bubbly. Do not overmix; a few lumps are fine.
2. Preheat the waffle iron to medium-high heat. For the crispiest results, make sure the iron is screaming hot before adding the batter. Lightly grease the iron if needed, though most nonstick waffle irons require no extra butter.
3. Pour the batter onto the hot waffle iron, using about 1 cup per waffle for a standard Belgian waffle iron. Close the lid and cook for 5 to 6 minutes, until the waffle is deep golden brown and crispy. Steam will stop escaping when the waffle is done. Transfer the cooked waffle to a wire rack.
4. Cook the remaining batter in the same way, keeping the cooked waffles on a wire rack in a warm oven (200°F / 95°C) while you work. This keeps them crisp without steaming.
5. While the waffles are still hot, brush each one on all sides with melted butter. Then dredge the buttered waffle in a shallow dish filled with cinnamon sugar, pressing gently to make sure the sugar sticks to every surface. Shake off any excess and set aside.
6. Stack the churro waffles on a serving plate or cutting board. Place a generous scoop of vanilla bean ice cream on top of the stack. The ice cream will start to melt slightly over the warm waffles, creating a creamy contrast.
7. Warm the dulce de leche in a small saucepan over low heat or in the microwave for 20 seconds until it is pourable. Drizzle it generously over the ice cream and waffles, letting it cascade down the sides. Serve immediately.
8. Use a sharp serrated knife to slice through the stack, cutting down through the crisp waffle layers and ice cream. The waffle should crackle audibly. Serve immediately while the contrast between the warm, crisp waffle and cold, creamy ice cream is at its peak.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

14 g

Carbohydrates

95 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.