Giant Crispy Churro Waffles with Cinnamon Sugar & Warm Dulce de Leche

Meet your new weekend obsession: giant crispy churro waffles. These Belgian waffles get a double treatment—first they're cooked until deep golden and shatteringly crisp, then they're brushed with melted butter and dredged in cinnamon sugar until every nook and cranny is coated.

The result is a waffle that tastes exactly like a fresh churro, but with the structure and fluffiness of a classic waffle. Crowned with vanilla ice cream and a warm cascade of dulce de leche, this is a breakfast (or dessert) that feels like a celebration.

Churro waffles combine the best of two worlds: the crisp, cinnamon-sugar exterior of a churro and the tender, fluffy interior of a Belgian waffle. The secret is to cook the waffles until they're deeply golden and crunchy, then immediately brush them with melted butter and roll them in cinnamon sugar while they're still hot.

The butter melts into the sugar, creating a caramelized crust that stays crisp for minutes. A scoop of vanilla ice cream and a generous drizzle of warm dulce de leche take it over the top. This recipe comes together in about 35 minutes, making it an impressive but doable weekend project.

Ingredients

Why this recipe works

The method here is all about texture. Cooking the waffles until deep golden brown in a hot waffle iron creates a crisp exterior that can hold up to the cinnamon sugar coating. The steam escaping during cooking dries out the surface, so the waffle gets crunchy rather than soggy.

Then, brushing with melted butter while the waffle is still hot allows the butter to soak into the surface, creating a base for the sugar to adhere to. As the butter cools, it helps the sugar form a brittle, crackly crust that shatters when you bite into it.

The cinnamon sugar coating is the same technique used for classic churros. The key is to coat the waffles immediately after cooking, while they're still hot enough to melt the butter. The sugar crystals remain intact, giving you that signature crunch. The dulce de leche adds a rich, caramelized sweetness that complements the cinnamon without overpowering it. And the cold vanilla ice cream provides a creamy, cooling contrast to the warm, crispy waffles—a combination that's irresistible.

Notes and substitutions

For the best texture, use whole milk in the batter—the fat helps create a tender crumb. The waffle iron should be preheated to medium-high heat; if it's too low, the waffles will be pale and soft, and if it's too high, they may burn before cooking through. Belgian waffle irons with deep pockets are ideal because they create more surface area for the cinnamon sugar to cling to. If using a standard waffle iron, adjust the cooking time accordingly.

You can make your own cinnamon sugar by mixing 1 cup granulated sugar with 2 tablespoons ground cinnamon. For the dulce de leche, look for it in the international aisle of your grocery store, or use canned dulce de leche (often near the condensed milk).

If you prefer a less sweet topping, you can reduce the amount of cinnamon sugar or use a lighter hand with the dulce de leche. The waffles are best served immediately, but you can keep them warm in a 200°F oven for up to 15 minutes before coating.

• whole milk: 2% or whole milk works best; any milk with at least 2% fat will give a tender crumb.
• unsalted butter: Salted butter can be used, but omit the added salt in the batter (if any).
• cinnamon sugar: Use store-bought cinnamon sugar or make your own with 1 cup granulated sugar and 2 tbsp ground cinnamon.
• vanilla ice cream: Try cinnamon or dulce de leche ice cream for extra flavor.

Equipment

• waffle iron
• large mixing bowl
• whisk
• pastry brush
• shallow dish for coating
• measuring cups and spoons