Giant Crispy Churro Waffles with Cinnamon Sugar & Warm Dulce de Leche Tips, FAQ & printable recipe

Tips for success

For the crispiest waffles, use a Belgian waffle iron and cook until the indicator light shows they're done, then give them an extra 30 seconds. The longer cooking time drives out more moisture, resulting in a crunchier exterior.

If your waffle iron has a browning control, set it to the highest setting. After cooking, place the waffles on a wire rack instead of a plate to prevent steam from making them soggy.

To keep the cinnamon sugar coating from falling off, press the waffle gently into the sugar mixture, turning to coat all sides. You can also use a spoon to sprinkle sugar over the top.

If the sugar isn't sticking, brush on a little more melted butter. For an extra layer of flavor, add a pinch of salt to the cinnamon sugar—it balances the sweetness and enhances the caramel notes of the dulce de leche.

Variations

• Chocolate Churro Waffles: Add 1/4 cup cocoa powder to the dry ingredients and reduce the flour by 2 tablespoons. Serve with chocolate sauce instead of dulce de leche for a double-chocolate treat.
• Apple Cinnamon Churro Waffles: Fold 1 cup of finely diced apples into the batter. Increase the cinnamon in the coating to 3 tablespoons. Serve with warm apple cider syrup instead of dulce de leche.
• Salted Caramel Churro Waffles: Add 1/2 teaspoon of flaky sea salt to the cinnamon sugar mixture. Use salted caramel sauce instead of dulce de leche. The salt enhances the caramel and cinnamon flavors.
• Peanut Butter Churro Waffles: Swirl 1/2 cup of creamy peanut butter into the batter before cooking. Drizzle with warm peanut butter sauce and top with chopped peanuts. Omit the dulce de leche.

Storage and make-ahead

Fridge

Store leftover churro waffles in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven to restore crispness.

Freezer

Freeze uncoated waffles for up to 3 months. Coat with cinnamon sugar after reheating.

Reheat

Reheat frozen waffles in a toaster or 350°F oven for 5-7 minutes, then brush with butter and coat with cinnamon sugar.

These waffles are best enjoyed immediately, while the coating is crisp and the ice cream is cold. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp. The cinnamon sugar coating may soften slightly, but the waffles will still be delicious. Avoid microwaving, as it makes them soggy.

You can make the waffle batter up to 1 day ahead and store it covered in the refrigerator. Whisk briefly before using. Cooked waffles (without the cinnamon sugar coating) can be made ahead and frozen for up to 3 months.

To freeze, let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. When ready to serve, reheat in a toaster or oven, then brush with butter and coat with cinnamon sugar.

Serving ideas

Serve these churro waffles as a showstopping weekend breakfast or brunch. They're also perfect for dessert—think of them as a warm, crispy sundae. For a crowd, set up a waffle bar with toppings like fresh berries, sliced bananas, chopped nuts, or extra cinnamon sugar. Let everyone build their own stack.

The combination of warm, crispy waffles, cold ice cream, and rich dulce de leche is indulgent, so serve them in generous portions but with a side of fresh fruit or a cup of coffee to balance the sweetness. For a truly decadent treat, add a sprinkle of flaky sea salt on top before serving—it cuts through the sugar and makes the flavors pop.

Frequently asked questions

Recipe card

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

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 2 large eggs
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup cinnamon sugar (about 1 cup sugar + 2 tbsp ground cinnamon)
• 1/4 cup unsalted butter, melted
• 1 cup dulce de leche, warmed
• 4 scoops vanilla ice cream

Instructions

1. In a large bowl, whisk together the flour, sugar, and baking powder. In a separate bowl or liquid measuring cup, whisk the eggs, milk, melted butter, and vanilla until combined. Pour the wet ingredients into the dry and whisk until smooth and bubbly, with no lumps. Let the batter rest for 5 minutes while the waffle iron heats.
2. Preheat the waffle iron to medium-high heat. Pour enough batter to cover the center of the iron (about 1 cup for a standard Belgian waffle iron). Close the lid and cook for 5 minutes, until the waffle is deep golden brown and crispy on the outside. Repeat with the remaining batter, keeping cooked waffles warm on a rack.
3. While the waffles are still hot, brush each one on all sides with melted butter. Immediately dredge the buttered waffle in the cinnamon sugar, pressing gently to help the sugar stick. Make sure every surface is heavily coated, like a fresh churro. Place the coated waffles on a wire rack to set.
4. Stack the churro waffles on a serving plate or platter. Top each waffle with a scoop of vanilla ice cream. Warm the dulce de leche until it's pourable, then drizzle generously over the top, letting it cascade down the sides. Serve immediately while the waffles are still crisp and the ice cream is melting.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

12 g

Carbohydrates

82 g

Fat

34 g

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