Churro Waffle Recipe

Preheat & prep

Preheat waffle iron according to manufacturer instructions. Lightly grease the waffle iron with butter or nonstick spray.

In a large bowl whisk together 1.5 cups flour, 2 tbsp sugar, 1 tsp baking powder and 1/2 tsp salt until evenly combined.

In a separate bowl whisk the egg, 1 cup milk, 3 tbsp melted butter and 1 tsp vanilla until smooth.

Pour the wet ingredients into the dry ingredients and whisk just until combined. It's okay if a few small lumps remain; avoid overmixing.

Let the batter rest 5 minutes while the waffle iron finishes heating — this helps the batter hydrate and yields better texture.

While batter rests, combine 3/4 cup granulated sugar, 1.5 tsp ground cinnamon and 1/8 tsp salt in a shallow bowl or wide dish. Stir thoroughly so the cinnamon is evenly distributed.

Reserve 2 tbsp of this mixture in a small bowl for final dusting; the rest will be used to coat the waffle.

Make the caramel while waffle irons are hot: in a small heavy-bottomed saucepan, combine 1/2 cup sugar and 2 tbsp water over medium heat. Swirl the pan gently (do not stir) until sugar dissolves and then begins to turn amber — watch closely to prevent burning.

When the syrup is a deep amber color, remove from heat and carefully stir in 3 tbsp warm heavy cream (mixture will bubble vigorously).

Stir in 1 tbsp butter, 1/8 tsp salt and 1/4 tsp vanilla until smooth. If caramel is too thick, add an additional teaspoon of warm cream. Set aside and keep warm.

Brush or spray the preheated waffle iron with a thin layer of butter. Pour batter into the center of the iron — use roughly 1/2 to 2/3 cup batter for a standard waffle iron (adjust for size). Close and cook until waffle is golden and crisp, about 3–5 minutes depending on your iron.

When the waffle is hot and just out of the iron, immediately place it on a rack or plate and while still hot, sprinkle both sides lightly and evenly with the reserved cinnamon sugar (use about 1–2 tbsp). Gently press the sugar into the waffle so it adheres but avoid rubbing it off.

If you prefer a deeper cinnamon-sugar crust, after dusting you can briefly toast the sugar-coated waffle under a broiler for 30–45 seconds (watch carefully) or return to the warm waffle iron for 20–30 seconds, then remove.

Place the dusted churro waffle on a serving plate. Drizzle 2–3 tbsp of warm caramel sauce over the top, allowing some to pool in the waffle cavities.

Top the waffle with 1 scoop of vanilla ice cream placed in the center. Drizzle an additional 1–2 tbsp caramel over the ice cream if desired.

Dust the whole plate and ice cream lightly with the reserved cinnamon sugar (about 1 tsp). Sprinkle optional chopped toasted pecans or chocolate chips (2 tbsp) around or on top for texture if using.

Serve immediately so the ice cream contrasts with the warm waffle and caramel.