Churro Waffle Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions to medium-high. Lightly grease grids with vegetable oil or nonstick spray.

In a medium bowl, whisk together 1.75 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon fine salt until evenly combined.

In a separate bowl, whisk 1 cup whole milk, 1 large egg, 4 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let batter rest 5 minutes to hydrate the flour.

If batter seems very thick, add up to 1–2 tablespoons milk to reach a pourable but thick batter that will hold ridges in the waffle iron.

Spoon or pour the recommended amount of batter into the preheated waffle iron and cook until golden and crisp, usually 4–6 minutes depending on your iron. Remove waffles and keep warm on a rack to preserve crispness while you finish cooking remaining batter.

While the waffles cook, combine 3/4 cup granulated sugar and 1.5 teaspoons ground cinnamon in a shallow wide bowl or pie plate and mix until uniform.

When a waffle is hot from the iron, immediately brush or lightly coat both sides with a thin layer of melted butter (reserve from batter or use extra if desired) or very quickly rub a halved stick of butter across the surface, then press or toss the waffle in the cinnamon sugar so it adheres evenly to both sides.

Place coated waffles on a cooling rack; this keeps them crisp while you continue cooking and coating the rest.

In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Swirl gently to moisten sugar but avoid stirring (use a wet pastry brush to wash down any sugar crystals on the pan sides).

Cook over medium heat without stirring until the sugar melts and becomes an amber-golden color, 6–8 minutes. Watch carefully to avoid burning.

Remove from heat and carefully whisk in 2 tablespoons unsalted butter until melted and incorporated (mixture will bubble). Then whisk in 1/4 cup heavy cream until smooth. If needed, return to very low heat for a few seconds to combine. Stir in 1/8 teaspoon fine salt. Let cool slightly; sauce will thicken as it cools.

Keep caramel warm or reheat briefly before serving. If sauce thickens too much, stir in 1 teaspoon warm cream or water to loosen.

Hull and quarter fresh strawberries to yield about 1 cup. Toss gently with 1 teaspoon powdered sugar if you want them slightly macerated and glossier (optional).

To plate: place one or two cinnamon-coated churro waffles on each plate. Scatter quartered strawberries over the waffles.

Drizzle light caramel sauce over the waffles and strawberries. Optionally dust with a light sprinkle of powdered sugar and serve immediately so waffles remain crisp.

Serve warm. Leftover caramel can be stored in the refrigerator for up to 1 week and reheated gently. Waffles are best eaten immediately; to refresh stored waffles, reheat in a 350°F (175°C) oven for 5–7 minutes to regain crispness.