Churro Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray the plates with vegetable oil (about 1-2 tsp total) just before cooking each waffle to prevent sticking.

Whisk dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp fine sea salt, and 1 tsp ground cinnamon until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 1.5 cups whole milk with 2 large eggs until smooth. Add 4 tbsp melted unsalted butter and 1 tsp vanilla extract; whisk until incorporated and slightly warm if the butter had cooled.

Make the batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix — a few small lumps are fine. Batter should be thick but pourable; if too thick, add up to 2 tbsp more milk. Let the batter rest for 5 minutes to hydrate the flour.

Cook waffles

Scoop or pour batter into the preheated waffle iron (amount will depend on your iron; typically 1/2 to 3/4 cup). Close lid and cook until golden brown and crisp, about 4-6 minutes per waffle depending on your iron. Remove waffles to a wire rack to keep crisp. Repeat, brushing the cooked waffle lightly with melted butter (reserve 1 tbsp for brushing) and re-oiling the iron as needed.

Mix cinnamon sugar

While waffles are cooking, combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow wide dish or pie plate; stir to blend completely.

Brush and coat waffles

Working one waffle at a time while still warm, brush the top side lightly with melted butter (about 1 tbsp per 2 waffles). Immediately press or sprinkle the buttered side into the cinnamon sugar mixture so a generous coating sticks. For extra churro texture, brush the opposite side lightly with butter and coat as well. Place coated waffles back on the wire rack.

Make caramel

In a small heavy-bottomed saucepan over medium heat, add 3 tbsp granulated sugar. Swirl the pan gently (do not stir vigorously) as the sugar melts and begins to turn amber. Once sugar is mostly melted and amber in color (2-4 minutes), remove from heat and immediately stir in 2 tbsp unsalted butter until melted and combined. Carefully pour in 3 tbsp heavy cream in a slow stream while stirring — the mixture will bubble vigorously. Return briefly to low heat if needed to smooth. Stir in a pinch of fine sea salt and 1/2 tsp vanilla extract. Let caramel cool slightly (2-3 minutes) so it thickens to a pourable sauce.

Adjust consistency

If the caramel is too thick after cooling, whisk in 1 tsp warm water or an extra teaspoon of cream. Keep the sauce warm or reheat gently before serving; do not boil vigorously.

Prepare strawberries

Hull and quarter fresh strawberries (about 1 cup). If strawberries are very firm, pulse briefly with 1 tbsp sugar and let sit 5 minutes to macerate; otherwise serve fresh for brightness.

Assemble

Place one or two churro-coated waffles on each plate. Scatter quartered strawberries over the waffles. Drizzle warm light caramel sauce over the top (about 1-2 tbsp per serving) and, if desired, dust with 1/2-1 tbsp powdered sugar. Serve immediately while waffles are crisp and caramel is warm.