Imagine the crispy, ridged surface of a golden waffle, each pocket cradling a whisper of melted butter and a snowfall of cinnamon sugar. Now picture that same waffle breathing the warm, nostalgic perfume of a churro—crunchy edges, tender center, the faint echo of vanilla—and then, as if that weren’t enough, a slow-motion pour of dulce de leche sliding into every square like liquid caramel sunshine. That first bite is a small miracle: the waffle crackles under your fork, the cinnamon sugar perfumes the air, and the dulce de leche drapes itself around your tongue like a silk scarf you never want to take off.

I created this recipe on a rainy Saturday when my kids begged for churros but the thought of deep-frying before 9 a.m. felt like a personal attack on my pajama-clad soul. The waffle iron was already heating on the counter; a container of dulce de leche—leftover from a tres leches project—winked at me from the fridge. Thirty minutes later we were standing around the island, fingers sticky with sugar, eyes wide with the wonder that only happens when breakfast turns into a fiesta. Since then these churro waffles have become our birthday breakfast, our sleep-over treat, our “you-made-the-honor-roll” celebration. They look impressive but they’re laughably simple, and the batter can be whisked together while the coffee brews. Make them once and you’ll find yourself inventing holidays just to have an excuse to make them again.

Why This Recipe Works

Buttermilk & brown sugar tenderize the crumb and give that classic churro maltiness.
Melted butter in the batter creates crisp, golden ridges without any deep-frying.
A touch of cornstarch mimics the light interior of a traditional churro.
Cinnamon sugar applied on contact sticks instantly so every bite is caramel-crackly.
Dulce de leche warmed with a splash of milk becomes pourable velvet in 15 seconds.
Freezer-friendly—reheat in the toaster for churro waffles on demand.

Ingredients You'll Need

Great churro waffles start with great building blocks. Use real cultured buttermilk (the thickness helps the batter cling to the iron) and fresh baking powder that still fizzes when you splash it with vinegar. I prefer Ceylon cinnamon—sometimes labeled “true cinnamon”—for its soft, almost citrusy perfume, but any fragrant cinnamon will work. For the dulce de leche, you can absolutely simmer a can of sweetened condensed milk for 3 hours, but I keep a jar of the South-American brands (La Lechera or San Ignacio) in the pantry; they’re silkier and less cloying than most supermarket caramels. Finally, use a neutral oil for greasing the iron; butter burns at the high heat required for crisp waffles and can leave bitter specks.

If you’re feeding someone gluten-free, swap in a 1:1 GF baking blend plus ¼ tsp xanthan gum. Dairy-free? Use oat milk soured with lemon juice in place of buttermilk and melted coconut oil instead of butter. Vegan egg substitutes work surprisingly well here—try 2 Tbsp aquafaba per egg, whipped to soft peaks and folded in at the end.

How to Make Cinnamon Sugar Churro Waffles with Dulce de Leche

Whisk the dry team

In a large bowl combine 2 cups (260 g) all-purpose flour, 3 Tbsp cornstarch, 2 Tbsp light brown sugar, 1 Tbsp baking powder, ½ tsp salt, 1 tsp ground cinnamon, and a whisper of freshly grated nutmeg. Fluff with a balloon whisk for 30 seconds so the leavening is evenly dispersed—no one wants a baking-powder pocket.

Bring on the wet crew

In a separate bowl whisk 2 large eggs until the yolks and whites are completely homogenous, then stream in 1¾ cups buttermilk, 1 Tbsp vanilla extract, and 6 Tbsp melted butter that has cooled to lukewarm. Whisk until the mixture looks like pale sunshine.

Marry wet & dry

Pour the wet ingredients into the dry. Using a spatula, fold gently—only until you no longer see streaks of flour. Lumps are fine; over-mixing develops gluten and yields tough waffles. Let the batter rest 5 minutes while the iron preheats; this brief pause hydrates the flour and gives you lighter interiors.

Heat the iron just right

Set your waffle iron to medium-high (level 5 of 6 on most models). When the indicator claims it’s ready, wait one extra minute—this ensures the plates are truly hot, the secret to crisp edges. Lightly brush top and bottom grids with canola oil using a silicone baster; pooled oil will fry the exterior and mimic churro crunch.

Portion like a pro

Use a spring-loaded ice-cream scoop (size 20, about ⅓ cup) to deposit batter onto the center of the iron. Close and cook 3½–4 minutes until steam subsides and the waffle is deep mahogany. Avoid the urge to peek too early—lifting the lid releases steam and can glue the waffle to the plates.

The churro sugar bath

While the waffle cooks, melt 2 Tbsp butter in a shallow dish. In a second shallow dish combine ½ cup granulated sugar with 2 tsp cinnamon. The moment the waffle leaves the iron, brush both sides lightly with butter, then press into the cinnamon sugar, ensuring every ridge is coated. The residual heat helps the sugar adhere and creates that signature churro shell.

Keep them crisp

Transfer finished waffles to a wire rack set over a baking sheet in a 200 °F (95 °C) oven. The low heat prevents sogginess while you repeat with remaining batter. Never stack—steam is the enemy of crunch.

Dulce de leche river

Spoon ½ cup dulce de leche into a small skillet with 2 Tbsp milk. Warm over low heat, stirring, just until loose enough to ribbon off a spoon—about 15 seconds. Pour into a warm creamer so guests can flood their waffles tableside. Extra can be cooled and refrigerated for up to 3 weeks.

Expert Tips

Temperature is everything

An infrared thermometer takes the guesswork out of iron heat—aim for 400 °F (204 °C) on the plate surface.

Crisp revival

Day-old waffles re-crisp perfectly in a toaster on the medium setting; microwave makes them rubbery.

Overnight option

Whisk the dry and wet separately the night before; combine in the morning for an even faster breakfast.

Sugar ratio tweak

For a thicker sugar crust, pulse the cinnamon sugar briefly in a blender so the grains are finer and stick better.

Double-batch hack

Double the recipe and freeze waffles in a single layer; once solid, stash in zip bags for instant churro emergencies.

Color cue

The waffle is ready when the deepest ridges look like the color of an old penny—any lighter and the sugar won’t caramelize.

Variations to Try

Chocolate-stuffed: Dot each waffle section with 3–4 bittersweet chocolate chips before closing the iron; the molten centers mimic Mexican chocolate caliente.
Orange-zest churro: Add 1 tsp finely grated orange zest to the batter and replace 1 Tbsp of the milk with orange liqueur for a grown-up spin.
Coconut dulce: Swap the milk in the sauce for canned coconut milk and finish with toasted coconut flakes for tropical vibes.
Savory-sweet breakfast sandwich: Sandwich a fried egg and a slice of salty cotija between two mini churro waffles; drizzle with chipotle-dulce for the ultimate brunch burger.
Pumpkin spice fall edition: Sub ¼ cup of the flour with pumpkin purée and add ½ tsp each cinnamon, ginger, and nutmeg to the sugar coating.
Keto-friendly: Replace flour with almond flour, use erythritol in place of sugar, and serve with a cream-cheese glaze sweetened with monk fruit.

Storage Tips

Room temperature: Once completely cool, store unsugared waffles in an airtight container layered with parchment for up to 2 days. Recrisp in the toaster before coating with cinnamon sugar.

Refrigerator: The sugar coating will begin to dissolve under refrigeration, so only refrigerate plain waffles. Wrap individually in plastic and refrigerate up to 5 days; warm in a 350 °F oven for 6 minutes, then butter and sugar.

Freezer: Freeze waffles on a baking sheet until solid, then transfer to a labeled zip bag with as much air removed as possible. They keep for 2 months. Reheat directly from frozen in a toaster on medium-high for 2 cycles, then butter and sugar.

Dulce de leche: Store leftover sauce in a sterilized jar in the refrigerator for up to 3 weeks. Warm gently with a splash of milk to return to pourable consistency; overheating can cause it to seize.

Frequently Asked Questions

Pancake batter is thinner and contains less fat, so you’ll lose the churro crunch. If you’re in a pinch, add an extra 2 Tbsp melted butter and 2 Tbsp cornstarch to your pancake mix, then reduce the liquid by ¼ cup.

Even non-stick plates need a light oil film. Use a silicone brush to reach every ridge, and make sure the iron is fully preheated. If your iron is older, condition it by brushing with melted beeswax, then wiping clean.

You’ll lose the iconic grid texture, but you can bake the batter in a buttered 9×13 pan at 425 °F for 12–14 minutes, then brush with butter and coat with cinnamon sugar for “churro cake.” Cut into sticks and serve with dulce.

They’re cousins, not twins. Dulce de leche is milk and sugar slowly cooked until Maillard reactions create complex toffee notes. Caramel is sugar cooked to amber, then thinned with cream. Either works, but dulce is silkier.

Absolutely. Halve everything except the baking powder—keep 2 tsp for lift. If you only have one egg, use the whole egg anyway; the small surplus adds richness without harming structure.

A cast-iron Belgian-style iron holds heat like a battery and gives deep pockets for catching sauce. If you only have a standard thin iron, reduce batter to ¼ cup per section and cook 2½ minutes.

Cinnamon Sugar Churro Waffles with Dulce de Leche

Why This Recipe Works

Ingredients You'll Need