Waffles are a fun and delicious breakfast, and putting this churro twist on them sure does kick them up a notch! Starting with a traditional buttermilk waffle batter. Sprinkle in a little cinnamon and the churro flavors start to come alive. When they are cooking in the waffle iron, the waffles even start to smell like churros! I couldn’t wait to dig into one of these crispy, golden brown waffles.

Coating each waffle with melted butter and rolling them in a cinnamon-sugar mix gives the true churro effect that we all love. I mean, how can you resist a cinnamon-sugar coated waffle?! I barely could. Keep in mind that wherever the butter gets, that’s where the cinnamon-sugar will stick. Coat that baby! The toppings are really what pushes these churro waffles over the top. We’re talking about Mexican chocolate sauce, maybe even a caramel drizzle or a dollop of whipped cream. Anything you prefer—MAKE IT HAPPEN!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4 servings

INGREDIENTS:

Waffles:

1 1/2 cups buttermilk
2 large eggs
4 tablespoons butter, melted and cooled
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon sugar

Mexican Chocolate Sauce:

1/2 cup heavy cream
6 ounces Mexican chocolate, chopped*
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Churro Coating:

1/2 cup granulated sugar
3 Tablespoons brown sugar
3 Tablespoons cinnamon

INSTRUCTIONS:

For the waffles: Preheat your waffle iron. In a large bowl, whisk together the buttermilk, eggs and melted butter until combined. Add in the flour, baking powder, salt, cinnamon and sugar and whisk until a smooth batter forms. Spray the preheated waffle iron with non-stick spray and pour about 1/2 cup – 3/4 cup of batter into the waffle and cook until the waffle is golden brown and crispy on the outside. Your waffle iron typically has a self-timer to let you know when the waffles are ready. Repeat until all the batter is used.

Make the Sauce: Heat the heavy cream in a small saucepan over medium heat until cream comes to a low boil. Reduce heat to low, then add the chopped chocolate. Whisk the mixture until smooth and glossy. Remove from heat and stir in the vanilla and cinnamon.

Make the Churro Coating: In a pie plate or shallow dish, combine the granulated sugar, brown sugar, and cinnamon; set aside.

NOTES

I used Ibarra brand. Mexican chocolate can be found in most grocery stores in the international food aisle.
If Mexican chocolate sauce cools down or becomes too thick by the time you serve the waffles, it can easily be heated up in the microwave for 10-20 seconds.
If you have trouble getting the churro coating to stick, brush the waffle with a little melted butter, then try coating it again.

Churro Waffles with Mexican Chocolate Sauce

NOTES