Sometimes we want to be adventurous and get in the kitchen and tackle a project like homemade churros, and we’ll do it was such gusto because we know that the end pay off is worth it. Then there are other times when we can barely muster up the strength to open the freezer for that pint of ice cream we impulse bought the last time we went to the grocery store. These cheater Waffle Churros are here to save the day for when you’re craving something sweet but don’t really have the energy to make a homemade choux dough and deep fry churros over the hot stove. Turn to your trusty waffle iron and you’ll have a sweet treat in no time.
Let’s start by making a basic Belgian waffle batter. That’s all this recipe really is. We’re making waffles and cutting them into logs and dipping them in butter and cinnamon sugar. It’s so easy. To start, in a large bowl, whisk together the flour, cornstarch, sugar, baking powder and salt until evenly combined.
**Tip: The cornstarch in this batter might seem a bit odd, but trust me, it makes for the crispiest most tender waffles you’ll ever make. If you don’t have cornstarch, you can use potato starch, rice flour or tapioca flour instead!**
In a separate bowl, whisk together the buttermilk, egg yolks, oil and vanilla.
**Tip: If you’re our of vanilla, you can use a much smaller splash of almond extract or small splash of rum or even brandy. It’s just meant to give it a tiny little flavor boost.**
Pour mixture into the dry ingredients and whisk until just combined, and no flour streaks remain. Be careful at this point because you don’t want to over-work the batter or you’ll end up with dry tough waffles.
In a separate clean bowl, beat the egg whites until stiff peaks form. You can do this by hand or make it much easier on yourself and use a mixer if you have one. That’s what they are there for!
**Tip: This is an added step but by doing this, you’ll create tender crispy waffles. The egg whites give the batter a lightness that makes them super crispy.**
Gently fold in the beaten egg whites into the batter, being careful not to over-mix.
**Note: Again, you took all that time to beat the egg whites, so you don’t want to mix rapidly or else the whites will deflate. Be gently when you fold them into the batter.**
Heat up your waffle iron (I prefer a squared one but a circle iron works too), grease with cooking spray and spoon about 1/3 cup batter into each cavity. Cook according to your waffle iron’s directions. Place the cooked waffles on the prepared baking sheet, in a single layer, and continue making the rest until the batter is all used up.
**Tip: Placing the waffles on the wire rack (in a single layer) allows air to flow all around, which will prevent them from getting soggy.**
Once all the waffles are done, place them in the oven to re-crisp and warm up while you make the sauce and set up the topping. To make the chocolate sauce, in a small saucepan, combine the chocolate, butter, cinnamon, sugar, and cream. Set over moderate heat and cook, stirring often, until melted through and smooth. Keep warm on the stove over very low flame.
**Tip: The sauce can be made a couple days in advance, cooled and stored in the fridge until ready to use. Then you can just rewarm right before serving.**
When ready to assemble the churros, place the melted butter in a shallow dish and combine the sugar and cinnamon for the topping in a separate shallow dish. Cut the waffles into logs and return to the wire rack.
**Note: The reason why I prefer a square waffle iron for this, aside from liking my waffles squared in general, is that the cut up into logs but nicer. But if you only have a round waffle iron, you can cut them as you’d like.**
Dip each waffle piece into the melted butter and then into the cinnamon sugar mixture. Continue until all the churros are coated.
Once all are coated serve with the warmed chocolate sauce and enjoy! It’s that simple!
A couple things. So you can use this recipe as the base for the best waffles ever, and skip all the rest. It’s a great double duty recipe. You can also coat the whole waffles in cinnamon sugar and serve churro waffles for breakfast! You can also freeze the cooked waffles and then just toast and make churros in small batches whenever you’re want something sweet! So many options for you.
I hope you’ll give these a try soon. It would be a fun project to get the kids involved during this whole quarantine. They’re great for breakfast, dessert or a late-night snack. Let me know what you think below. Stay safe, my friends and have a great weekend.
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs, separated
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup chocolate chips
- 2 tablespoons unsalted butter
- pinch of cinnamon
- ¼ cup granulated sugar
- ⅓ cup heavy cream
- Preheat oven to 350°F. Place a wire rack over a baking sheet and set aside.
- To make the waffles, in a large bowl, whisk together the flour, cornstarch, sugar, baking powder and salt until evenly combined. In a separate bowl, whisk together the buttermilk, egg yolks, oil and vanilla. Pour mixture into the dry ingredients and whisk until just combined, and no flour streaks remain.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold in the beaten egg whites into the batter, being careful not to over-mix. Set aside while you preheat your waffle iron. Once hot, grease with cooking spray and spoon about ⅓ cup batter into each cavity. Cook according to your waffle iron's directions. Place the cooked waffles on the prepared baking sheet, in a single layer, and continue making the rest until the batter is all used up.
- Once all the waffles are done, place them in the oven to re-crisp and warm up.
- To make the chocolate sauce, in a small saucepan, combine the chocolate, butter, cinnamon, sugar, and cream. Set over moderate heat and cook, stirring often, until melted through and smooth. Keep warm on the stove over very low flame.
- When ready to assemble the churros, place the melted butter in a shallow dish and combine the sugar and cinnamon for the topping in a separate shallow dish. Cut the waffles into logs and dip each waffle piece into the melted butter and then into the cinnamon sugar mixture. Continue until all the churros are coated. Serve with the warm chocolate sauce. Enjoy!
Hi Jonathan – thank you for keeping us all inspired to try new things during these stay at home times. I will definitely try this recipe.
Best,
Paula