Churro Waffle Bites: Easy & Amazing Recipe!
Bite-sized waffle “churros” with warm cinnamon and vanilla — golden, crisp on the outside and tender inside. Quick to make in a mini waffle iron, tossed in buttery cinnamon-sugar and perfect for brunch, parties, or dessert. SEO-friendly, shareable, and adaptable (vegan, gluten-free, quick-cheat).
Ingredients
For the batter:
- 2 cups 250 g all-purpose flour (or 1 cup AP + 1 cup pastry flour for lighter bites)
- 2 tbsp 25 g granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 2 tsp ground cinnamon
- 2 large eggs room temperature
- 1¾ cups 420 ml whole milk, room temperature (or buttermilk swap)
- 4 tbsp 57 g unsalted butter, melted and cooled (or melted coconut oil for dairy-free)
- 1½ tsp pure vanilla extract
- 1 tbsp neutral oil vegetable/canola/sunflower
Cinnamon-sugar coating:
- 1 cup 200 g granulated sugar
- 2½ tbsp ≈20 g ground cinnamon
- 4 tbsp 56 g unsalted butter, melted (or oil for vegan)
Optional dips & finishes:
- Powdered sugar for dusting
- Chocolate ganache ½ cup heavy cream + 4 oz dark chocolate
- Dulce de leche or caramel
- Maple syrup whipped cream, fresh berries, sea salt flakes
Instructions
Preheat & prep:
- Preheat your mini (or standard) waffle iron thoroughly (5–8 minutes for mini irons). Line a wire rack for cooling. Mix the coating: 1 cup sugar + 2½ tbsp cinnamon in a shallow bowl.
Dry mix:
- In a bowl sift/whisk together flour, 2 tbsp sugar, baking powder, baking soda, salt, and 2 tsp cinnamon.
Wet mix:
- In another bowl whisk eggs, then add milk, melted butter, vanilla, and 1 tbsp oil until combined.
Combine batter:
- Make a well in dry ingredients, pour in wet mixture, and stir gently until just combined. Small lumps are fine — don’t overmix.
Portion & cook:
- Spoon about 1–2 tablespoons batter per mini-pocket (adjust to iron size). Close lid and cook until deep golden-brown and crisp (mini: ~2–4 min; larger: ~4–6 min). Cooking times vary by iron — use color as guide.
Butter & sugar coat:
- Transfer hot waffle bite to the wire rack, brush with melted butter, then immediately toss/roll in cinnamon-sugar so it adheres. Return to rack to set.
Repeat & serve:
- Continue with remaining batter. Serve warm with chocolate ganache, dulce de leche, or your chosen dip.
Notes
- Chef tips: Always preheat the iron thoroughly for best browning.
- Use a wire rack (not a plate) so bites stay crisp.
- Test-cook one bite to dial in time and portion size.
- For crisper edges, add 1–2 tbsp cornstarch to dry mix.
- Avoid overmixing to prevent toughness — rest batter 5–10 minutes if you have time.
- Storage: Room temp (cooled bites) in an airtight container: up to 6–8 hours (best same day).
- Refrigerate: up to 24 hours (will soften; re-crisp in oven/toaster oven).
- Freeze: single-layer on sheet, transfer to freezer bag up to 1 month. Reheat from frozen in 350°F (175°C) oven 10–12 minutes.
- Variations: Quick-cheat: use refrigerated biscuit dough, cut into quarters, cook and coat.
- Vegan: replace eggs with flax “eggs” (2 tbsp flax + 6 tbsp water), use plant milk and oil. Use oil for coating.
- Gluten-free: use 1:1 GF flour blend with xanthan gum or mix rice flour + tapioca + almond flour.
- Stuffed: fill with small dollops of Nutella or dulce de leche between two small batter portions (requires careful sealing).
- Serving suggestions:
- Party platter with multiple dips, or plated with ice cream and berries for dessert.