Churro Belgian Waffles with Mexican Chocolate Sauce

Updated: Jan 22, 2022

Who doesn’t love a dessert inspired breakfast?! These waffles are light and fluffy on the inside, golden and crispy on the outside, and coated in cinnamon-sugar just like a churro. Turning your waffles into churros for breakfast is not only fun, but makes for the ultimate breakfast or brunch. Serve with maple syrup for breakfast, vanilla ice cream for dessert, or sweet and spicy Mexican chocolate sauce for a traditional churro snack!

Originally published 2/20/2017; Updated 4/18/2020

Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!

Makes 6 waffles

Ingredients

Churro Belgian Waffles

1¾ cups all-purpose flour
¼ cup cornstarch
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1½ cups full-fat buttermilk (Don't have buttermilk?! Make your own by adding 1½ Tbsp freshly squeezed lemon juice or distilled white vinegar to whole milk.)
½ cup whole milk
⅓ cup vegetable or canola oil
1 tsp pure vanilla extract
2 large eggs, separated
3 Tbsp granulated sugar
¼ cup unsalted butter, melted
½ cup granulated sugar
1 Tbsp ground cinnamon

Mexican Chocolate Sauce

⅔ cup heavy cream
6 oz semi-sweet chocolate
½ tsp pure vanilla extract
1 tsp ground cinnamon
Pinch of chili powder or cayenne (optional)

Directions

Churro Belgian Waffles

Preheat a Belgian waffle iron.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the mixture.
In a separate bowl, whisk together the buttermilk, whole milk, oil, vanilla, and egg yolks until combined.
In a third bowl, use an electric mixer to beat the egg whites on high speed until soft peaks form. Add the sugar and whip until stiff peaks form.
Pour the milk mixture into the well of the flour mixture and whisk until just combined. Then use a rubber spatula to gently fold in the egg whites, being sure not to deflate.
Once preheated, lightly spray the waffle iron with nonstick cooking spray.
Ladle the batter into the preheated waffle iron and cook according to your waffle iron's directions until the waffles are golden and crisp.
Combine the sugar and cinnamon in a shallow dish, like a pie dish. As soon as the waffles are fully cooked, brush both sides of the waffles with melted butter. Then dunk the butter coated side of each waffle into the cinnamon sugar mixture and evenly coat each waffle.

Mexican Chocolate Sauce

In a small saucepan, heat the heavy cream over medium heat until just simmering.
Reduce the heat to low and add in the chocolate. Whisk until the chocolate is melted and smooth.
Remove from the heat and whisk in the vanilla, cinnamon, and chili powder.