These Churro Waffles are made with Fleischmann’s® Rapid Rise™ Yeast and are delightfully easy and flavorful. Make the batter the night before and refrigerate for an effortless breakfast, or turn them into an indulgent dessert topped with ice cream and caramel. They’re perfect for weekend brunch, special occasions like Mother’s Day, or any time you want a treat that feels a little extra.
These waffles have a light, yeasty flavor and a tender interior that contrasts beautifully with a crisp exterior. The Rapid Rise™ Yeast speeds up the process and makes an overnight fridge rise convenient—prepare the batter in the evening, let it rest, and in the morning finish the waffles in minutes. If you prefer to cook the same day, the batter will also rise in about 45 minutes in a warm, draft-free place.
These waffles are especially helpful on busy mornings. Weekday breakfasts can be simple—cereal, oatmeal, or toast—while weekends are made special with a from-scratch treat. Preparing batter the night before gives you more time to enjoy the morning rather than spending it cooking. With minimal hands-on work, you can add a simple churro-style finishing touch and serve warm waffles with a dusting of cinnamon sugar.
To make these churro-style, brush each cooked waffle with melted butter and generously sprinkle cinnamon sugar across all sides. The result is a delightful churro-like coating that pairs wonderfully with a scoop of vanilla ice cream and a drizzle of caramel for an over-the-top dessert. These waffles are also fantastic served plain with maple syrup or topped with fresh fruit.
These waffles come together in a few simple steps. Mix the dry ingredients thoroughly so the yeast is evenly distributed. Warm the milk and butter to about 120°–130°F, whisk in the eggs and vanilla, then combine with the dry ingredients. Cover and chill overnight, or let the batter rise at room temperature for about 45 minutes until doubled.
When the batter has risen, gently stir and preheat your waffle iron. Lightly coat the iron with nonstick spray and cook according to the manufacturer’s directions. For a Belgian waffle iron, I used about 1 cup of batter per waffle. The waffles come out golden and airy, with a subtle yeast flavor that kids and adults both enjoy.
These waffles are versatile: serve them for a celebratory brunch, an easy weekend breakfast, or an indulgent dessert. The churro coating is quick to prepare—just mix granulated sugar and ground cinnamon, brush hot waffles with melted butter, and press them into the cinnamon sugar until well coated. Serve immediately for best texture and flavor.
These Churro Waffles are a simple way to elevate a familiar breakfast into something special. Whether you prepare the batter ahead or make it the same day, you’ll get warm, yeasty waffles with a crisp outside and a soft, tender center. Enjoy them plain, with fruit, or dressed up as a dessert with ice cream and caramel.
I partnered with Fleischmann’s® Yeast to create this recipe. I only collaborate with brands I use; opinions are my own.
Churro Waffles
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Author: Cookies & Cups
Cook Time: 3 mins
Total Time: 3 mins
Yield: 6 waffles 1x
Ingredients
Scale
Waffles
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 envelope Fleischmann’s® RapidRise™ Yeast
- 2 cups very warm milk (120° to 130°F)
- 1/3 cup butter
- 2 eggs
- 2 teaspoons vanilla
Churro Coating
- 1 cup granulated sugar
- 1/3 cup ground cinnamon
- 1/2 cup butter, melted
Instructions
Waffles
- In a large bowl, combine the flour, granulated sugar, salt, cinnamon, and yeast. Whisk to blend evenly.
- In a microwave-safe bowl heat the milk and butter until very warm (120°–130°F). Whisk in the eggs and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Cover and refrigerate overnight, or cover and let the batter rise in a warm, draft-free place for about 45 minutes until doubled.
- When the batter has doubled, uncover and gently stir to redistribute any settled ingredients.
- Preheat your waffle iron, lightly coat with nonstick spray, and cook according to the manufacturer’s directions. For a Belgian waffle iron, use about 1 cup of batter per waffle.
Churro Coating
- Combine the granulated sugar and cinnamon in a shallow dish. Using a pastry brush, brush all sides of each hot waffle with melted butter, then press or sprinkle generously with the cinnamon-sugar mixture, tapping off excess.
- Serve warm. For a dessert variation, top with ice cream and drizzle with caramel sauce.
Notes
Recipe adapted from Overnight Waffles. The yeast adds a subtle, complex flavor and a light texture—especially when the batter is allowed to rest overnight.