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Churros, Waffles, Chocolate, Gemma Stafford, Bigger Bolder Baking, Recipes

Churro Waffles with Chocolate Sauce

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It’s a Bold Baking Breakfast fiesta! This week, I show you how to make homemade Churro Waffles with a rich, chocolate sauce. Why make just regular waffles when you can make them over-the-top, BIG and BOLD?! AND in this episode, I’m excited to introduce you to my new puppy, Waffles. I hope you enjoy them both.

4.39 from 18 votes
Churros, Waffles, Chocolate, Gemma Stafford, Bigger Bolder Baking, Recipes
Churro Waffles with Chocolate Sauce
Author: Gemma Stafford
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup sugar
  • 2/3 cups canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • cups buttermilk
  • Churro topping - Cinnamon Sugar
  • ½ Cup of Sugar
  • ¼ Cup ground Cinnamon
  • ½ cup/50g Melted Butter
  • Chocolate Ganache (Sauce)
  • 8 ounces semisweet or bittersweet chocolate (we like 72 percent cacao)
  • 1 cup heavy cream
  1. Start by making the Waffle Batter:
  2. In a large bowl combine flour, baking powder, baking soda, salt and sugar.
  3. In a jug, whisk together eggs, oil, buttermilk and vanilla extract.
  4. Whisk to spell out W.A.F.F.L.E.S, or 7 times roughly. A few Lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests
  5. Refrigerate for 10-20 minutes and get working on your sauce and cinnamon sugar.
  6. For the Chocolate Ganache
  7. Heat the cream until it is about to boil, then turn it off
  8. Pour over the chopped chocolate and whisk until smooth and shiny. Set aside until needed
  9. To make the Churro topping
  10. Melt the butter and set aside
  11. Mix the cinnamon and sugar in a bowl together until well combined.
  12. METHOD
  13. Pre-heat your waffle iron to medium heat. Grease with butter
  14. Spoon the batter into a preheated waffle iron.
  15. Cook the waffles until golden and crisp. (all waffle irons are different but roughly around 3-4 minutes)
  16. TIP: Resist the urge to open the waffle iron while cooking so you don't let out all that lovely steam that will give you a chrisp, brown waffle
  17. Once fully cooked immediately brush with melted butter and sprinkle over you cinnamon sugar. Turn over and do the same on the other side. Don't be shy with the cinnamon sugar, it's the best part.
  18. Drizzle over the warm, rich chocolate sauce to get that full Churro experience. If you are feeling extra BOLD then finish with freshly whipped cream like I did!!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. RF74 on September 8, 2019 at 2:48 pm

    Another family verified recipe!
    I used both the traditional stove top waffle iron and the mini electric waffle maker. The electric waffle maker heat up more evenly but both yield equally yummy waffles. It’s your recipe who plays the magic! Thanks!

    • Gemma Stafford on September 9, 2019 at 10:07 am

      Thank you for sharing this info Rachel.

  2. Michelle Sawatzky on August 26, 2019 at 10:10 am

    Would this work with gluten free flour mix and xanthum gum for a gluten free option. I’m adding a waffle iron to my shopping list, I hope it works! 🙂

    • Gemma Stafford on August 27, 2019 at 4:39 am

      Hi Michelle,
      I hope so too! I think it is really worth a shot. Add 1 teaspoon of xanthan gum to 1 cup/5ozs of all-purpose flour for best results.
      Do let us know how this goes, other GF bold bakers will be interested too,
      Gemma 🙂

  3. Disha on May 8, 2019 at 6:44 pm

    In a waffle batter what is the substitute of 4 eggs

    • Gemma Stafford on May 9, 2019 at 1:29 am

      Hi Disha,
      Many waffle batters, and indeed churros, do not have egg as an ingredient. In place of the egg you can use flax egg, which gives extra nutritional value, or plain natural yogurt, organic if you can get it.
      Do try this, pancakes too do well with yogurt!
      Gemma 🙂

  4. Moben boxe on March 28, 2019 at 7:32 am

    Hey Gemma, first of all, you are the BEST and thank you for all the recipes

    can i substitute butter milk by regular milk?


    • Gemma Stafford on March 28, 2019 at 5:39 pm

      I’m delighted to hear that!!! Yes you can use regular milk or you can just add some lemon juice to make your own buttermilk.

      Thanks for trying it out 🙂

  5. Lauranne on January 19, 2019 at 8:49 pm

    As it was only 3 of us today I made this with a smaller recipe of 2 cups gluten free flour so only used 3 eggs, added some ginger, allspice, and nutmeg to flour mixture. I used melted butter instead of oil and used 3/4 cup coconut milk and 1 cup homemade buttermilk. Sad to say, my beautiful Belgian Waffle Maker died, so I had to make do with my smaller waffle maker. However, they still turned out soft on the inside and crunchy on the outside. I made a homemade Cinnamon/cocoa Whipped cream and a chocolate syrup. My grandson told me “it’s like having dessert and dinner at the same time grandma” !! He devoured it lol. It was simply delicious. I used unsweetened dark cocoa in the whipped cream, as I didn’t want too much sweetness. I still had 8 waffles leftover for the freezer. Thank you for the lovely idea Gemma!

    • Gemma Stafford on January 20, 2019 at 3:12 am

      Hi Lauranne,
      Thank you! This is cheering for me, I am really happy to have this very kind review of this recipe. I am loving the children, they are so appreciative of grandparents baking, it is great, really sets them up to bake for themselves later in life.
      Thank you so much for taking the trouble to write this too, giving us a full description, I appreciate it,
      Gemma 🙂

  6. Seble Tekalign on August 22, 2018 at 8:54 am

    Hi Gemma pls can you send me the regular waffle recipe again thank you ???? I love your baking and I want to say thank you for making my life easier

    • Gemma Stafford on August 23, 2018 at 8:24 am

      Hi there,
      I have no idea what I sent you?
      Was it a recipe of my own?
      3 cups/12ozs all-purpose/plain flour
      2 tablespoons granulated/caster sugar
      1 1/2 tablespoons baking powder
      3/4 teaspoon sea salt
      3 cups buttermilk (
      3/4 cup/6ozs (1 1/2 sticks) unsalted butter, melted
      3 large eggs
      1 teaspoon vanilla extract
      This will do it for you. It is not much different to my pancake recipe,
      Gemma 🙂

  7. Nad on August 14, 2018 at 11:23 pm

    Loved it always..

    • Gemma Stafford on August 15, 2018 at 7:25 am

      I am happy to hear this Nad,
      Gemma 🙂

  8. Amira on August 12, 2018 at 6:37 pm

    Is there a substitute for heavy cream?!! Or a way to make it at home??

    • Gemma Stafford on August 14, 2018 at 5:12 am

      Hi Amira,
      This chocolate sauce is like a ganache. You can make this without cream and here is how:
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      This is a good recipe for any application really. you could try this with non dairy milk too if you wish.
      You cannot actually make fresh dairy cream.
      Gemma 🙂

  9. Astha on August 11, 2017 at 9:17 am

    Hiii..wats d best substitute for egg for this recipe…thanks

    • Gemma Stafford on August 14, 2017 at 2:50 am

      Hi there,
      This type of recipe, like pate choux, are really difficult to manage without eggs. I have not found a satisfactory way to do this, though there are some suggestions online.
      Any recipe which really relies on eggs is very difficult to replicate without the eggs, sorry,
      Gemma 🙂

  10. McKenzie on May 21, 2017 at 11:48 am

    Hi Gemma! I was wondering is there any substitute for canola oil? Vegetable oil perhaps? It’s just that where I live canola oil is nowhere to be found.

    • Gemma Stafford on May 22, 2017 at 2:30 pm

      Yes veg oil or sunflower oil will work really well 🙂

  11. Joana on January 31, 2017 at 12:19 pm

    Hi gemma!
    I followed your recipe step by step, but my batter came out to liquid, not thick enough… Do you know what i have done wrong?
    Big hug from portugal!!!

    • Gemma Stafford on January 31, 2017 at 4:19 pm

      Hi Joana,

      that is really funny because It is by nature a very thick recipe. The buttermilk makes it very think.
      I would just say double double check the measurements because it really should be very think.

      Hope this helps.

      • Joana on February 1, 2017 at 12:34 pm

        Thank you so much for answering! I tried the recipe again and it came out thick, I probably didn’t mesure my flour correctly… By the way, your recipe is amazing!

        • Gemma Stafford on February 2, 2017 at 8:22 am

          Hi Joana,
          I am happy you got to the end of this! YEA!
          Thank you for your kind comments too,
          Gemma 🙂

  12. Caroline on November 13, 2016 at 5:40 pm

    Hi Gemma,

    I was wondering what waffle iron do you use?

    LOVE your videos.

    • Gemma Stafford on November 13, 2016 at 8:28 pm

      Thanks so much. So I researched a lot and the one with best reviews was the Waring. It’s around $100. It’s the best I have ever used.


  13. anusha on October 14, 2016 at 7:58 pm

    can pls share a way to cook waffles without a waffle iron

    • Gemma Stafford on October 15, 2016 at 2:32 am

      This is tricky, it is impossible to make the shape without a mold. Do check out my pancakes! these are similar, and so good 🙂

  14. Razan EE on August 7, 2016 at 4:42 am

    that’s cool but is there such thing as a no knead waffles

  15. Rawan on July 26, 2016 at 2:08 pm

    Can I cook this batter off as pancakes because you said in the other savoury waffle that I can cook them on pan. Please answer.

    I know that I had asked you the same question before but I didn’t understand what did you mean

    • Gemma Stafford on July 28, 2016 at 4:29 am

      Hi Rawan,
      I think i already responded to this but just in case!
      No, you cannot cook this off like a waffle, it will not work for you. This is a type of pastry!
      Gemma 🙂

  16. Rawan on July 25, 2016 at 11:18 am

    Hi gemma. Can I cook this batter off as a pancakes. Please answer because I love waffles but don’t have a waffle iron ??

    • Rawan on July 26, 2016 at 9:33 am

      Hi gemma. I can’t understand you. Does you mean this recipe can’t be cooked on pans but in the other savoury waffle recipe you said that you can cook it on the pan. Please tell me what did you mean. Love you gemma ???

      • Gemma Stafford on July 26, 2016 at 12:05 pm

        Hi Rowen,

        yes you can cook it off as a pancake, it will work well 🙂

  17. Rawan on July 25, 2016 at 8:47 am

    Hi gemma. Can I cook this batter off as pancakes, because I don’t have waffle iron.

  18. Sweettreats on June 4, 2016 at 4:50 am

    Hey Gemma! It’s me,Rachel. Can you do different flavor a of edible cookie dough please? Because I love licking the spoon, but I kind of get freaked out by the egg.

    • Gemma Stafford on June 6, 2016 at 2:59 am

      Hi there,
      I will put this on my list. The eggs are a problem for lots of my followers. I will be trying to come up with more egg-less recipes this year,
      Gemma 🙂

      • Rawan on July 25, 2016 at 11:21 am

        Hi gemma. Can I cook this batter off as a pancakes. Please answer because I love waffles but I don’t have waffle iron

  19. Bella on April 12, 2016 at 8:35 am

    Hi Gemma,

    I want to have my own business about desserts like these. Waffles, milkshakes, smoothies, etc. What do you think would be the best sellers? I’m from the Philippines by the way. And I love your recipes. Hope you can help me out with this since this is a dream of mine and a goal to pursue 🙂

    • Gemma Stafford on April 13, 2016 at 10:54 am

      Hi Bella,
      I am not the best person to advise you on this. The regulation of food where you live is important, and i do not know what that is, also I do not know what your customers might like. You will find a local college, or food advisory service to help,
      Gemma 🙂

  20. Lovely on March 22, 2016 at 11:43 am

    hi Gemma. Love all your recipes.
    How long can i store this recipe in the fridge?
    Thanks a lot.
    Virtual hugs fr the Philippines.

    • Gemma Stafford on March 25, 2016 at 10:44 am

      Hi Lovely,
      Any batter will really only keep for about one day. Thank you for the hugs, they are always welcome, especially from your beautiful country,
      Gemma 🙂

  21. Lyndora on November 26, 2015 at 8:00 pm

    Hi Gemma, totally in love with all your recipes. We’ve done most of it and it tasted great. Just wondering if this waffles recipe can add flavour in it like chocolate or matcha. If yes, do I just add directly to the batter? Thanks

    Love from Borneo.

    • Gemma Stafford on December 2, 2015 at 4:30 pm

      Thanks so much for visiting my website, Lyndora. You can add matcha or chocolate directly into the batter if you’d like. Hope this helps 🙂

  22. Sheena on November 26, 2015 at 6:03 am

    Hi dear, like your recipes very much. Would want to try making this Churro Waffles but not sure about the cup measurements. Could you kindly help me to covert all the cups measurements to gram? Thank you very much.

  23. tandra on August 30, 2015 at 7:30 am

    All recipes are so easy and clear

    • Gemma Stafford on September 2, 2015 at 6:44 pm

      Thank you so much for visiting my website, really glad you like my recipes 🙂

  24. Ann marie on July 18, 2015 at 6:56 am

    Hi from limerick Gemma. Love your recipes. Just wondering have you any recipe for plain waffles.

    • Gemma Stafford on July 18, 2015 at 5:11 pm

      Hi Ann Marie from California, thanks so much, really glad you my recipes and baking videos. Have you seen my churros waffle recipe ? if you leave off the topping its a plain waffle 🙂

  25. Marielle Allen on June 27, 2015 at 6:15 pm

    Will leaving it in the fridge over night help the gluten change more and better or will it not do much more

    • Gemma Stafford on June 28, 2015 at 10:15 pm

      It will not do more. We don’t need anything to happen to the gluten. it is ready to go once the battered is formed

  26. tammy on June 14, 2015 at 3:51 pm

    Could we replace the buttermilk for regular milk

    • Gemma Stafford on June 18, 2015 at 9:13 pm

      you can. If you have some sour cream at home it would be good to mix it with your milk. it would make it better.

      • Marie on January 30, 2016 at 3:35 am

        How much sour cream should be mixed with the milk? And could I also replace the buttermilk with milk and vinegar?

        • Gemma Stafford on February 5, 2016 at 9:12 pm

          Hi Marie,

          Sorry for my late reply. For the buttermilk you mix 1 cup of regular milk and 2 tablespoons of lemon juice or vinegar. Mix and let it sit for 30 minutes and it’s ready to use 🙂

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