I never imagined making churros at home could be so simple until I tried this air fryer version. These bite-sized treats bring the same crispy, cinnamon-sugar goodness without the fuss of deep-frying. I love how they come together quickly and still taste like something straight from the fair.

Why You’ll Love This Recipe

I adore this churro bites recipe because it’s:

• Quick and Easy: From start to finish, it takes me under 45 minutes to have fresh churro bites ready.

• Minimal Ingredients: I usually have everything on hand—just flour, butter, sugar, egg, and a few pantry staples.

• Healthier Twist: Air frying cuts down on oil, so I still get that crunch without the greasy aftermath.

• Perfect Portions: Bite-sized pieces make it easy for me to snack without overindulging, and they’re great for sharing.

• Fun to Make: My kids love rolling each piece in cinnamon sugar—it’s our favorite family baking project.

Ingredients

For the dough

• 1 cup plain flour

• 1 cup water

• ⅓ cup plus 1 tablespoon unsalted butter

• 1 teaspoon salt

• 2 tablespoons sugar

• 1 teaspoon vanilla essence

• 1 large egg

For the coating

• 1 cup white sugar

• 1 tablespoon cinnamon powder

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the dough base: In a saucepan over high heat, combine water, butter, salt, and sugar. Bring to a boil.

2. Incorporate the flour: Reduce heat to low. Gradually stir in the flour until the mixture forms a smooth dough that pulls away from the pan. Remove from heat.

3. Finish the dough: Transfer dough to a bowl and let cool for about 4–5 minutes. Add the egg and vanilla essence, then beat with an electric mixer until smooth and glossy.

4. Pipe or drop: Preheat the air fryer to 375°F (190°C). Spray the basket lightly with cooking spray. Fill a piping bag with dough and pipe bite-sized pieces into the basket, leaving space between each. You can also drop spoonfuls if you don’t have a piping bag.

5. Air-fry: Lightly brush each piece with melted butter. Cook for 10–12 minutes, or until golden and crisp, working in batches as needed.

6. Coat in cinnamon sugar: In a bowl, mix the sugar and cinnamon. While the bites are warm, toss them in the mixture until evenly coated. If needed, brush with a little melted butter to help the sugar stick.

7. Serve: Enjoy immediately with your favorite dips—chocolate sauce, dulce de leche, or even a simple cream cheese frosting.

Servings and timing

I find that this recipe yields about 4 servings.

• Prep time: 12 minutes

• Cook time: 25 minutes

• Total time: 37 minutes

Variations

• Flour swap: I sometimes use bread flour for a slightly chewier texture, though it’s best with all-purpose flour.

• Butter alternative: If all I have is salted butter, I skip the extra salt in the dough. Margarine works in a pinch, too.

• Flavor twists: I’ve dusted with pumpkin pie spice instead of cinnamon for a fall-inspired treat or mixed cocoa powder into the sugar for a chocolatey kick.

• Dipping sauces: While chocolate is classic, I also love serving these with warm caramel, Nutella, or even a fruit dipping sauce for a lighter option.

Storage/reheating

I recommend enjoying these churro bites fresh, but here’s how I keep leftovers:

• Store at room temperature: Place cooled bites in an airtight container for up to 2 days. They’ll soften slightly but remain tasty.

• Make ahead: I sometimes prepare the dough up to 24 hours in advance. Just refrigerate it, bring it to room temperature before piping, and proceed with air-frying.

• Reheat: To revive crispiness, I pop leftovers back in the air fryer at 350°F for 1–2 minutes, then toss in fresh cinnamon sugar.

FAQs

How do I prevent the churro bites from sticking to the air fryer basket?

I lightly spray the basket with a neutral oil spray—just enough to coat the surface—before adding the dough. This helps the bites release easily once cooked.

Can I freeze the churro dough or cooked bites?

I don’t recommend freezing the dough, as it can affect texture when thawed. However, you can freeze the cooked bites in a single layer for up to a month. Reheat them in the air fryer for a few minutes straight from frozen.

What if my dough is too wet or too dry?

I look for a dough that pipes smoothly and holds its shape. If it’s too wet and spreads, I add a tablespoon of flour. If it’s too dry and cracks, I stir in a teaspoon of warm water until it’s cohesive.

Can I make these without a piping bag?

Absolutely! I drop spoonfuls of dough directly into the basket—just keep them similarly sized so they cook evenly.

Are there gluten-free options?

I’ve tried a 1:1 gluten-free flour blend, and it works decently, though the texture is a bit different. If I’m aiming for gluten-free, I also reduce the water by a tablespoon to keep the dough from loosening too much.

Conclusion

I’m always amazed at how these sweet churro bites transform simple pantry staples into a crowd-pleasing dessert with minimal effort. Whether I’m baking with my kids or whipping up an after-dinner treat, this recipe never fails to impress. Give it a try—you’ll love how easy it is to bring the taste of the fair right to your kitchen.

Sweet Air Fryer Churro Bites

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evee
• Total Time: 25 minutes
• Yield: 8 sausage-dipped pancakes
• Diet: Halal

Print Recipe

Pin Recipe

Description

I’ve discovered the sweetest way to enjoy savory breakfast sausage—wrapped in fluffy pancake batter and pan-fried to golden perfection! These Sausage Dipped Pancakes turn ordinary sausage patties into a fun, crowd-pleasing twist on two breakfast classics.

---

Ingredients

8 breakfast sausage patties

1½ cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1¼ cups milk

1 large egg

2 tablespoons melted butter or vegetable oil (plus more for the skillet)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the sausage patties: In a large nonstick skillet over medium heat, cook patties 3–4 minutes per side until browned and cooked through. Transfer to a plate and keep warm.
2. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Combine wet ingredients: In another bowl, whisk milk, egg, and melted butter (or oil) until smooth.
4. Make the batter: Pour wet ingredients into dry and stir gently until just combined; small lumps are okay.
5. Dip the patties: Heat a little oil or butter in the skillet over medium-low. Pat sausages dry, then dip each into batter, coating both sides.
6. Pan-fry the dipped patties: Place battered patties in skillet. Cook 2–3 minutes per side until golden and the pancake is cooked through.
7. Serve warm: Transfer to a platter and enjoy immediately with maple syrup, fresh fruit, or a dusting of powdered sugar.

Notes

Pat sausage patties dry before dipping so the batter adheres better.

Use medium-low heat for a golden crust without burning the pancake.

Make the batter ahead and refrigerate up to 2 hours—give it a gentle stir before dipping.

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.

Try variations: use maple sausage, sprinkle cheese in the batter, or add chopped herbs for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 2 sausage-dipped pancakes
• Calories: 620 kcal
• Sugar: 6 g
• Sodium: 1000 mg
• Fat: 34 g
• Saturated Fat: 16 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.4 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 78 mg