Apple Cinnamon Waffles
Apple Cinnamon Waffles are exactly what they sound like: warm, lightly spiced waffles with little pockets of tender apple. The batter comes together in one bowl, the waffles cook up crisp at the edges, and they take well to simple toppings like butter and maple syrup. Nothing fussy. Just a small, cozy breakfast that makes the kitchen smell good.
Ingredients for this Apple Cinnamon Waffles
- 1 1/2 cups all-purpose flour (190 g)
- 2 tbsp cornstarch (15 g) for extra crisp edges
- 2 tbsp granulated or light brown sugar (25 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp fine salt
- 1 1/4 cups buttermilk (300 ml) or milk plus 1 tbsp lemon juice
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and cooled (60 g) or neutral oil
- 1 tsp vanilla extract
- 1 medium crisp apple, peeled and coarsely grated (about 1 cup, 120 g). Lightly squeeze out excess juice.
Optional for serving: butter, warm maple syrup, a pinch of extra cinnamon, chopped pecans, or quick sautéed apples.
Instructions
- Preheat your waffle iron to medium-high. Lightly oil or spray it so the first waffle behaves. The first one is often the tester. That’s normal.
- In a large bowl, whisk the dry ingredients: flour, cornstarch, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a second bowl, whisk the wet ingredients: buttermilk, eggs, vanilla, and melted butter.
- Pour the wet into the dry. Whisk until just combined. A few small lumps are fine. Fold in the grated apple. If the batter looks very thick, add a splash of milk. If it looks thin, sprinkle in a tablespoon of flour.
- Let the batter rest for 5 minutes while the iron finishes heating. This quick pause helps the flour hydrate and gives you a better waffle.
- Cook the waffles: add batter to the hot iron (amount depends on your model), close, and cook until deeply golden and the steam has mostly subsided, 3 to 5 minutes. Resist the urge to peek too soon.
- Keep finished waffles warm and crisp on a wire rack in a 200°F or 95°C oven. Try not to stack them, or they’ll steam.
- Serve with butter and maple syrup. If you want a little extra, quickly sauté sliced apples in a small skillet with a teaspoon of butter, a sprinkle of cinnamon, and a drizzle of syrup until glossy.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 15 to 20 minutes
- Total: about 30 to 35 minutes
- Yield: 4 Belgian waffles or about 6 standard waffles
Nutritional information
Approximate per 1 standard waffle out of 6, without toppings:
- Calories: ~260
- Carbohydrates: ~35 g
- Protein: ~7 g
- Fat: ~11 g
- Fiber: ~2 g
- Sodium: ~380 mg
- Added sugars: ~4 g
Values will vary based on waffle iron size, apples, and any toppings.
Frequently asked questions
What kind of apples work best?
Go for a crisp, slightly tart apple that holds up when heated. Honeycrisp, Pink Lady, or Granny Smith are great. If your apple is very juicy, give the shreds a quick squeeze so the batter doesn’t get runny.
How do I keep the waffles crisp?
A few little things help. Cornstarch in the batter. A properly hot iron. Cook until the steam mostly stops. Move waffles to a wire rack in a low oven instead of stacking them on a plate. Leftovers re-crisp nicely in a toaster.
Can I make them gluten-free or dairy-free?
Gluten-free: use a 1:1 gluten-free all-purpose blend that contains xanthan gum. The batter might need an extra splash of milk to loosen. Dairy-free: use your favorite plant milk with 1 tbsp lemon juice per cup, and swap the butter for neutral oil. Both versions come out tasty, just a touch less fluffy.
Apple Cinnamon Waffles
1
raciones15
minutes15
minutes260
kcalApple Cinnamon Waffles are exactly what they sound like: warm, lightly spiced waffles with little pockets of tender apple. The batter comes together in one bowl, the waffles cook up crisp at the edges, and they take well to simple toppings like butter and maple syrup. Nothing fussy. Just a small, cozy breakfast that makes the kitchen smell good.
Ingredients
1 1/2 cups all-purpose flour (190 g)
2 tbsp cornstarch (15 g) for extra crisp edges
2 tbsp granulated or light brown sugar (25 g)
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/2 tsp fine salt
1 1/4 cups buttermilk (300 ml) or milk plus 1 tbsp lemon juice
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and cooled (60 g) or neutral oil
1 tsp vanilla extract
1 medium crisp apple, peeled and coarsely grated (about 1 cup, 120 g). Lightly squeeze out excess juice.
Directions
- Preheat your waffle iron to medium-high. Lightly oil or spray it so the first waffle behaves. The first one is often the tester. That’s normal.
- In a large bowl, whisk the dry ingredients: flour, cornstarch, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a second bowl, whisk the wet ingredients: buttermilk, eggs, vanilla, and melted butter.
- Pour the wet into the dry. Whisk until just combined. A few small lumps are fine. Fold in the grated apple. If the batter looks very thick, add a splash of milk. If it looks thin, sprinkle in a tablespoon of flour.
- Let the batter rest for 5 minutes while the iron finishes heating. This quick pause helps the flour hydrate and gives you a better waffle.
- Cook the waffles: add batter to the hot iron (amount depends on your model), close, and cook until deeply golden and the steam has mostly subsided, 3 to 5 minutes. Resist the urge to peek too soon.
- Keep finished waffles warm and crisp on a wire rack in a 200°F or 95°C oven. Try not to stack them, or they’ll steam.
- Serve with butter and maple syrup. If you want a little extra, quickly sauté sliced apples in a small skillet with a teaspoon of butter, a sprinkle of cinnamon, and a drizzle of syrup until glossy.
