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Apple Cinnamon Waffles

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Apple Cinnamon Waffles are a delicious way to kick up your family breakfast. Shredded apples add a touch of sweet to the savory waffle batter for a treat that’s great for a crowd and freezer-friendly, and you can easily make the batter ahead

Overhead shot of finished Apple Cinnamon Waffles on a white plate with a couple of apples in the background

I eat breakfast every day, but I lean towards simple…eggs, avocado, and occasionally some toast. On the weekends I’ll sometimes branch out a little more, but it’s very rare that I go crazy.

I like to make a big batch of Loaded Breakfast Egg Muffins when I know I’ll be super busy because I can just thaw and reheat them quickly. And Cinnamon Roll Muffins are perfect for holiday morning brunch.

I don’t make waffles or pancakes very often, because I have to think about making the batter, and I didn’t have a waffle maker for the longest time.

But I recently had extra apples from a recipe I did for Stillwater Living Magazine and I didn’t want them to go to waste. So I got creative with Apple Cinnamon Waffles

WHY THIS RECIPE WORKS
  • They’re hearty and have a wonderful savory flavor
  • You can use your favorite apples
  • They’re freezer-friendly or you can make the batter ahead
Angled shot of finished Apple Cinnamon Waffles on a white plate with diced apples on the plate
INGREDIENT TIPS FOR APPLE CINNAMON WAFFLES

I use Granny Smith apples. I was a little worried the waffles would be tart, but the other ingredients tone down the bite. You can use your favorite variety.

Peel the skin from the apples. I haven’t tried it with the skin, but I don’t think that would taste great.

I prefer to shred the apples, but you could also dice them into small pieces. It’s really personal preference. I use a Box Grater, which makes for easy shredding.

Cut the apples immediately after peeling, and then quickly add the fresh lemon juice. If not, the apples will start to turn brown quickly. Trust me on that.

Don’t skimp on the vanilla. Pure vanilla extract makes a world of difference.

I use buttermilk for these Apple Cinnamon Waffles, but you can use regular milk. Nut milk does work, but the consistency is quite a bit thinner.

Don’t overmix the batter, or the waffles will be dense.

FINISHING APPLE CINNAMON WAFFLES

Simple is best when it comes to finishing these waffles. I use pure maple syrup and a little bit of unsalted butter.

I also finish the waffles with a sprinkle of powdered sugar and a few diced apple pieces. Use a Fine Mesh Strainer to shake the powdered sugar onto the waffles. It looks pretty, and you don’t get clumps of sugar everywhere

Overhead shot of stack of finished Apple Cinnamon Waffles with a pat of butter on a white plate with a couple of apples in the background
WAFFLE MAKER TIPS

2-Slice Waffle Makers are a thing! So if you’re like me and cooking solo, they’re a game-changer. Of course, if you’re cooking for the family then use a standard 4-slice. You can also kick it up with a Flip Waffle Maker.

Get a waffle maker with removable plates. That will make cleanup so much easier.

Grease the waffle maker plates just before adding the batter. Most waffle makers say the plates are nonstick, but I’ve had failures. So this ensures they won’t stick and helps crisp the waffles. I use a Silicone Brush to brush a little oil on the plates.

Don’t peek once you close the cover! This slows down the cooking and then the waffles don’t get that nice crisp exterior.

Close up shot of a stack of finished Apple Cinnamon Waffles on a white plate
STEP BY STEP INSTRUCTIONS

Add flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon in a bowl. Whisk together and set aside.

In another bowl combine the buttermilk, eggs, and vanilla extract. Add the melted butter and combine. Set aside.

Peel and shred the apples. Add fresh-squeezed lemon juice and stir together. Set aside.

Overhead process shot: bowl of wet ingredients, bowl of dry ingredients, bowl of shredded apples

Add the wet ingredients to the dry ingredients and fold together until just combined. Add the shredded apples and fold together lightly.

Overhead process shot of all waffle ingredients combined in a glass bowl

Heat the waffle iron and brush the plates with a little bit of oil. Pour the batter into the waffle iron.

Don’t overfill the waffle iron or the batter will seep out of the sides.

Close the waffle iron and allow to cook. Don’t peek!

Overhead process shot of 2 waffles in a waffle iron

Remove waffles from the waffle maker as soon as they are done.

Finish with maple syrup and a little butter. Shake on some powdered sugar, and top with diced apples.

Overhead shot of stack of finished Apple Cinnamon Waffles on a white plate, topped with diced apples
SERVING AND LEFTOVERS

Apple Cinnamon Waffles are pretty hearty, so I usually do 2 for breakfast.

If you’re making them for a crowd, preheat the oven to 200 degrees and place the cooked waffles in the oven as they’re done so they stay warm.

Yes, you can freeze Apple Cinnamon Waffles! Cool the waffles completely, wrap individually in plastic wrap, and place them into a sealed freezer bag. The waffles will stay fresh for about 2 months.

You can also make the batter ahead! Make the full batter and store in an airtight container in the fridge for up to one week. Take the batter out of the fridge about 20 minutes before using.

MORE DELICIOUS BREAKFAST RECIPES
MORE DELICIOUS APPLE RECIPES
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Overhead shot of a stack of finished Apple Cinnamon Waffles on a white plate, topped with diced apple

Apple Cinnamon Waffles

Yield: 8 waffles
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Apple Cinnamon Waffles are a delicious and savory way to kick up your family breakfast. Shredded apples add a touch of sweet to the savory waffle batter for a treat that’s great for a crowd, freezer-friendly, and easy to make ahead

Ingredients

WAFFLE TOPPINGS

Instructions

    1. Add flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon in a bowl. Whisk together and set aside.
    2. In another bowl combine the buttermilk, eggs, and vanilla extract. Add the melted butter and combine. Set aside.
    3. Peel and shred the apples. Add fresh-squeezed lemon juice and stir together. Set aside.
    4. Add the wet ingredients to the dry ingredients and fold together until just combined.
    5. Add the shredded apples and fold together lightly.
    6. Heat the waffle iron and brush the plates with oil. Pour the batter into the waffle iron.
    7. Close the waffle iron and allow to cook
    8. Remove the waffles from the waffle maker as soon as they are don
    9. Finish with maple syrup and a little butter. Shake on some powdered sugar with a fine mesh strainer and top with diced apples.

Notes

I use Granny Smith apples because I already had them handy the first time. Use your favorite variety!

I prefer to shred the apples, but you could also dice them into small pieces.

Make sure to add fresh lemon juice to the apples as soon as they're prepped. The apples start to brown FAST. Trust me.

I use buttermilk, but you could substitute regular milk. Nut milk does work, but the consistency will be quite a bit thinner.

Don't overmix the batter, or the waffles will be dense.

I like to use a fine mesh strainer to shake the powdered sugar onto the finished waffles. It looks pretty, and you don't get clumps of sugar everywhere

WAFFLE MAKER TIPS

Get a waffle maker with removable plates. Trust me, that will make cleanup so much easier.

Grease the waffle maker plates just before adding the batter. Most waffle makers say the plates are nonstick, but I've had failures. So this ensures they won't stick and helps crisp the waffles. I use a silicone basting brush to brush a little oil on the plates.

Don't peek once you close the cover! This slows down the cooking and then the waffles don't get that nice crisp exterior.

SERVINGS AND LEFTOVERS

If you're making them for a crowd, preheat the oven to 200 degrees and place the cooked waffles in the oven as they're done so they stay warm.

Freezer tips: Cool the waffles completely, wrap individually in plastic wrap, and place them into a sealed freezer bag. The waffles will stay fresh for about 2 months.

Make-ahead tips: make the full batter and store in an airtight container in the fridge for up to one week. Take the batter out of the fridge about 20 minutes before using.

Recommended Products

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Nutrition Information:
Yield: 8 Serving Size: 2 waffles
Amount Per Serving: Calories: 361Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 562mgCarbohydrates: 70gFiber: 4gSugar: 41gProtein: 6g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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