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Cinnamon Apple Waffles Recipe

I’ll never forget the first time I tried to make these Cinnamon Apple Waffles. I was so excited for a cozy fall breakfast that I completely forgot to peel the apples. Let’s just say the waffles had a… interesting texture. My husband, bless him, still ate two of them but asked if I was trying to add more fiber to our diet. Now I’ve made this recipe so many times I could probably do it in my sleep, and it’s become our go-to for lazy weekend mornings.

Recipe Card

Recipe Title	Cinnamon Apple Waffles Recipe
Servings	4 (about 8 waffles)
Prep Time	15 minutes
Cooking Time	20 minutes
Calories	approx. 380 per waffle

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 large eggs
• 1 3/4 cups whole milk
• 1/2 cup melted butter, cooled
• 1 tsp vanilla extract
• 2 medium apples, peeled and finely chopped

That whole milk is key, I tried using skim once and the waffles were so sad and flat. They just didn’t have the richness. And for the apples, I’ve learned Granny Smith are the best. I used a Red Delicious once and they just turned to mush in the batter. Not a good look.

Directions

1. Preheat your waffle iron. If it has settings, go for a medium-high heat.
2. In a big bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ones and stir until just combined. A few lumps are totally fine!
5. Gently fold in the chopped apples.
6. Lightly grease the hot waffle iron with butter or cooking spray.
7. Scoop about 1/2 cup of batter onto the center of the iron and close it.
8. Cook until golden brown and crisp, usually 4-6 minutes depending on your iron.
9. Repeat with the remaining batter, keeping finished waffles warm in a low oven.

The biggest mistake I make is overfilling the waffle iron. I get impatient and think more batter means bigger waffles. Nope. It just means a huge mess as batter oozes out the sides and burns on the counter. Use less than you think you need, especially for the first one.

This recipe is my ultimate comfort food. It just smells like fall and happiness. I love that the whole house fills with the scent of cinnamon and cooking apples. It’s a total family favorite that makes an ordinary Saturday feel special. The best part is that any leftovers freeze beautifully for an easy breakfast later.

I’ve tried making it a bit healthier, using whole wheat flour or less sugar. It works okay, but honestly, it’s just not the same. This is a treat meal for us. Sometimes you just need the real deal, you know? Next time, I might try adding a handful of chopped pecans for a little crunch.

One thing I’d change is to maybe grate one of the apples instead of chopping both. I think it would distribute the apple flavor even more throughout the batter. I haven’t tried it yet, but it’s on my list for the next batch!

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
380	52g	16g	9g

Yeah, it’s not a health food, but it’s a real breakfast. I was surprised the protein was that high, must be the eggs and milk. If you need a lighter version, you can use a plant-based milk and maybe an apple sauce swap for some of the butter. It changes the texture a bit, but it’s still tasty.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Whole wheat flour
Whole milk	Oat milk or almond milk
Granulated sugar	Brown sugar or maple syrup
Butter	Melted coconut oil

I’ve tried almost all of these swaps. The whole wheat flour makes the waffles denser, but in a hearty, good way. Oat milk works great, but almond milk made them a little thin. Swapping maple syrup for the sugar is my favorite—it adds such a deep flavor. Just reduce the other liquids a tiny bit.

Tips

• Don’t overmix the batter! Lumpy is good, I promise.
• Keep your cooked waffles warm and crispy by placing them in a single layer on a baking sheet in a 200°F oven.
• For extra apple-cinnamon flavor, toss your chopped apples in a little extra cinnamon and sugar before folding them in.

I learned the hard way about overmixing. I used to whisk until it was totally smooth, thinking I was being thorough. All I got were tough, rubbery waffles. Now I stir until the flour is just incorporated and then walk away. It makes all the difference between a good waffle and a great one.

FAQ

Can I make the batter the night before?

I don’t recommend it. The baking powder will lose its oomph and you’ll get flat waffles. What you CAN do is mix the dry ingredients and wet ingredients in separate bowls the night before. In the morning, just combine them and go. It saves so much time.

My waffles are sticking to the iron! Help!

Oh man, I’ve been there. It’s usually one of two things: your iron isn’t hot enough yet, or it needs a fresh coat of grease. Make sure you let it preheat fully and don’t be shy with that cooking spray or butter between each waffle.

Can I use apple pie filling instead of fresh apples?

Technically, yes, but it’s a totally different—and much sweeter—game. If you do, drain it really, really well. All that extra syrup will make your batter too wet and they might not cook through properly. I prefer fresh apples for that bright flavor.

That’s everything I know about making Cinnamon Apple Waffles! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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