Share With Your Friends

Easy Cinnamon Apple Waffles Recipe

I’ll never forget the first time I tried making these waffles. It was a chilly Sunday morning, and I was feeling overly confident. I thought, “how hard could it be?” Well, I ended up with waffles so dense you could’ve used them as hockey pucks. My husband took one bite and just started laughing. But that failure made me determined to get this Easy Cinnamon Apple Waffles Recipe right, and now it’s our favorite fall tradition.

Recipe Card

Recipe Title	Easy 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 milk (any kind)
• 1/2 cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 1 medium apple, peeled and finely chopped
• Extra butter or oil for greasing the waffle iron

The first time I made these, I used a huge, tart Granny Smith apple. Big mistake! The chunks were way too big and they never got soft. Now I always use a sweeter apple, like a Fuji or Honeycrisp, and I chop it super fine. It makes all the difference between a nice bite and a crunchy, undercooked surprise.

I’ve also learned the hard way that baking powder loses its power. I once used a can that was probably older than my kid. The waffles came out totally flat and sad. Now I always check the date, or I give it a little test with some hot water to see if it fizzes.

Directions

1. Plug in your waffle iron to preheat. Trust me, you want it nice and hot.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, beat the eggs, then whisk in the milk, oil, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are totally fine!
5. Gently fold in the finely chopped apple.
6. Lightly grease the hot waffle iron with butter or oil.
7. Scoop about 1/2 cup of batter onto the center of the iron. Close the lid and cook until golden brown and crisp, usually 4-5 minutes.
8. Carefully remove the waffle and repeat with the remaining batter. Serve immediately!

The biggest lesson I learned was with the folding. I used to just dump the apples in and stir the life out of the batter. This made the gluten tough and the waffles chewy. Now I fold gently, and it’s okay if there’s still a dry patch or two. It all works out in the iron.

And for the love of all that is good, do NOT skip greasing the iron. I did, once, thinking my non-stick iron would be fine. I spent the next 20 minutes scrubbing burnt apple and batter off the plates. A little butter or oil spray saves you a world of pain.

This recipe has become my go-to for lazy weekend breakfasts. It feels like a fancy comfort food but it’s honestly so easy once you get the hang of it. The smell of cinnamon and apples filling the house is just the best. We even make extra to freeze for a quick easy dinner on busy nights—just pop ‘em in the toaster. They’re a total family favorite.

My biggest mistake was always trying to rush it. I’d open the waffle iron too early to peek, and I’d end up with a torn, messy half-waffle. Patience is key! Wait for the steam to mostly stop coming out. That’s your sign it’s done. Now I set a timer and walk away.

I love that this recipe is so forgiving. Even my less-than-perfect batches were still pretty tasty. The leftovers, if you have any, reheat surprisingly well. They might not be as crisp as fresh, but they’re still a delicious treat. It’s a recipe that makes you feel like a winner, even on your off days.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
380	45g	19g	8g

Okay, so these aren’t exactly a health food, but they’re a treat! I was surprised the protein wasn’t a little higher from the eggs and milk. I’ve tried a healthier swap by using whole wheat flour and cutting the sugar in half. It works, but the waffles are definitely denser and more hearty. For a special weekend breakfast, I say go for the real deal.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Whole wheat flour or 1-to-1 gluten-free blend
Milk	Any non-dairy milk like almond or oat
Vegetable Oil	Melted coconut oil or applesauce
Granulated Sugar	Brown sugar or maple syrup (reduce milk slightly)

I’ve tried almost all of these swaps. Using applesauce instead of oil makes them much cakier and less crisp, but still good if you want a lighter option. Oat milk works perfectly. The one swap that failed me was using only gluten-free flour without any added binder like xanthan gum—the waffles completely fell apart. Brown sugar is my favorite swap; it gives a deeper, caramel-like flavor that goes great with the apples.

Tips

• Don’t overmix the batter! Lumpy is good.
• Chop the apple super fine so it cooks through.
• Keep finished waffles warm and crisp in a single layer on a baking sheet in a 200°F oven.
• If the batter seems too thick, add a splash more milk. It should be pourable but not runny.

I learned the “keep warm in the oven” tip after a disastrous family breakfast where I served the first person a hot waffle and the last person a cold, floppy one. Nobody was happy. Now I just slide them onto the oven rack as they come out, and everyone eats together with perfectly warm waffles. It’s a game-changer for family meals.

FAQ

Can I make the batter the night before?
I don’t recommend it. The baking powder will start to activate and you’ll get flat, sad 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 add the apples. It cuts the morning prep time in half!

My waffles are sticking to the iron! Help!
Oh man, I feel your pain. This usually means one of two things: your iron wasn’t hot enough when you added the batter, or you didn’t grease it well enough. Make sure that indicator light says it’s ready to go, and don’t be shy with that butter or oil spray.

Can I freeze these waffles?
Absolutely! Let them cool completely on a wire rack, then pop them into a freezer bag. They reheat great in the toaster straight from the freezer. It’s like having your own homemade Eggos, but about a million times better.

That’s everything I know about making Easy 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. Happy cooking!

Share With Your Friends