The morning I learned to sauté apples and fold cinnamon into batter, the kitchen smelled like a warm hug. It’s the kind of scent that makes me slow down, pour another cup of coffee, and tell myself I’m allowed to linger a little longer. These waffle recipes are what I reach for on busy school mornings and lazy Sundays alike—crispy edges, a soft, tender center, and that cinnamon-sugar kiss you get with every bite. I compared this cinnamon-apple winner to plain butter waffles once, and the difference was like swapping a basic cardigan for a cozy oversized sweater—instant comfort. I’ve tweaked this recipe over the years, testing it with almond milk, and you know what? It made the interior silkier without losing the sturdy waffle structure. My kids actually ask for this all the time, and I always do a little extra swirl of apple filling for them. It’s become a family ritual that I’m happy to share with you, spoonful by spoonful.
What is cinnamon apple waffle?
Think of cinnamon apple waffles as the breakfast version of dessert you can feel good about. It’s essentially a classic waffle bathed in warm apple chunks and cinnamon, then swirled with a soft cream-cheese-vanilla glaze or a maple drizzle. The name says it all: the apples bring a tart-sweet bite, while the cinnamon ties everything together like a cozy scarf. This dish is as comfortable as your favorite cardigan and as bright as a sunlit breakfast table. It’s not about fancy technique so much as balance—crisp edges with a tender interior, fruity filling that bursts with fruitiness, and a little glaze that makes the whole plate feel special. It’s perfect for weekend brunches, but I also love whisking up a quick batch on weekdays when appetite deserves a little celebration.
Why you’ll
What I love most about this cinnamon apple waffle is how forgiving it is—no fancy gadgets required, just a trusty waffle iron and a sturdy skillet for the apples. The flavor is a warm hug: buttered batter that tastes faintly vanilla, with cinnamon announcing itself in a gentle, not overpowering way. The apples stay pleasantly firm, so you get that satisfying bite instead of mush. It’s incredibly versatile: you can go sweet with a generous glaze, or keep it lighter with a simple dusting of powdered sugar and a dollop of yogurt. Budget-wise, it’s friendly too—the ingredients are common pantry staples, and the batter freezes well if you want to stockpile portions for busy weeks. The waffle’s texture is what seals the deal—crisp at the edges, tender inside, with a subtle golden hue that makes it irresistible. This recipe also plays nicely with substitutions, like swapping milk for almond milk to nudge the richness in a dairy-free direction, which I’ve actually loved for special morning treats. And yes, the aroma alone can bring everyone to the kitchen like magic.
How do I make cinnamon apple waffles?
Quick Overview
In a nutshell, you whisk dry ingredients, whisk wet ingredients, combine just until lumpy, then fold in apples and batter. The apples get sautéed briefly so they’re glossy and plush instead of crunchy raw; you’ll layer a spoonful into the batter before closing the waffle iron so every bite has that cinnamon-apple surprise. The result is a stack of waffles that smell like a cozy bakery, finished with a silky glaze or a simple maple drizzle. This method keeps things simple, quick, and repeatable—perfect for a weeknight breakfast or a weekend treat.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (or 1 3/4 cups all-purpose + 1/4 cup whole-wheat for a nuttier flavor)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 3/4 cups buttermilk (or 1 3/4 cups milk with 2 tablespoons lemon juice, let sit 5 minutes)
- 1/2 cup unsalted melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Filling:
- 2 medium apples, peeled and diced (Granny Smith or Honeycrisp work nicely)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Optional: splash of lemon juice to keep apples bright
For the Glaze:
- 1/2 cup powdered sugar
- 2–3 teaspoons milk (or enough to get a pourable consistency)
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon maple syrup for extra warmth
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Turn your waffle iron to medium-high and give it a quick light brush of neutral oil or nonstick spray. This is the moment when your kitchen smells like a little cafe—hot iron, butter, and cinnamon all at once. While it heats, line up your apples and have the filling ready so you can fold it in without rushing.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. I like to aerate the flour a bit by whisking for 20–30 seconds; it keeps the batter from getting dense and helps the waffles stay light.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla until the mixture looks smooth and a touch glossy. If your butter cools the mixture too quickly, give it 30 seconds to settle and come up to room temperature.
Step 4: Combine
Pour the wet into the dry and whisk just until lumps disappear. A few small lumps are totally fine; overmixing is what makes waffles tough. If you’re adding the apples directly to the batter, fold them in gently so you don’t break the fruit into mush.
Step 5: Prepare Filling
In a skillet over medium heat, melt the tablespoon of butter, add apples, Brown Sugar, and cinnamon. Sauté 4–5 minutes until the apples are glossy and just tender. If you love a little tang, splash in a teaspoon of lemon juice at the end. Let the filling cool a touch so it doesn’t melt the batter the moment it hits the waffle iron.
Step 6: Layer & Swirl
When you spoon batter onto the hot iron, drop a small spoonful of the apple filling into the center of each waffle. Then cover with a touch more batter, so you get a neat swirl of apple in the middle of the waffle that peeks through like treasure. The visual cue is golden and inviting—the kind of presentation that makes weekend brunch feel special.
Step 7: Bake
Close the lid and cook until the edges are crisp and the center is set, usually 4–6 minutes depending on your iron. If you’re unsure, run a quick test waffle and adjust your timing by minute or two. You want a deep honey-gold color that’s totally crisp outside but still tender inside.
Step 8: Cool & Glaze
Transfer to a warm plate and let them rest for a minute while you whisk together the glaze. A little glaze goes a long way, so start with a tablespoon of milk and add more as needed to reach a drizzleable consistency. Drizzle over the stack or serve on the side for dipping. If you’re not glazing, a dusting of powdered sugar and a dollop of yogurt is delicious too.
Step 9: Slice & Serve
Slice the waffles into quarters for easy sharing, because this recipe shines when you stack them high. Serve with extra apples on top, a drizzle of maple, and perhaps a dollop of extra cream or whipped yogurt. The first bite should crackle a little at the edges, then give way to the soft, cinnamon-kissed center. This is how a perfect morning should taste.
What to Serve It With
These waffles are forgiving enough to pair with a few different vibes, whether you’re treating yourself or feeding a crowd. They’re terrific with warm maple syrup poured over the top, but I love a slightly tangy yogurt cream to balance the sweetness. If you’re serving them for brunch, add a sparkling cider or a hot coffee bar with cinnamon sticks. You can keep it simple or go all-out with fruit compote on the side for extra brightness. For a dessert twist, a dollop of mascarpone and a drizzle of honey makes the plate feel fancy without extra effort. And don’t forget a light sprinkle of flaky salt on the glaze—just a pinch makes the flavors pop. My family loves these with a side of crispy bacon, and trust me, the contrast of sweet and savory is irresistible. This is a dish that invites conversation and slow smiles around the table, a small celebration in every bite.
Top Tips for Perfecting Your Cinnamon Apple Waffle
Here are a few things I’ve learned over countless breakfast mornings:
Batter Temperature: If your milk is cold, let it warm a touch with the eggs before blending. A warm batter makes for a lighter interior. If you’re in a hurry, a quick whisk and a 5-minute rest is totally fine.
Apple Prep: Sautéing the apples first seals in their juice and intensifies the cinnamon aroma. Don’t skip this step if you want that glossy, slightly caramelized bite in every square.
Swirl Customization: The swirl isn’t just pretty—it helps distribute filling evenly. If you want bolder pockets, add a little extra apple in some waffles and a tad less in others for a varied texture.
Ingredient Swaps: Dairy-free? Use almond milk with a touch of extra melted butter or coconut oil. You may need a touch more baking powder to keep the batter fluffy. For a gluten-free version, try a 1:1 gluten-free flour blend, but expect a slightly crisper edge.
Baking Tips: If your iron runs hot, drop the temperature a notch. Conversely, a cooler iron will need a minute or two more. Don’t rush the turn—the steam helps release that crispy-crisp edge.
Glaze Variations: Add a splash of maple, or swap vanilla for almond extract for a nuttier aroma. If you want a lighter glaze, use more powdered sugar and less liquid; if you crave a bold drizzle, add a touch more milk or cream until it flows.
Lessons learned: I used to overfill the apple here and there, which left a soggy center. Now I aim for a gentle apple kiss in the middle—visible, but not overpowering. And I always rest the batter a few minutes before cooking; that rest period makes the waffle a touch fluffier and gives the flavors a moment to mingle. My kids notice the difference and always ask for seconds, which is basically proof that you’ve nailed it.
Storing and Reheating Tips
Storing leftover waffles is surprisingly forgiving, and reheating doesn’t have to mean drying them out. For short-term storage, stack cooled waffles in an airtight container or a resealable bag and refrigerate for up to 2 days. If you’ve got a big batch, freeze them on a baking sheet first, then transfer to a freezer bag; they’ll keep for up to 2 months. Reheat in a toaster or toaster oven until the edges crisp again. If you’re adding glaze, re-warm the glaze separately and drizzle just before serving to avoid sogginess. For best results, rewarm in small batches so you don’t crowd the waffles and lose that lovely texture. Fresh toppings taste best, but you can keep the apple filling in a separate container and reheat it gently to balance reheated waffles if you’re making a batch ahead of time.
Frequently Asked Questions
Final Thoughts
This cinnamon apple waffle is a kitchen whisper from my family to yours—a recipe that traveled from a crowded spoonful of apples to a whole stack of cozy mornings. It’s forgiving, and it tastes like you put care into every step, even on a rushed weekday. If you’re craving something sweet but not too heavy, this is your go-to. If you’re feeding kids, you’ll see those tiny faces light up as the aroma fills the room. And if you’re cooking for friends, this dish invites conversation and shared plates. I’ve kept the technique simple on purpose: good ingredients, a little patience, and a lot of warmth. Try it with a friend over coffee and tell me what you swapped—your version might become a new family favorite. Happy baking, and I can’t wait to hear how yours turns out!
waffle recipes
Ingredients Â
Main Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 1.5 cups milk
- 0.33 cup vegetable oil
InstructionsÂ
Preparation Steps
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Preheat your waffle iron according to the manufacturer's instructions.
- Lightly grease the waffle iron if necessary. Pour about 0.5 cup of batter onto the hot waffle iron and cook until golden brown and crisp.
- Serve immediately with your favorite toppings.
