Easy Apple Cinnamon Waffles

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We just went apple picking and I have a ton of apples, so I am trying to find as many recipes as I can to use those apples! We love apple cake, apple cobbler, apple cider doughnuts, and of course apple muffins! Now we can add apple cinnamon waffles to that list!

When it comes to breakfast, waffles are king! There are so many different types of waffles that you can make! You can make Nutella waffles, waffles with self rising flour, sourdough discard waffles, or pumpkin waffles. The possibilities are endless!

• They only have a few simple ingredients. These waffles are made with ingredients you probably already have in the house.
• They are freezer friendly! These waffles can be made in advance and frozen for a quick breakfast down the line.
• No need to peel the apples! The apple skin is where all the fiber and nutrients are, so keep that in the waffles!
• They have a simple flavor! Just add a little bit of cinnamon and a grated apple to a delicious waffle batter and you have the perfect Fall breakfast!

You only need a few simple ingredients that you probably already have in the kitchen!

• All Purpose Flour. Unbleached all purpose flour is what I use, but any all purpose flour will work. Do not use self rising flour.
• Apple. One large apple or two small apples. You want to have enough to have 1 cup of shredded apples. No need to peel the apples.
• Baking Powder. To help the waffles rise.
• Sugar. To sweeten the waffles just a little.
• Milk. Whole milk, 2%, or your favorite non dairy milk can be used.
• Eggs. To keep the waffles together.
• Melted Butter.
• Cinnamon. One teaspoon ground cinnamon, for added flavor.

You'll want to use a sweet, firm apple. Fuji, Gala, or Honeycrisp are my favorite. We just went apple picking, so we have a bunch of Gala apples in my kitchen to use.

You can even do a mixture of apples if your apples are smaller. One gala and one Honeycrisp would be really great! If you have more tart apples like Granny Smith apples, I'd add more sugar to offset the tartness of the apples.

• Waffle Maker
• Measuring Cups
• Measuring Spoons
• Cheese Grater
• Mixing Bowls
• Ladle

Preheat your waffle maker according to the manufacturer's instructions.

In a large mixing bowl or a liquid measuring cup, mix together the melted butter, milk, and egg until fully combined. Add the sugar and mix again.

In a small bowl, add the flour, baking powder, and cinnamon. Mix until fully combined.

With a cheese grater or a food processor, grate the apple. There is no need to peel the apple. You want to have 1 cup of shredded apple.

Pour in the dry ingredients into the wet ingredients and mix until just combined. It's ok if there are a few lumps left in the batter, you do not want to overmix. Fold in the shredded apples.

Spray the waffle maker with nonstick cooking spray or spread on melted butter. Add the batter to the waffle maker. Cook based on your waffle maker instructions. Serve with maple syrup and butter.

• Make sure your waffle maker is preheated fully before adding the waffle batter. This will make sure your waffles are nice and crisp.
• If your waffle maker does not have a light that lets your know when the waffles are done, it's time to take your waffles out of the waffle iron when steam starts coming out of the iron.
• Do not open the waffle maker once you close it. To get the crispiest waffles, it's important that the waffles remain untouched until fully cooked.

• Making the batter ahead of time. To make the batter ahead of time, mix all the ingredients together and then place it in an airtight container. The batter can be kept in the refrigerator up to 24 hours. If the batter is too thick after being in the refrigerator, simply add a few tablespoons of milk to thin out the waffles.
• Making the waffles ahead of time. The waffles can be kept in the refrigerator once they are cooled. Place them in an airtight container and keep them in the refrigerator up to 4 days. To reheat the waffles, place the in the toaster oven for 1-2 minutes until they are warm and crispy.
• Freezing the waffles. Allow the waffles to cool to room temperature. Then wrap the waffles in plastic wrap and place them in a gallon Ziploc bag. They can be frozen for 3 months. To reheat, place them in the toaster oven right from frozen. Toast them for 2 minutes or until completely thawed.

• To make these dairy free, use a neutral oil and your favorite non dairy milk.
• Use your favorite gluten free flour to make these waffle gluten free.
• To up the nutrition, use equal parts all purpose whole and whole wheat flour. Add 2 tablespoons more of milk if you do use whole wheat flour.
• Brown sugar can be substituted for white sugar for a little more Fall flavor.

• Topped with homemade applesauce and maple syrup
• With butter and maple syrup
• Slathered with apple butter
• Topped with cut fresh apples and whipped cream
• As a dessert with scoops of vanilla ice cream

That depends on how big your waffle maker is. I have a large waffle maker that makes two large waffles at a time. If you have a smaller waffle maker you could make up to 8 waffles with this batter.

Definitely! Use your favorite pancake batter and add one shredded apple and a teaspoon of cinnamon.

To prevent your waffles from being soggy, make sure your waffle iron is prepared fully. You want to have a really hot waffle iron so the batter sears immediately and crisps as it cooks.

• More Breakfast Recipes
• Blueberry Muffins with Cake Mix
• Kefir Pancakes
• Pumpkin Bread with Cake Mix
• Cranberry Walnut Muffins
• Instant Pot Bagels

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