APPLE CINNAMON WAFFLES

Ingredients

• 125 g (1 cup)plain flour
• 1 tbspwhite or brown sugar
• 2 tspbaking powder
• 1/4 tspsalt
• 1 tspground cinnamon
• 2 largeeggs
• 240 ml (1 cup)milk
• 2 tbspbutter, melted
• 1 tspvanilla extract
• 1 mediumapple, cored and grated
• as neededextra butter, for greasing the waffle maker
• somemaple syrup or honey
• 120 ml (1/2 cup)fresh cream, whipped
• 150 g (1 cup)mixed fresh fruit
• 2–3 tbspicing sugar
• 1 tspground cinnamon

Instructions

1. 1

   Mix dry ingredients

   Sift the flour, baking powder, cinnamon and salt together. Add the sugar and mix.

2. 2

   Whisk wet ingredients

   In a separate bowl, whisk the eggs, milk, vanilla extract and melted butter.

3. 3

   Combine the batter

   Add the flour mixture to the wet ingredients and fold gently, just until the flour is moistened. Avoid overmixing. Fold in the grated apple.

4. 4

   Heat the waffle maker

   Heat the waffle maker until hot, then brush it with butter.

5. 5

   Cook the waffles

   Put about 60 ml (1/4 cup) of batter into each cavity. Cook for 3–5 minutes, or until the waffles are golden brown, then remove them from the waffle maker.

6. 6

   Choose a topping

   Drizzle the waffles with honey or maple syrup, or serve them with fresh fruit such as strawberries, blueberries or apple slices.

7. 7

   Add cream or sugar

   Alternatively, whip the fresh cream and serve a dollop on each waffle with fruit. Or dust the waffles with icing sugar mixed with cinnamon and add fruit. The original serving suggestion combines the cinnamon sugar, whipped cream and fruit.

What are apple cinnamon waffles?

Waffles are batter cakes cooked between the patterned plates of a waffle iron, a style of cooking found in several European food traditions. This version adds grated apple and cinnamon to a simple, lightly sweetened batter.

The apple brings fresh fruit flavour and moisture, while the cinnamon makes the waffles feel warmly spiced. Toppings can be kept simple or layered on for a more substantial brunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 7g protein, 38g carbs, 10g fat.

The flour and sugar supply most of the carbohydrates, while butter and whipped cream contribute much of the fat; eggs and milk provide some protein. Fruit adds a little fibre, and serving the waffles with extra fruit alongside can balance the sweeter toppings.

The batter ingredients

Dry ingredients: sifting the flour, baking powder, cinnamon and salt distributes the raising agent and spice before they meet the wet mixture.

Wet ingredients: whisking the eggs, milk, vanilla and melted butter together first helps them combine evenly. The grated apple goes in last so it is spread through the batter without extra mixing.

Fold gently

Mixing: fold the flour mixture into the wet ingredients only until the flour is moistened. A few small lumps are preferable to beating the batter smooth, which can make the waffles less tender.

Apple: grate it shortly before adding it, and fold it through gently. This keeps the fruit distributed without knocking too much air from the batter.

Watch the colour

Heat: let the waffle maker become hot before adding batter, and lightly grease the plates with butter. This helps the batter cook evenly and makes the waffles easier to remove.

Doneness: cook for 3–5 minutes, using the recipe's golden-brown colour as the cue. Waffle makers vary, so check the first one and adjust the time if needed.

Portion the batter

Fill: use about 60 ml (1/4 cup) of batter for each cavity. The amount needed can vary with the size and design of the waffle maker.

Cooking: avoid filling beyond the cavities, since batter can spread as it cooks. Remove each waffle once it is golden and cooked through.

Choose how to serve

Syrup: a drizzle of maple syrup or honey is the simplest finish and lets the apple and cinnamon stay prominent.

Fruit and cream: serve with mixed fresh fruit and a dollop of whipped cream for a softer, richer topping. For a sweet finish, dust with the icing sugar and cinnamon mixture as well.

Make it a brunch plate

These waffles work well with extra fresh fruit alongside, especially berries or apple slices. For a more filling meal, pair them with yoghurt or eggs, while keeping the toppings to your taste.

Recipe notes & tips

• Preheat the waffle maker fully before adding the first portion of batter.
• Brush the plates with butter so the waffles release more easily.
• Fold the batter just until the flour is moistened rather than whisking it smooth.
• Use the first waffle to check the cooking time for your particular waffle maker.
• Grate the apple just before folding it into the batter.
• Mix the icing sugar and cinnamon together before dusting the waffles.

Variations

• Use pears: replace the grated apple with grated pear for a different fruit flavour.
• Add nuts: scatter chopped walnuts over the waffles for crunch.
• Change the spice: use a little mixed spice in place of some of the cinnamon.
• Serve with yoghurt: use a spoonful of yoghurt instead of whipped cream.
• Choose berries: top with strawberries or blueberries, as suggested in the serving options.

Common mistakes to avoid

• Overmixing the batter: fold only until the flour is moistened to help keep the waffles tender.
• Starting before the iron is hot: wait until the waffle maker is hot before adding batter.
• Skipping the butter: lightly brush the waffle plates to help prevent sticking.
• Overfilling the cavities: use about 60 ml (1/4 cup) per cavity and adjust to suit the iron.
• Relying only on the timer: check for a golden-brown colour within the 3–5 minute cooking time.

How to store

Refrigerate leftover waffles in an airtight container and eat within 2 days. Reheat in a toaster or oven until warmed through; add fresh cream and fruit just before serving.

Frequently asked questions