Cinnamon Apple Waffles

These cinnamon apple waffles are warmly spiced with a touch of sweetness making them the perfect breakfast treat!

These waffles are so quick to whip up and are freezer-friendly! I love making a big batch to freeze and reheat throughout the week! They are sweetened with applesauce and a touch of maple syrup and pair well with cinnamon apples!

Jump to:

• What You'll Need
• Step By Step Instructions
• Ingredient Substitutions
• Storage Instructions
• Recipe Notes
• 📖 Recipe
• 💬 Comments

What You'll Need

Here is what you'll need to make these cinnamon apple waffles:

• Flour: I used all-purpose flour for these waffles, but you may also use whole-wheat flour.
• Baking Powder: Used as a leavening agent to help the waffles rise.
• Cinnamon: Warm spice used to enhance the sweetness of these waffles.
• Egg: Used as a binder to help hold the waffles together.
• Milk: I used whole milk in this recipe, but dairy-free alternatives work here as well.
• Oil: For a little added moistness to these waffles.
• Applesauce: The main source of sweetness in these waffles.
• Vanilla Extract: For added flavor.
• Maple Syrup: For added sweetness. The maple syrup can be omitted, but it adds a little more sweetness to the waffles.

Step By Step Instructions

1. Preheat a waffle iron.
2. Combine the flour, baking powder, and cinnamon coconut in a bowl.
3. Whisk together the egg, milk, oil, applesauce, vanilla, and maple syrup in a separate bowl.
4. Pour the wet ingredients on top of the dry ingredients and stir until combined.
5. Spoon small amounts into the waffle maker and cook according to your waffle maker instructions.

Ingredient Substitutions

• Egg: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
• All-purpose flour: You may replace the all-purpose flour with whole wheat flour.
• Milk: The milk may be replaced with a dairy-free alternative such as coconut milk or oat milk.
• Oil: The oil may be replaced with equal parts melted butter. I use extra light-tasting olive oil (labeled for baking and frying) in this recipe.

Storage Instructions

Once the waffles cool completely, store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each waffle for up to 3 months. Reheat waffles for a few minutes in a toaster for the best texture!

Recipe Notes

• The cook time will vary depending on your waffle maker. I used a mini waffle maker which took only 2-3 minutes to fully cook.
• These waffles are soft-textured and perfect for babies. If you prefer something with a little more crisp, toast them for a couple of minutes.
• You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to small eggo-sized waffles and no spraying is needed!

You may also like:

• Banana Cinnamon Rolls
• Cinnamon Apple Pancakes
• Spinach Banana Waffles

📖 Recipe