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These light, fluffy Belgian Apple Cinnamon Waffles are perfectly crisp on the outside and tender on the inside with notes of warm cinnamon, sweet brown sugar and pops of grated apple! Top them with rich maple syrup and warm caramelized apples for an epic fall breakfast or brunch! They can be made ahead and freeze beautifully for breakfasts on the go!!

*Updated*

This post was originally published in September 2016. I edited the photos and updated the post below to include more information about Belgian Cinnamon Waffles. Plus, I added step by step photos to show you how easy these waffles are to make!

Belgian Apple Cinnamon Waffles

Also known as – waffles worthy of a celebration. You guys, these waffles are the EPITOME of fall.

These Belgian Waffles are crisp on the outside and tender on the inside with notes of warm cinnamon, sweet brown sugar and pops of grated apple.

Buttery, light, fluffy and ridiculously addictive, this waffle recipe is fail safe and fool proof!

You can serve these waffles as is, or generously dusted with ground cinnamon and powdered sugar. Or, if you feel like taking these waffles to the next level, I have included a sweet, rich bourbon maple syrup recipe and a caramelized cinnamon apple topping recipe in the notes section below!

So, if you are feeling fancy, the sky’s the limit with these waffles! The words ‘breakfast of champions’ just got a whole new meaning, friends. Trust and believe, these waffles smothered in buttery, boozy syrup and then covered in golden brown apples are like an entire autumn experience just for you taste buds!

What are cinnamon waffles?

Cinnamon waffles are a breakfast dish made from leavened batter that is cooked between two piping hot waffle patterned plates. Cinnamon waffle batter is heavily seasoned with cinnamon and brown sugar to produce a subtly sweet flavor.

While entirely optional, cinnamon waffles often include grated fresh apples in the batter, which make for a delicious pairing!

How much cinnamon for cinnamon waffles?

The exact amount of cinnamon used in waffles will depend on the recipe. Most cinnamon waffle recipes will include one to two teaspoons of cinnamon.

However, you should always season your waffle batter according to your taste!

How to make Belgian waffles fluffy?

The key to fluffy waffles is whipped egg whites! The air beaten into egg white from whipping is what creates a fluffy, airy waffles.

Once you have beat the egg whites until stiff peaks form, make sure you gently fold the whites into the waffle batter until everything is barely combined. It is imperative you fold the whites as gently as possible in order to hold onto as much air from the whites as possible. You should still be able to see streaks of the whites in the batter.

How to make waffles crispy?

There are four keys to crispy waffles:

Whipped egg whites. Whipping your egg whites (as mentioned above) will help produce a waffle with a crispy, airy texture.

Whipping your egg whites (as mentioned above) will help produce a waffle with a crispy, airy texture. A hot waffle iron. On top of whipping your whites, make sure you are using a hot waffle iron! A properly preheated, hot waffle iron will help the batter crisp up as soon as makes contact with the surface.

On top of whipping your whites, make sure you are using a hot waffle iron! A properly preheated, hot waffle iron will help the batter crisp up as soon as makes contact with the surface. Grease the waffle iron. While cooking spray will work if you are in a pinch, brushing vegetable oil on the cooking surface of the waffle iron works best. Adding fat will help the waffle brown.

While cooking spray will work if you are in a pinch, brushing vegetable oil on the cooking surface of the waffle iron works best. Adding fat will help the waffle brown. After cooking, keep waffles warm in the oven. Place cooked waffles directly on the metal rack in an oven preheated to 225 degrees fahrenheit. The oven will help reinforce the crispiness of the waffles and the rack will help air circulate and allow steam to escape.

How long to cook Belgian waffles?

The exact amount of time it will take to cook a waffle in a waffle maker will depend on the model waffle iron you are using and the setting.

Typically a Belgian waffle will take approximately 3-6 minutes to cook. If your waffle maker has a light indicator or timer sound, use that. If not, you can tell when a waffle is done by the steam. As waffles cook they release steam. Once the steam stops rising from the iron, the waffle should be finished cooking.

How to make cinnamon waffles?

Classic Belgian waffles are the perfect way to take breakfast at home to the next level! While they do require a few steps, this cinnamon waffle recipe is easy to make and produces perfectly crisp and golden waffles every single time!

Preheat waffle maker and oven: Preheat your waffle iron. Preheat oven to 225 degrees F to keep waffles warm. Place a wire rack insert on a large baking sheet and set aside. Prepare waffles – dry ingredients: In a medium mixing bowl, combine flour, cornstarch, baking powder, salt, cinnamon and nutmeg. Stir together. Prepare waffles – wet ingredients: In a separate large mixing bowl combine the egg yolks, buttermilk, oil and vanilla extract. Whisk to incorporate thoroughly. Add apples to wet ingredients: In a small bowl toss together the grated apples and sugar. Add apples to the wet ingredients. Gently stir to combine. Add wet ingredients to dry: Make a small well in the center of the dry ingredients (flour mixture) and add yolk mixture to well. Stir until JUST combined (the mixture should still be lumpy). Beat egg whites: In a separate small bowl, beat egg whites on low speed until foamy. Increase speed to high and beat until stiff peaks form. Add the egg whites to the waffle batter. Genly fold until the egg whites are barely combined, making sure NOT to overmix. Cook waffles: Spoon about 1/3-1/2 cup batter per waffle into preheated waffle iron (SEE NOTES), making sure not to overfill. Cook according to waffle iron manufacturer’s instructions. (Mine took 3-6 minutes) Remove cooked waffles to wire rack and keep warm in the oven while you repeat with remaining batter. Serve waffles with bourbon maple syrup, caramelized apples (if using). Or, dust generously with ground cinnamon and powdered sugar! Enjoy! Tips and tricks for the best cinnamon waffle recipe: You can use whatever type of apple you would like in this waffle recipe. I typically use a Fuji or Honeycrisp. However, if you use a tart apple, you will want to add an additional tablespoon of brown sugar to the mix. When grating the apple, make sure you use the large holes on a box grater. If you do not have a box grater you can finely dice the apple. Make sure you paper towels or a tea towel to gently squeeze out excess moisture from the grated apple. 1 grated apple should yield roughly 3/4 cup. If you don’t have buttermilk, you can easily make your own! Add 1 tablespoon of distilled white vinegar or fresh lemon juice to 1 cup of whole milk or heavy cream. Stir well. Let sit at room temperature for 10+ minutes until milk has curdled. When you are combining the wet ingredients into the dry ingredients, be sure to make a small well in the center of the dry ingredients and add the wet ingredients to the well. Also, be sure to stir until just combined. The batter should still be lumpy. Make sure you read the user manual for your waffle iron before using! Spray your waffle iron with non-stick cooking spray before adding batter if manufacture instructs you to do so. Do NOT overfill your waffle maker when adding the waffle batter. Follow the manufacturer’s instructions. The caramelized cinnamon apple topping and bourbon maple syrup are both completely optional. I included directions on how to make the topping and syrup in the notes section of the recipe below. How to make cinnamon Belgian waffles step by step photos:

What to serve with Cinnamon Belgian Waffles:

Cinnamon waffles are delicious topped with just a light sprinkling of powdered sugar and ground cinnamon! If you want to get fancy you can add plain syrup, flavored syrup (recipe below), caramelized apples (recipe below), and even whipped cream!

While these waffles make a hearty meal on their own, below are a few breakfast dishes to serve along with waffles:

Breakfast Meats – sausage, bacon, canadian ham

Eggs – scrambled, poached, fried, sunny-side up

Fresh Fruit

Yogurt or cottage cheese

How to store Belgian waffles?

Leftover Belgian waffles can be store in an airtight container in the refrigerator, or in an airtight, freezer-safe bag in the freezer. Make sure you allow the waffles to cool completely before freezing.

How long will Belgian cinnamon waffles last?

Properly stored waffles will keep in the refrigerator for 2-3 days, or in the freezer for up to 3 months.

How to reheat cinnamon Belgian waffles?

The best way to reheat waffles are either in the oven or toaster. While you can microwave them, they will not stay crispy!

To reheat waffles in the oven, preheat oven to 250 degrees fahrenheit. Place waffles directly on the oven rack and reheat for 8-12 minutes, or until waffles are heated throughout.

What are you waiting for? Get these Apple Cinnamon Waffles in your life! You deserve fall food at its finest.

Until next time friends, cheers – to wondrous waffles.

XOXO

Cheyanne

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The best Belgian Apple Cinnamon Waffles recipe👇

Print Recipe 5 from 12 votes Belgian Apple Cinnamon Waffles These Apple Cinnamon Waffles are crisp on the outside and tender on the inside with notes of warm cinnamon, sweet brown sugar and pops of grated apple. They can be made in advance and freeze beautifully! Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Servings: 7 waffles Calories: 229 kcal Author: Cheyanne Holzworth Ingredients 1 ½ Cups All Purpose Flour

¼ Cup Cornstarch

2 tsp Baking Powder

¼ tsp Salt

1 tsp Cinnamon

½ tsp Nutmeg

1 Apple -peeled, grated and squeezed dry (SEE NOTES)

2 TBS Light Brown Sugar - packed

2 large eggs - separated

1 ¼ Cup Buttermilk (SEE NOTES)

2 TBS Vegetable Oil (can substitute unsalted butter, melted)

1 tsp Vanilla Extract Bourbon Maple Syrup - OPTIONAL (see notes) Caramelized Apple Topping - OPTIONAL (see notes) Instructions Preheat waffle maker and oven: Preheat your waffle iron. Preheat oven to 225 degrees F to keep waffles warm. Place a wire rack insert on a large baking sheet and set aside.

Prepare waffles - dry ingredients: In a medium mixing bowl, combine flour, cornstarch, baking powder, salt, cinnamon and nutmeg. Stir together.

Prepare waffles - wet ingredients: In a separate large mixing bowl combine the egg yolks, buttermilk, oil and vanilla extract. Whisk to incorporate thoroughly.

Add apples to wet ingredients: In a small bowl toss together the grated apples and sugar. Add apples to the wet ingredients. Gently stir to combine.

Add wet ingredients to dry: Make a small well in the center of the dry ingredients (flour mixture) and add yolk mixture to well. Stir until JUST combined (the mixture should still be lumpy).

Beat egg whites: In a separate small bowl, beat egg whites on low speed until foamy. Increase speed to high and beat until stiff peaks form. Add the egg whites to the waffle batter. Genly fold until the egg whites are barely combined, making sure NOT to overmix.

Cook waffles: Spoon about 1/3-1/2 cup batter per waffle into preheated waffle iron (SEE NOTES), making sure not to overfill. Cook according to waffle iron manufacturer’s instructions. (Mine took 3-6 minutes) Remove cooked waffles to wire rack and keep warm in the oven while you repeat with remaining batter.

Serve waffles with bourbon maple syrup, caramelized apples (if using). Or, dust generously with ground cinnamon and powdered sugar! Enjoy! Notes You can use whatever type of apple you would like in this waffle recipe. I typically use a Fuji or Honeycrisp. However, if you use a tart apple, you will want to add an additional tablespoon of brown sugar to the mix. When grating the apple, make sure you use the large holes on a box grater. If you do not have a box grater you can finely dice the apple. Make sure you paper towels or a tea towel to gently squeeze out excess moisture from the grated apple. 1 grated apple should yield roughly 3/4 cup. If you don't have buttermilk, you can easily make your own! Add 1 tablespoon of distilled white vinegar or fresh lemon juice to 1 cup of whole milk or heavy cream. Stir well. Let sit at room temperature for 10+ minutes until milk has curdled. When you are combining the wet ingredients into the dry ingredients, be sure to make a small well in the center of the dry ingredients and add the wet ingredients to the well. Also, be sure to stir until just combined. The batter should still be lumpy. Make sure you read the user manual for your waffle iron before using! Spray your waffle iron with non-stick cooking spray before adding batter if manufacture instructs you to do so. Do NOT overfill your waffle maker when adding the waffle batter. Follow the manufacturer's instructions. The caramelized cinnamon apple topping and bourbon maple syrup are both completely optional. I included directions on how to make the topping and syrup in the notes section of the recipe below. Caramelized Cinnamon Apple Topping: 1 ½ TBS Unsalted Butter

2 TBS Light Brown Sugar, packed

¼ tsp Cinnamon

2 Apples – peeled, cored & cut into wedges

1 tsp Lemon Juice Directions:

1. Melt butter in a medium sauté pan over medium-high heat.

2. Add cinnamon and sugar and stir until melted and combined, about 30 seconds.

3. Add apples and cook, stirring occasionally, until soft and tender, about 7-10 minutes

4. Stir in lemon juice and transfer to a clean bowl. Bourbon Maple Syrup: 1 TBS Unsalted Butter

1 Cup Pure Maple Syrup

1/2 Cup Bourbon

Pinch of Kosher Salt Directions: 1. Melt butter in a small saucepan over low heat.

2. Add syrup, bourbon and a pinch of salt. Bring to a boil over medium high heat. Immediately reduce heat to low to maintain a gentle simmer.

3. Let simmer for 8-10 minutes. Remove from heat and enjoy! Recipe yields: approximately 7-8 waffles. Nutritional Information based on 7 servings and includes waffles only. Nutrition Calories: 229 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 7 g | Saturated Fat: 5 g | Cholesterol: 65 mg | Sodium: 155 mg | Potassium: 281 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 172 IU | Vitamin C: 1 mg | Calcium: 132 mg | Iron: 2 mg

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