Fluffy Apple Cinnamon Waffles with Fresh Apples

If fall had a breakfast, it would be these Fluffy Apple Cinnamon Waffles! Crisp and golden on the outside, pillowy on the inside, and studded with fresh grated apple and warm cinnamon, they make your whole kitchen smell like an apple orchard (in the best way.)

Can’t get enough cozy fall breakfasts? Try my Apple Cinnamon Pancakes, Apple Cinnamon French Toast, or these Easy Pumpkin Waffles.

Why This Homemade Apple Waffles Recipe Works

Buttermilk makes them fluffy! I always reach for buttermilk in my waffle batter because its tang reacts with the baking soda and baking powder to give the waffles an extra lift. The result is a light, airy inside that stays tender even after the outside crisps up.

Grated apple, not chopped. I grate the apple instead of dicing it so it melts right into the batter and spreads that fresh apple flavor through every bite. It also adds moisture without weighing the waffles down, so you never end up with soggy spots or chunky pockets.

Cozy flavor with simple pantry staples. Aside from the apple and buttermilk, this apple cinnamon waffles recipe uses ingredients I always have on hand, like flour, sugar, eggs, butter, and cinnamon. That means a special fall breakfast is never more than a quick trip to the fruit bowl away.

Perfect for a crowd (or the freezer). One batch makes about 8 waffles, so it’s just right for a family brunch or a slow weekend morning. Any extras freeze beautifully, and I love popping them in the toaster on busy school mornings for a homemade breakfast in minutes.

Ingredients You’ll Need

For the Apple Cinnamon Waffles

• Buttermilk: The secret to tender, fluffy waffles. Shake the carton well before measuring, since it tends to separate.
• Melted butter: Adds rich flavor and helps the waffles crisp up. Let it cool for a few minutes so it doesn’t scramble the eggs.
• Eggs: Large eggs bind the batter and add structure, so the waffles hold together and rise nicely.
• All-purpose flour: Spoon and level it into your measuring cup rather than scooping, which packs in too much flour and makes the waffles dense.
• Sugar: Just 2 tablespoons for a hint of sweetness and better browning. Toppings bring the rest!
• Baking powder and baking soda: This duo gives the batter its lift. Check that both are fresh, because expired leaveners mean flat waffles.
• Cinnamon: Warm, cozy, and the perfect partner for apples. Feel free to add a little extra if you love it.
• Kosher salt: A small pinch balances the sweetness and brings out the apple flavor.
• Fresh apple: You’ll need about 1 large apple, peeled and grated (¾ cup). Sweet-tart varieties like Honeycrisp, Gala, or Fuji work best.

For the Apple Cider Syrup (Optional)

• Unsweetened apple cider: The base of the syrup, simmered down until thick and concentrated. Use cloudy, unfiltered cider for the deepest flavor.
• Cinnamon stick: Infuses the syrup with gentle spice without making it gritty like ground cinnamon would.
• Small apple: Simmered with the cider for extra fruity flavor, then removed before serving.
• Maple syrup: A small splash stirred in at the end adds a rich, rounded sweetness.

Substitutions & Variations

• No buttermilk? Stir 1 ½ tablespoons of lemon juice or white vinegar into 1 ½ cups of regular milk and let it sit for 5 minutes until slightly thickened.
• Whole wheat: Swap up to half of the flour for white whole wheat flour for a heartier waffle with a nutty flavor.
• Gluten-free: Use a 1:1 gluten-free baking flour blend that contains xanthan gum.
• Love a thick, crispy waffle? Cook this batter in a Belgian waffle maker, or try my Belgian Waffles!

How to Make Fresh Apple Waffles

1. Preheat the waffle maker. Heat it according to the manufacturer’s instructions and grease the grids with butter or nonstick spray.
2. Mix the wet ingredients. In a large measuring jug, whisk together the buttermilk, cooled melted butter, and eggs.
3. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Combine. Pour the wet mixture into the dry and whisk just until combined. A few small lumps are totally fine!
5. Fold in the apple. Gently fold the grated apple into the batter with a rubber spatula.
6. Cook the waffles. Pour batter onto the hot waffle maker and cook according to the manufacturer’s instructions until golden and crisp. Keep finished waffles warm in a low oven while you cook the rest. You’ll get about 8 waffles, depending on the size of your waffle maker.
7. Serve. Top with stewed apples or berries and maple syrup, or the apple cider syrup below.

How to Make Apple Cider Syrup

1. Simmer. Add the apple cider, cinnamon stick, and apple slices to a large Dutch oven and bring to a boil.
2. Reduce. Lower the heat and let it simmer for about 45 minutes, until thickened and syrupy.
3. Finish. Remove the cinnamon stick and apple slices with a slotted spoon, stir in the maple syrup, and simmer for a final 15 minutes.
4. Store. Let it cool, then pour into a sterilized jar and refrigerate for up to 8 weeks.

Expert Tips

• Don’t overmix the batter. Stir just until the flour disappears, because overmixing develops gluten and makes the waffles tough instead of fluffy. A few small lumps will cook out on their own.
• Squeeze out extra apple juice. If your grated apple looks very wet, gently press it in a paper towel before folding it in. Too much juice can make the waffles soggy and keep them from crisping.
• Grate the apple last. Grated apple starts browning quickly, so prep it right before you fold it into the batter. A squeeze of lemon juice will help if you need to grate it ahead.
• Make sure the waffle iron is fully hot. A properly preheated iron gives you a crisp, golden outside and keeps the batter from sticking. Wait for the ready light or a sizzle before adding batter.
• Keep them crispy while you cook. Place finished waffles in a single layer on a wire rack set over a baking sheet in a 200°F oven. Stacking them on a plate traps steam and makes them soft.
• Let the batter rest briefly. Giving the batter 5 minutes while the waffle maker heats lets the leaveners activate and the flour hydrate. You’ll get taller, fluffier waffles.

FAQs

More Recipes to Try

• Apple Pie Cinnamon Rolls – apple pie and cinnamon rolls had a baby, and it’s glorious.
• Apple Dutch Baby – a puffy, golden showstopper that looks way fancier than it is.
• Cinnamon Roll Pancakes – all the swirly cinnamon goodness, no rising time required.
• Fluffy Buttermilk Pancakes – sky-high stacks that live up to the name.
• Bacon in the Oven – crispy, hands-off bacon to round out your waffle brunch.