Fluffy Apple and Cinnamon Waffles

Cinnamon Sugar Biscuit Waffles (4 ingredients) | lecremedelacrumb.com

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Fluffy Apple and Cinnamon Waffles

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.)

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: Tiffany Azure

Ingredients

For the Apple Cinnamon Waffles

1 ½ cups buttermilk
6 tbsp melted butter cooled
2 large eggs
2 ½ cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp cinnamon
½ tsp baking soda
⅛ tsp kosher salt
¾ cup grated apple (approx. 1 larger apple, peeled)

For the Apple Cider Syrup (Optional)

4 cups unsweetened apple cider
2 inch piece cinnamon stick
1 small apple cored and sliced
½ tsp maple syrup

Instructions

Preheat the waffle maker as per the manufacturer instructions and prep the grills with butter or non-stick spray as directed.
In a large jug, whisk together the buttermilk, melted butter and eggs.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking powder, and salt. Pour the liquid mixture into the dry, and whisk until just combined.
Fold the apple into the batter using a rubber spatula.
Cook the waffles as per the waffle maker instructions, keeping batches warm in a low oven. You should get approximately 8 waffles depending on the size of the grills. Serve with stewed apples or berries, and maple syrup or the optional apple cider syrup.
To make the apple cider syrup: Bring all the ingredients except for the maple syrup to the boil in a large Dutch oven. Reduce the heat and allow to simmer for 45 minutes until thickened and syrupy. Remove the cinnamon and apple slices with a slotted spoon, stir in the maple syrup and simmer for a final 15 minutes. Allow to cool and store in a sterilised jar in the refrigerator for up to 8 weeks.

Notes

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.

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