All the flavours of apple fritters in waffle form! These light and fluffy apple fritter waffles are full of cinnamon-coated apples and are brushed with a classic apple fritter glaze for a fun and delicious breakfast or brunch treat!
These waffles were born from a mashup of my Light and Fluffy Waffles and my Apple Fritters. They were a fun little kitchen adventure with delicious results!
The apples for these waffles are pre-cooked with some butter in a skillet, so they will be perfectly soft in the waffles. No dealing with cooked waffles and hard apples! After cooking the apples, they are generously coated in cinnamon, for a great flavour addition to the waffles.
Ingredients and substitutions
A few notes about the key ingredients …
Apples – These waffles are best with a more tart apple, such as Granny Smith, Pink Lady, McIntosh or Empire. The tart apples balance the sweetness of the waffles perfectly.
Corn Syrup – There is a tiny bit of corn syrup in the glaze, which prevents the mixture from crystallizing. You can substitute the corn syrup with maple syrup, if you prefer.
How to make apple fritter waffles
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by adding the apples, lemon juice and white sugar to a skillet.
- Cook over medium heat, stirring regularly, until all the liquid is cooked off.
- Add the cinnamon and flour to the apples, stirring them together, then set the mixture aside to cool.
- Make the glaze by heating the sugar syrup and adding it to the icing sugar.
- Whisk together until smooth. Cover and set aside.
- Make the waffles by stirring together the dry ingredients, then adding the wet ingredients. Stir until combined, but probably a bit lumpy still.
- Add the cooled, cooked apples to the waffle batter.
- Stir the apples into the waffle batter.
- Add the batter to the waffle iron to cook. Remove to a cooling rack and brush the waffles lightly with some of the glaze. Allow to stand a couple of minutes for the glaze to set. Serve with a bit of maple syrup.
Recipe tips!
- If you are making waffles one at a time and plan to keep them warm in the oven to serve all at once, don’t brush the glaze on until right before serving. Allow a couple of minutes for the glaze to set before serving.
- Even with the sweet glaze, a bit of maple syrup is a great addition to these waffles.
- These waffles freeze beautifully. Wrap well and freeze for up to 3 months. To re-warm, place on a baking sheet and pop into a 350F oven for 8-10 minutes, or until warmed through.
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Get the Recipe: Apple Fritter Waffles
Ingredients
For the cinnamon apples:
- 1 3/4 cups tart apple, peeled, cored and cut into 1/4-inch dice
- 1/4 cup white granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons all-purpose flour
- 2 teaspoons ground cinnamon
For the fritter glaze:
- 1 cup icing/confectioners' sugar
- 1/4 teaspoon corn syrup, or maple syrup
- 1/8 teaspoon fine salt
- 1/8 teaspoon vanilla
- 1 1/2 teaspoons white granulated sugar
- 2 Tablespoons + 2 teaspoons water
For the waffles:
- 1 3/4 cup all-purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon white granulated sugar
- 3 large eggs
- 7 Tablespoons vegetable oil, or other neutral tasting liquid oil
- 1 1/2 cups milk
Equipment
- Waffle iron preferably Belgian waffle maker
Instructions
- For the cinnamon apples: Add the diced apples, white sugar and lemon juice to a skillet. Stir together, then cook over medium heat, stirring regularly, until the apples are softened and all the liquid has evaporated. Remove from the heat. Stir in the cinnamon and flour and set aside to cool.
- For the fritter glaze: Combine the icing sugar, corn syrup, salt and vanilla in a small bowl. Add the white granulated sugar to the water in a small saucepan or a small microwaveable bowl and bring to a boil on the stovetop or in the microwave. Once boiling, allow the mixture to boil for 1 minute. Add the hot sugar syrup to the bowl with the icing sugar and whisk together until smooth. Cover the bowl and set aside.
- Preheat your waffle iron before starting to mix your batter.
- For the waffle batter: In a large bowl, whisk together the flour, baking powder, salt and sugar. In a medium bowl, combine the eggs, oil and milk and whisk together. Add the egg mixture to the flour mixture and stir until moistened and no dry flour is visible. Some lumps are ok. It doesn’t need to be smooth. Add the cooled cinnamon apples to the batter and stir them in.
- Spray the waffle iron with cooking spray right before adding the batter. Cook the waffles according to your equipment, then remove to a cooling rack with a length of paper towel underneath it.
- While the waffles are hot, lightly brush the top of the waffles with the fritter glaze. Allow to stand for a couple of minutes for the glaze to set. Serve warm with a bit of maple syrup.
Notes
More waffle recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Do you have a recipe for using apples in pancakes, as I do not own a waffle iron. Thank you 🙋🏼♀️
Hi Sylvia, for pancakes, you can use my light and fluffy pancakes. Just make the apples from this waffle recipe and stir them into the pancake batter, skipping the blueberries, of course :) You’ll want to be sure to cook the pancakes low and slow as the batter will be thick.
My husband made these waffles last night and they were amazing. A little sweetness and so moist. Thank you for this recipe
So glad to hear, Paula :) Thanks so much!