Waffles are a treat for me. I don’t usually find myself making them as often as I should. Usually I stick with some sort of omelet for breakfast, but on weekends or special ocassions I like to make a breakfast that is a little more special. Waffles are not only any easy breakfast to make, but they are so versatile as well.
In the past I have always added shredded or diced apple to the waffle batter, but this time I decided to make a special topping with them instead. I wanted the apple topping to remind me of apple pie filling and that is exactly what it did! To make the topping I simply melted some butter in a skillet over medium high heat then added in a diced apple. I then added in brown sugar and some cinnamon. After giving them a quick stir I let the apples caramelize in the pan for several minutes. They smelled incredible, just like apple pie! Once the apples were caramelized and softened, I removed the them from the heat while I made the waffles.
I separated the egg yolk from the white and whipped the egg white into stiff peaks. I find that it makes the waffles lighter and more airy. If you don’t have the patience for this step, no worries, you can just whisk the whole egg in with the rest of the wet ingredients. 
Apple Topped Cinnamon Waffles
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Fluffy cinnamon waffles get a sweet and spicy boost from caramelized apples. Perfect for a cozy weekend brunch!
Ingredients
- 1 cups (237 ml) whole wheat flour
- 3/4 t. cinnamon
- 1/2 t. kosher salt
- 2 t. sugar
- 1/4 t. baking soda
- 1 cups (237 ml) unsweetened vanilla almond milk (or milk of choice)
- 1 egg separated
- 1 tbsp (15 ml) grapeseed oil
- 1 t. vanilla extract
- 1 apple diced
- 1/2 t. cinnamon
- 2 t. brown sugar
- 1/2 tbsp (7 ml) butter
Instructions
- Preheat your waffle maker.
- In a large bowl, whisk together the flour, cinnamon, salt, sugar, and baking soda.
- In two small bowls, separate the egg yolk and white.
- In the bowl with the egg yolk, add the almond milk, oil, and vanilla and whisk together.
- Pour the wet ingredients into the dry ingredients and stir together.
- Whisk the egg white until stiff peaks form and then fold it into the waffle batter.
- Depending on the size of your waffle maker, add ¾-1 cup of the batter.
- Bake the waffles until they are golden brown.
- To Make the Apple Topping
- Melt the butter in a medium-sized skillet over medium-high heat.
- Add the diced apple, brown sugar, and cinnamon and stir together.
- Cook the apple mixture for about 3 minutes, or until the apple has softened slightly and caramelized.
- Serve the waffles topped with apple topping and maple syrup, if desired.
Notes
- For extra fluffy waffles, let the batter rest for 10-15 minutes before cooking.
- Use a firm apple like Honeycrisp or Fuji for the topping to prevent mushiness.
- Leftover waffles can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 waffles
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
- Cholesterol: 80
Find it online: https://honestcooking.com/apple-topped-cinnamon-waffles/
Frequently Asked Questions
Can I make the waffle batter the night before?
You can mix the dry and wet ingredients separately and store them overnight. Combine them just before cooking so the leavening agents stay active and you get fluffy waffles.
What type of apples hold up best as a topping?
Firm varieties like Granny Smith, Honeycrisp, or Braeburn work well because they keep some texture when cooked with cinnamon. Softer apples like McIntosh will break down into more of a sauce.
How do I keep the waffles crispy while I cook the full batch?
Place finished waffles on a wire rack set over a baking sheet in a 200F oven. Stacking them on a plate traps steam and makes them go soft quickly.
