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Diced apples are cooked in a cinnamon waffle batter and finished with a thin glaze. Waffle size and cooking time depend on the iron.
Ingredients and measurements
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups tart apple, peeled and diced (such as Granny Smith)
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Extra powdered sugar, for dusting; Nonstick spray or butter, for greasing waffle iron
Preparation and cooking
- Stage 1
Whisk flour, baking powder, salt and cinnamon. Separately whisk eggs, both sugars, buttermilk, cooled melted butter and batter vanilla.
- Stage 2
Fold small apple cubes into wet ingredients, then combine with dry ingredients just until mixed. Heat and lightly grease the waffle iron as directed by its manual.
- Stage 3
Add only the amount of batter the iron can hold. Cook until browned and the center is baked, allowing steam to subside before opening carefully.
- Stage 4
Rest on a rack rather than stacking. Whisk powdered sugar, glaze vanilla and milk added gradually, then drizzle over slightly cooled waffles.
Large cubes hold the plates apart and may remain firm after the batter is cooked.
Why small apples?
No. They are waffles with an apple-fritter-inspired flavor and glaze.
Are these fried donuts?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why small apples?
Large cubes hold the plates apart and may remain firm after the batter is cooked.
- Are these fried donuts?
No. They are waffles with an apple-fritter-inspired flavor and glaze.