Description
Irresistible Apple Fritter Waffles are a delightful blend of apple fritters and waffles, featuring a sweet vanilla glaze.
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 1/4 cup (50g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) whole milk, at room temperature
- 1 large egg, at room temperature
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 large or 2 medium apples (about 1.5 cups diced)
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1.5 cups (180g) powdered sugar, sifted
- 3–4 tablespoons whole milk or heavy cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt (optional)
Instructions
- Peel, core, and dice 1 large or 2 medium apples into uniform 1/4-inch pieces.
- In a small skillet, melt 1 tbsp unsalted butter over medium heat. Add diced apples, 1 tbsp light brown sugar, 1/2 tsp cinnamon, and a pinch of nutmeg. Sauté for 5-7 minutes until tender-crisp and lightly caramelized. Remove from heat and cool completely.
- In a large bowl, whisk together sifted all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a separate large bowl, whisk together buttermilk, whole milk, large egg, melted and cooled unsalted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined, ensuring not to overmix. A few lumps are acceptable.
- Gently fold the cooled, sautéed apples into the batter until evenly distributed.
- Preheat your waffle iron fully and lightly grease it. Portion 1/2 to 3/4 cup of batter (or 1/3 cup for smaller irons) onto the center, being careful not to overfill.
- Cook for 3-6 minutes until deeply golden brown and steam stops escaping. Carefully remove with a fork or tongs and transfer to a wire rack over a baking sheet to cool slightly. Repeat for remaining batter.
- In a medium bowl, whisk sifted powdered sugar, 3-4 tbsp whole milk or heavy cream, 1/2 tsp vanilla extract, and an optional pinch of salt until smooth and creamy. Adjust consistency as needed with more liquid or powdered sugar.
- Once waffle donuts have cooled slightly (still warm, not hot), dip one side into the glaze or drizzle it generously over them. Place back on the wire rack to allow the glaze to set for 5-10 minutes.
- Serve immediately. Store leftovers in an airtight container at room temperature for up to 2 days; gently reheat if desired.
Notes
- Use firm apples for the best texture.
- Adjust the amount of milk in the glaze for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Waffle
- Cuisine: American
Nutrition
- Serving Size: 1 waffle donut
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg