Waffles With Apple Cinnamon & Caramel Recipe

Preheat and prep

Preheat your waffle iron according to manufacturer instructions. Lightly grease with oil or nonstick spray. In a small bowl, whisk together the diced apple with 1 teaspoon lemon juice to prevent browning and set aside.

Combine dry ingredients

In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly mixed.

Combine wet ingredients

In a separate bowl, whisk the eggs until blended. Add the milk, melted butter, and vanilla and whisk until smooth.

Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are fine. Fold in the finely diced apple pieces. Let the batter rest 5 minutes to hydrate the flour and allow baking powder to activate.

Cook waffles

Spoon or pour the recommended amount of batter onto the preheated waffle iron (usually about 1/2 to 3/4 cup depending on size). Close and cook until waffles are golden and crisp, about 4–6 minutes, or according to your waffle iron. Transfer cooked waffles to a warm oven (200°F / 95°C) on a rack to keep crisp while you finish the rest.

While waffles cook, melt 2 tablespoons butter in a skillet over medium heat. Add the thinly sliced apple and sauté 2–3 minutes until they start to soften. Sprinkle the brown sugar and 1 teaspoon ground cinnamon over the apples and stir to coat. Add 2 tablespoons water and continue cooking 3–4 minutes, stirring occasionally, until apples are tender and a syrupy glaze forms. Taste and adjust sweetness; remove from heat and keep warm.

To make a quick stovetop caramel, combine 3 tablespoons granulated sugar and 1 tablespoon water in a small, heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn a deep amber color, watching closely to avoid burning (about 5–7 minutes).

Finish caramel

As soon as the sugar reaches amber, remove from heat and carefully whisk in the cold butter pieces until melted and incorporated. Slowly pour in the warm heavy cream while whisking (mixture will bubble vigorously). Return to very low heat and stir until smooth. Stir in 1/4 teaspoon salt. If caramel thickens too much, thin with a teaspoon or two of warm water or additional cream to desired consistency. Keep warm.

Place one or two waffles on each plate. Spoon a generous portion of the warm apple cinnamon topping over the waffles. Drizzle caramel sauce over the apples and waffles. Sprinkle with powdered sugar and chopped toasted nuts if using. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Timing and storage

Waffles are best served immediately for crispness. Leftover waffles can be cooled completely, stored in an airtight container in the refrigerator for up to 2 days, and reheated in a toaster or oven. Store caramel sauce in the fridge for up to 7 days; rewarm gently before serving. Cooked apple topping will keep in the fridge 2–3 days.