Apple Pie Waffles with Cinnamon Apple Syrup and Whipped Cream
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5 from 1 vote

Apple Waffles

Diced apples fill these apple waffles. Top them with a homemade cinnamon apple syrup for a breakfast that tastes just like apple pie.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: apple breakfast, brunch, waffle recipes
Servings: 8
Calories: 330kcal
Author: Julie Clark

Ingredients

For the waffles:

  • 1 1/4 cups cake flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 2 large eggs (separated)
  • 1 cup milk
  • 1 3/4 cups finely chopped apples (peeled)
  • 6 tablespoons butter (melted)

For the syrup:

  • 3 cups peeled and thinly sliced sweet apples
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 1/4 cup heavy cream
  • 1 teaspoon cinnamon

Instructions

  • Stir together the dry ingredients.
  • In a small bowl, whisk the egg yolks, then add the milk and whisk again.
  • Pour the egg mixture into the dry ingredients and mix until smooth.
  • Add the chopped apples and melted butter.
  • Using a mixer, beat the egg whites until they are fluffy and stiff.
  • Fold the egg whites into the batter.
  • Spoon the batter into a hot waffle iron and cook.
  • Makes 8 waffles, 4" square.

For the syrup:

  • Place the apple slices in a saucepan over medium heat.
  • Add the water. Allow the apples to come to a gentle boil and cook for two minutes.
  • Add the sugar and salt.
  • In a small bowl, combine the milk, flour and cinnamon. Stir into a smooth paste.
  • Add the paste to the apples and cook until slightly thickened, stirring constantly. This should take about 3-4 minutes.
  • Remove from the heat and serve over waffles.

Video

Nutrition

Calories: 330kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 264mg | Potassium: 287mg | Fiber: 2g | Sugar: 28g | Vitamin A: 10.6% | Vitamin C: 4.1% | Calcium: 11.9% | Iron: 4.3%