Apple Cider Waffles

Apple Cider Waffles


Two recipes in one week- you’d think I have a food blog or something! The seasons are changing, I’m feeling good, and I’m finally getting my inspiration back. Turning my oven on is becoming less scary by the day (it was actually under 85 today,) but until that day actually comes, I’ll be trying out other kitchen appliances- namely my new and beautiful waffle iron. It’s been on my to-buy list for ages and I am so glad I finally did! Pancakes are a favorite around here, but waffles just feel extra special you know? And I kinda love not having to worry about evenly heating the griddle and all that flipping.

These waffles are just perfect. Super crisp on the edges, super fluffy and airy on the inside and full of apple cinnamon flavor. I always assumed that pancake and waffle recipes are interchangeable, but they really aren’t. To get those crispy edges you need to add extra fat and sugar to your batter, which is something I had no idea of. It makes sense though right? Am I the only one who thought I could just pour my favorite pancake batter into my iron and call it a day? I’m glad I learned and I can’t wait to get even better at making waffles- next up yeasted Belgian Waffles- the best right?

Apple Cider Waffles

Apple Cider Waffles

Apple Cider Waffles

Yield: 4 large waffles


  • 1 1/2 cups flour, all purpose, whole wheat pastry*, or a combo are all fine
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons brown sugar
  • 1 cup buttermilk
  • 1 cup plus 1 tablespoon apple cider
  • 6 tablespoons melted butter
  • 1 egg, beaten


  1. In a large bowl, whisk together the dry ingredients. Make a well in the center and add the wet ingredients, whisking until smooth. Batter will be thick and airy, whisk a few times until smooth and lump free.
  2. Grease/spray your waffle iron if needed, and heat until ready to use. Ladle about a cup of batter into the iron and cook the waffle for 4- 5 minutes, depending on your iron or until crisp on the edges.
  3. Waffles are their best texture served right away, you can keep them warm in the oven in a single layer on a cookie sheet if needed.
  4. Serve with butter (if desired,) and maple syrup.


*If you use whole wheat flour, your matter may need a little extra liquid. I'd be prepared to add a splash more buttermilk if needed.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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  1. These look great! A Belgian waffle iron is on my to-buy list also….I came across some of the sugar pearls needed for the Liege waffle (the yeasty Belgian waffle), so the proper waffle iron is needed…but I might make these first

  2. YES to you getting back in your groove! And YES even more to these waffles! i have been having *intense* waffle cravings (I think you know the kind I mean :P) and these are exactly what I need to satisfy them.

  3. I made these waffles today. Overall there is nothing wrong with them however I was expecting flavor using the apple cider. To me they are just another waffle. I was surprised to see my batter was water thin especially reading you had a thick batter. I followed the recipe exactly using 1/2 cup of whole wheat pastry flour with the rest being all-purpose. Although the batter was thin I did get a thin crispy waffle. Not sweet at all which is a plus for me.

    1. Another recipe I saw seems to confirm your experience, and mentions reducing 1.5 cups of apple cider down to 1 cup, to intensify the flavor.

  4. I made these last night for dinner and topped them with cinnamon sauteed apples and maple syrup. Delicious!! Thanks for the great fall recipe – will definitely make again this season.

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