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?
- 1½ cups flour (all purpose, whole wheat pastry*, or a combo are all fine)
- 4 teaspoons baking powder
- ½ 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
- 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.
- 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.
- 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.
- Serve with butter (if desired,) and maple syrup.
Katrina @ Warm Vanilla Sugar says
These sound so tasty! I always seem to have leftover apple cider at the end of fall so I’ll be sure to come back here and check these out! Or you know? Buy some cider and make these straight away!!
Rachel @ Bakerita says
I’ve been yearning for a waffle maker for so long now! Your waffles look gorgeous and make me want to splurge on one soon. Yum!
Lisa says
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
Joanne Bruno says
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.
Theresa says
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.
michael says
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.
JennyP says
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.
Chris says
The proportion of liquid to dry ingredients seems off. Mine were very thin.