Apple Waffles

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With perfect waffle texture and some yogurt in the batter for added yum, these Apple Waffles are a family favorite. They have a hint of cinnamon and are easy to reheat, too!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: (makes 9 waffles)

Calories: 313kcal

Author: Amy Palanjian

Equipment

Ingredients

½ cup plain whole-milk Greek yogurt
¼ cup milk
3 tablespoons unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1 tablespoon sugar (optional)
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 medium apple, shredded
Maple syrup, butter, nut butter, diced fruit (optional, for serving)

US Customary - Metric

Instructions

Add the yogurt, milk, melted butter, eggs, and vanilla to a medium bowl. Whisk to combine.
Add the flour, sugar, baking powder, cinnamon, and salt. Whisk to combine into a smooth batter.
Stir in the apple. (It's okay if it's juicy from the shredding process.)
Heat the waffle iron according to manufacturer's directions. (I do the 4/5 setting on ours.) Coat it with a little nonstick spray.
Add ⅓ cup batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.

Notes

Store, once cooled, in an airtight container in the fridge for up to a week. Or for up to 3 months in the freezer. Toast on a low heat setting to warm through to serve.
Dairy-free: Use your favorite nondairy milk and yogurt options.
If you don't have Greek yogurt, use regular yogurt. The batter will be a little thinner.
Gluten-free: Use a cup for cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour you may need to add a little more milk.
Trade in whole-wheat flour if you'd like. Add 2 additional tablespoons milk to thin out the batter a little.
I grate the apple on a handheld grater. You don't need to squeeze the juice out, just fold it all into the batter.

Nutrition