When I was a kid, my grandma made apple fritters that smelled like fall wrapped in a warm hug — cinnamon, browned butter, and a tang of apple that made the whole kitchen glow. I still taste that crispy edge and the gooey apple chunks when I close my eyes. Years later, I decided to give that memory a modern twist: take the fritter flavors, skip the deep frying, and use my trusty waffle iron to make donut-shaped treats that crisp up on the outside and stay tender inside. These Apple Fritter Waffle Donuts deliver golden edges, cinnamon-sugary crackle, and a glossy glaze that’s nostalgic and a little bit cheeky. Trust me — your coffee mug and your weekend will thank you.
Quick Facts
- Yield: Serves 6 (makes about 6 donut-shaped waffle donuts)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
This recipe gives you the best of an apple fritter — soft, cinnamon-speckled interior and crunchy, sugary edges — without the grease of frying. It crisps in the waffle iron, so you get those ridged, caramelized bits that sing when you bite them. It’s quick, forgiving, and perfect for breakfast, brunch, or a sweet snack. Who doesn’t love crispy edges, pockets of warm apple, and a shiny glaze that crackles when you bite into it?
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 large egg, room temperature
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 cup peeled and finely chopped apple (about 1 medium apple; Gala or Honeycrisp work great)
- 2 tbsp brown sugar (for tossing apples)
- Nonstick spray or a little extra melted butter for the iron
- Optional for coating: 1/4 cup granulated sugar + 1 tsp cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or apple cider
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp maple syrup for depth
How I Make It
Step 1:
I start by tossing the chopped apple with 2 tbsp brown sugar and a pinch of cinnamon, then set them aside while I preheat my waffle iron to medium-high. In a large bowl I whisk together the dry ingredients: 1 3/4 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp nutmeg, and 1 1/4 tsp cinnamon. The smell of cinnamon always makes me grin — it hits the sweet spot between cozy and celebratory.
Step 2:
In another bowl I beat the egg with 1 cup buttermilk, 3 tbsp melted butter, and 1 tsp vanilla. I add the wet to the dry and stir until just combined — a few lumps are fine. Then I fold in the apple pieces gently so I don’t bruise them. Overmixing ruins the tender texture, so I stop as soon as the apples spread through the batter.
Step 3:
When the waffle iron reads ready, I brush it with a little melted butter or spray. I spoon about 1/3 to 1/2 cup batter per waffle, depending on your iron size — you want a slightly generous mound because the batter will spread and puff. Close the lid and cook for about 3–5 minutes per waffle, or until the outside turns deep golden and the aroma of browned butter and cinnamon fills the kitchen. That sound of sizzling sugar? That’s your cue.
Step 4:
While the waffles are warm but not piping hot, I use a small round cutter or a 1 1/2-inch biscuit cutter to cut out the centers and make donut shapes. Work carefully — warm waffles crisp quickly but also tear when cold. If you like a sugary finish, toss the warm donuts in the cinnamon-sugar mix (1/4 cup sugar + 1 tsp cinnamon) to coat the edges; the sugar melts slightly and gives a crunchy shell.
Step 5:
For the glaze, I whisk 1 cup powdered sugar with 2–3 tbsp milk or apple cider, 1/2 tsp vanilla, and a pinch of salt until silky. Dip the tops of each donut into the glaze and set on a wire rack to let the glaze set, about 5–10 minutes. Serve warm with coffee or apple cider and watch everyone’s faces light up.
Pro Tips
- Use a firm apple like Honeycrisp or Gala so the pieces hold up and give a nice texture contrast.
- If your batter looks too thick, add a tablespoon of milk at a time — you want a pourable but thick batter.
- Preheat your waffle iron fully. A hot iron gives crisp edges and caramelization — don’t rush this step.
- Keep finished waffles on a wire rack in a 200°F oven briefly (5–10 minutes) if you need to make a big batch and want them warm and crisp.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Milk: Use any milk (dairy or plant). If you use almond or oat milk, flavor shifts slightly but stays delicious.
- Butter: Swap with coconut oil for a dairy-free option; expect a mild coconut note.
- Buttermilk: Use 1 cup milk + 1 tbsp lemon juice as a quick buttermilk substitute; it keeps the batter tender.
- Gluten-free: Use a 1-to-1 gluten-free flour blend; texture becomes a hair denser but still tasty.
Variations & Tips
- Add chopped toasted pecans or walnuts to the batter for crunch.
- Mix in 1/4 cup raisins or dried cranberries for tart pops of flavor.
- Make a maple glaze (use 1 tbsp maple syrup in the glaze) for a deeper autumnal vibe.
- For a kid-friendly version, sprinkle a little colored sugar on top instead of the cinnamon sugar.
- Make mini waffle donuts using a mini waffle maker and use less batter for adorable bite-sized treats.
- Try grating half the apple for a softer, more uniformly apple-y interior.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the batter and the waffles ahead. Store cooked waffle donuts in an airtight container for up to 24 hours and rewarm in a toaster oven at 350°F for about 5–7 minutes to crisp them back up. Glaze right before serving for best texture.
- Can I double the recipe?
- Sure thing. You may need to cook in batches and keep finished waffles warm in a 200°F oven (on a wire rack) so they stay crisp while you finish the rest.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a deep golden color and slightly crisp edges. When you smell toasted sugar and butter and the waffle springs back lightly when tapped, it’s done.
- What if I don’t have ingredient X?
- Short on apples? Use pear in a pinch, but cut them a bit smaller because pears get softer. No powdered sugar for glaze? Mix a little jam with milk for a fruity glaze alternative.
How I Like to Serve It
I serve these warm with a steaming mug of coffee or a spiced apple cider on cool mornings. They work great on a brunch spread with scrambled eggs and bacon, or stacked on a platter for a party with extra glaze for dunking. In summer I pair them with a scoop of vanilla ice cream for a playful dessert. They fit cozy Sunday mornings and weekday treats alike.
Notes
- Store cooled donuts in an airtight container for up to 24 hours; reheat at 350°F for 5–7 minutes to regain crispness.
- If you plan to freeze, freeze unglazed waffles in a single layer, then thaw and reheat before glazing.
Final Thoughts
Closing: These Apple Fritter Waffle Donuts feel like a warm, crunchy hug — simple to make, cozy to eat. Now go impress someone — or just yourself — with your homemade masterpiece!