Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
- ½ cup milk (or buttermilk)
- ¼ cup sour cream (or Greek yogurt)
- 2 teaspoons vanilla extract
- 3 tablespoons melted butter
- 2 cups diced apples (Granny Smith or Honeycrisp)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 2–3 tablespoons milk (or cream)
- ½ teaspoon vanilla extract
Instructions
- In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook 5–7 minutes until soft and caramelized. Let cool slightly.
- In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, milk, sour cream, vanilla, and melted butter. Pour wet ingredients into dry and mix until just combined.
- Fold in cooked apples.
- Preheat and lightly grease waffle iron. Drop spoonfuls of batter and cook 3–4 minutes until golden and crisp.
- Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over warm waffle donuts or dip them directly into glaze.
- Serve warm with extra glaze, powdered sugar, or caramel drizzle if desired.
Notes
- Add chopped pecans or walnuts for crunch.
- Swap apples for pears or peaches for variety.
- Add cardamom or clove for extra spice.
- Make bite-sized versions with a mini waffle maker.
- Dust with cinnamon sugar instead of glaze for a lighter option.
- Store at room temperature for 2 days or in fridge for up to 4 days. Reheat in toaster oven or air fryer for crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 waffle donut
- Calories: 260
- Sugar: 24g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
