Introduction

Apple fritter waffle donuts combine the best of two beloved treats into one irresistible dessert. Crisp on the outside, tender inside, and bursting with warm apple flavors, these waffles make a perfect sweet snack or brunch treat.

A close-up image showing two thick, golden brown waffles stacked on top of each other on a white plate, with syrup being poured over the top waffle, filling the deep square pockets, making it shiny and wet. The waffles have a crispy texture with light and dark browned areas. They are sprinkled with white powdered sugar, adding a soft contrast on top. The syrup flows down the sides, pooling slightly on the white plate below. The scene is set on a white marbled surface with a blurred dark green background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cups buttermilk
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
Vegetable oil, for greasing the waffle iron
2 cups powdered sugar (for glaze)
1/4 cup milk (or more, as needed, for glaze)
1 teaspoon vanilla extract (for glaze)
1/4 teaspoon ground cinnamon (optional, for glaze)
Optional toppings: chopped nuts (pecans, walnuts), sprinkles, caramel sauce

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Step 2: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract, making sure the butter is not too hot to avoid cooking the eggs.
Step 3: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined; a few lumps are fine—avoid overmixing.
Step 4: Fold the diced apples into the batter evenly to distribute the fruit throughout.
Step 5: Let the batter rest for 10-15 minutes to allow better texture and rise (optional but recommended).
Step 6: Preheat your waffle iron and lightly grease it with vegetable oil or cooking spray to prevent sticking.
Step 7: Pour about 1/2 to 3/4 cup of batter onto the hot waffle iron for each waffle and close the lid.
Step 8: Cook for 3-5 minutes until waffles turn golden brown and the steam stops escaping, indicating they are done.
Step 9: Remove waffles carefully and place them on a wire rack to cool slightly to avoid sogginess. Repeat with remaining batter.
Step 10: To prepare the glaze, whisk powdered sugar, milk, vanilla, and cinnamon (if using) in a bowl. Adjust the milk to reach a thick but pourable consistency.
Step 11: Dip or drizzle the glaze over each waffle donut and add optional toppings like chopped nuts, sprinkles, or caramel sauce.
Step 12: Allow the glaze to set on a wire rack before serving warm or at room temperature.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
Resting the batter helps achieve fluffier waffles with better texture.
For extra flavor, add a pinch of ground cloves or allspice to the dry ingredients.
Try swapping buttermilk with plain yogurt thinned with a splash of milk if needed.
Sprinkle cinnamon sugar on the waffles immediately after glazing for added crunch and spice.

Storage

Store leftover waffle donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a toaster or oven until warmed through and crisp.

How to Serve

Two thick waffles stacked on top of each other show their golden brown, crispy edges with a soft, creamy inside. The top waffle is dusted with white powdered sugar, highlighting the texture of the squares and ridges. Clear maple syrup is being poured over the top waffle, flowing down the sides and pooling slightly at the base, adding a glossy shine to the warm waffles. The photo is close up, capturing the rich color and texture details clearly on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without a waffle iron?

This recipe is designed specifically for waffle irons to create the signature shape and texture. However, you could cook the batter as pancakes or in a donut pan, but the result will differ in texture and appearance.

Can I prepare the batter ahead of time?

Yes, you can make the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking. Avoid overmixing to keep waffles tender.