These vegan apple cinnamon waffles are the most beautiful winter breakfast! The fluffy waffles are filled with tender diced apples and cinnamon spice. Waffles can be made ahead of time and frozen for a cozy, comfy breakfast later on.

I always have a craving for breakfast. Sometimes, I want to eat. While I know many people struggle to find an appetite for breakfast in the morning, I’m the opposite. If anything, I’m hungrier in the morning than at night.

Still, when I’m busy, breakfast is the meal I’m most likely to be on autopilot. While I love unique, delicious breakfasts and baked goods, I’m happy to repeat eating simple oatmeal or tofu. So, if I don’t pay more attention, the variety of breakfast can quickly disappear.

I’ve been eating a lot of oatmeal or toast lately. This week, I was happy to get rid of it in the most delicious way possible: with these soft, fluffy vegan apple waffles. The sweet and crispy Snapdragon apples make this dish unique!

How to make vegan Apple Cinnamon Waffles

Making apple cinnamon waffles is similar to making any vegan waffle, just a little different. To make them, add chopped, peeled apples to the waffle batter.

When you bite into a cooked waffle, you’ll find little bags of diced apples inside. Apples add texture, sweetness, and flavor.

Vegan waffles don’t rely on eggs to stick or ferment. They are fermented using only baking powder. I use flax eggs, a water and flax powder mixture, to replace the traditional eggs in the recipe.

Otherwise, Apple Cinnamon Waffles follow standard waffle procedures! Here are the steps.

Heat your waffle pan

Waffles are best served on a hot baking sheet. When I make waffles, I always do the batter first unless I’m going to leave it in the fridge overnight. If so, I’ll preheat it for 10-15 minutes before moving on to the waffles.

Mix flax eggs with vegan buttermilk.

Flax eggs can be substituted for eggs in apple cinnamon waffles, while non-milk mixed with lemon juice can be substituted for vegan “buttermilk.”

I use one tablespoon of flax and three tablespoons of water to make flax eggs for most recipes. I used more flax (1 1/2 tablespoons) and 4 tablespoons of water this time.

For buttermilk, you can substitute vinegar (apple cider vinegar or white vinegar) for lemon juice if you have one.

Dry mix

The ingredients for apple cinnamon waffles are all-purpose and whole-wheat flour, baking powder and soda, salt, cinnamon, and sugar. Use a lovely, spacious mixing bowl.

Mixed wet component

This is vegan buttermilk, melted vegan butter, and applesauce. After mixing, you’ll add sugar to these wet ingredients.

Pour the wet ingredients into the dry ingredients.

When doing this, you aim for the batter to be evenly mixed without large chunks or strips of dry flour. However, some tiny bumps are fine.

Add apples

It’s time to add the diced apple! Add it to the batter and gently rub it in with a spatula. Peeling and chopping the apple is the most time-consuming step.

Make your apple cinnamon waffles

Once the batter is mixed, it’s time to start making the waffles. The amount of batter you add to the iron depends on the type of iron you use. I recommend a cup of batter if you’re using a 4-slice, square, or round waffle maker.

I have two waffle makers: a round, 4-slice Belgian waffle maker and a Dash mini waffle maker. They are ridiculous, but they do have different shapes and can have other uses. If you’re wondering if you will use a waffle iron, a mini iron is a significant investment.

If you like it, a larger Belgian waffle iron can make delicious, fluffy, chunky waffles. It allows you to cook the batter faster than with a mini iron, which can only cook 1/4 cup of batter at a time. I use my mini to make single servings or small batches of waffles, and when I prepare waffles in batches (intending to freeze some), I use a Belgian waffle iron.

In any case, you should cook apple cinnamon waffles as the waffle maker directs. When the pilot light indicates that the heating is complete, you can remove the waffles, add your favorite toppings, and start eating.

Apple cinnamon waffle topping

Nothing fancy is needed to make this recipe, and there is some scope for substitution. A few notes about the main ingredients:

flour

I make waffles using unbleached all-purpose flour mixed with whole wheat flour. You can certainly use all-purpose flours, but I don’t recommend using all whole-wheat flours—at least if you want to maintain a fluffy texture.

Milk on the market

To make vegan “buttermilk,” you can use unsweetened soy, oatmeal, or almond milk. Cashew milk and coconut milk are also good. I recommend something other than hemp milk (too strong in flavor) or flax milk (too thin in consistency).

Vegetarian butter

This recipe can be used with any brand of butter you like. Instead of butter, you can use two tablespoons of vegetable oil (such as refined avocado, grape seed, canola oil, or melted coconut oil).

Cane sugar

This recipe requires a relatively small amount of sugar (2-3 tablespoons, depending on how sweet you like), but a small amount makes a difference. You can substitute coconut or brown sugar for cane sugar if you like.

Linen meal

You can use ground chia seeds instead of flax to make flax “eggs.” (A Chinese “egg”!)

applesauce

Applesauce helps keep the batter moist and highlights the waffles’ apple cinnamon flavor. You can substitute an equal amount of pumpkin for applesauce.

Apple

As you can see, Snapdragon apples are my favorite for snacking, baking, and more. I love their sweetness and firm texture. However, you can choose another apple in the recipe.

An ode to my favorite apple
I love SnapDragon apples so much that I go to the local farmers market, rain or shine, to hunt for them regardless of my schedule. I will continue to do this throughout the year as long as Snapdragon is in season.

Snapdragons are irresistible. Their texture is crisp and juicy. They can stay the same for a long time, which means I can store a bunch at a time. They have a unique taste: very sweet, with a hint of vanilla. For me, these are the apples I want.

Goldfish are grown and sold in New York State, so to me, they are local. However, you can also find them at retailers across the country. You can learn more about these beautiful, deep red, super crisp apples here.

Can waffles be gluten-free?
Yes, apple and cinnamon waffles can be made gluten-free. I recommend using a gluten-free, all-purpose flour mix to prepare them.

Preparation and Storage
Waffle batter can be mixed the night before making waffles, then refrigerated and covered overnight. In the morning, heat your waffle pan and start cooking. If the batter is firm and thick when you remove it from the fridge, you can add a little non-dairy milk to loosen it up.

Waffles can be stored in an airtight container in the refrigerator for up to four days and then heated in a toaster, air fryer, or oven at 350 degrees Fahrenheit. Heat until they are hot and crisp again (about 15 minutes in the oven and 10 minutes in most air fryers – keep an eye on them and use your judgment with a regular toaster).

Vegan apple cinnamon waffles can also be frozen for up to 6 weeks after you’re ready. Thaw overnight in the fridge, then reheat as above.

Apple and cinnamon waffles on the side

You can pair your apple and cinnamon waffles with whatever toppings you want! But here are a few things I like:

• Roasted pumpkin seeds
• Maple syrup
• Apple butter
• Vegetarian butter
• Chopped walnut
• Salted date caramel sauce
• raisin
• Almond butter
• Cashew butter
• Tofu whipped cream

Ingredients

One and a half tablespoons of flax powder

1 1/2 cups unsweetened soy, oat, or almond milk

2 teaspoons lemon juice or white vinegar

1 1/2 cups unbleached all-purpose flour (180g)

1/2 cup whole wheat flour (60g)

One and a half teaspoons of baking powder

1/2 teaspoon baking soda

1/4 teaspoon of acceptable sea salt

1 TSP ground cinnamon

2-3 TBSP sucrose (24-26 g)

2 tablespoons melted vegan butter

1/2 cup applesauce (112g)

1 1/2 cups Snapdragon apples, peeled and finely diced (175g; About 2 medium apples)

Maple syrup, vegan butter, nut butter, and chopped nuts/seeds for serving (optional)

Instructions

1. Preheat your waffle pan according to the manufacturer’s instructions. If necessary, spray vegetable oil between desired waffles before making the first waffle.
2. Combine the ground flax powder with 4 tablespoons of room-temperature water in a small bowl. Stir well and set aside. Combine the non-dairy milk and lemon juice or vinegar in a separate medium bowl. Stir it and set it aside.
3. Whisk together the flour, baking powder, soda, salt, cinnamon, and sugar in a large bowl.
4. Add melted vegan butter, applesauce, and prepared flax water mixture to the dairy-free milk and vinegar mixture. Stir the ingredients well. Pour them into a large bowl with the dry ingredients. Mix all ingredients until wet and dry are evenly mixed. Adding some small pieces to the batter is okay, but if you see larger pieces or dry strips of flour, keep stirring (or use a whisk to stir). You’ll get a relatively thick waffle batter. Add the chopped apples.
5. If using a 4-slice, square, or round waffle maker, add 1 cup of batter to the maker. Cook the waffles according to the manufacturer’s instructions. If using a round mini waffle maker, pour 1/4 cup of batter into the maker and cook according to the manufacturer’s instructions. Continue this process until you run out of batter.
6. To keep the waffles warm during preparation, place them on a baking sheet in a preheated 350F oven while you work.
7. When all the waffles are ready, serve with the topping of your choice. Enjoy!

I’m looking forward to making these waffles again so I can freeze a bunch and let them provide me with morning nourishment and joy until Christmas.

I hope you enjoy them too. Have a happy breakfast.