Why You’ll Love This Recipe
I love how this recipe captures the taste of a bakery-style fritter but skips the mess of frying. These waffle donuts are quick to make, fun to eat, and fill the kitchen with the irresistible smell of spiced apples and vanilla. They’re a crowd-pleaser at brunch or a sweet weekend treat that’s ready in minutes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Granulated sugar
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Ground cinnamon
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Ground nutmeg
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Salt
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Egg
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Milk
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Vanilla extract
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Melted butter or neutral oil
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Apples (peeled and finely chopped)
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Brown sugar
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Powdered sugar (for glaze)
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Milk or cream (for glaze)
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Optional: maple extract or cinnamon for glaze flavor
directions
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I preheat the waffle iron and lightly grease it with oil or cooking spray.
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In a large bowl, I whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt.
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In another bowl, I beat the egg, then mix in the milk, vanilla, and melted butter.
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I pour the wet ingredients into the dry and stir until just combined—being careful not to overmix.
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I gently fold in the chopped apples and brown sugar.
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I scoop the batter into the waffle iron, using enough to make a thick, donut-shaped waffle.
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I close the lid and cook until golden brown and crisp, about 3–5 minutes, depending on the iron.
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While the waffles cool slightly, I whisk together powdered sugar and milk (plus maple extract if I want) to make a smooth glaze.
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I drizzle or dip the waffle donuts in the glaze and let them set for a few minutes before serving.
Servings and timing
This recipe makes 6–8 waffle donuts.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Sometimes I add a handful of chopped pecans or walnuts for crunch, or a bit of apple pie spice for extra warmth. I’ve also made these with pears or mixed berries instead of apples. For a fall-inspired twist, I stir pumpkin purée into the batter and pair it with a cinnamon glaze.
storage/reheating
I store leftover waffle donuts in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To reheat, I pop them in a toaster oven or air fryer to revive the crispiness, or microwave for 10–15 seconds if I’m in a hurry. I always glaze them just before serving if I’m making ahead.
FAQs
Can I use a mini waffle maker?
Yes, I just use less batter per batch and adjust the cooking time slightly. Mini versions are great for snacking or brunch platters.
What type of apples work best?
I like using firm, tart apples like Granny Smith or Honeycrisp—they hold their shape and balance the sweetness.
Can I make the batter ahead of time?
I prefer making it fresh, but I’ve refrigerated the batter for a few hours and stirred before using with good results.
Do I have to glaze them?
No, they’re still delicious plain or sprinkled with cinnamon sugar while warm. But the glaze adds that classic apple fritter finish.
Can I freeze them?
Yes, I freeze them without the glaze and reheat in the oven or toaster before glazing and serving.
Conclusion
Apple Fritter Waffle Donuts are one of my favorite treats to make when I want something comforting, fun, and easy. They’re packed with fall flavor, super satisfying, and way simpler than frying traditional fritters. Whether I’m making them for weekend brunch or a cozy afternoon snack, they always bring that perfect touch of homemade sweetness.
Apple Fritter Waffle Donuts
Crispy on the edges and tender inside, these apple fritter waffle donuts are loaded with cinnamon apples and topped with a sweet glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 waffle donuts (depending on the size of the waffle iron)
- Category: Breakfast, Dessert
- Method: Waffle, Frying (for apples)
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Donuts:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 large egg
3/4 cup milk
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup peeled and diced apples (about 1 medium apple)
1/4 cup brown sugar (for caramelizing the apples)
1 tbsp butter (for caramelizing the apples)
For the Cinnamon Glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
Instructions
Prepare the Apple Fritter Filling:
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the diced apples and brown sugar. Cook for about 5-7 minutes, until the apples are soft and caramelized. Set aside to cool slightly.
Make the Donut Batter:
In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together the egg, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (the batter should be thick).
Add the Apples:
Gently fold the caramelized apples into the batter, making sure they’re evenly distributed.
Cook the Waffle Donuts:
Preheat a waffle iron to medium-high heat and lightly grease it. Spoon the batter into the waffle iron, being careful not to overfill. Close the waffle iron and cook for about 3-5 minutes, or until golden brown and crispy on the outside.
Remove the waffle donuts and let them cool slightly.
Prepare the Glaze:
In a small bowl, whisk together powdered sugar, milk, vanilla extract, and cinnamon until smooth.
Glaze the Donuts:
Drizzle the cinnamon glaze over the warm waffle donuts, allowing it to set before serving.
Notes
If you prefer a crispier texture, you can cook the waffle donuts a bit longer in the waffle iron.
You can use any variety of apples, but Granny Smith or Honeycrisp apples work best for balance between sweetness and tartness.
These are best enjoyed fresh, but you can store leftovers in an airtight container for 1-2 days.
