Warm Apple Pie Waffles with Maple Whip
Ingredients
For the Waffles:
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp brown sugar
- 1 cup milk (any kind)
- 2 large eggs
- 3 tbsp melted butter (plus more for greasing the waffle maker)
- 1 tsp vanilla extract
- 1 cup finely chopped apple (peeled if preferred)
- optional: ¼ cup chopped pecans or walnuts
For the Maple Whip:
- 1/2 cup heavy whipping cream
- 1 tbsp pure maple syrup
- 1/4 tsp cinnamon
- optional, pairs nicely with just honey too if you want to skip the maple whip!
For Serving:
- extra maple syrup or caramel drizzle
- a sprinkle of cinnamon or powdered sugar
Method
Preheat your waffle maker.
- Plug it in and lightly brush with melted butter or oil while it heats.
Make the batter.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar. In another bowl, whisk together the milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined.
Add the apples.
- Fold the chopped apples (and nuts, if using) into the batter. Don’t overmix — a few lumps are fine.
Cook the waffles.
- Scoop about ½ cup of batter onto the preheated waffle maker. Cook for 3–4 minutes, or until golden brown and crisp on the edges. Repeat with the remaining batter.
Make the maple whip.
- In a small bowl, whisk or hand-mix the heavy cream, maple syrup, and cinnamon until soft peaks form.
Serve warm.
- Stack waffles on plates and top with a generous spoonful of maple whip. Drizzle with maple syrup or caramel, and finish with a sprinkle of cinnamon.
Notes
Helpful Tips
- Short on time? Use pancake mix as the base — just add cinnamon, nutmeg, and chopped apples.
- Freezer-friendly: Cool completely, then freeze and reheat in the toaster for weekday breakfasts.
- Make it dairy-free: Swap milk for oat milk and use coconut whipped cream for topping.
- Dessert-worthy: Add a scoop of vanilla ice cream and a drizzle of caramel sauce for the full apple pie moment.