When I was a kid Eggo waffles were my jam. Before school, after school, weekends, I couldn’t get enough of them. Then I discovered a proper fresh, hot Belgian waffle and there was no going back. My girls have never tried an Eggo (they did have a Van’s one recently and it was pretty darn good), but there’s just something about a homemade waffle that can’t be beat.
The surprising thing about homemade waffles? They’re just as easy to make as pancakes. With a few tweaks to a basic pancake recipe you can have crispy, thick waffles in no time at all. And if you don’t have a waffle maker, Amazon has a ton for super cheap. I bought an Oster one for $20 and it’s gets the job done perfectly.
Here I’ve created a delicious fall waffle filled with red apples and cinnamon. They are cozy, comforting, healthy and wonderful in these cooler months. Top with maple syrup, fresh fruit, yogurt, nut/seed butters, whatever you like best. Even better? Make a big batch and freeze for busy school mornings. Just pop in the toaster and voila, just like an Eggo only a million times tastier!
- 2 large eggs, separated
- 1½ cups whole-wheat flour or gluten-free AP Blend, such as Pamela’s or King Arthur’s
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 ½ cups dairy or non-dairy milk
- ¼ cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 large red apple, grated
- Maple syrup for serving
- Preheat waffle maker on medium-high heat.
- Whip egg whites until stiff.
- Whisk together the flour, baking powder, cinnamon and salt.
- In a separate bowl, whisk together the egg yolk, milk, oil and vanilla.
- Add the wet to the dry ingredients, stirring just until combined.
- Fold in stiff egg whites; fold in grated apple.
- Pour batter (about ⅓ cup depending on the size of your waffle maker) into the center of waffle maker and close the lid. Cook the waffles until golden brown and crisp, 4-5 minutes.
- Serve warm with maple syrup.
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