Apple Butter Waffles with Cinnamon Syrup

Fall is here, which means it is time for my annual week of apple recipes. I always have such a hard time narrowing down which ones to share because there are so many delicious ways to use apples this time of year. We are kicking things off with these cozy Apple Butter Waffles with Cinnamon Syrup.

The waffle recipe itself is nice and simple. There is no need to separate the eggs or whip the egg whites, which makes the batter quick and easy to put together. If you want to take the extra step to make the waffles even fluffier, you certainly can, but it is not necessary for this recipe.

Most of the apple flavor in these waffles comes from the apple butter. If you have never used apple butter before, you can usually find it near the jams and jellies at the grocery store. It is thick, smooth, and packed with concentrated apple flavor and warm spices, making it an easy way to give the waffles plenty of fall flavor without adding extra steps.

To make these waffles even more special, they are topped with a homemade cinnamon syrup. The syrup is made with brown sugar, cinnamon, water, cornstarch, butter, and vanilla, and it comes together quickly on the stovetop.

The warm cinnamon syrup adds another layer of cozy fall flavor without making the waffles overly sweet. Drizzle it generously over the warm apple butter waffles and serve them for a weekend breakfast, brunch, or any morning when you are craving something that tastes like fall.

Ingredients for Apple Butter Waffles with Cinnamon Syrup

• FLOUR – All-purpose flour provides the structure for the waffles. Measure it carefully so the waffles stay light instead of becoming dense.
• BROWN SUGAR – Brown sugar adds sweetness along with a deeper, slightly caramel-like flavor that pairs especially well with apple and cinnamon.
• BAKING POWDER – Baking powder helps the waffles rise and gives them a lighter, fluffier texture.
• SALT – Salt balances the sweetness and helps bring out the apple, cinnamon, and vanilla flavors.
• MILK – Milk adds moisture to the batter and helps create a smooth consistency. Whole milk or 2% milk both work well.
• APPLE BUTTER – Apple butter gives the waffles their concentrated apple flavor along with warm fall spices. It also adds moisture and a little natural sweetness.
• EGGS – Eggs help bind the batter together and add structure and richness to the waffles.
• CANOLA OIL – Canola oil keeps the waffles moist and tender without adding a strong flavor. Its neutral taste lets the apple butter stand out.
• CINNAMON – Cinnamon adds warm spice to the homemade syrup and complements the apple flavor in the waffles.
• CORNSTARCH – Cornstarch thickens the cinnamon syrup so it has a smooth, pourable consistency.
• WATER – Water provides the liquid base for the syrup and helps dissolve the sugar and cornstarch.
• BUTTER – Butter adds richness and a smooth finish to the cinnamon syrup.
• VANILLA – Vanilla rounds out the flavor of the syrup and adds a warm sweetness that pairs well with the cinnamon and brown sugar.

Instructions for Apple Butter Waffles with Cinnamon Syrup

Preheat your waffle iron according to the manufacturer’s directions.

In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until well combined.

In a separate bowl, whisk together the milk, apple butter, eggs, and canola oil until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing the batter.

Cook the waffles according to your waffle iron’s instructions, using the amount of batter recommended for your machine. Continue until all of the batter has been used.

To make the cinnamon syrup, add the brown sugar and cinnamon to a small saucepan.

In a separate bowl, whisk the cornstarch into the cold water until completely smooth. Pour the mixture into the saucepan with the brown sugar and cinnamon.

Cook over medium heat, stirring frequently, until the mixture comes to a gentle simmer and the brown sugar is completely dissolved. Continue cooking until the syrup has slightly thickened.

Remove the saucepan from the heat and stir in the butter and vanilla until smooth.

Serve the warm waffles with the cinnamon syrup drizzled over the top. Makes 4–6 waffles, depending on the size of your waffle maker.

Frequently Asked Questions

Can I use homemade apple butter?
Yes. Homemade apple butter works great in this recipe. Just make sure it has a thick consistency similar to store-bought apple butter.

Can I use a different brand of apple butter?
Absolutely. Any favorite brand will work, so you do not need to use Musselman’s specifically.

Can I make the waffle batter ahead of time?
It is best to make the batter shortly before cooking. Once the baking powder is mixed with the wet ingredients, it begins working, so the waffles will be lightest if cooked right away.

Can I make the cinnamon syrup ahead of time?
Yes. Prepare the syrup in advance and store it covered in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.

Why is my cinnamon syrup too thick?
It may have cooked a little too long or thickened as it cooled. Stir in a small amount of warm water until it reaches your desired consistency.

Why is my syrup too thin?
Let it simmer a little longer while stirring. The cornstarch will continue to thicken the syrup as it heats.

Can I use butter instead of canola oil in the waffles?
Yes. Melted butter can be used, but canola oil helps keep the waffles especially tender and moist.

Can I freeze leftover waffles?
Yes. Let the waffles cool completely, then freeze them in a single layer before transferring them to a freezer bag. Reheat them in a toaster or toaster oven for the best texture.

What can I serve with these waffles?
They are delicious with sliced apples, whipped cream, chopped pecans, maple syrup, or extra apple butter in addition to the cinnamon syrup.

Tips and Tricks

• Don’t overmix the batter. Stir the wet and dry ingredients together just until combined. A few small lumps are fine and will help keep the waffles tender.
• Preheat the waffle iron completely. A fully heated waffle iron helps the outside become golden and crisp while the inside stays soft.
• Measure the apple butter carefully. Apple butter adds moisture and sweetness, so using too much can make the batter heavy. Stick close to the recipe amount for the best texture.
• Whisk the cornstarch into cold water first. Making a smooth slurry before adding it to the saucepan helps prevent lumps in the cinnamon syrup.
• Serve the syrup warm. The cinnamon syrup is best when warm and pourable. If it thickens too much as it sits, stir in a small splash of warm water before serving.

FOR MORE RECIPES LIKE THIS, TRY:

• Pink Velvet Waffles
• Chocolate Chip Waffles
• Pecan Waffles
• Maple Bacon Waffles

This recipe is adapted from Sugar Dish Me.