Can I make these gluten-free?

Yes — swap a 1:1 gluten-free flour blend and expect a slightly different crumb.

Do I need a special waffle maker for donut shapes?

Nope. Use a round iron and cut centers out, or buy a donut waffle pan if you love the shape.

Can I prep batter the night before?

You can mix dry and wet separately and combine in the morning. If fully mixed, refrigerate but let sit at room temp 10–15 minutes before cooking.

Which apples work best?

Tart, firm apples like Granny Smith or Honeycrisp hold shape and balance the sweet glaze.

They’re a treat, but you can make swaps (whole wheat flour, less sugar, maple syrup glaze) to lighten them up.

Apple Fritter Waffle Donuts — Easy Apple Waffles Recipe

Name: Apple Fritter Waffle Donuts — Easy Apple Waffles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; 2 large eggs; ⅓ cup granulated sugar; ¼ cup packed light brown sugar; ¾ cup buttermilk (or milk + 1 Tbsp vinegar); ¼ cup unsalted butter, melted and cooled; 2 tsp vanilla extract; 1½ cups peeled, small-diced tart apple (Granny Smith or similar); Optional: ¼ cup chopped pecans or walnuts; 1 cup powdered sugar; 2–3 Tbsp milk (adjust for consistency); ½ tsp vanilla extract; Extra powdered sugar for dusting (optional)

Description

Apple Fritter Waffle Donuts — a mash-up of apple fritters and waffles that bakes up crunchy on the outside, tender inside, and gets a sweet vanilla glaze on top. Perfect for brunch, breakfast-for-dinner, or a cozy weekend treat.

Ingredients

Scale

Dry

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg

Wet

2 large eggs
⅓ cup granulated sugar
¼ cup packed light brown sugar
¾ cup buttermilk (or milk + 1 Tbsp vinegar)
¼ cup unsalted butter, melted and cooled
2 tsp vanilla extract

Add-ins

1½ cups peeled, small-diced tart apple (Granny Smith or similar)
Optional: ¼ cup chopped pecans or walnuts

Glaze

1 cup powdered sugar
2–3 Tbsp milk (adjust for consistency)
½ tsp vanilla extract
Extra powdered sugar for dusting (optional)

Instructions

Prep the fruit. Peel, core and chop the apples into small, even pieces so they cook through while the waffle cooks. Set aside.
Mix dry ingredients. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until uniform.
Mix wet ingredients. In another bowl beat the eggs with both sugars, then whisk in the buttermilk, melted butter and vanilla until smooth.
Combine. Pour the wet mix into the dry ingredients and fold gently until just combined — a few streaks of flour are fine. Avoid overmixing.
Fold in apples (and nuts). Stir the diced apples into the batter so they’re evenly distributed.
Heat the waffle iron. Preheat and lightly grease the plates with nonstick spray or melted butter.
Cook waffles. Spoon about ¼ cup batter (or the amount your iron recommends) onto the center of the iron. Close and cook until the exterior turns golden and crisp, roughly 3–5 minutes depending on your machine.
Cool on a rack. Remove waffles and place them on a wire rack to keep them from steaming and getting soggy.
Make the glaze. Whisk powdered sugar, milk and vanilla until smooth. Thin with extra milk if needed so it drizzles easily.
Finish. Drizzle or dunk the slightly-warm waffles into the glaze, then dust with extra powdered sugar if desired. Serve warm or at room temperature.

Notes

Small apple pieces work best — large chunks can make soggy spots or uneven cooking.
Don’t overmix the batter; overstirring leads to dense waffles.
Keep waffles crisp by holding cooked ones in a single layer on a wire rack in a 200°F oven while you finish the batch.
Want donut holes? Use a small round cutter to remove centers after cooking, or cook in a mini waffle maker and leave as-is.
Storage: Store cooled waffles in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven to restore crispness. Freeze between sheets of parchment for up to 2 months.