Vegan Apple Cinnamon Waffles

Vegan Cinnamon Apple Waffles | recipes

If you love warm, baked cinnamon apples and maple syrup-doused waffles, this is the recipe for you. If you don’t like these things, in the words of Uncle Rico, you can leave.

Apple Waffles

Joking aside, these waffles are some of my faves. Warm, cinnamon-brown sugar apples mixed into a whole grain-oat waffle batter – it’s practically perfection. The good news? They’re super easy to make.

Cinnamon ApplesCinnamon Apple Waffles #vegan

This is a 1-bowl recipe, which means fewer dishes! I love that. Plus, it comes together in about 30 minutes. It doesn’t get much better than that for some seriously sophisticated waffles.

Apple Waffles | #vegan |

The primary ingredients you’ll need for this recipe are:

Brown Sugar
Whole Wheat Flour
Applesauce or Pumpkin Puree
and Maple Syrup

A few other pantry staples and you’re in business.

Vegan Apple Waffles |

These waffles are so delicious I ate two right away! John can attest.

I love that they’re tender on the inside, yet a little crisp on the edges,
studded with warm cinnamon apples in every bite,
and perfect under a drizzle of maple syrup.

Cinnamon Apple Waffles |

These are simple enough to make during the week before getting off to work and school, yet special enough to serve up for breakfast or brunch on a lazy Sunday morning. Versatile, simple and so delicious when frozen and re-heated in the toaster. That’s my kind of waffle. Enjoy!

Vegan Cinnamon Apple WafflesOne Bowl Cinnamon Apple Waffles

4.9 from 7 reviews
Vegan Apple Cinnamon Waffles
Prep time
Cook time
Total time
Cinnamon apple waffles made in 1 bowl and 30 minutes. Wholesome, simple, vegan and perfect for both everyday and special occasions.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
  • For the Apples
  • 3 apples (2 tart, 1 sweet) peeled and cubed
  • 1 Tbsp vegan butter or olive oil
  • 1-2 Tbsp brown sugar (optional)
  • 1/4 tsp cinnamon
  • For the Waffles
  • 1 flax egg
  • 1 Tbsp vegan butter, melted (or sub canola, grapeseed or coconut oil)
  • scant 1 cup unsweetened almond milk
  • 1 Tbsp maple syrup or agave (or honey if not vegan)
  • 1/4 cup unsweetened applesauce or pumpkin puree
  • 1/4 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 Tbsp baking powder
  • 1 cup whole wheat pastry flour
  • 1/4 cup oats
  1. Start by sautéing your apples. Heat a large skillet over medium heat. Once hot add butter, then apples and stir. After a few minutes add in brown sugar and cinnamon. Cover to let steam and soften, stirring frequently. Once softened (about 4-5 minutes) remove lid to let caramelize a bit more. Remove from heat.
  2. Next, prepare your waffles. Start by preparing flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
  3. Add maple syrup, applesauce, melted butter or oil, brown sugar and whisk. Add almond milk and stir once more.
  4. Add flour, baking powder, salt and cinnamon to a sifter and sift over wet ingredients. Stir until just combined. Gently fold in oats, then half of the apples. If batter appears too thick, add a little almond milk. Let batter rest for 5 minutes before while preheating waffle iron.
  5. Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron, press down to spread the batter, and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
  6. Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, and the leftover apples. Store in an airtight container in the freezer and warm in the toaster or oven.
*Nutrition information includes apples on top but not maple syrup.
Nutrition Information
Serving size: 1 waffle Calories: 298 Fat: 8 g Saturated fat: 1.6 g Carbohydrates: 52 g Sugar: 21 g Sodium: 230 mg Fiber: 4 g Protein: 5 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

(or jump to leave a comment & review)
  1. Kaitlyn says

    Are the cooked apples supposed to go in the waffle batter? Is that step missing from the instructions or have I just not had enough coffee yet? :)

  2. allegra says

    I made these this morning and they were a hit! I substituted King Arthur gluten free baking mix for the flour and baking powder and it worked great (we have a wheat allergy in the family). I also doubled the cinnamon for my resident cinnamon freaks… and they said I could have added about 30% more (but normal people probably don’t need this much). I’m adding this to my recipe notebook, and next time I’m going to try this it as pancakes. Thank you!

  3. Robin says

    Highly recommend this recipe! I split the recipe directly in half for a single size version (I was soooo craving waffles when I woke up this morning!) and folded frozen blueberries and a square of chopped dark chocolate into the batter before cooking. Yuuum! I also didn’t use oil/butter or the brown sugar in the batter and they were perfect! Didn’t stick at all. Topped with a bit of pure maple, warmed blueberries, and a sprinkle of cacao powder. Complete bliss :)

  4. JC says

    We made these this morning – and you’re right! Perfect for a lazy Sunday. The apple cinnamon favors were lovely to taste, and continue to pleasantly smell up the entire first floor. Next time we make them, we’ll dice the apples much smaller than “cubed”, so they work better in our Belgium waffle iron.

  5. says

    This recipe and photos looked like a MUST MAKE, so … I did. But … something went wrong. The batter was rather thick, and even though I added extra soy milk to the batter, they still didn’t come out well at all. They were heavy, the batter didn’t spread enough throughout my waffle maker (new, just bought the other day), and I had to pry them off the plates with a chopstick. Do you have any idea what could have gone wrong? I’m really sad about this, because my mouth and I had such high hopes …

    The apple topping is quite good, at least.

    • says

      Oh no. I just realized I used 1/2 TEASPOON of baking powder instead of 1/2 TABLESPOON. Would that have been the problem?

      I would really love to try this recipe again, so any help anyone could provide would be greatly appreciated. Thank you!

  6. Susan says

    OH MY! Oh my!!! These are AMAZING! At first I thought my batter was too thin and they were going to be soggy from the apples but they are……..WOW! By far my favorite waffle! Definately company worthy. I dusted them with powdered sugar and took a picture to send to my sons,then one with the empty plate! Haha! They are 12 hours away but maybe they will make the trip home soon! Thanks for this recipe.

  7. Ranjani says

    I tried this recipe a couple different ways, but they didn’t like the transformation from batter to waffles/pancakes :( On the plus side, I made a big batch of the caramel apple topping, so that’s a win-win, especially since I added about 4X brown sugar (on “accident.”) I’ll be trying out some of your other recipes! Thank you :)

  8. Caryn says

    Just made these this morning! They are AMAZING! I had to modify a little bit, as I am not vegan & didn’t have all the supplies handy. I used margarine, coconut oil, & regular eggs, and I used Splenda brown sugar (diabetic in the household), but in any case, THANK YOU for the recipe! Everyone loved them! Wish I could share a picture with you here… ;)

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