Vegan Apple Cinnamon Waffles

VGVDF

Holding up a fork with a big bite of Vegan Cinnamon Apple Waffles

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.

Whole and halved apples for making homemade 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.

Cooking Cinnamon Apples in a pan for adding to waffles

Stirring ingredients for homemade Cinnamon Apple Waffles

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.

Freshly cooked batch of our Vegan Apple Waffles recipe

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

Apples
Brown Sugar
Cinnamon
Flaxseed
Whole Wheat Flour
Oats
Applesauce or Pumpkin Puree
& Maple Syrup

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

Plate of Vegan Apple Waffles and small bowl of extra cinnamon apples

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.

Stack of delicious homemade 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!

Stack of Vegan Apple Cinnamon Waffles

Grabbing a big bite of our 1-Bowl Cinnamon Apple Waffles recipe

Vegan Apple Cinnamon Waffles

Cinnamon apple waffles made in 1 bowl and 30 minutes. Wholesome, simple, vegan and perfect for both everyday and special occasions.
Author Minimalist Baker
Print
Top down shot of a plate stacked with Vegan Apple Cinnamon Waffles
4.71 from 17 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (waffles)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? Store in freezer.

Ingredients

For the Apples

  • 3 medium 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 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 1 Tbsp vegan butter (melted // or sub avocado or coconut oil)
  • 1 scant 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

Instructions

  • 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.
  • Next, prepare your waffles. Start by preparing flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
  • Add maple syrup, applesauce, melted butter or oil, brown sugar and whisk. Add almond milk and stir once more.
  • 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 while preheating waffle iron.
  • 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.
  • Once done, remove and place on cooling rack to let steam roll off 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.

Notes

*Nutrition information is a rough estimate calculated with apples on top but not maple syrup.

Nutrition (1 of 4 servings)

Serving: 1 waffles Calories: 298 Carbohydrates: 52 g Protein: 5 g Fat: 8 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 230 mg Fiber: 4 g Sugar: 21 g

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  1. Faith says

    I made this and it was soo delicious! I didn’t use flax egg but it was still so good. I added more applesauce, cinnamon, and flour to give it more flavor. It was soooo good! Best vegan waffles I ever made. Thank you for this recipe!

  2. Cecile says

    It’s my second time making waffles, first time sweet waffles!
    I had no apple so I left them out but followed the recipe for the rest.
    The texture was perfect and the taste really good, I doubled the ingredients and pleased a hungry crowd!

  3. Bari Bucknam says

    Have been hankering for waffles. Since I love your blog I thought I would see what you had to offer. So I made the Apple Cinnamon Waffles, but since I didn’t have apples in the house I omitted them. I did add a pinch of nutmeg. My husband is always a little bit pessimistic when I try a new recipe, but he LOVED this. This is definitely a keeper!❤️ @minimalistbaker #lilchefsclubhouse #minimalistbaker#healthybreakfast

  4. Bari Bucknam says

    Have been hackeing for waffles. Since I love your blog I thought see what you all had to offer. So I made the Apple Cinnamon Waffles, but since I didn’t have apples in the house I omitted them. I did add a scant of nutmeg. My husband is always a little bit optimistic when I try a new recipe, but he LOVED this. This is definitely a keeper!❤️

  5. Veronica says

    In another recipe (the Vegan Gingerbread Waffles) the recipe calls for 1 1/4 cup whole wheat pastry flour but it is noted below the instructions that using 3/4 cup unbleached all-purpose flour and 1/2 cup of whole wheat flour is an alternative.
    I haven’t been able to find whole wheat pastry flour, so would a combination of unbleached all-purpose and whole wheat flour also work for this recipe? And if so, what would the ratio be?
    Thank you!

  6. Toni C says

    Great recipe! However it’s not ideal for a vertical waffle iron. I pulsed the batter in my ninja so the apples were small enough to not get stuck when pouring the batter in the iron. Also I had to thin out a bit (as stated if batter is thick) to make a full waffle, other than that flavor is on point. I will be making again!

  7. Veronica says

    Are the oats supposed to be quick or old-fashioned? I’m hoping to make these waffles for my mother on her birthday. Also, do you have recommendations for what kind of tart and what kind of sweet apples to use? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Rolled oats work best in this recipe! If you’re looking for a good tart apple, I’d recommend Granny Smith. For a sweeter selection, a Golden Delicious will be best. Hope this helps!

  8. Charlotte Ray says

    Can this be modified to be made Gluten Free? If so, could I just use a GF waffle mix (like King Arthur’s) in place of the pastry flour?

    Thank you! I love all of your recipes, and my boyfriend is personally obsessed with the GF, Vegan Pumpkin Mac and Cheese. (He isn’t even vegan, so you know it’s good!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another reader above had success when doing this, but we also have a GF Waffle recipe you may be interested in here!

  9. Nadia Heyd says

    I made this recipe today, adjusting a few things for feeding a bunch of hungry teenagers. I tripled the recipe and since we just got a new gas stove with a griddle in the middle (I love that rhyme a little too much, maybe) I made pancakes instead of waffles. We topped with yogurt (well, the non-vegans did), maple syrup and the cooked apples. Teenager approved! Happy New Year!

  10. Sarah says

    Just made these waffles for my family (kids 3 and 6) because we were out of eggs. I have to admit I was very skeptical and made sure to read all of the comments for extra tips and confirmation that these do taste as good as they look. AND THEY ARE AWESOME! Exactly as described, crispy on the outside and chewey on the inside with little surprises of apple on the inside. These waffles have official entered our rotation. Really great recipe, well done!

    • Sarah says

      PS – I used whoe grain spelt flour. I find that all baking comes out better with spelt, but I also live in Germany and it is much more common to find spelt (Dinkel) here :)

  11. Cheryl says

    Can I use all purpose flour instead? Hoping to make these for mother’s day tomorrow morning :)

  12. Marissa Wall says

    used crushed oats, and regular gf flour, the taste is really good and the apples are great!! the inside was gummy though :(

  13. Melanie says

    Just made these this morning. The taste is so very good and love the apples on top and inside the waffles as well. What I was disappointed in is that they are more rubbery than crisp. Followed the recipe to a t. Little disappointing. Thanks!

  14. Jess says

    Hey, so these taste absolutely beautiful, except that I can’t seem to keep my waffles whole. I’ve had this problem ever since trying to make vegan waffles. They stick to either side of the waffle iron and split right down the middle, leaving me with something more like waffle crisps than waffles. I never had to spray my iron before, but now I’m doing it and that is still not helping. I thought I wasn’t cooking it long enough and maybe it was too moist in the middle still so I would let them cook longer. I thought maybe I wasn’t spooning enough batter into the iron so I would add more. I thought maybe it was the type of flour I was using so I changed that. I thought it might have been the flax egg so I tried a different binder. I also thought maybe the ingredients were too wet or sticky, so I tried without the apple sauce and just adding more milk instead (my first attempts at waffles was banana ones and they never looked cooked so again I thought that was the reason). I also thought maybe the batter itself needed a bit more oil to stop it from sticking, but even that didn’t help. No change or addition I do seems to work. How do you make your waffles and keep them from sticking? What am I doing wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s a tough one! I’ve made some waffle batter where the waffles stick, and others where they don’t. I think the key for me has been having a non-stick waffle iron. And I spray it very generously before putting on the batter, and then setting it on a very high setting. I hope that helps!

  15. Melissa says

    Very tasty! I was making these to freeze for breakfasts or school lunches so I only made enough apples to go into the batter. Between these and the zucchini breakfast cookies I was making at the same time my kitchen smells amazing right now!

  16. Monique says

    I made these today and they taste SO GOOD!! But they sort of flopped in my waffle maker… ended up stuck to the top, a little burnt here or there while the inside was still soft in places. I ate them anyway, because they tasted amazing. But I’m wondering if you can help me troubleshoot the problem? I omitted the sugar in the waffles, just went with the 1 tblsp maple syrup because I thought with the applesauce they would be sweet enough, and they were. Could that have caused the problem?
    I am also thinking it could have been the chunks of apple. I didn’t use very much, and I chopped them small. But still had issues. Do you think if I omit the chunks of apples and just used the applesauce they would cook up ok?
    P.S. I ate them with a homemade peanut butter and date caramel sauce. Recommend!

  17. 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… ;)

  18. 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 :)

  19. 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.

  20. Jodi 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.

    • Jodi 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!

  21. 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.

  22. Emma says

    I can not wait to make these!

    Sadly my trusty ol’ waffle iron just died! Any suggestions/recommendations on a replacement?

  23. 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 :)

  24. 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!

    • Lori says

      Just clarifying: did you leave out the baking powder all together for the gluten free version? Is that already included in the King Arthur flour mixture? TIA!

  25. carole-ann says

    Hi- These look amazing and I want to try them in a couple of weeks. How can I use real egg instead of flax seed/water? thanks!

  26. Gwen @simplyhealthyfamily says

    Those are some gorgeous waffles! I don’t think I can wait till bfast, myb we’ll be having these for dinner tonight!

  27. 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? :)