Apple Fritter Waffle Donuts

This hearty Apple Fritter Waffle Donuts recipe combines the best of breakfast and dessert into one irresistible treat. The sweet cinnamon apples folded into fluffy waffle batter create a fall-inspired indulgence that eliminates the need for deep frying while still delivering that classic donut satisfaction.

I created this recipe during a rainy fall weekend when my family was craving both waffles and apple fritters. The compromise became an instant hit and now makes regular appearances at our Sunday brunches whenever the weather turns cool.

Ingredients

• All purpose flour forms the base of our waffle batter ensuring the perfect texture
• Buttermilk creates tenderness and slight tanginess that balances the sweetness
• Granny Smith or Honeycrisp apples provide the perfect balance of sweetness and tartness
• Brown sugar caramelizes beautifully with the apples creating pockets of gooey goodness
• Ground cinnamon adds that classic fall spice that pairs perfectly with apples
• Vanilla extract enhances all the flavors and adds aromatic depth
• Powdered sugar creates that classic donut glaze that sets perfectly

Step-by-Step Instructions

Caramelize the Apples

Cook diced apples with butter brown sugar and cinnamon over medium heat for 5 to 7 minutes until they become tender and slightly jammy with a beautiful caramelized exterior. This step builds the foundation of flavor and ensures the apples meld perfectly into the batter.

Prepare the Batter

Whisk all dry ingredients thoroughly to ensure even distribution of leavening agents. In a separate bowl combine all wet ingredients making sure the egg is fully incorporated. Pour wet ingredients into dry and stir just until combined being careful not to overmix which can make your waffles tough. Gently fold in the cooled caramelized apples to distribute them evenly throughout.

Cook the Waffle Donuts

Preheat your waffle iron until very hot then lightly grease both surfaces. Spoon batter into the center of each mold using about 1/4 cup per waffle section. Close the lid and cook for 3 to 4 minutes until golden brown and slightly crisp on the outside. The inside should remain tender and fluffy with pockets of apple throughout.

Glaze Your Creation

Make the glaze by whisking powdered sugar milk and vanilla until completely smooth with no lumps remaining. The consistency should be thick enough to coat the back of a spoon but still pourable. Dip the tops of slightly warm waffle donuts into the glaze or drizzle generously over the top allowing it to set slightly before serving.

The caramelized apples are truly the star of this recipe. I discovered through trial and error that cooking them separately before adding to the batter creates little pockets of apple pie flavor throughout each bite. My daughter now requests these instead of birthday cake every year which speaks volumes about how special they are.

Make Ahead Options

These waffle donuts can be prepared up to 24 hours in advance and stored in an airtight container at room temperature. For longer storage place them in the refrigerator for up to 3 days. To reheat simply pop them in the toaster on a low setting or warm in a 300°F oven for about 5 minutes until heated through. The glaze may become slightly sticky when reheated but the flavor remains delicious.

Creative Variations

Transform this recipe by experimenting with different fruits and flavor combinations. Try pear and ginger for a sophisticated twist or mix in blueberries and lemon zest for summer freshness. You can also add texture with chopped nuts like pecans or walnuts folded into the batter or sprinkled on top of the glaze. For a decadent version drizzle with caramel sauce and a sprinkle of flaky sea salt after glazing.

Serving Suggestions

Elevate these waffle donuts by serving them as part of a special brunch spread alongside savory dishes for balance. For dessert top with a scoop of vanilla ice cream and extra caramelized apples for an extraordinary treat. They also pair beautifully with coffee particularly a cinnamon spiced latte or apple cider for the ultimate fall experience. Cut into quarters and serve on a brunch board for an interactive dining experience that guests will love.

Common Recipe Questions

→ Can I make these ahead of time?

Yes! While they're best enjoyed fresh, you can store leftovers in an airtight container for 1-2 days. Reheat them in a toaster for best results—this helps restore some of the original crispness. The glaze may soften when stored but will still taste delicious.

→ What type of apples work best for this?

Granny Smith and Honeycrisp apples are ideal choices. Granny Smith provides a nice tartness that balances the sweet glaze, while Honeycrisp offers a perfect balance of sweetness and structure. Other good options include Pink Lady, Braeburn, or Jonagold—any apple that holds its shape when cooked.

→ Can I make these without a waffle iron?

While a waffle iron creates the signature shape and texture, you can adapt this batter for pancakes or muffins. For pancakes, cook on a griddle until golden on both sides. For muffins, bake at 375°F for about 18-20 minutes. The flavor will be similar, though the texture and appearance will differ.

→ How can I make these dairy-free?

Substitute the butter with coconut oil or a plant-based butter alternative. Replace buttermilk with a non-dairy milk (like almond or oat milk) mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk's acidity. For the glaze, use a non-dairy milk and plant-based butter alternative.

→ What other flavor variations can I try?

Try adding 1/4 cup chopped pecans or walnuts to the batter for extra crunch. Incorporate 1/2 teaspoon of nutmeg or cardamom for more complex fall spice notes. For a more decadent version, drizzle with caramel sauce instead of (or in addition to) the vanilla glaze. You could also try pears instead of apples for a different seasonal twist.

→ How do I know when they're done cooking?

The waffle donuts are done when they're golden brown and the exterior feels set when gently touched. Most waffle irons have an indicator light, but if yours doesn't, check after 3-4 minutes. The batter should no longer be wet or sticky, and you should be able to easily remove them from the waffle iron.