These melt-in-your mouth whole wheat waffles are made with a mixture of apples, cinnamon and brown sugar tucked into the waffle dough for a gourmet breakfast waffle! These waffles are completely from scratch and were inspired by an Amish cookbook, which makes them extra special in my opinion. For additional breakfast ideas you may also enjoy crust-less cheesy bacon quiche, homemade Amish buttermilk pancakes, or Amish apple cinnamon baked oatmeal.
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Amish Whole Wheat Waffles (with apples and cinnamon)
- waffle iron (linked below)
- Mixing bowl (linked below)
- baking dish (linked below)
- Whisk (linked below)
Apple cinnamon mixture:
- 1 large apple finely diced and peeled
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
For the whole wheat waffle batter:
- 1 cup all purpose flour leveled
- 3/4 cup whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 egg whites
- 1 1/2 cups whole milk
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees.
- Combine the diced apple with a tablespoon of melted butter, cinnamon and brown sugar. Place the apple mixture into a 8 or 9 inch baking dish, then bake in the preheated oven for 15-20 minutes, or until the apples are softened. Cool to room temperature.
- Meanwhile, mix dry ingredients, then beat the egg whites with a hand mixer or egg beater until stiff peaks form.
- Stir melted butter, milk, and vanilla into dry ingredients, then gently fold in the apple mixture and then beaten egg whites into the waffle batter, mixing gently until well combined into the batter.
- Working in batches, pour around 1 cup (depending on the size of your waffle iron) of batter in a preheated and greased waffle iron until golden brown on both sides. Top with your favorite toppings (ideas given below) and enjoy!
Some Equipment needed for these Amish whole wheat apple waffles:
- Waffle iron You will need an electric or stovetop waffle iron to cook these waffles in and to get them nicely shaped and golden in color.
- Baking dish I use a smaller baking dish for the apple cinnamon mixture, an 8 by 8 inch baking dish works well.
- Mixing bowl You will need several mixing bowls for mixing the waffle batter, beating the egg whites, and for combining the apple cinnamon mixture.
- Whisk I prefer to use wire handled whisks, I have had problems with some of my other whisks leaking dirty water from the handles into my food (eww), and that is my personal reason for using with wire handled whisks.
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Topping ideas for these Amish whole wheat waffles with apples and cinnamon:
Toppings preferences are varied and have no limits for these apple cinnamon waffles! These waffles are usually enjoyed as a breakfast waffle, but apple goes well with chicken and pork, so you could also enjoy these waffles with chicken gravy. We like to add sliced strawberries, whipped cream, maple or pancake syrup and additional cinnamon onto our whole wheat waffles. You can also enjoy these apple waffles with tomato gravy if that is your preference! Apple pie filling or peach pie filling and ice cream would also be outstanding, if you wish to make the apple waffles more of a dessert waffle. These waffles would also be an excellent addition to a waffle charcuterie board for a hosting event or an extra special breakfast for a loved one or loved ones.
Step 1: Combine the peeled and diced apples with butter, brown sugar and cinnamon. Place into a small baking dish and bake until softened.
The best types of apples for these apple cinnamon waffles are apples that soften well when baked, but don’t turn mushy or overly wet and have a good flavor even after being baked. My favorites include Jonagold, Honeycrisp, Jonathans or Golden delicious. If you wish to read more on which apples are best for baking, check out Best apples for Baking.
Step 2: Combine the dry ingredients, then beat the room temperature egg whites in a separate bowl until stiff peaks form.
Why should the egg whites be room temperature?
Room temperature eggs will have better volume and texture when whipped than cold eggs from the refrigerator will. In a pinch, you can set the eggs in a bowl or cup, then pour hot (not boiling) water over the eggs. Allow the eggs to set for ten minutes then they will be warm and ready to go.
Step 3: Stir melted butter, milk and vanilla into the dry ingredients. Gently fold in the baked apples and then the beaten egg whites, until both are well incorporated into the batter.
The waffle mixture should be somewhat wet and a little runnier than pancake batter for the fluffiest waffles, but if you find the batter is too runny when poured onto a waffle iron, additional flour can be mixed into the batter.
Step 4: Working in batches, pour 1 cup (more or less depending on the size of the waffle iron) of batter onto a heated and greased waffle iron. Cook until golden on both sides, then enjoy!
I sat down with one of my Amish cookbooks one day searching for inspiration. I found a waffle recipe and thought, maybe I could add something fun to this!
I got up early that Saturday to make these for our Saturday morning brunch feeling a little nervous about the turnout. After the first one came out of the waffle iron I saw there was hope. When we sat down to eat and I was very pleasantly surprised, the waffles were nice and fluffy, and adding apples with cinnamon and brown sugar turned out to be a great decision!
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