These Cinnamon Waffles are crisp on the outside, fluffy on the inside, and topped with a delicious maple butter and warm maple syrup. Made with simple ingredients and fall flavors, they are quick to prepare and make a lovely change to plain waffles.
Admittedly, I don’t make waffles regularly, but my waffle maker sure does get a workout during the fall season with my recipe for apple pie waffles and these cinnamon waffles. Loaded with traditional fall spices and topped with whipped maple butter and maple syrup or caramel sauce, they are Heaven sent!
It doesn’t matter whether your waffles are sweet, savory, square, round, Belgian or American, the best waffles should be crisp on the outside and light and airy on the inside, and never stick to the waffle iron once done cooking. This cinnamon waffle recipe checks all the boxes and are a great way to have an easy grab and go breakfast for the week!
What’s in This Cinnamon Waffles Recipe?
Here’s what you’ll need to make this cinnamon waffle recipe. (Scroll below to the printable recipe card for details and measurements.)
- Whole milk – This adds necessary moisture so the waffles are fluffy.
- Vegetable oil – Ensures the waffles are nice and moist.
- Eggs – These help bind the batter together. Yolks and whites should be separated.
- Vanilla extract – A little for added flavor.
- All purpose flour – Make sure it’s spooned and leveled and not scooped to prevent excess flour, which will result in dry crumbly waffles.
- Cornstarch – Cornstarch makes the waffles lighter and gives them a crispier exterior. If you don’t have cornstarch you can just substitute it with an equal amount of all purpose flour or cake flour.
- Light brown sugar – Adds just the right amount of sweetness with molasses undertones.
- Baking Powder and Baking Soda – Both of these are leavening agents that give the waffles a little lift.
- Cinnamon, Nutmeg, and Salt – These spices are what make this waffle recipe special. They add a wonderful warm flavor. This recipe is great with additional warm spices as well like allspice, cloves, or ground ginger which boost the cinnamon flavor.
Tips for Success and Variations
- All waffle makers are different. The number of waffles, size, and shape the batter renders will depend on your waffle iron since they’re all different. I get 6 large round waffles from one batch of batter.
- Making waffles without an electric mixer. Using an electric mixer for the batter is ideal, but if you don’t have one, you can use some vigorous elbow grease and a wooden spoon to mix everything together.
- Keep the waffles warm while you use up all the batter. To keep the waffles warm while the other batches are cooking, I like to place cooked waffles on a wire rack lined baking sheet in a 170°F oven.
Serving Suggestions
Whenever I make these, I always serve them with cinnamon butter, bourbon honey butter, or maple butter and maple syrup because they pair perfectly together. You could also top them with a small handful of fresh berries and chopped pecans, or a drizzle of caramel sauce for a real treat!
Proper Storage
- Make the batter ahead. Cooking waffle batter right away is ideal, but you can make it in advance if necessary. Store in an airtight container in the refrigerator and use within 2 days. Typically the batter will separate a little, but it can be whisked gently to bring it back together. Also be aware that the baking powder may lose some of its potency if storing this overnight, so the waffles might not rise as much.
- Fridge. Leftover cinnamon waffles can be stored wrapped in plastic wrap or in ziploc bags in the fridge for up to 3 days.
- Freezer. Waffles can be cooled, individually wrapped, placed in a freezer-safe ziploc bag and frozen for up to 3 months.
- Reheat. Just pop them into the toaster like you would an eggo waffle. Or if you have several to reheat, bake them in the oven, directly on a clean oven rack, for about 10 minutes at 300 degrees F.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Cinnamon Waffles with Maple Butter
Ingredients
- 1 & 3/4 cups whole milk
- 3 large eggs , yolks and whites separated
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour , spooned and leveled
- 1/2 cup cornstarch
- 1/4 cup light brown sugar , lightly packed
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- maple butter and maple syrup, for serving
Instructions
- Preheat your waffle iron to a medium high-high setting.
- In a medium bowl whisk together the milk, egg yolks, oil, and vanilla. Set aside.
- In a large bowl whisk together the flour, cornstarch, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a third bowl beat the egg whites with a handheld electric mixer until stiff peaks form.
- Combine the wet ingredients into the dry ingredients until just combined, making sure to scrape the bottom of the bowl. Gently fold in the whipped egg whites.
- Fill your waffle irons until they are 2/3-3/4 full of batter, close the lid and cook until the waffles are crisp on the outside (this took 5 minutes in my waffle maker. I like to use a ladle, measuring cup, or portion scoop so that all of the waffles have the same amount of batter.) Repeat the cooking process until all batter is used.
- Serve the waffles warm with maple butter and warmed maple syrup.
Best waffle recipe I’ve ever made!! They were delicious!