Apple Waffles: Quick and Easy Recipe

Last modified: 09/14/2026

Apple waffles are a twist on classic waffles, with grated fruit added directly to the batter. The result is waffles that are soft on the inside and golden on the outside, perfect for breakfast, a snack, or weekend brunch.

In this recipe, we use Gala apples, which are peeled, grated, and added to the batter along with the lemon zest. Whipped egg whites help make the batter lighter and fluffier.

Preparation takes about 25 minutes, plus 15 minutes of total cooking time for 10 waffles.

Index

Making apple waffles is simple, but there are a couple of steps that make all the difference. The first is grating the apples with a large-hole grater: this distributes them throughout the batter without leaving large chunks and helps keep it moist.

The second step is to work the egg whites separately. After preparing the base with butter, sugar, egg yolks, flour, baking powder, and milk, gently fold in the stiffly beaten egg whites with a spatula, using bottom-up movements.

• 150 g butter at room temperature
• 70 g sugar
• 1 tablespoon vanilla sugar
• 2 pinches of salt
• 3 eggs at room temperature
• 230 g 00 flour
• 1 tablespoon baking powder
• 1 teaspoon grated lemon zest
• 150 ml milk at room temperature
• 2 Gala Val Venosta apples
• 1 Gala Val Venosta apple
• powdered sugar to taste
• cinnamon (optional)

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Place the butter in a bowl with the sugar, vanilla sugar, and salt and beat with a whisk until the mixture becomes fluffy.

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Separate the egg yolks from the whites. Add the egg yolks to the butter and sugar mixture and continue beating with the whisk.

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Add the sifted flour together with the yeast and then the milk, working the dough briefly between each addition.

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Wash and peel the apples, then grate them with a coarse grater. Add them to the mixture along with the grated lemon zest and fold in with a spatula.

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Whip the egg whites until stiff and gently fold them into the mixture using bottom-up movements.

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Heat the waffle iron. Once it's hot, pour in the batter, using about a generous tablespoon for each waffle.

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Cook for about 3 minutes, or until the waffles are golden brown.

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Remove them from the griddle and keep them warm while you continue until the batter is used up.

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Wash the remaining apple and slice it. Serve the waffles with powdered sugar, cinnamon to taste, and the apple slices.

To get golden brown waffles, it's important that the waffle iron is already hot when you pour the batter. If the surface isn't hot enough, the batter risks sticking to the iron and cooking will be less even.

Depending on the model, it may be helpful to lightly grease the surface with a little melted butter or oil before starting. With a good nonstick griddle, however, this may not be necessary; it's best to follow the manufacturer's instructions.

The amount of batter also matters. It's best not to overfill the molds, because the batter expands during baking and could leak out.

This recipe takes about three minutes to cook, although the cooking time may vary slightly depending on your waffle iron. The waffles are ready when they're golden brown on the outside and come away easily from the surface.

Powdered sugar and a pinch of cinnamon are the simplest combination, especially since the spice pairs naturally with the apple flavor. In our recipe, we also add a few slices of fresh apple just before serving.

For a heartier breakfast, you can pair apple waffles with plain or Greek yogurt and honey, while maple syrup is a classic for those who prefer a sweeter result. Fresh fruit, hazelnut spread, or melted chocolate also work well.

Waffles and pancakes share several basic ingredients—flour, eggs, milk, and butter—but preparation and texture are different.

Pancakes are cooked in a pan and generally stay soft and fluffy. Waffles, on the other hand, require a special griddle, which creates the characteristic griddle pattern and cooks both sides simultaneously. It's precisely this cooking method that produces a more golden brown surface and a different texture than pancakes.

In the case of apple waffles, the grated fruit added to the batter also helps keep the inside particularly soft.

Waffles are best freshly made, while the outside is still slightly crispy. If you have any leftovers, let them cool completely first: keeping them warm will encourage condensation to form, making them more moist.

You can then place them in a tightly closed container and refrigerate them for a short time. Before serving, reheat them on a griddle or in a toaster, if their shape and size allow: the dry heat helps them recover some of their external texture.

You can also freeze pre-cooked waffles. Once cooled, separate them with parchment paper and place them in a freezer-safe container or bag. This way, you can take out just the ones you need and reheat them immediately.