Hey y’all! If you're looking for the perfect waffle recipe, you've just found it. These Cinnamon Waffles are a huge hit in our house, and I just know your family will love them too. I love to make these on the weekend when I have a bit more time ... this recipe checks all the boxes—crispy on the outside, soft and tender on the inside, and bursting with warm cinnamon flavor.
What truly sets these waffles apart is the cinnamon—it adds that cozy, comforting touch that makes every bite feel like a warm hug. Whether you're whipping these up for a lazy Saturday morning breakfast or getting creative and topping them with a scoop of vanilla ice cream for dessert (yes, we’ve done it—and it’s amazing!), these waffles are sure to be a crowd-pleaser.
So grab your waffle maker, preheat the iron, and let’s make some magic happen in the kitchen!
These waffles definitely take a few steps...but honestly they are worth it. They are tender on the inside and have a delicious cinnamon flavor. If you are like me and have several teenage mouths to feed at one time, do yourself a favor and purchase a double waffle maker. My FAVORITE one is HERE!
If you are looking for a hearty weekend breakfast, try this Sausage and Egg Crescent Ring.
Ingredients
This is a basic waffle recipe and I bet you have all the ingredients in your kitchen!
- flour
- cornstarch
- salt
- cinnamon
- nutmeg
- baking powder
- baking soda
- buttermilk
- milk
- vegetable oil
- eggs
- sugar
- vanilla
See exact quantities in recipe card below.
Instructions
See the SHORT video below for the recipe in action!
Variations
- Chocolate Chip - Sometimes I omit the cinnamon and add a ¼ cup MINI chocolate chips.
- Fall Spice - If you are looking for a bit more fall flavor add in ¾ teaspoon of pumpkin pie spice too!
TIPS
- To keep the waffles warm and crisp until all are finished cooking just preheat the oven to 170 degrees. As the waffles come off the waffle maker set them directly onto the oven rack and hold there until time to eat.
- Don't have buttermilk?? No problem, before starting anything else get a measuring cup and add 1 Tablespoon of apple cider vinegar, then pour milk until it reaches 1 cup. For this recipe you will need 1 ½ T apple cider vinegar and enough milk to reach 1 ½ cups total. Let this sit for about 5 minutes.
Fun Idea
If you have leftovers, use them for DESSERT! Toast up a quarter of the waffle until crispy, then add a scoop of vanilla ice cream with hot fudge or caramel topping. If will be a new FAV treat!
Storage
These are so easy for left overs. I let them cool completely then place between parchment paper layers into a freezer safe gallon baggie. I pop them in the freezer and now I have toaster waffles for when ever I need them!
They also reheat in the air fryer great too! 400 degrees for about 4-6 minutes depending on size.
Breakfast Ideas
Cinnamon Waffles
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon salt
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk
- ½ cup milk
- ¾ cup vegetable oil
- 2 large eggs separated
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 170°F and heat up the waffle iron. Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside. In a mixing bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the egg white onto the batter in dollops and fold in with a spatula until just incorporated. Pour the batter onto the hot waffle iron and smooth out slightly. Cook until the waffle is crisp and brown. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them). When all the waffles are cooked, serve immediately. These freeze great! Separate into halves or quarters and freeze in freezer bags separated by parchment paper. Toast when ready to eat.
Comments
No Comments