Apple Fritter Waffle Donuts: The Irresistible Mashup You Never Knew You Needed
I first made these Apple Fritter Waffle Donuts on a rainy Saturday when I wanted something better than ordinary pancakes but faster than a full fry-and-glaze batch of apple fritters. The result is a crisp, pocket-like waffle with chunks of tart apple and warm spice in every bite — essentially an apple fritter reimagined for your waffle iron. If you enjoy quick weekend brunch treats, this mashup will likely become a staple. For another loaf-style apple fritter that captures the same flavors, try this Amish apple fritter bread.
Why you’ll love this dish
These waffle donuts give you everything that’s great about apple fritters — cinnamon, juicy tart apple, and a sweet glaze — without the extra oil or long frying time. They’re fast (each batch cooks in minutes), kid-friendly, and flexible: make them for a casual brunch, an after-school treat, or as an unexpected dessert.
“Crunchy edges, tender inside, and real apple pieces — tastes like a fairground fritter without the line.” — a quick test-taste from my family
If you like breads and baked goods that highlight apples in a cozy, spiced way, you might also enjoy this rustic Amish apple fritter bread recipe.
Step-by-step overview
The method is straightforward: mix dry spices and leaveners, whisk together the wet ingredients, fold in small apple pieces (and nuts if you like), then spoon batter into a greased waffle iron shaped for donuts. Cook until golden and crisp, cool briefly, then drizzle glaze and dust with powdered sugar. The whole process is mostly assembly — the waffle iron does the heavy lifting.
For another great apple loaf that captures the same fall warmth, browse this apple bread.
What you’ll need
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
- ⅓ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup buttermilk (or substitute milk + 1 tbsp vinegar)
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1½ cups peeled, diced tart apple (Granny Smith recommended)
- Optional: ¼ cup chopped pecans or walnuts
- For the glaze: 1 cup powdered sugar, 2–3 tablespoons milk, ½ teaspoon vanilla extract
- Extra powdered sugar for dusting
Notes and substitutions: use yogurt instead of buttermilk (thin with a little milk) or swap coconut oil for butter for a dairy-free twist. If your apples are very juicy, toss them in a teaspoon of flour before folding them in to prevent sinking.
For ideas on other apple-centered cakes and finishes, see this apple bundt cake inspiration.
Step-by-step instructions
- Peel, core, and dice the apples into small, roughly uniform chunks. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Keep the mixture airy by whisking briefly just before using.
- In another bowl, whisk the eggs with granulated sugar and brown sugar until slightly frothy. Add the buttermilk, melted butter, and vanilla; whisk until smooth and combined.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few small lumps are fine. Overmixing will produce dense waffles.
- Fold in the diced apples and the optional chopped nuts, distributing them evenly.
- Preheat your waffle iron and lightly grease it with nonstick spray or butter. If your iron has a donut setting, use it; otherwise a standard waffle iron works — spoon slightly less batter for a donut shape.
- Spoon about ¼ cup of batter per donut onto the iron (adjust for your iron’s size). Close the lid and cook until the waffle donuts are golden and crisp, about 3–5 minutes depending on heat and iron.
- Transfer cooked waffle donuts to a wire rack to cool slightly.
- For the glaze, whisk powdered sugar with 2–3 tablespoons milk and ½ teaspoon vanilla until smooth and pourable; adjust milk for thickness.
- Drizzle glaze over slightly cooled waffle donuts and dust with extra powdered sugar. Serve warm or at room temperature.
Best ways to enjoy it
Serve a stack of three or four waffle donuts with coffee or a mug of spiced cider for brunch. Plate a single donut with a scoop of vanilla ice cream and a sprinkle of chopped pecans for a quick dessert. They also work as a portable snack — pack them in a paper bag with a dusting of powdered sugar for a cozy picnic.
Pair with savory items like scrambled eggs or bacon for balance, or keep it sweet alongside a yogurt parfait for a more composed brunch plate. For a creamier finish, spread a thin layer of cream cheese icing — think of flavors in this apple cake with cream cheese frosting and you get the idea.
Storage and reheating tips
Store cooled waffle donuts in an airtight container at room temperature for up to 2 days. For longer keeping, freeze them in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster oven or oven at 350°F (175°C) for 8–12 minutes until warmed through and crisp. If refrigerated, bring to room temperature before reheating to avoid sogginess. Always cool completely before storing to prevent condensation and soggy texture.
Helpful cooking tips
- Dice apples small (about ¼-inch) so they cook through and distribute evenly.
- If your waffle iron runs hot, lower the heat slightly to avoid burnt edges before the center cooks.
- Don’t overmix the batter — stir until the dry streaks mostly disappear.
- Grease the waffle iron between batches to prevent sticking, especially if using chopped nuts.
- For extra crispness, place cooked waffles back in a 300°F oven for a few minutes while finishing the batch.
Creative twists
- Caramel-Apple: Drizzle warm caramel sauce over glazed donuts and sprinkle flaky sea salt.
- Maple-Pecan: Replace the vanilla glaze with a maple glaze and use toasted pecans.
- Gluten-free: Use a 1:1 gluten-free flour blend and add an extra tablespoon of liquid if the batter seems thick.
- Vegan: Substitute flax eggs (2 tbsp ground flax + 6 tbsp water), use plant-based milk with vinegar as buttermilk, and coconut oil for butter.
- Savory-sweet: Fold in a teaspoon of finely grated lemon zest and a pinch of cardamom for a bright twist.
Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 15–20 minutes (mixing and preparing apples). Cooking depends on waffle iron capacity — plan 10–20 minutes to cook a batch. Allow extra for glazing and cooling.
Q: Can I make the batter ahead of time?
A: Yes. Store batter in the refrigerator for up to 24 hours. Stir gently before spooning onto the hot waffle iron. Apples might release a bit of juice; drain any excess if necessary.
Q: What apple is best?
A: Tart, firm apples like Granny Smith hold their shape and contrast the sweet glaze well. Honeycrisp or Pink Lady work if you prefer a sweeter bite.
Q: Are these safe to freeze with glaze?
A: It’s best to freeze unglazed waffle donuts, then glaze after reheating. Glazed surfaces can weep or become sticky in the freezer.
Q: Can I use a regular waffle iron or do I need a donut-maker?
A: Either works. For a more donut-like shape, use a donut waffle iron. A standard waffle iron will produce a flatter, square version — still delicious.
Apple Fritter Waffle Donuts
Ingredients
Method
- Peel, core, and dice the apples into small, roughly uniform chunks. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs with granulated sugar and brown sugar until slightly frothy. Add the buttermilk, melted butter, and vanilla; whisk until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
- Fold in the diced apples and optional chopped nuts.
- Preheat your waffle iron and lightly grease it.
- Spoon about ¼ cup of batter per donut onto the iron and cook until golden and crisp, about 3–5 minutes.
- Transfer cooked waffle donuts to a wire rack to cool slightly.
- For the glaze, whisk powdered sugar with milk and vanilla until smooth. Drizzle over slightly cooled waffle donuts and dust with extra powdered sugar.
