There’s something magical about the scent of apples and cinnamon wafting through the kitchen on a lazy weekend morning. I love how the combination instantly feels cozy and inviting—like a warm hug in breakfast form. These Vegan Apple Cinnamon Waffles capture that comforting vibe while keeping things totally plant-based.
I’ve always believed waffles should be crispy on the outside and fluffy inside and this recipe delivers just that. The sweet apple bits and a hint of spice make every bite taste like fall no matter the season. Whether you’re vegan or just looking to try something new these waffles are a delicious way to start your day.
Why You’ll Love These Vegan Apple Cinnamon Waffles
I have spent years developing vegan recipes that are as satisfying as they are nourishing. These Vegan Apple Cinnamon Waffles bring my favorite flavors together in a single breakfast treat. You’ll get a golden crisp on the outside and a tender center with bursts of apple in every bite. As a chef who has cooked for hundreds of guests, I know these waffles are a crowd-pleaser for vegans and non-vegans alike.
You’ll love how easy it is to make these waffles with simple ingredients, many likely already in your pantry. The batter blends together in minutes, letting you enjoy a balanced homemade breakfast without sacrificing time or flavor. Every bite will warm you with hints of cinnamon and the gentle sweetness of apple, making them perfect for chilly mornings or relaxed brunches.
Since these waffles are completely plant-based, you can indulge knowing you’re choosing a recipe that’s free from dairy, eggs, and cholesterol. I always choose wholesome flours, natural sweeteners, and real fruit to give every waffle a boost of fiber and nutrients. These waffles fit perfectly into any vegan lifestyle and are ideal for anyone exploring healthier, compassionate eating choices.
Thanks to the apple and cinnamon pairing, the kitchen smells irresistible as the waffles cook. I feel energized and fueled after enjoying these, and I love serving them topped with more fruit, a drizzle of maple syrup, or a handful of toasted nuts. Whether you are new to vegan recipes or looking to surprise your family, these Vegan Apple Cinnamon Waffles will have everyone asking for seconds.
Tools and Equipment Needed
To make my Vegan Apple Cinnamon Waffles at home, I always gather the right tools before I start. Having everything ready keeps my kitchen organized and the process smooth.
- Waffle iron
I use a non-stick electric waffle maker for even cooking and easy release.
- Mixing bowls (2 total)
I use one medium bowl for the wet ingredients and one large bowl for the dry ingredients.
- Whisk
I prefer a silicone whisk to prevent scratching my bowls and ensure the batter is lump-free.
- Measuring cups and spoons
Accurate measurements help my waffles turn out perfect every time.
- Box grater or small food processor
I grate the apple for better texture and distribution in the waffle batter.
- Rubber spatula
A flexible spatula helps me fold the batter and scrape every bit into the waffle iron.
- Cooling rack (optional)
For waffles that stay crisp, I place them on a wire rack instead of a plate as soon as they’re done.
- Non-stick spray or brush for oil
A light coating on the waffle iron prevents sticking and keeps my waffles beautifully golden.
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I always recommend setting out these tools before getting started for a quicker, more enjoyable vegan breakfast experience.
Ingredients for Vegan Apple Cinnamon Waffles
Delight in the warm aroma of cinnamon and apples as you create these waffles right in your own kitchen. I carefully selected each ingredient to ensure both nutrition and rich flavor while keeping everything 100% vegan and wholesome.
For the Waffle Batter
- 1 3/4 cups unsweetened almond milk (or other plant milk)
- 2 teaspoons apple cider vinegar
- 2 cups white whole wheat flour (or all-purpose flour)
- 2 tablespoons coconut sugar (or organic cane sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 cup melted coconut oil (or neutral vegetable oil)
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and grated (about 3/4 cup, squeeze out excess liquid)
Optional Toppings
- Pure maple syrup
- Sliced fresh apples
- Chopped toasted walnuts or pecans
- Vegan whipped cream
- Sprinkle of extra ground cinnamon
- Diced dried fruit (such as raisins or cranberries)
Ingredient Substitutions and Variations
When I ran my vegan restaurant I discovered that flexibility in recipes helps everyone enjoy plant-based foods without stress. Here are some of my favorite ways to adjust these Vegan Apple Cinnamon Waffles to fit what you have on hand or match your flavor preferences.
Milk Alternatives
If you do not have unsweetened almond milk use any non-dairy milk like oat milk soy milk or cashew milk. Each will give a slightly different texture and flavor to the waffles. I often use oat milk for extra richness.
Flour Options
I like using white whole wheat flour for added fiber but you can swap it for spelt flour or regular whole wheat flour for earthier notes. For gluten-free waffles use a good-quality gluten-free all-purpose flour blend in a 1:1 ratio.
Sweeteners
Instead of coconut sugar try organic cane sugar light brown sugar or even maple syrup. If using a liquid sweetener reduce the non-dairy milk by two tablespoons to balance the batter consistency.
Fruit Variations
Grated apple gives a soft bite but you can fold in diced pears for a twist or add a handful of blueberries for extra bursts of sweetness. For crisp apple pieces sauté them first before adding to the batter for a caramelized touch.
Spices and Flavors
I always add plenty of cinnamon but you can mix in ground ginger nutmeg or allspice for deeper fall flavors. If you love warm flavors try a splash of pure vanilla extract.
Egg Replacer Options
The apple cider vinegar reacts with baking powder as a leavening agent but if you want even fluffier waffles use a vegan egg replacer like flaxseed meal mixed with water (1 tablespoon flaxseed meal plus 3 tablespoons water per egg).
Oil-Free Adaptation
For an oil-free version substitute unsweetened applesauce for the oil in the recipe. This keeps the waffles moist and tender.
Topping Creativity
I love classic maple syrup but try topping with vegan yogurt or nut butter for extra protein. Seeds like pumpkin or sunflower add crunch. If you want indulgence a dollop of vegan whipped cream never disappoints.
| Ingredient | Recommended Substitutes | Notes |
|---|---|---|
| Almond milk | Oat, soy, or cashew milk | Choose unsweetened for best results |
| White whole wheat | Spelt, whole wheat, or GF flour blend | Use 1:1 ratio for gluten-free options |
| Coconut sugar | Cane sugar, brown sugar, or maple syrup | Reduce liquid if using a liquid sweetener |
| Grated apple | Pear, blueberry | Sauté for caramelized pieces |
| Cinnamon | Ginger, nutmeg, allspice | Combine for deeper spice profile |
| Oil | Unsweetened applesauce | Makes recipe oil-free and low-fat |
| Baking powder+vinegar | Flax egg or vegan egg replacer | Flaxseed meal + water for extra lift |
Make-Ahead Tips
I know busy mornings and meal planning can make homemade vegan breakfasts feel out of reach. With these easy make-ahead tips for Vegan Apple Cinnamon Waffles, you can save time and still enjoy a homemade, healthy treat that tastes amazing.
- Mix the Dry Ingredients: Combine the flour, coconut sugar, baking powder, salt, and cinnamon in a large airtight container up to three days in advance. Store in a cool, dry place.
- Measure and Prep the Wet Ingredients: Measure the almond milk and apple cider vinegar the night before. Grate the apple and store it in a sealed container in the fridge to retain its freshness.
- Prepare the Batter Early: You can make the waffle batter the night before and refrigerate it in an airtight container. Stir it well in the morning before cooking. The baking powder may lose a bit of its rise after sitting overnight, but the waffles will still be soft and tasty—just not as fluffy as when cooked fresh.
- Cook and Store the Waffles: Make the waffles ahead and let them cool completely on a wire rack to prevent sogginess. Stack between parchment paper, then refrigerate up to three days or freeze in a resealable freezer bag for up to two months.
| Storage Method | Maximum Time | Notes |
|---|---|---|
| Dry ingredient mix | 3 days | Airtight container, cool pantry |
| Prepped wet ingredients | Overnight | Sealed container in fridge |
| Assembled batter | Overnight | Airtight container in fridge, re-stir before use |
| Cooked waffles (fridge) | 3 days | Layers separated by parchment paper |
| Cooked waffles (freezer) | 2 months | Resealable freezer bag, toast to reheat |
- Reheating: Refresh stored waffles in a toaster or oven at 350°F for 3 to 5 minutes. This restores crisp edges and warmth without drying them out.
- Freezer Friendly: Since these waffles freeze beautifully, I keep a stash for quick vegan breakfasts. Just pop them straight from freezer to toaster—no thawing needed.
With this make-ahead approach, you can enjoy vegan apple cinnamon waffles any day of the week, without sacrificing flavor or nutrition.
Directions
Making vegan apple cinnamon waffles at home is simple and rewarding. I break each step down so you can enjoy fresh, wholesome waffles packed with flavor.
Prep the Apples
I start by washing a medium apple thoroughly. Leaving the skin on adds fiber and flavor. Using a box grater, I grate the apple into juicy shreds. If the apple is extra watery, I gently blot the shreds with a clean towel to prevent too much moisture in the batter.
Prepare the Waffle Batter
In a small bowl, I mix 1 cup unsweetened almond milk and 1 teaspoon apple cider vinegar. I let this sit for 2 to 3 minutes so it thickens into vegan buttermilk.
In a large bowl, I whisk together 1 1/4 cups white whole wheat flour, 2 tablespoons coconut sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and a pinch of salt. Next, I pour in the almond milk mixture along with 2 tablespoons melted coconut oil (or applesauce for oil-free) and 1 teaspoon pure vanilla extract.
I whisk until just combined — a few lumps are fine. I fold in the grated apple gently with a rubber spatula. The batter should be thick but still pourable.
Preheat and Grease the Waffle Iron
I plug in the waffle maker and set it to medium-high heat. While it heats, I lightly brush or spray both plates with a small amount of coconut oil or nonstick cooking spray to prevent sticking.
Cook the Waffles
I scoop about 1/2 cup batter onto the center of the waffle iron. Using the back of a spoon, I spread the batter evenly without overfilling. I close the waffle maker and cook for 4 to 5 minutes, or until the waffles are golden brown and crisp at the edges. Once done, I use tongs to carefully transfer the waffle to a cooling rack to keep it crisp while cooking the rest.
Serve and Add Toppings
I serve the waffles warm and fragrant, straight from the waffle iron. For toppings, my go-to choices are fresh apple slices, toasted nuts, and a generous drizzle of pure maple syrup. I sometimes add a dollop of vegan whipped cream or sprinkle some dried cranberries for extra flavor and color.
Tips for the Best Vegan Apple Cinnamon Waffles
To make the most irresistible Vegan Apple Cinnamon Waffles, I focus on a few key details that create the perfect balance of crisp edges, fluffy interiors, and bold cinnamon-apple flavor.
- Grate the apples fresh
I always grate apples right before folding them into the batter. This preserves their natural sweetness and moisture. Squeeze any extra juice from the grated apples and reserve it for adding a touch more liquid if the batter feels too thick.
- Let your batter rest
After mixing all the ingredients, I let the batter sit for at least five minutes. This allows the flour to hydrate fully and the baking powder to activate, which results in extra-light and fluffy waffles.
- Use a hot, well-greased waffle iron
I preheat my waffle maker thoroughly before adding batter. Even though I choose non-stick waffle irons, I lightly brush them with coconut or avocado oil to achieve maximum crispness and easy waffle release.
- Don’t overmix the batter
For tender waffles, I stir the wet and dry ingredients together until just combined. Overmixing can make the waffles tough and dense.
- Finish in the oven for extra crunch
If I’m making waffles for a crowd, I place cooked waffles on a wire rack in a single layer and keep them warm in a 250°F oven. This keeps them crisp and avoids sogginess.
- Choose your toppings for flavor and nutrition
I love adding a scoop of unsweetened vegan yogurt, a sprinkle of toasted walnuts, and an extra shower of cinnamon on top. Fresh apple slices and a drizzle of maple syrup also boost the flavor and make breakfast feel special.
- Don’t skip the vinegar in the milk
Combining plant milk with apple cider vinegar creates vegan buttermilk, producing tang and tender texture. It’s one of my favorite ways to nail that classic waffle fluff.
- Store leftovers the smart way
For the best texture later, I cool waffles completely on a rack before storing in an airtight container. Reheat in the toaster or oven, not the microwave, to recapture the crispy bite.
| Tip | Why It Matters |
|---|---|
| Grate apples fresh | Maintains freshness and moisture |
| Let batter rest | Gives fluffier waffle texture |
| Use hot, greased waffle iron | Ensures crispy edges and prevents sticking |
| Don’t overmix | Avoids tough, dense waffles |
| Finish in oven | Keeps waffles crisp for longer |
| Choose nutritional toppings | Adds taste, texture, and nutrition |
| Use apple cider vinegar in milk | Creates “buttermilk” for fluffiness |
| Store and reheat properly | Preserves crispness and flavor |
Storing and Reheating Leftovers
Keeping these Vegan Apple Cinnamon Waffles fresh is simple if you store them the right way. Let any leftover waffles cool completely on a wire rack to prevent them from becoming soggy. Once cool, I arrange the waffles in a single layer in an airtight container or zip-top bag. If I am stacking them, I separate each layer with parchment paper to keep them from sticking. Stored in the fridge, these waffles stay fresh for up to 4 days.
For longer storage, I freeze the waffles. I place cooled waffles on a baking sheet in a single layer and freeze them until firm, about 1 hour. Then I transfer them to a freezer-safe bag or airtight container with parchment between layers. Frozen this way, they last for up to 3 months and are perfect for quick breakfasts.
When I reheat these waffles, I use a toaster or oven to revive that crispy exterior. I pop a waffle straight from the fridge or freezer into the toaster on a medium setting until hot and crisp. For a batch, I arrange the waffles on a baking sheet and bake at 350°F for 8 to 10 minutes if they are from the fridge, or 12 to 15 minutes if frozen. I avoid microwaving since it makes the waffles soft and chewy rather than crisp.
| Storage Method | Container Type | Duration | Reheating Method | Time/Temp |
|---|---|---|---|---|
| Refrigerator | Airtight container | Up to 4 days | Toaster or oven | 8-10 min at 350°F |
| Freezer | Freezer bag | Up to 3 months | Toaster or oven (from frozen) | 12-15 min at 350°F |
With these storing and reheating steps, I always enjoy waffles that taste freshly made, full of that comforting apple cinnamon aroma and satisfying crispness.
Conclusion
I love how these Vegan Apple Cinnamon Waffles bring warmth and comfort to any breakfast table. Every bite reminds me that plant-based recipes can be just as delicious and satisfying as their traditional counterparts.
Whether you’re a seasoned vegan or simply curious about new flavors these waffles are a simple way to treat yourself and your loved ones. I hope you enjoy making and sharing them as much as I do—happy cooking!
