Apple Fritter Waffle Donuts — Crisp, Soft & Irresistible
The first bite is warm, fragrant with cinnamon, and studded with tender apple pockets — Apple fritter waffle donuts deliver that comfort-food rush in a quick waffle-iron format. I developed this recipe to get the crunchy-sweet edges of a classic apple fritter without long frying or messy dough handling. After testing a dozen batches and tweaking flour hydration, apple size, and glaze ratio, this version gives a crisp exterior, soft, cake-like interior, and evenly distributed apple pieces every time. It’s perfect for morning treats, weekend brunches, or a dessert that feels indulgent but manageable. Read on for clear steps, precise measurements, pro tips, and make-ahead options so you can cook these confidently.
Why This Recipe Works
- Batter thickness mirrors a cake-donut mix so apples suspend evenly and don’t sink to the bottom.
- A quick maceration with a little sugar and lemon draws out apple juices for better caramelization while cooking.
- A two-part finish — pan crisping in butter then a warm glaze — creates signature fritter edges and shine.
- Baking powder and a touch of oil produce tender crumb without long rise times.
- Small apple dice (about 5 mm) cook through rapidly, avoiding raw centers or soggy pockets.
Ingredients Breakdown
- Flour (all-purpose): Provides structure. I use 250 g (2 cups) all-purpose flour for a sturdy yet tender crumb.
- Sugar (granulated): Adds sweetness and helps browning. Use 150 g (3/4 cup).
- Baking powder + baking soda: Leavening lift and color — 8 g (2 tsp) baking powder and 2 g (1/2 tsp) baking soda.
- Salt: Enhances flavor — 5 g (1 tsp) table salt. If using Diamond Crystal kosher salt, use 1 1/2 tsp; for Morton’s, use 1 tsp.
- Spices: Ground cinnamon (2 tsp / 4 g) and a pinch of nutmeg (1/8 tsp) for classic apple fritter warmth.
- Eggs: 2 large (about 100 g) bind and add richness.
- Milk (whole): 240 ml (1 cup) to hydrate the batter. For a silkier result, use buttermilk 240 ml (1 cup) — reduces baking soda taste if substituted.
- Neutral oil (vegetable or canola): 60 ml (1/4 cup) keeps the interior moist and helps crisp edges.
- Apples: 225 g (1 large) peeled, cored, and diced about 5 mm (1/4 inch). Use firm apples like Honeycrisp or Fuji.
- Lemon juice: 1 tbsp (15 ml) to macerate apples and brighten flavor.
- Butter: 30 g (2 tbsp) for pan-crisping waffles (optional but recommended).
- Glaze: 180 g (1 1/2 cups) powdered sugar, 60–90 ml (1/4–1/3 cup) milk, 1 tsp vanilla extract, and a pinch of salt. Adjust milk to reach desired glaze thickness.
- Cinnamon sugar (optional finishing): 50 g (1/4 cup) granulated sugar + 1 tsp ground cinnamon for tossing if you prefer a sugar finish.
Substitutions with impact warnings:
- Whole milk → skim or plant milk: reduces richness; use buttermilk if available for tang.
- Oil → melted butter: richer flavor but may brown faster; reduce oven/pan time slightly.
- All-purpose flour → 1:1 gluten-free blend: texture will be slightly crumbly. Add 1/4 tsp xanthan gum if your blend lacks it.
Essential Equipment
- Waffle iron: A regular Belgian-style waffle iron works. For mini waffle makers, reduce batter per well and time. If you don’t have a waffle iron, use a donut pan and bake (see Variations).
- Medium mixing bowls and a whisk.
- Rubber spatula for folding batter.
- Measuring spoons and scale for accuracy.
- Sharp knife and cutting board for dicing apples.
- Cast-iron or nonstick skillet for quick pan crisping.
- Cooling rack and sheet pan.
- Thermometer (optional) to check oil or internal temps for precise doneness.
If you lack a waffle iron, use a 12-cavity donut pan and bake at 180°C (350°F) for 10–12 minutes (see Variations).
Step-by-Step Instructions
Prep Time: 20 minutes
Cook Time: 12–18 minutes (per batch)
Inactive Time: None (5 minutes maceration counted in prep)
Total Time: 32–38 minutes
Servings: Makes 8 medium waffle donuts (serving size: 1 donut)
Step 1: Macerate the apples
In a bowl, toss 225 g (1 large; about 1 1/2 cups diced) apples with 1 tbsp (15 ml) lemon juice and 1 tbsp (12 g) granulated sugar. Let sit 5 minutes so the sugar draws out juices; apples will soften slightly and smell bright.
Step 2: Combine dry ingredients
Whisk together 250 g (2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 8 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, 5 g (1 tsp) salt, 4 g (2 tsp) ground cinnamon, and a pinch (1/8 tsp) nutmeg in a medium bowl for 20–30 seconds until evenly mixed.
Step 3: Mix wet ingredients
In a separate bowl, whisk 2 large eggs (about 100 g) with 240 ml (1 cup) whole milk, 60 ml (1/4 cup) neutral oil, and 1 tsp vanilla extract until smooth, about 20 seconds.
Step 4: Make the batter
Pour the wet mix into the dry ingredients and stir with a rubber spatula until just combined — about 10–15 strokes. Do not overmix — stop as soon as no dry flour streaks remain. Fold in the macerated apples and any accumulated juice; batter should be thick but pourable, similar to muffin batter.
Step 5: Heat and prepare the waffle iron
Preheat your waffle iron to medium-high. Lightly brush or spray the plates with oil so waffles release cleanly, about 1 minute before cooking. For a nonstick iron, a quick spray or oil rub is enough.
Step 6: Cook the waffles
Spoon 60–75 g (1/4–1/3 cup) batter per well for medium donuts. Close the lid and cook 3–5 minutes, or until the exterior is deep golden brown and steam subsides. Timing will vary by iron; watch the first batch. Remove waffles to a cooling rack set over a sheet pan.
Step 7: Pan-crisp for fritter edges
Melt 30 g (2 tbsp) unsalted butter in a skillet over medium heat (about 160–175°C / 320–350°F measured in pan). Cook each waffle donut 30–45 seconds per side until edges are crisp and nutty brown. This step creates the fritter-like crust.
Step 8: Glaze and finish
Whisk 180 g (1 1/2 cups) powdered sugar with 60–90 ml (1/4–1/3 cup) milk and 1 tsp vanilla until smooth. Dip warm waffle donuts, letting excess drip, or drizzle with a spoon. For a cinnamon sugar finish, toss warm waffles in a 50 g (1/4 cup) sugar + 1 tsp cinnamon mix.
Step 9: Serve warm
Serve immediately for best texture. Glaze sets in 5–10 minutes. If you need to hold them briefly, keep on a low oven (90°C / 200°F) for up to 20 minutes — longer storage will soften the crust.
Expert Tips & Pro Techniques
- Common mistake: cutting apples too large. Use ~5 mm (1/4") dice so apples cook through; larger pieces leave raw pockets.
- Use room-temperature eggs and milk to help batter emulsify and hold air for a tender crumb.
- Macerate apples briefly with sugar and lemon to concentrate flavor and reduce runny batter.
- Pan-crisping in butter is a professional shortcut: it mimics the fried fritter edges without deep-frying.
- Make-ahead: Prepare batter (without apples) and refrigerate up to 24 hours. Fold in macerated apples just before cooking to avoid soggy batter.
- If your waffle iron browns unevenly, rotate plate placement for subsequent batches and reduce heat slightly.
- For an extra glossy glaze, brush melted butter onto warm donuts before glazing.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 2 days. The crust will soften; re-crisp in a skillet or oven before serving.
- Freezer: Freeze cooled, unglazed waffle donuts individually on a sheet pan for 2 hours, then transfer to a freezer bag for up to 2 months. Freeze glazed donuts up to 1 month, though glaze may crack.
- Thaw and reheat: Thaw overnight in the refrigerator. Reheat in a 175°C (350°F) oven for 8–10 minutes, or re-crisp in a skillet 1–2 minutes per side over medium heat. Avoid microwaving — it makes the crust soggy.
Variations & Substitutions
- Baked donut pan version: Use the same batter but spoon 40–50 g into a greased 12-cavity donut pan. Bake at 180°C (350°F) for 10–12 minutes until a toothpick comes out clean. No pan-crisping needed.
- Gluten-free: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend (such as Bob’s Red Mill). Add 1/4 tsp xanthan gum if blend lacks it. Baking time is similar; watch the first batch.
- Vegan adaptation: Use 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes) and 240 ml (1 cup) unsweetened oat milk. Replace oil with vegetable oil. Texture will be slightly denser.
- Apple-cider fritter: Replace 30 ml (2 tbsp) of milk with 30 ml (2 tbsp) reduced apple cider for extra apple flavor. Increase spice to 2 1/2 tsp cinnamon.
- Caramel-apple finish: Make a quick caramel sauce (100 g / 1/2 cup sugar + 60 g / 4 tbsp butter + 60 ml / 1/4 cup cream) and drizzle instead of the powdered sugar glaze. Warm and pour carefully.
Serving Suggestions & Pairings
- Serve with a dollop of mascarpone or vanilla cream and extra warm caramel drizzle.
- Pair with strong coffee or a spiced chai latte for breakfast.
- Offer alongside a fruit salad or a simple green salad to balance richness.
- Internal linking opportunity: [Pair with our Garlic Roasted Potatoes] for a savory brunch board.
Nutrition Information
Serving size: 1 donut (makes 8)
Per serving (estimate):
- Calories: 350 kcal
- Total Fat: 14 g
- Saturated Fat: 5 g
- Cholesterol: 55 mg
- Sodium: 280 mg
- Total Carbohydrates: 52 g
- Dietary Fiber: 2 g
- Sugars: 24 g
- Protein: 4 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my waffle donuts turn out dense?
A: Dense texture often comes from overmixing. Once wet and dry ingredients meet, stir only until no dry streaks remain. Also check that baking powder is fresh.
Q: Can I make this without eggs?
A: Yes. Use two flax "eggs" (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes). The texture will be slightly more cake-like and less airy.
Q: Can I double this recipe?
A: Yes. Double all ingredients and cook in batches. Keep cooked waffles warm in a 90°C (200°F) oven on a rack so steam escapes and crust stays crisp.
Q: Can I prepare this the night before?
A: Prepare the dry mix and wet mix separately and refrigerate. Mix them and fold in macerated apples right before cooking. Batter (with apples) can be kept for up to 24 hours but may thin slightly.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 2 days. For longer keeping, freeze unglazed for up to 2 months.
Q: Can I deep-fry these like traditional apple fritters?
A: You can, but batter may need adjustment (thicker, with more flour). Deep-frying increases oil absorption and changes texture; the waffle method is designed to achieve fritter-like edges with less oil.
Q: My glaze slipped off — what did I do wrong?
A: Glaze will run off if the donuts are too hot or if the glaze is too thin. Let the donuts cool 2–3 minutes so they’re warm, not steaming. Thicken glaze with more powdered sugar if necessary.
Conclusion
These Apple Fritter Waffle Donuts are a fast, reliable way to get fritter flavor with everyday tools. For inspiration on assembly or an alternate approach using a mini waffle maker, see this helpful recipe that emphasizes crisp edges and apple distribution: Apple Fritter Waffle Donuts Recipe – Cooking With Janica. If you want a version with slightly different batter ratios and glazing tips, this walkthrough offers a good comparison and technique notes: Apple Fritter Waffle Doughnuts – Completely Delicious.
Print
Apple Fritter Waffle Donuts
- Total Time: 38 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Crisp, soft, and irresistible, these Apple Fritter Waffle Donuts deliver comfort-food delight in a quick waffle-iron format, perfect for breakfast or dessert.
Ingredients
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 5 g (1 tsp) table salt
- 4 g (2 tsp) ground cinnamon
- 1/8 tsp nutmeg
- 2 large eggs (about 100 g)
- 240 ml (1 cup) whole milk
- 60 ml (1/4 cup) neutral oil
- 225 g (1 large) firm apples, peeled and diced
- 15 ml (1 tbsp) lemon juice
- 30 g (2 tbsp) butter (optional)
- 180 g (1 1/2 cups) powdered sugar (for glaze)
- 60–90 ml (1/4–1/3 cup) milk (for glaze)
- 1 tsp vanilla extract (for glaze)
- 50 g (1/4 cup) granulated sugar + 1 tsp ground cinnamon (optional finishing)
Instructions
- Macerate the apples by tossing diced apples with lemon juice and sugar. Let sit for 5 minutes.
- Combine dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices until mixed.
- Mix wet ingredients: In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth.
- Make the batter: Fold wet mixture into dry ingredients until just combined. Gently fold in the macerated apples.
- Prepare the waffle iron: Preheat and oil the waffle iron.
- Cook the waffles: Spoon batter into the waffle iron and cook until deep golden brown, about 3–5 minutes.
- Pan-crisp for fritter edges: Cook each waffle in melted butter for 30–45 seconds per side.
- Glaze and finish: Dip or drizzle glaze on warm waffle donuts and toss in cinnamon sugar if desired.
- Serve warm for best texture.
Notes
For make-ahead, prepare the batter without apples and refrigerate up to 24 hours. Fold in apples just before cooking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Waffle
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 350
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg