Description
- These Cinnamon Waffles with Maple Butter are golden, crispy, and bursting with warm cinnamon flavor. Perfect for cozy mornings or weekend brunch, especially when topped with creamy maple butter that melts right into each fluffy bite.
Ingredients
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For the Waffles:
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1¾ cups whole milk
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3 large eggs, yolks and whites separated
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⅓ cup vegetable oil
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2 teaspoons vanilla extract
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1½ cups all-purpose flour
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½ cup cornstarch
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¼ cup light brown sugar, packed
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1 tablespoon ground cinnamon
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¼ teaspoon ground nutmeg
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1½ teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
For the Maple Butter:
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½ cup unsalted butter, softened
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¼ cup pure maple syrup
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½ teaspoon ground cinnamon
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Pinch of salt
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Instructions
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Preheat your waffle iron.
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In a medium bowl, whisk together milk, egg yolks, oil, and vanilla.
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In a large bowl, combine flour, cornstarch, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
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Add the wet ingredients to the dry and stir until just combined.
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In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
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Lightly grease your waffle iron. Pour in batter and cook according to your waffle maker’s instructions until golden and crisp.
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For the maple butter, mix softened butter, maple syrup, cinnamon, and a pinch of salt until smooth.
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Serve waffles hot with a generous dollop of maple butter and extra syrup if desired.
Notes
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For extra flavor, add a splash of maple extract to the batter.
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Leftover waffles freeze well—just pop them in the toaster to reheat.
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Use dairy-free milk and butter for a non-dairy version.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg