Cinnamon Waffle Recipe

Cinnamon waffles on a plate with whipped cinnamon butter and fresh fruit.

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Cinnamon waffles made with Greek yogurt for a crispy outside and tender middle. Topped with a quick whipped cinnamon butter and maple syrup.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder aluminum free
½ teaspoon salt
3 teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons granulated sugar
1 cup milk
½ cup Stonyfield Whole Milk Greek yogurt
2 eggs
1 tablespoon pure maple syrup plus more, for serving
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter melted

For the Whipped Cinnamon Butter

4 tablespoons salted butter softened to room temperature
2 tablespoons powdered sugar
½ teaspoon cinnamon

Instructions

Preheat a waffle iron according to the manufacturer’s instructions. Spray it with nonstick cooking spray.
In a large mixing bowl, sift together flour, baking powder, salt, cinnamon and nutmeg, then whisk in the sugar.
In a separate medium bowl, whisk together milk, yogurt, eggs, maple syrup and vanilla until smooth.
Add the wet ingredients to the dry ingredients, folding with a rubber spatula until no streaks of flour remain. Whisk in melted butter.
Ladle in enough waffle batter to fill the waffle iron almost to the edges (about heaping ¼ cup), and close the iron. Cook until the waffles are golden brown and crisp, 6-8 minutes, then remove the waffles to a plate and repeat with remaining batter. Makes 12-15 waffles.
In a small bowl, whisk together the butter, sugar and cinnamon. Dollop on top of the hot waffles and top with fresh fruit, if desired.

Notes

My Top Tip: Keep finished waffles directly on the oven rack at 200°F. Stacking them on a plate traps steam and makes them soft while you finish the rest of the batch.

Also, don't over-mix the batter. Fold the dry ingredients into the wet ingredient mixture with a rubber spatula just until there are no more flour streaks. Otherwise, you'll over-develop the gluten and you'll get dense waffles.

Storage: Store your leftover cinnamon waffles in an airtight container in the refrigerator for up to 5 days. You can reheat them in a toaster or a countertop toaster oven for a few minutes.

Freezing: Freeze your waffles in a freezer-safe container or a zip-top bag with a piece of parchment paper separating them. You can freeze these waffles for up to 4 months. When you're ready to enjoy, grab a few and reheat in the toaster.

Nutrition

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