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Apple fritter waffle donut stack drizzled with glaze. Delicious breakfast mashup!
Lady Maria

Apple Fritter Waffle Donuts: The Breakfast Mashup You Never Knew You Needed

A hybrid of crispy waffles and gooey apple fritters, these waffle donuts are the sweet, cinnamon-spiced breakfast mashup you didn’t know you needed — until now!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 donuts
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 3/4 cups buttermilk, cold
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 2 medium apples, peeled, cored, and diced
  • 2 cups powdered sugar
  • 1/4 cup milk (plus more if needed)
  • 1 tsp vanilla extract (for glaze)

Equipment

  • waffle iron
  • large and medium mixing bowls
  • whisk
  • measuring cups and spoons
  • Spatula
  • wire rack

Method
 

  1. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract.
  4. Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the diced apples evenly.
  6. Pour about 1/2 cup of batter into preheated waffle iron. Close lid and cook 3–5 minutes until golden and crisp.
  7. Remove from waffle iron and place on a wire rack to cool slightly.
  8. In a medium bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust milk for glaze consistency.
  9. Dip each warm waffle donut into the glaze. Set back on the rack to allow glaze to set.
  10. Serve immediately while warm and crisp.

Notes

Don’t overmix the batter — a few lumps are fine. Dice apples small for even cooking. Let the glaze set on a wire rack for a crisp finish. Best served fresh, but leftovers can be lightly reheated in the oven.