Let Me Tell You About These Delightful Apple Fritter Waffle Donuts…

First off, friend, I have to laugh because the first time I tinkered around with these donuts (which are somewhere between a fritter, a waffle, and a donut), I nearly turned my kitchen into a circus tent. There was flour on the dog, a burnt sugar smell—I honestly almost set off the smoke alarm when I got distracted trying to taste-test apples (quality control, you know?). But let me tell ya, when you finally nail the crispy edges and tender, apple-packed insides, it’s completely worth a bit of kitchen chaos.

So Here’s Why I Keep Making These

I trot out this recipe when I want something impressive but I just can’t with rolling dough or waiting for things to rise (no patience some mornings, what can I say?). My family goes nuts—I mean, my kiddo once ate three in a row. These get bonus points for not needing a deep fryer (cleaning oil gives me the ick). Plus, if you love anything even close to apple cider donuts, this just feels like autumn in a bite. Or summer. Or, honestly whenever the mood hits. And confession: I was kinda skeptical the first time, because, like, is it a real donut if it’s made in a waffle iron? But hey, this is not a Michelin-star kitchen, it’s my kitchen. Food is what you make it.

The Stuff You’ll Need – But Take This List With a Grain of Salt

1 large apple, peeled and chopped (Granny Smith is my go-to for tang, but Honeycrisp gives it sweetness; my grandma swore by Red Delicious but I think any apple ‘cept Red Delicious actually works)
1 cup all-purpose flour – though once I ran out and used half oat flour and things were still edible, if slightly odd
2 tbsp white sugar (try brown sugar for more caramel vibes)
1 tsp baking powder
1/2 tsp ground cinnamon (or more, I’m heavy-handed here)
1/4 tsp salt
2/3 cup milk (dairy or oat, but avoid coconut, it made things a tad strange—learned that the hard way)
1 egg
2 tbsp unsalted butter, melted (or neutral oil—olive oil, not so much unless you like savory donuts. I tried it once and, yeah, big nope)
1/2 tsp vanilla extract (sometimes I cheat and pour a little extra—it smells so good)
Optional: 1/4 cup chopped walnuts or pecans (if you like crunch; my family pretends to be allergic to nuts when they’re feeling picky)
Powdered sugar or a simple glaze for topping—see notes below!

How To Make Apple Fritter Waffle Donuts (Or, You Know, Waffled Apples)

Preheat your waffle iron. If it has different heat settings, go for a medium. Too hot, and the outside burns while the middle stays weirdly gooey. If you’re like me and forget to preheat, just tack on a couple of extra minutes per batch.
In a medium bowl, stir together flour, sugar, baking powder, cinnamon, and salt. I usually whisk mine with a fork because the fancy whisk is never clean (or I’m just lazy).
In a separate bowl, whisk the milk, egg, melted butter (let it cool a tad, so it doesn’t scramble the egg, learned that one by… well, scrambled egg donuts are not a hit), and vanilla.
Pour the wet stuff into the dry bowl. Combine just until you can’t see clumps of flour anymore – this is where I sneak a taste. Fold in your chopped apples (and nuts, if using). The batter will look thick and chunky—don’t panic. It always does.
Grease your waffle iron lightly with whatever spray or oil you have (I sometimes use butter because I like the flavor it adds). Ladle in enough batter to cover the main grid (don’t overfill, or you’ll get lava-flow style leaks. Ask me how I know).
Cook for about 3-5 minutes, until golden brown. It might take longer, depending on your waffle maker’s personality. Open the lid gently; it’s tragic to rip a donut in half. Yes, I have done it and yes, I still ate the pieces.
Transfer the cooked waffle donuts to a wire rack if you want them truly crisp, or a regular plate if you’re about to eat them all anyway. Repeat with remaining batter.
Let them cool for a sec before glazing—if you can wait. Top with powdered sugar or the glaze below for proper donut vibes.

Things I Learned the Hard Way

If the batter seems extra-thick, just splash in another spoonful of milk. Thick is good but not cement.
Letting them sit out a minute or two makes the outside slightly crispier (unless it’s super humid, then all bets are off).
If you want to go full donut shop, here’s a quick glaze: mix 1 cup powdered sugar with 2-3 tbsp milk & a drop of vanilla. Whisk and drizzle—if it’s too thick, thin with more milk. Too thin? More sugar. Simple.
Actually, a sprinkle of cinnamon sugar is sometimes even better. I think it’s easier, too.

Variations—What Worked, And One That Didn’t

Tried adding shredded coconut once. It sort of worked but my spouse described it as “confusing pastry.” Use at your own risk!
If I have pears around, I swap half the apples for chunked-up pear. Tastes like autumn in New England (even though I’m not from there).
A handful of raisins? Sure, though my kid picks them out, so what’s the point?
Chocolate chips might be sacrilegious to some, but I think they’re fun. Go half apple, half chocolate and call it a compromise.
I did try drizzling with maple syrup instead of glaze. Too sweet, in my opinion, but you do you.

What If I Don’t Have a Waffle Maker?

Honestly, if your kitchen is missing a waffle iron, you can use a grill pan and press with a heavy pot. Will it be the same? Not quite, but it still tastes good (or as I like to say, gets the job done in a pinch). Or check out this Serious Eats guide for creative waffle hacks. And yes, I tried once to make these in the oven as a pancake—kind of works, but not worth the cleaning effort.

Storing ‘Em (Though They Rarely Last Here)

You can keep leftover waffle donuts in a container at room temp for a day or two. They start to lose their crispy charm after about 24 hours, honestly—I’ve never had any survive beyond that in my kitchen. If you want to keep them longer, wrap and freeze (then just re-toast in the waffle iron or oven at 350°F for a few mins).

How We Like To Serve These Around Here

My favorite way is to pile them up on a plate, dust with a blizzard of powdered sugar, and serve with hot coffee. If it’s brunch time, a spoonful of vanilla Greek yogurt alongside is oddly perfect. My mom dips hers in caramel sauce, but that’s her sweet tooth. And, if I’m feeling fancy (which is rare), a dollop of whipped cream with cinnamon is pretty stunning. For more waffle donut toppers, I sometimes poke around King Arthur’s glaze guide.

If I Had To Give Some Pro Tips (Learned The Slow Way…)

Don’t overfill the waffle iron, unless you like cleaning baked-on batter from awkward waffle nooks.
If you rush the preheat, the inside never cooks right—seriously, just be patient for the 5 minutes. I tried the shortcut. Regretted it.
Add the apples at the last second. If they sit too long in the batter, things can get watery.
And, for what it’s worth, Grease the iron between every single batch. At least if you want to keep things from sticking (because, trust me, you do).

Questions Folks Have Actually Asked Me…

“Can I use gluten-free flour?” You totally can, but some blends make the texture drier. Maybe add a splash more milk and don’t skimp on the apple.
“Is there a way to make these vegan?” For sure! Drop the egg and use a little applesauce instead, swap in plant milk, and go for oil instead of butter. I’ve done it when cooking for my cousin—came out pretty good, actually.
“Why are mine sticking?” Happens to the best of us. Usually means the iron wasn’t greased enough or not hot enough. Or maybe both (I still mess up sometimes, the universe is cruel).
“How thin should I slice the apples?” I go for rough dice—think blueberry-sized pieces. Too big gets weird, too small and they kind of vanish in the batter.
“Can I double this recipe?” Yep, and you should, if you ever want leftovers. Just mix in two bowls so things don’t get unwieldy. Trust me—I’ve overflowed a mixing bowl once; what a mess!

Quick Digression (Skip If You’re In a Rush)

I once tried making these while also helping my kid with a homework project on Ancient Egypt (if you can recite Ramses II trivia and flip waffle donuts, you deserve a medal). Point is, multitasking and hot sugar don’t mix—maybe save these for a lazy weekend, y’know?

So, that’s pretty much it! You’ll probably enjoy these even if you mess up a step or two (I usually do). Happy waffling, donut-ing, or whatever new verb this is!

Apple Fritter Waffle Donuts: A Cozy Kitchen Experiment