For a long time, I resisted buying a waffle iron. Even though I actually quite like waffles, the thought of having yet another appliance sitting in a cupboard, used only once in a blue moon – no way! My kitchen simply isn’t big enough, and the basement is too far away. Well, that eventually changed. I found a super-compact waffle iron. Just the right size for a single waffle and it fits easily in the back of my kitchen cupboard. It’s absolutely perfect for these Quick & Easy Apple Waffles, provided you aren’t trying to feed an entire soccer team!
Freshly baked waffles are a real treat. And when you tuck an apple ring inside, they become even better. That’s why these apple waffles are such a hit at our house. The best part? They’re hardly any more work than making regular waffles. The additional work: you just peel an apple, slice it, and dip the slices into the batter.
You don’t need any special batter, and the baking process is exactly the same as for any other waffle. That said, these apple waffles turn out best if the batter isn’t too thin. That way, more of it clings to the apple slice, so you don’t have to keep adding extra batter. Even if your batter is on the thinner side, it’s still no problem: just pour a little waffle batter into the iron, place the apple slice on top, and add a bit more batter to »hide« the apple. Easy!
What I especially love about this dessert is how quickly the waffles can be prepared and baked. If guests drop by unexpectedly, you can whip up these little treats quickly and have them on the table in no time at all. Most people will likely already have the ingredients for the batter in their kitchen. There’s nothing exotic here that you’d need to go out and buy, I’d say.
Of course, you do need a waffle iron. We have a mini waffle iron (see photos) that makes rectangular waffles. A smaller, round waffle iron* would work just as well. I’ve also seen waffle irons* that allow you to bake several small, separate waffles at once – that would be great, too, as it speeds up the process even more. Maybe you already have one of those at home?
Anyway, making the waffles is incredibly simple. Just mix the batter and let it sit for a bit so the flour can hydrate, then you’re ready to start »waffling«…
I always slice the apple rings quite thin so I can get as many waffles as possible out of a single apple. The apple becomes relatively soft during cooking. If you use slightly thicker slices, the apple layer in the finished waffle will retain a bit of a bite – which is actually quite nice. I think it’s really a matter of personal preference.
There aren’t many waffle recipes on the blog yet – since the waffle iron only arrived recently. But I can definitely highly recommend two of our recipes. One is a recipe for Silom Pandan Waffles with Mango & Coconut Sauce – they’re reminiscent of Sticky Rice with Mango, a popular Thai dessert.
Alternatively, I can recommend making Croffles aka. Croissant Waffles. For these, you don’t even have to mix up a batter! For these waffles, you simply toss thawed, frozen croissant dough pieces into a waffle iron and bake them until crispy. An absolute treat! Ever since we made them for the first time, we’ve always kept a supply of frozen croissants in our freezer!
INGREDIENTS / ZUTATEN
(about 10 waffles)
2.8 oz. (80g) butter, at room temperature
2.1 oz. (60g) sugar (fine)*
2 medium eggs
6 oz. (170g) stronger all-purpose flour*
1/2 tsp. baking powder
1 pinch of salt
4.4 fl. oz. (130ml) milk
1-2 apples (see note)
some butter for greasing the waffle iron
a mixture of sugar & cinnamon for coating (optional)
some vanilla sauce for serving (optional)
(etwa 10 Waffeln)
80g weiche Butter
60g Zucker (fein)*
2 Eier (M)
170g Mehl (Type 550)*
1/2 TL Backpulver
1 Prise Salz
130ml Milch
1-2 Äpfel (s. Hinweis)
etwas Butter zum Bestreichen des Waffeleisens
etwas Zucker & Zimt gemischt zum Wälzen (optional)
etwas Vanillesoße zum Servieren (optional)
DIRECTIONS / ZUBEREITUNG
1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Combine the flour, baking powder, and salt, then add these dry ingredients along with the milk to the bowl. Mix well to get a smooth batter – it should be quite thick. Let the waffle batter rest for about 10 minutes to allow the flour to absorb some of the liquid.
2. Peel the apple(s), core it/them using an apple corer*, and then cut it/them into slices that aren’t too thick. Have the apple slices, the waffle batter, and a small bowl containing a sugar-cinnamon mixture ready.
3. Preheat the waffle iron and grease it lightly each time before baking the waffles. Dip the apple rings into the batter, ensuring they are completely coated, then place them in the waffle iron. If not enough batter adheres to the apple rings, add a little more on top. Close the waffle iron and bake the waffles for about 1–2 minutes – the batter should rise nicely and turn a lovely golden brown. Remove the finished waffles, immediately toss them in the sugar-cinnamon mixture, and keep them warm. Repeat the process with the remaining batter and apple rings until everything is used up.
4. We enjoy these apple waffles while warm with a little vanilla sauce, though they are also delicious eaten cold.
Note: One apple is usually enough for me here, as I slice the apple quite thinly and use a generous amount of batter for each waffle. If necessary, have another apple ready, or use any leftover batter to make standard waffles without apple slices inside.
1. Butter und Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl, Backpulver und Salz vermischen, dann zusammen mit der Milch zur Schüssel dazugeben und alles zu einem glatten Teig verrühren – der Teig sollte recht kompakt sein. Den Teig etwa 10 Minuten stehen lassen, damit das Mehl ein wenig quellen kann.
2. Den bzw. die Äpfel schälen, mit einem Apfelausstecher* entkernen und dann in nicht zu dicke Scheiben schneiden. Die Apfelscheiben, den Teig und eine kleine Schüssel mit einer Mischung aus Zucker und Zimt bereitstellen.
3. Ein Waffeleisen aufheizen und vor jedem Backvorgang leicht einfetten. Die Apfelringe durch den Teig ziehen, bis sie rundum mit Teig bedeckt sind, dann ins Waffeleisen legen. Falls nicht viel Teig hängen geblieben ist, noch etwas Teig nachlegen. Das Waffeleisen schließen und die Waffeln in etwa 1-2 Minuten ausbacken – der Teig sollte schön aufgegangen sein und gut Farbe bekommen haben. Die fertigen Waffeln herausnehmen, sofort in der Mischung aus Zucker und Zimt wälzen und dann warm halten. Mit dem verbliebenen Teig und den Apfelringen wiederholen, bis der Teig bzw. die Apfelringe komplett aufgebraucht sind.
4. Uns schmecken die Apfelküchle Waffeln am besten warm mit etwas Vanillesoße – man kann die Waffeln aber auch prima kalt essen.
Hinweis: Mir reicht meistens ein Apfel aus, weil ich die Scheiben recht dünn schneide und dann auch ordentlich Teig pro Waffel verwende. Haltet zur Not einen weiteren Apfel bereit oder macht aus Teigresten eventuell ganz normale Waffeln ohne Apfelscheiben.
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Here is a version of the recipe you can print easily.
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Quick & Easy Apple Waffles
- Prep Time: 00:05
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 10 1x
- Category: Sweet Snacks
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
Apple Fritters are nice – these Apple Waffles are even better! Super easy to make and extremely delicious! We love making this easy sweet snack!
Ingredients
2.8 oz. (80g) butter, at room temperature
2.1 oz. (60g) sugar (fine)*
2 medium eggs
6 oz. (170g) stronger all-purpose flour*
1/2 tsp. baking powder
1 pinch of salt
4.4 fl. oz. (130ml) milk
1-2 apples (see note)
some butter for greasing the waffle iron
a mixture of sugar & cinnamon for coating (optional)
some vanilla sauce for serving (optional)
Instructions
1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Combine the flour, baking powder, and salt, then add these dry ingredients along with the milk to the bowl. Mix well to get a smooth batter – it should be quite thick. Let the waffle batter rest for about 10 minutes to allow the flour to absorb some of the liquid.
2. Peel the apple(s), core it/them using an apple corer*, and then cut it/them into slices that aren’t too thick. Have the apple slices, the waffle batter, and a small bowl containing a sugar-cinnamon mixture ready.
3. Preheat the waffle iron and grease it lightly each time before baking the waffles. Dip the apple rings into the batter, ensuring they are completely coated, then place them in the waffle iron. If not enough batter adheres to the apple rings, add a little more on top. Close the waffle iron and bake the waffles for about 1–2 minutes – the batter should rise nicely and turn a lovely golden brown. Remove the finished waffles, immediately toss them in the sugar-cinnamon mixture, and keep them warm. Repeat the process with the remaining batter and apple rings until everything is used up.
4. We enjoy these apple waffles while warm with a little vanilla sauce, though they are also delicious eaten cold.
Notes
One apple is usually enough for me here, as I slice the apple quite thinly and use a generous amount of batter for each waffle. If necessary, have another apple ready, or use any leftover batter to make standard waffles without apple slices inside.
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