This is my version of the best apple cider waffles out there. These waffles are fluffy on the inside and slightly crispy on the outside and are made with both buttermilk and fresh apple cider.
It’s almost Christmaaaaaaaaaas! This is the first year that Paul and I will be completely on our own for the big day. It’ll just be us and the pets and a whole lot of festive drinks.
I’ve been thinking a lot about what a “Christmas holiday for two” will look like and really, it can be anything. What I envision is a slow start to the morning, a giant mug of coffee, a solid delicious breakfast, and a long afternoon of hanging out. I’ll let you know how it goes 😉
It’s a tradition for us to have waffles around the holidays and here in our new city, there are plenty of farmers selling fresh apple cider. I decided to add some cider to waffles one morning, thought it tasted pretty good and after that, made it my mission to make the best dang apple cider waffles that existed. I think I accomplished that, if I do say so myself.
These are phenomenal! And are now my new obsession. The waffles are crispy on the outside and have a nice fluffy centre – just the way a waffle should be!
So whatever you’re making this weekend, I want to sincerely wish all of you the happiest of holidays! Hugs!! xoxo
- 2 cups all-puropse flour
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted unsalted butter, cooled
- 3/4 cup apple cider
- Pure Canadian maple syrup, for serving
- Preheat oven to 200ºF (see notes*).
- Preheat a Belgian waffle iron and spray with non-stick baking spray (see notes**).
- In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, mix together the eggs, buttermilk, cooled melted butter, and apple cider until combined.
- Pour buttermilk mixture into the flour mixture, and use a spatula to gently incorporate - the batter will be lumpy, and that's ok - don't over-mix it.
- Pour about 3/4 cup batter onto a Belgian waffle maker (or 1/3 cup of batter on a regular waffle maker) and cook according to manufacturers instructions. I like my waffles nice and golden.
- Serve with pure Canadian maple syrup.
Recipe adapted from The Baker Chick
*If you are making the waffles ahead of time or just want to keep them warm while the others are cooking, just put cooked waffles in the oven on a baking sheet at 200 degrees F until ready to serve.
**This recipe can be made in a regular waffle maker too - it just makes more waffles.
You can freeze any extra waffles you have and save them for later. When you're ready for them, just preheat your oven to 350 degrees F and place the waffles on a wire baking rack and bake them for about 10 minutes before enjoying.