Fluffy Applesauce Waffles
Servings 8 waffles
Ingredients
Waffle Batter
- 1 ¾ cups whole wheat flour or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups milk any kind works
- ½ cup unsweetened applesauce
- 3 large eggs separated
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
Instructions
Make the Batter
- Preheat your waffle iron. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Make a well in the center and add the milk, applesauce, melted butter, egg yolks, and vanilla extract. Stir until just combined. A few lumps are fine.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form, about 2-3 minutes on high speed.
- Gently fold the whipped egg whites into the batter using a spatula. Use big, slow scooping motions from the bottom up. Do not stir or whisk.
Cook the Waffles
- Lightly grease the preheated waffle iron with cooking spray. Pour about ½ cup of batter onto the iron (adjust based on your waffle maker size).
- Close the lid and cook for 3-5 minutes until the warmth stops and the waffle is golden brown. Do not open the iron too early.
- Remove the waffle and place directly on an oven rack at 200°F to keep warm while you cook the remaining batter.
Serve
- Serve warm with maple syrup, fresh fruit, warm cinnamon apples, or your favorite toppings.
Notes
- Whole wheat flour: Whole wheat pastry flour gives the lightest result. Regular whole wheat works but produces a denser waffle. All-purpose flour makes the crispiest waffles.
- Egg whites: Don't skip the whipping step. It's what makes these waffles fluffy instead of flat.
- Freezer-friendly: Cool completely, freeze in a single layer on a sheet pan, then transfer to freezer bags. Reheat straight from frozen in the toaster.
- Dairy-free: Use melted coconut oil instead of butter and any plant-based milk.
- Vegan option: Replace each egg with ¼ cup applesauce and skip the whipping step. Waffles will be denser but still delicious.