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Lauren’s Cinnamon Breakfast Waffles
Golden, crispy waffles infused with warm cinnamon and a hint of vanilla. These waffles are perfect for a cozy breakfast and pair beautifully with maple syrup, fresh fruit, or a dusting of powdered sugar.
- Waffle iron
- Mixing bowls
- Whisk
- Measuring cups & spoons
For the Waffles:
- 2 cups 250g all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp ground cinnamon
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ¾ cups 420ml milk (whole or buttermilk for richer flavor)
- ½ cup 115g unsalted butter (melted)
- 1 tsp vanilla extract
For Toppings (Optional):
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
Preheat & Prep:
- Preheat your waffle iron according to the manufacturer’s instructions.
- Lightly grease with nonstick spray or melted butter.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
- Prepare the Wet Ingredients:
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
Combine Wet & Dry:
- Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix—some lumps are okay!
Cook the Waffles:
- Pour about ½ cup of batter into the preheated waffle iron and spread evenly.
- Close the lid and cook according to your waffle maker’s instructions (usually 3-5 minutes) until golden brown and crisp.
- Repeat with remaining batter.
Serve & Enjoy:
- Serve hot with maple syrup, fresh fruit, whipped cream, or a sprinkle of cinnamon sugar.
Storage: Leftovers can be stored in an airtight container in the fridge for 3 days or frozen for up to 2 months. Reheat in a toaster or oven for crispiness.
Substitutions:
- Use almond or oat milk for a dairy-free version.
- Swap half the flour for whole wheat for extra fiber.
- Add ½ tsp nutmeg for extra warmth in flavor.
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