I remember the first time I mixed waffle batter with chopped apples on a chilly autumn morning and then thought—what if I turned these into donuts? That idea kept nagging at me until I finally gave in and got creative in the kitchen because I wanted something crisp outside and tender inside so I added cinnamon and a maple glaze and waited to see if my experiment would work. To my surprise and delight, it did and now these Apple Fritter Waffle Donuts have become one of my favorite fall treats to whip up when I want something warm and cozy to share.

Now every time I make these, the smell instantly transports me back to that day filled with trial and error and a whole lot of batter and I can’t help but smile because these donuts are like little golden pillows of joy filled with soft apple bites and hints of cinnamon sugar. They’ve become a go-to for brunches and lazy weekend mornings and they never fail to impress with their unique texture and bold flavor.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

All-purpose flour – The base of the dough, giving it structure and a tender crumb
Baking powder – Helps the waffle donuts rise and become light and fluffy
Cinnamon – Adds that warm, classic apple fritter flavor
Salt – Balances the sweetness and enhances all the other flavors
Eggs – Bind the ingredients together and add moisture
Whole milk – Helps to thin the batter and keep it smooth
Unsalted butter – Adds richness and a slightly crisp edge to the donut exterior
Vanilla extract – Brings out the apple and cinnamon tones beautifully
Granny Smith apples – Offer a tart bite that complements the sweet glaze
Powdered sugar – The base for the glaze that coats each donut beautifully
Maple syrup – Infuses the glaze with a deep, cozy flavor
Lemon juice – Keeps the glaze from being overly sweet and adds a fresh zing

Tools You’ll Need

Mixing bowls – I use a couple of these for combining wet and dry ingredients separately before bringing them together
Whisk – Perfect for mixing your batter to a smooth consistency without lumps
Waffle iron (preferably donut-shaped) – This gives the donuts that signature waffle crispness and ring shape
Silicone spatula – Helps to fold in the apple chunks gently without overmixing
Measuring cups and spoons – Essential for ensuring everything is balanced and bakes just right
Small saucepan – I use this for preparing the glaze until it’s just the right consistency
Cooling rack – Keeps the donuts from getting soggy while the glaze sets

Instructions

Step 1:

I begin by preheating my waffle iron to medium-high heat so it’s nice and hot when the batter is ready.

Step 2:

Next, I whisk together the flour, baking powder, cinnamon, and salt in a large mixing bowl to combine all the dry ingredients.

Step 3:

In another bowl, I beat the eggs with the milk, melted butter, and vanilla extract until smooth and fully blended.

Step 4:

I gently fold the wet ingredients into the dry mixture and stir just until combined because overmixing can make the donuts tough.

Step 5:

I peel and finely dice the apples, then gently fold them into the batter with a silicone spatula until evenly distributed.

Step 6:

Using a spoon, I scoop the batter into the preheated waffle iron, filling each donut well about three-quarters full then I cook until golden brown and crisp, usually about 3 to 4 minutes.

Step 7:

While the donuts cook, I prepare the glaze by mixing powdered sugar, maple syrup, and lemon juice in a small saucepan over low heat just until smooth and pourable.

Step 8:

Once the donuts are done, I transfer them to a cooling rack and drizzle the warm glaze over each one while they’re still slightly warm so it sinks in a little.

Tips

If your apples are super juicy, I recommend patting them dry a bit with a paper towel before adding them to the batter so they don’t water it down. I’ve also tried this recipe with a splash of apple cider in place of some of the milk and it adds another layer of autumn flavor that’s hard to beat. You can sprinkle a little coarse sugar on top of the glaze for a sparkle and a slight crunch that makes these feel bakery-level fancy.

Ways to Serve

I love serving these waffle donuts with a warm mug of chai or coffee for brunch or breakfast. They also make a wonderful dessert with a scoop of vanilla bean ice cream on top. If I’m feeling extra indulgent, I’ll add a drizzle of caramel sauce or even a dusting of cinnamon sugar before serving.

Frequently Asked Questions

How do I store Apple Fritter Waffle Donuts?

I keep them in an airtight container at room temperature for up to 2 days or refrigerate them if I want them to last longer.

Can I use another type of apple in Apple Fritter Waffle Donuts?

Yes you can use Honeycrisp or Fuji apples for a sweeter bite but I find Granny Smith balances the glaze perfectly.

Can I make Apple Fritter Waffle Donuts gluten-free?

Absolutely just substitute the flour with a gluten-free all-purpose blend and they’ll turn out just as delicious.

See You in the Kitchen

I hope you give these Apple Fritter Waffle Donuts a try! They’re one of my favorite fall bakes and I’d love to hear how yours turn out. Don’t forget to tag me or share your results if you make them—nothing makes me happier than seeing your creations!

Happy Cooking!