Irresistible 2-Ingredient Apple Spice Belgian Waffles Recipe

There’s something magical about the smell of warm apples and cinnamon wafting through the kitchen on a crisp morning. My love affair with Apple Spice Belgian Waffles started years ago during a lazy Sunday brunch at my aunt’s house—she served them golden and crisp, piled high with caramelized apples, and I’ve been hooked ever since. These waffles aren’t just breakfast; they’re a cozy hug in food form, with tender pockets of spiced apple in every bite. Trust me, once you try them, you’ll understand why they’ve become my go-to for slow mornings and special occasions alike.

Why You’ll Love These Apple Spice Belgian Waffles

These waffles are my absolute favorite for so many reasons:

• Easy to make: Just mix, pour, and cook—perfect for sleepy mornings
• Warm spiced flavor: Cinnamon, nutmeg, and cloves make your kitchen smell amazing
• Versatile: Great for quick breakfasts or fancy brunch gatherings
• Perfect texture: Crispy outside with little pockets of tender apple throughout
• Crowd-pleaser: Kids and adults both go crazy for them!

Honestly, I’ve never met anyone who didn’t ask for seconds.

Ingredients for Apple Spice Belgian Waffles

Here’s everything you’ll need to make these irresistible waffles – I promise it’s all simple pantry staples with one special star ingredient:

• 2 cups all-purpose flour (spooned and leveled, don’t pack it!)
• 2 tablespoons sugar – just enough to balance the tart apples
• 1 tablespoon baking powder – our secret for that perfect rise
• 1 teaspoon cinnamon – the warm hug in every bite
• 1/2 teaspoon nutmeg – freshly grated if you can
• 1/4 teaspoon cloves – just a whisper for depth
• 1/4 teaspoon salt – to make all the flavors pop
• 2 eggs – at room temperature works best
• 1 3/4 cups milk – whole milk makes them extra rich

1/2 cup melted butter, cooled slightly – because everything’s better with butter

• 1 teaspoon vanilla extract – the flavor booster
• 1 cup grated apple (about 1 medium apple) – I always use Granny Smith for that perfect sweet-tart balance

Pro tip: Have all your ingredients measured and ready before you start mixing – it makes the whole process so much smoother!

How to Make Apple Spice Belgian Waffles

Okay, let’s get cooking! I’ve made these waffles so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through every step so yours turn out perfectly. The key is taking it one step at a time and not rushing the process.

Preparing the Batter

First things first – plug in your waffle iron to preheat while you make the batter. Trust me, you want it nice and hot before the batter hits it!

In your largest mixing bowl (I always grab my favorite chipped blue one), whisk together all the dry ingredients – flour, sugar, baking powder, cinnamon, nutmeg, cloves, and that pinch of salt. Go ahead and give it a sniff – that spicy aroma is what breakfast dreams are made of.

Now grab another bowl (or I sometimes just use my 4-cup measuring cup) for the wet ingredients. Crack in those eggs and whisk them until they’re nice and smooth. Then pour in the milk, melted butter (make sure it’s cooled slightly so it doesn’t cook the eggs!), and vanilla. Whisk it all together until it’s one happy, creamy mixture.

Here’s the magic moment – pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon. You want to mix just until the flour disappears – a few lumps are totally fine! Overmixing makes tough waffles, and we don’t want that.

Finally, gently fold in those gorgeous grated apples. I like to use a rubber spatula for this part, making sure every bit of batter gets some apple love.

Cooking the Waffles

By now your waffle iron should be perfectly preheated – mine usually beeps when it’s ready. Give it a quick spray with nonstick spray or brush with melted butter (extra insurance against sticking!).

Now for the fun part! Pour about 1/2 to 3/4 cup batter onto the center of the iron – the exact amount depends on your waffle iron’s size. Close the lid and resist the temptation to peek! These usually take about 3-5 minutes to cook to golden perfection in my waffle maker, but check your manufacturer’s instructions.

You’ll know they’re done when the steam slows way down and the waffles are a beautiful golden brown. Carefully remove them (I use silicone tongs to avoid scratches) and serve immediately while they’re crisp and hot. Or, if you’re making a batch, keep them warm in a single layer on a baking sheet in a 200°F oven.

See? I told you it was easy! Now go enjoy your masterpiece – you’ve earned it.

Tips for Perfect Apple Spice Belgian Waffles

After making these waffles more times than I can count, here are my foolproof secrets for apple-spiced perfection:

• Tart apples win: Granny Smith’s crisp texture holds up best – sweet apples turn mushy
• Spice it your way: Love cinnamon? Add an extra pinch! Not a clove fan? Leave it out
• Don’t overmix: Lumpy batter makes tender waffles – stir just until combined
• Keep ’em crispy: Place cooked waffles in a single layer – stacking makes them soggy
• Butter matters: Grease the iron between batches to prevent sticking

My biggest tip? Make extra – they disappear fast!

Serving Suggestions for Apple Spice Belgian Waffles

Now for the best part – loading up these warm, spiced waffles with all sorts of deliciousness! Here’s how I love to serve them:

• Classic maple syrup: Pure maple syrup pools beautifully in all those crispy pockets
• Whipped cream: A dollop of homemade whipped cream takes it to dessert territory
• Caramelized apples: Thinly sliced apples cooked in butter and brown sugar – my aunt’s special touch
• Yogurt & honey: For a lighter option, Greek yogurt and a drizzle of honey work magic
• Nut butter: Almond or pecan butter adds protein and nutty richness
• Ice cream: Yes, for breakfast! Vanilla bean ice cream melts perfectly over warm waffles

My personal favorite? Stack them high with caramelized apples, a sprinkle of toasted pecans, and just enough whipped cream to feel indulgent. Trust me, it’s heaven on a plate!

Storing and Reheating Apple Spice Belgian Waffles

Here’s my tried-and-true method for keeping leftovers almost as good as fresh – because let’s be real, you’ll definitely want to make extras!

For short-term storage, let the waffles cool completely on a wire rack (this avoids sogginess), then pop them in an airtight container with parchment between layers. They’ll stay fresh in the fridge for 2-3 days. When you’re ready to eat, just toast them straight from the fridge – my toaster’s “bagel” setting works perfectly to crisp them up without drying them out.

If you want to freeze them (smart thinking!), arrange cooled waffles in a single layer on a baking sheet to freeze solid first. Once frozen, transfer to freezer bags with parchment dividers. They’ll keep beautifully for 2-3 months. No need to thaw – just pop frozen waffles right into the toaster or oven at 350°F for about 5 minutes. I’ve even been known to grab one straight from the freezer and nibble on it like a cookie (don’t judge me!).

Pro tip: For oven reheating, place waffles directly on the rack at 375°F for 3-4 minutes – this keeps them crispy all over rather than just on the edges. And if they seem a bit dry, a quick spritz of water before reheating works wonders!

Apple Spice Belgian Waffles FAQs

I get questions about these waffles all the time – here are the answers to everything you might wonder before making them (and a few things you probably wouldn’t think to ask but should know!):

Can I use applesauce instead of grated apple?
You can, but the texture won’t be quite the same. Grated apple gives those lovely little bursts of fresh flavor and texture throughout the waffle. Applesauce will make them slightly denser and more uniform. If you do use it, reduce the milk by about 1/4 cup since applesauce adds extra moisture.

How do I keep my waffles crispy?
The secret is the wire rack! Never stack waffles straight from the iron – the steam makes them soggy. Spread them in a single layer on a rack until they stop steaming. For extra crispness, pop them in a 300°F oven for 2-3 minutes right before serving. And always reheat in a toaster or oven, not the microwave.

Can I make the batter ahead of time?
I don’t recommend it. The baking powder starts working immediately, so batter that sits too long makes flat waffles. If you must prep ahead, mix the dry and wet ingredients separately and combine them just before cooking. The grated apple can be prepped and tossed with a little lemon juice to prevent browning.

What’s the best apple variety to use?
Hands down, Granny Smith! Their tartness balances the sweetness perfectly, and they hold their texture when cooked. If you must substitute, Honeycrisp or Braeburn work okay, but avoid super soft apples like Red Delicious – they’ll disappear into mush.

Why are my waffles sticking to the iron?
Three likely culprits: 1) Not enough butter or nonstick spray, 2) Opening the iron too soon (wait until steam slows), or 3) Using too much batter (it oozes out and sticks). My foolproof method? Brush melted butter on the iron between each batch – it’s messy but works better than spray.

Nutritional Information

Okay, let’s talk numbers – because let’s be honest, we all want to know what we’re indulging in (though sometimes it’s better not to think about it too much!). Here’s the nutritional breakdown per waffle, based on making six waffles from this recipe:

• Calories: 280
• Fat: 12g (7g saturated, 4g unsaturated)
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 8g
• Protein: 6g
• Sodium: 320mg
• Cholesterol: 70mg

A quick heads-up – these numbers can vary depending on your exact ingredients. Using whole milk instead of 2%, adding extra toppings, or using a different apple variety might change things slightly. But let’s be real – when you’re biting into that perfect crispy-yet-fluffy waffle with all those warm spices, the numbers hardly matter, do they?

If you’re watching certain nutrients, here are my simple tweaks: Swap in almond milk to cut calories, or use half whole wheat flour for more fiber. But personally? I say life’s too short not to enjoy the full butter-and-whole-milk version at least occasionally!

Now It’s Your Turn!

Alright, you’ve got all my secrets for perfect Apple Spice Belgian Waffles – now I want to hear how yours turn out! There’s nothing I love more than seeing your kitchen creations. Did you go classic with maple syrup or get wild with ice cream for breakfast? Maybe you discovered your own perfect spice blend? Whatever you try, snap a pic and tell me all about it in the comments below. And if you run into any questions along the way, just ask – I’m happy to help troubleshoot like my aunt did for me all those years ago. Happy waffle-making!

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