When I told my 10-year-old I was going to call these Fluffy Applesauce Waffles she said “I think you should name them Best. Waffles. Ever!” So, I think that’s a pretty good sign she liked them. :) This waffle recipe is the perfect way to spice up breakfast this fall …I hope your kids dig them as much as mine do!
Sponsor Shoutout: Bob’s Red Mill
For this recipe I used Bob’s Red Mill Organic Whole Wheat Pastry Flour. The lighter texture of this flour really made these waffles light and fluffy and was honestly a perfect combination with the cinnamon and applesauce. And that’s because whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. This flour is a great way to make really tender baked goods – I’ll definitely be using it again soon just to switch things up!
(PS – This is part of my baking series this fall …check out the first post here.)
Fluffy Applesauce Waffles
When I told my 10-year-old I was going to call this the Fluffy Applesauce Waffle Recipe she said "I think you should name them Best. Waffles. Ever!"
Ingredients
- 1 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 4 tablespoons butter, melted
- 1/2 cup applesauce
- 3 eggs, separated
Instructions
- Preheat the waffle iron. Whisk the flour, baking powder, cinnamon and salt together in a bowl. Make a well (hole) in the center and drop in the milk, melted butter, applesauce, and egg yolks. Mix together until well combined and set aside.
- Meanwhile use an electric mixer to beat the egg whites until fluffy and forming stiff peaks. Carefully fold the egg whites into the batter - do not overmix. Follow manufacturers instructions with your waffle iron to make the batter into waffles. Enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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I tried these waffles tonight and they were delicious!!! Yum!!! I only had King Arthur white whole wheat flour instead of the whole wheat pastry flour but they were nice and fluffy and so good. Thank you Lisa!!!
Will almond milk work in place of milk? Thanks!
Hi. I use almond or coconut milk for most of Lisa’s recipes.
Fantastic! I can’t wait to try more of your recipes. Thank for your post!
By far the best waffle recipe I have tried.
Hi about how many waffles does this make in a regular size waffle iron???
Hi. I usually get 10-12. :)
Wow, that’s what I was exploring for, what a information!
existing here at this webpage, thanks admin of this web page.
I don’t have a waffle iron. Would this recipe work for pancakes?
Yes, I just made them as pancakes this morning. They are very fluffy :)
Wonderful but substituted buttermilk for milk, used a mixture of nutmeg, ginger, mace and cinnamon and used unbleched flour.
I am looking for a good recipe for potato waffles. Any help appreciated
Hello. Sorry, that is not one we have.
My granddaughter is Celiac – do you have a recommended substitute for the wwflour?
Hi there. You can try a whole grain gluten free blend.
Do you think these would freeze well?
Absolutely!
These are amazing! Do you have a recommendation on what to replace our tubs of margarine with? Unsalted sticks of real butter are way too hard to spread but I definitely want to stop buying the fake stuff! Thanks!
I agree with the butter crock. I love mine! You can find it on Amazon. https://www.amazon.com/gp/aw/d/B01MSCY3BD/ref=mp_s_a_1_3?ie=UTF8&qid=1521693268&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=butter+crock&dpPl=1&dpID=41fJCPCXV4L&ref=plSrch
I got tired of buying whipped butter for spreading and the sticks, so I now just leave a stick of butter on the counter in a covered dish. I’ve been doing this for over a year now & have never had a problem with it spoiling, even in the summer. We do go through it pretty quickly though. I should mention that I buy the salted butter, so that may help it keep longer.
You can buy a butter crock. You place 1/3 cold of cold water in the bottom and change it every 2-3 days. It keeps your butter warm enough to spread but cold enough to not spoil. They’re about $10 give or take from amazon.com depending on the price cycling that day/time.
Kerrygold butter in the tubs is great. Pastured butter and softer texture..
Hi. Try an organic whipped butter.
I keep a stick of butter on the counter so it’s spreadable. Plus it’s cheaper than a tub.
Me too! 1/2 stick usually though
what suggestion to you have for GF ? I know the flour ratios are different sometimes
Can these be made into pancakes?
Hi. This might help: http://www.thefreshloaf.com/node/5948/pancakes-and-waffles-what039s-difference.
I can’t wait to make these! How would you freeze & store them?
Hi. Let them cool completely and then put them in an airtight container or bag. I’ve kept mine frozen for up to three months.
I always put wax paper between each waffle or pancake that I freeze. If I don’t they freeze together and sometimes break trying to pull apart. Love this recipe btw!
These are by far the best waffles I have ever made. They have become a regular for Sunday mornings. Mmmmmmmmm
My family made these again for breakfast this morning! We love them! They are delicious. Thank you for another great, easy and healthy recipe!
Excellent. Fluffy and tasty- However, the first batch stuck to my waffle maker like no-ones business. Added 3 tablespoons oil. Then the results were very good. Could really smell the cinnamon and the applesauce. Yum. Might add a touch of sugar next time and even more cinnamon.
We tried the Whole Wheat Waffle recipe posted earlier, and we didn’t like it. It was too dense and bitter-tasting. But this recipe is amazing! They are light, fluffy, and delicious! My whole family begged for more! This recipe is a definite keeper!
These are delicious! I followed the recipe exactly and made a double batch. We froze a bunch and they are great as a quick breakfast on the go.
I should mention, I only had regular whole grain whole wheat flour from our local mill, so that’s what I used. I can’t find whole wheat pastry flour in my city.
My daughter (age 16) and I made these waffles this morning using leftover applesauce (from your recipe). We have recently been working on making the transition to real food. We are not accustomed to eating whole grain so we were slightly suspicious of these. :) However we loved them! They are indeed light, fluffy, and yummy. We were surprised how sweet they are.
I think using whole wheat pastry flour makes a definite difference. We can’t wait to try it for a muffin recipe next. Thanks, Lisa!