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
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.
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Denise
October 23, 2015 at 12:38 pmI am currently unable to eat diary products. What would you recommend for a substitute for the butter in this recipe?
Angie
October 23, 2015 at 12:59 pmI have used coconut oil in place of butter before.
Jennifer
October 24, 2015 at 1:52 pmEarth balance also makes a spread that is dairy free and one that is dairy and soy free. I have a child with intolerances to both and it has been a lifesaver in recipes. I also use coconut oil at times. :)
Donnilyn
October 24, 2015 at 2:10 pmYou can use coconut oil.
Donald Horn
April 5, 2019 at 7:39 pmI substituted the whole wheat flour for regular. Instead of applesauce, I used pumpkin puree. 5/10. I may try again?
Emily
October 23, 2015 at 1:27 pmWhat waffle iron do you recommend? I’d like to invest in one and would love any advice!
Kim
October 23, 2015 at 7:27 pmI have a Cuisinart Griddler with waffle plates. It was the only “waffle maker” I could find with removable plates for easier clean up. It is also a griddle and a panini press. It has easily become my most frequently used small appliance.
Lisa
October 26, 2015 at 1:36 pmI honestly have a very basic one and love it – http://amzn.to/1MP6R4A
Kathy
April 16, 2016 at 4:42 pmI did not know there were waffle makers with removable plates. While mine was very inexpensive and works fine, it is a major PAIN to clean it, so I would definitely check into one with removable plates for cleaning!
Bridget
October 23, 2015 at 3:18 pmI don’t have a waffle iron, would I be able to make these into pancakes instead of waffles?
Amy Taylor (comment moderator)
October 26, 2015 at 1:06 pmHi Bridget. You could cook this recipe as pancakes or here is one of Lisa’s pancake recipes: https://www.100daysofrealfood.com/2010/04/21/recipe-whole-wheat-banana-pancakes-freeze-the-leftovers/.
Norman Brown
October 23, 2015 at 3:23 pmLooks fantastic. I may try these with a flaxseed substitute as well. Thanks for sharing!
http://bit.ly/1OWFie5
Nicole
October 23, 2015 at 9:58 pmCould you substitute the applesauce for pumpkin?
Amy Taylor (comment moderator)
October 26, 2015 at 1:11 pmHi Nicole. That should work, too.
Ashley Greer
October 24, 2015 at 10:54 amI literally just made these, my new favorite!! They were so good, perfect!! I’ve tried so many and these hit it spot on!
Lisa
October 26, 2015 at 1:36 pmYay I’m so glad!
Renee Cook
October 24, 2015 at 2:01 pmI made these for breakfast this morning, and they were excellent! Thank you, Lisa, for a recipe we’ll enjoy for years to come!
Lisa
October 26, 2015 at 1:36 pmI’m glad you enjoyed them!
Bethany @ Athletic Avocado
October 24, 2015 at 2:11 pmYay for fluffy waffles with healthy ingredients! These couldn’t be more perfect :)
Donnilyn
October 24, 2015 at 2:13 pmMade these this morning. They are a huge hit with my hubby. :-)
Melanie
October 25, 2015 at 1:32 pmHow many waffles does this recipe make? I have a family of 6 and they love waffles so I want to be sure this will make enough, if not I will double it. Thanks. :)
Vanessa
October 25, 2015 at 2:57 pmI got 11 in a Belgian style waffle maker so you’d probably get a couple more from a traditional type.
Vanessa
October 25, 2015 at 2:43 pmI made these for Sunday breakfast and they were great! I used some leftover homemade applesauce and Trader Joe’s white whole wheat flour and then topped with more applesauce. I got 11 waffles from my Belgian style waffle maker.
Tracy Wiens
October 25, 2015 at 5:23 pmI don’t have a waffle maker. Can this recipe be used to make pancakes instead of waffles?
Leila
October 26, 2015 at 12:16 pmIt should work fine!
Nicole
October 26, 2015 at 2:38 pmYou can get them really cheap on black friday. I got mine at Macy’s, and it was like $20 and a $12 mail-in rebate, so $8 at the end and i’ve been using it for 2 years no issues.
Nicole
October 26, 2015 at 2:37 pmThis is interesting I will have to try it. My son is allergic to eggs so in all your recipes I have been subbing applesauce for eggs, 1/4 for each, and everything has been coming out amazing!
Sarah Mueller
October 27, 2015 at 11:35 amThanks for the tip! We have an egg allergy here, too, and it’s so challenging to bake without eggs (and also without flax as it’s usually nut-contaminated). I’ll give this a try.
A Anderson
October 27, 2015 at 11:35 amhow many waffles does this make? it would be helpful to know serving amounts on your recipes so I can figure out if i need to double for our larger family. thanks! (unless i am totally overlooking it and it’s already listed) I love your recipes.
Jessica
October 27, 2015 at 11:46 amI also would really love serving size on the recipes. We are a family of 6 and we typically need to make a little more than the average recipe calls for!
Elizabeth
October 27, 2015 at 11:40 amThis sounds good, we were going to have breakfast for dinner tonight, so I think we will try this! Separating the eggs works really well. Also, a tip: turn the oven to 200 and when each waffle is done cooking, place it directly on the oven rack. It keeps it crisp and warm while the others cook and then everyone can eat at the same time!
J. Moore
October 27, 2015 at 11:49 amWhat do you use to keep the waffles from sticking the waffle iron? I don’t use mine often because of this problem. Thanks!
Brandy B
October 28, 2015 at 7:55 amWe buy coconut oil spray from Trader Joe’s. It works great and with the spray you don’t use enough to make it taste like coconut.
J. Moore
October 28, 2015 at 1:26 pmThanks!
lauren
October 27, 2015 at 12:03 pmAny one have a suggestions for a gf flour option, my son is gluten and dairy free and I can sub earths balance for the butter but am not sure about the flour.
Amy Taylor (comment moderator)
October 28, 2015 at 10:49 amHi there. You can use a gluten free whole grain blend. I like Bob’s Red Mill.
Aileen @ Aileen Cooks
October 27, 2015 at 12:10 pmWe make waffles for dinner sometimes and my kids love them! We usually make your banana waffle/pancake recipe, but will have to try this one. Especially since I just canned a bunch of applesauce.
Dawn
October 27, 2015 at 12:13 pmDo these waffles freeze well? Thinking of making a big batch and freezing to make school morning breakfasts quicker and easier!
Linda
October 28, 2015 at 11:41 pmI always double the batch and freeze the extra
allison
October 27, 2015 at 12:16 pmWhat is the benefit to separating the eggs and adding the yolks and then the beaten whites?
Kristin
October 27, 2015 at 12:40 pmWhen folded in gently, the beaten egg whites make the waffles incredibly light and fluffy. It is definitely worth this added step!
Jill
October 27, 2015 at 1:39 pmHi Lisa, I was curious how you feel about using nonstick cookwear? I no longer use any pots or pans with teflon and gave up on the idea of making waffles at home because I can’t find a waffle iron without it.
Jill
Amy Taylor (comment moderator)
October 28, 2015 at 1:04 pmHi Jill. You can find waffle irons with the ceramic non-stick coating.
Jill
October 28, 2015 at 1:26 pmThanks Amy! I have never seen these and am so excited to get one. Do you happen to own one?
Amy Taylor (comment moderator)
October 28, 2015 at 5:02 pmNope but I have seen them. :)
Jennifer
October 27, 2015 at 2:16 pmI made these last weekend and they were a HUGE hit with the kids. I cook from your website/cookbook for almost all of our meals and really appreciate all of your healthy (but practical) and delicious recipes. Thanks!
Summer
October 27, 2015 at 10:16 pmThese look wonderful! Can anyone suggest how I might substitute the 3 eggs for an egg-free version. These look SO yummy but we just found out my son is allergic to eggs (a huge pain, but thankful to finally know why he was always sick!). I already sub regular milk for almond milk (allergic to milk too) but the egg is tricky. Is the egg to help bind it together? Or help rise/make fluffy? Thanks, Lisa! I always LOVE the work you do. You’ve helped my family more than you’ll ever know. :)
Heather
October 28, 2015 at 4:49 pmSummer, you can try using a “flax egg.” Lots of recipes online for how to do this. Or “Chia eggs.” Basic recipe is 1 tablespoon ground flax or chia seeds and 2.5-3 tablespoons water. Set aside for 15 min. to gel.
Annette
October 28, 2015 at 11:54 amLove the idea! Unfortunately, waffles have been out of our rotation since I got rid of our teflon coated waffle iron:( Any suggestions on where to find a non-toxic waffle iron??? We miss waffles dearly!!!
Jessica
October 28, 2015 at 12:25 pmI made them into pancakes successfully.
Tracy
December 1, 2015 at 9:31 pmI just got a Chefman ceramic coated waffle maker from Kohls, it was on Black Friday sale for $30 and is $35 now. I am not sure how well it works since I have not tried it. I also do not know if ceramic coating is any better than teflon.
Gina
October 29, 2015 at 3:16 pmAnything with Cinnamon and Applesauce is already yummy! Love the pictures of your daughter in the kitchen.
Carly
November 3, 2015 at 11:36 amWe loved these waffles. We struggled a little bit with our Belgian waffle maker and ended up turning the setting pretty high than what we normally do because they wouldn’t stay together. Once we figured that part out, they were a huge hit!! I still ate the destroyed ones :)
Tess
November 3, 2015 at 1:00 pmWhat a great way to add more ‘real foods’ to any families meals! Appreciate your simple recipes that make it possible for us ALL to succeed! I’ve taken your waffle recipe a step further and made my own applesauce!
Laura
November 5, 2015 at 7:49 amI’ve been making your regular whole wheat waffles for a year or two and always loved them… But these totally out do them:) soo good!
Brian
November 7, 2015 at 11:55 amWow! Made these last night for wife and 4 kids (one of my 3 kids had a friend over). Judging by the fact every piece was eaten, these were a huge hit! Nice flavor, and a perfect texture. The friend even said I should open a restaurant! Thank you for all the awesome recipes. I’ve tried many and most are a hit.
Karly
November 8, 2015 at 6:29 pmI’ve been making your regular waffles for a while now, my kids love them. They’re requesting breakfast for dinner tonight, so I’m excited to try these! We pretty much live off of your recipes, I can’t wait for your second book to come out
Phunnyphella
November 15, 2015 at 11:31 pmThese are good, my family loves when I add pecan or walnut pieces before closing the lid to cook! Yum!
Michelle
December 5, 2015 at 10:31 amMy 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!
Jacqueline
January 5, 2016 at 11:58 amThese 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.
Jacqueline
January 5, 2016 at 11:59 amI 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.
Janet G.
January 12, 2016 at 10:34 pmWe 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!
Jc
January 17, 2016 at 2:35 pmExcellent. 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.
Cynthia
January 23, 2016 at 11:23 amMy family made these again for breakfast this morning! We love them! They are delicious. Thank you for another great, easy and healthy recipe!
Rachel
January 24, 2016 at 8:53 amThese are by far the best waffles I have ever made. They have become a regular for Sunday mornings. Mmmmmmmmm
Sonya
February 9, 2016 at 8:05 pmI can’t wait to make these! How would you freeze & store them?
Amy Taylor (comment moderator)
February 12, 2016 at 10:54 amHi. Let them cool completely and then put them in an airtight container or bag. I’ve kept mine frozen for up to three months.
Brittany
March 26, 2016 at 10:59 amI 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!
Julie
February 10, 2016 at 12:18 amCan these be made into pancakes?
Amy Taylor (comment moderator)
February 12, 2016 at 11:03 amHi. This might help: http://www.thefreshloaf.com/node/5948/pancakes-and-waffles-what039s-difference.
kristy
February 16, 2016 at 6:09 amwhat suggestion to you have for GF ? I know the flour ratios are different sometimes
Jay
February 18, 2016 at 12:05 amThese 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!
Amy Taylor (comment moderator)
February 24, 2016 at 9:12 amHi. Try an organic whipped butter.
John Barolo
August 23, 2017 at 6:11 amI keep a stick of butter on the counter so it’s spreadable. Plus it’s cheaper than a tub.
Rachel
March 23, 2018 at 9:45 pmMe too! 1/2 stick usually though
Chandrs
March 7, 2016 at 9:58 pmKerrygold butter in the tubs is great. Pastured butter and softer texture..
Lisa
March 7, 2016 at 10:16 pmI 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.
Julia
May 28, 2016 at 1:11 amYou 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.
Lisa
March 22, 2018 at 12:35 amI 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
Jenny
February 22, 2016 at 11:01 pmDo you think these would freeze well?
Amy Taylor (comment moderator)
February 24, 2016 at 9:13 amAbsolutely!
R
March 8, 2016 at 3:34 amMy granddaughter is Celiac – do you have a recommended substitute for the wwflour?
Amy Taylor (comment moderator)
March 9, 2016 at 9:12 amHi there. You can try a whole grain gluten free blend.
Maureen
March 12, 2016 at 6:39 amI am looking for a good recipe for potato waffles. Any help appreciated
Amy Taylor (comment moderator)
March 14, 2016 at 4:58 pmHello. Sorry, that is not one we have.
Martha
April 14, 2016 at 3:42 pmI don’t have a waffle iron. Would this recipe work for pancakes?
Karly
April 17, 2016 at 12:11 pmYes, I just made them as pancakes this morning. They are very fluffy :)
gwintowanie
May 26, 2016 at 9:09 amWow, that’s what I was exploring for, what a information!
existing here at this webpage, thanks admin of this web page.
Shannon
June 23, 2016 at 1:53 pmHi about how many waffles does this make in a regular size waffle iron???
Amy Taylor (comment moderator)
July 9, 2016 at 11:23 amHi. I usually get 10-12. :)
Donna
August 6, 2016 at 9:13 amBy far the best waffle recipe I have tried.
Ackerman
September 5, 2016 at 4:43 amFantastic! I can’t wait to try more of your recipes. Thank for your post!
Laura
January 7, 2017 at 2:33 pmWill almond milk work in place of milk? Thanks!
Amy Taylor (comment moderator)
January 15, 2017 at 10:18 amHi. I use almond or coconut milk for most of Lisa’s recipes.