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October 23, 2015
91 Comments

Fluffy Applesauce Waffle Recipe

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!

Fluffy Applesauce Waffle Recipe on 100 Days of #RealFood

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 Waffle Recipe on 100 Days of #RealFood
My 10-year-old separating the eggs and “folding in” her fluffy egg whites! She loves this job.

Fluffy Applesauce Waffles on 100 Days of #RealFood

Fluffy Applesauce Waffles

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

Instructions

  1. 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.
  2. 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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Reader Interactions

91 Comments

  1. 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!

    Reply

    • 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.

      Reply

      • 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.

        Reply

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