Apple Waffles with Caramel

Apple Waffles

Recipe courtesy of Tiffani Thiessen


  • 2 1/4 cups flour 
  • 1/4 cup brown sugar 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1 teaspoon ground cinnamon 
  • ¼ teaspoon freshly ground nutmeg 
  • Pinch Kosher salt 
  • 1 1/4 cup buttermilk 
  • 1/2 cup applesauce 
  • 3 tablespoons unsalted butter, melted 
  • 1 teaspoon pure vanilla extract 
  • 1 apple, any variety, peeled and finely diced (optional) 
  • Cooking spray
  • Caramel, to serve (recipe below)


To make the waffles: In a medium bowl whisk together the flour, sugar, baking powder and soda, cinnamon, nutmeg and salt until evenly combined. Set aside. 

In another bowl, whisk together the buttermilk, applesauce, melted butter, and vanilla extract until evenly combined. Fold the wet ingredients together with the dry ingredients until a smooth batter forms, making sure that there are no flour pockets within the batter. Then fold in the diced apples. 

Preheat a waffle iron over medium heat. Spray both sides of the waffle iron generously with your cooking spray. Add enough batter to fill your size waffle iron and cook until the waffles are cooked through and golden brown. Repeat with remaining batter, spraying the waffle iron as needed between each batch. Serve immediately with the caramel sauce or any syrup of choice or you can freeze waffles for later use.



Caramel Sauce

Recipe courtesy of Tiffani Thiessen


  • 1 cup sugar 
  • ½ cup water
  • ¼ cup corn syrup 
  • 3 tablespoons unsalted butter 
  • ¼ cup Heavy cream


To make the caramel sauce: In a heavy bottomed saucepan over medium heat whisk together the sugar, water and corn syrup. Cook the mixture for about 10-12 minutes without stirring the caramel. Cook until a deep golden caramel color. Remove from heat and immediately add in the butter and heavy cream, being careful as the mixture will bubble up slightly when you add these ingredients. Place the mixture back over medium heat and cook for 2-3 minutes, until the sauce is bubbling, to ensure the cream and butter are evenly combined. Remove from heat and let cool at room temperature.


Photography by Rebecca Sanbria



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