Hello again! It’s Alicia from The Baker Upstairs, and I have a super fun and delicious breakfast recipe to share with you. These cinnamon waffles are one of my family’s favorite breakfast recipes, and I love that they are so easy to make. They’re the perfect way to make any breakfast extra special!
If I had to choose a favorite breakfast food, I think waffles would be pretty high on the list. Whenever we visit a new breakfast place, I always have to try out their waffles so I can judge whether it’s a good restaurant or not. While I’m particularly fond of chicken and waffles (yum!), I’ll eat just about any flavor of waffle happily. I do have a few rules, though – they have to be crisp on the outside, they have to be light and fluffy on the inside (no rubbery waffles for me, thanks!), and they have to be served hot.
Making waffles at home for me has always been pretty hit and miss. They just never seemed to turn out as well as waffles I ordered at restaurants. A few years ago, I decided it was time to finally master the art of the waffle. I bought a real belgian waffle maker instead of the cheap one I had been given as a wedding gift, and I started experimenting with recipes to see which ones turned out well for me. These cinnamon waffles are just as delicious as any waffles I’ve had at a restaurant, but they taste even better because I made them myself. And as a bonus, having the chance to eat delicious waffles without having to change out of my pajamas is always a win in my book!
Cinnamon Waffles
The full recipe is at the bottom of this post, but here’s what you’ll need:
- milk
- oil
- eggs
- vanilla
- flour
- sugar
- baking powder
- salt
- cinnamon
One of my favorite things about this waffle recipe is that it’s so simple to make! I’ve seen a lot of recipes that call for whipping the egg whites separately, or that use ingredients that I don’t normally have on hand. This recipe uses pantry and fridge staples, but tastes totally amazing! Just whisk the wet ingredients together, then add the dry ingredients, and mix until just combined. Let the batter sit for at least five minutes so it can thicken.
Each waffle iron is different, so you may need to experiment to figure out the correct amount of batter and cook time that works best for your iron. For my waffle iron, 1 cup of batter, cooked for four minutes, is perfect.
These waffles get nice and crisp on the outside as they cook, while still staying light and fluffy in the middle. To keep them crisp, I like to let them cool on a cooling rack, so the air can circulate around them. You can also stick them in a warm oven while you’re waiting for the other waffles to finish cooking, to prevent sogginess.
My favorite way to eat these cinnamon waffles is drenched with syrup, with whipped cream and cinnamon on top. (That’s probably not the most health-conscious way to serve them, but they sure are delicious that way!) My homemade buttermilk syrup is also pretty fantastic with these waffles, or even just a sprinkle of powdered sugar and some jam on the side. They’re delicious any way you serve them!
I often double the recipe and store the leftovers in the fridge so my kids can have them for breakfast throughout the week. The best way that I’ve found to reheat them is to pop them in the toaster oven for a few minutes so they can get nice and crisp on the outside again. My kids don’t mind them if they’re a little on the softer side, so if I’m feeling lazy I just microwave them for 30 seconds or so. They also freeze well, so they’re great for planning ahead and stocking the freezer to make mornings easier!
Cinnamon Waffles - Easy and Delicious!
Ingredients
Instructions
- In a small bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon until blended. In a medium bowl, whisk together the milk, oil, vanilla, and eggs.
- Add the wet ingredients to the dry ingredients, and mix until just combined (a few small lumps are okay). Let rest five minutes.
- While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker's directions. (For my belgian waffle maker, 1 cup of batter cooked for 4 minutes was perfect.)
- Serve warm, and top with syrup, whipped cream, and cinnamon, if desired.
Nutrition
These light and fluffy cinnamon waffles are crisp on the outside, and have the perfect hint of spice. They’ll make any breakfast extra special!
I literally make these waffles every weekend for my boyfriend and myself. They are my favorite breakfast with some strawberries and blueberries! However the first time I made them I didn’t realize that the serving size was 4 LARGE waffles…and I only have a small waffle maker (makes 1 waffle at a time) so it made about 20 of them. Definitely not a bad thing at all, I just froze them and had them everyday for the next week! But I was standing there making waffles for over an hour! Will continue to make these because they are SOOO delicious, but I will be splitting the ingredients in half until I buy a bigger waffle maker lol
I did the same thing, but you can cover and refrigerate the batter pretty easily so you can just cook the waffles later rather than cooking all at once. Then you can have fresh warm waffles every time!
Made waffles for the first time using your recipe. Perfection! Thank you.
Made these this morning. The flavor was good. I’d make two changes: Cut the baking powder down from 4 tsp. to 2 tsp. Cut the oil from 1/2 cup to 1/3 cup. The recipe made 9 seven inch waffles. It really should have made 8, but the baking powder made them rise too fast and we had to drop less batter in the machine to avoid a mess. We enjoyed them and I’d make them again with those changes.
These are the best waffles I have ever made! My mom calls this the “special” recipe, and wants me to use it every time I make waffles! <3
How can I make this recipe if I have waffle mix already?
You should be able to add cinnamon to the waffle mix, and then just follow the instructions on the package for adding any liquids or eggs.
Can these be made with skim milk? It’s what we always have on hand.
very good recipe
what are the nutritional facts for these waffles?
Hi Jessica, I’ve added the nutritional information per serving to the recipe.