Last month at Tim Hortons, I ordered an apple fritter, but it was flat, dry, and honestly kind of sad. On the drive home, I thought, bet my waffle maker can do better. By 11:22 a.m., glaze was dripping off crispy Apple Fritter Waffle Donuts in my kitchen, and honestly? Even the cat sat on the counter staring like it wanted one.

These are crisp on the outside, tender in the middle, with little apple chunks that steam sweet inside. And that glaze? Sticky, shiny, lick-your-fingers good.

Ingredients for Apple Fritter Waffle Donuts

• 2 cups all-purpose flour (240 g)

• ⅓ cup sugar (65 g)

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• 2 medium apples, peeled & diced small (about 2 cups / 240 g)

• 2 large eggs

• 1 cup buttermilk (240 ml)

• ¼ cup unsalted butter, melted (57 g)

• 1 tsp vanilla extract

• Oil spray for waffle iron

Glaze:

• 1 cup powdered sugar (120 g)

• 2–3 tbsp milk (30–45 ml)

• ½ tsp vanilla

The smell when the cinnamon hits the batter? Sweet, cozy, fall-fair magic. The texture? Crispy edges, chewy center.

Step-by-Step Instructions for Apple Fritter Waffle Donuts

 

1. Preheat waffle iron. Spray lightly with oil.

2. Whisk flour, sugar, baking powder, soda, salt, cinnamon in a bowl.

3. Stir diced apples into dry mixture.

4. Beat eggs, buttermilk, melted butter, vanilla in another bowl.

5. Fold wet mix into dry until just combined.

6. Scoop ½ cup batter into hot waffle iron.

7. Cook 3–4 minutes until golden and crisp.

8. Remove carefully with fork; set on rack.

9. Whisk glaze ingredients until smooth.

10. Dip warm donuts into glaze. Let set 5 minutes.

11. Eat warm. Try not to burn your tongue (I always do).

Boom! That’s waffles, fritters, and donuts in one glorious bite.

Pro Tips & Variations for Apple Fritter Waffle Donuts

 

1. Maple Glaze Magic

Swap half the milk in the glaze for maple syrup. One bite and it tastes like a Canadian sugar shack in March.

2. Caramel Crunch

One night at 8:57 p.m., I drizzled caramel sauce over a batch and sprinkled crushed pecans. Sticky, crunchy, ridiculous.

3. Savory-Sweet Cheddar

Y’all’re feeling bold? Toss shredded cheddar in with the apples. Sounds strange, but salty cheese + sweet apple = wicked good.

Storage & Food Safety

• Counter: Keep glazed donuts 2 days in tin.

• Fridge: Store up to 4 days. Warm in toaster oven.

• Freezer: Wrap individually, freeze 2 months. Reheat at 325°F until hot inside.

Always reheat to 165°F for safety (FDA’s words, not mine). Glaze after reheating so they stay crisp.

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Nutrition & Serving Ideas

 

Per Waffle Donut (1 of 8)

 

Serve With

• Hot coffee (double-double if you’re Canadian, latte if you’re fancy).

• Scoop of vanilla ice cream for dessert.

• Crispy bacon for a breakfast plate.

• Or just a quiet kitchen moment, glaze dripping down your fingers.

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FAQs

 

Q: Can I use pancake mix for these?
Totally. Add cinnamon, vanilla, and diced apples. Not as rich, but still tasty.

Q: Why are mine soggy?
Probably undercooked. Let the waffle iron run until the steam slows down. That’s the secret.

Q: Can I bake instead?
Yep! Use a donut pan, bake at 350°F for 15 minutes. Texture’s softer, less crisp.

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👩‍🍳 Written from my ladysuniverse kitchen, where waffle makers make more donuts than waffles these days.

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