These cinnamon waffles just take one bowl and a few minutes to make. With crisp edges and a fluffy centre, they're a perfect slow weekend breakfast.
Weekend mornings are not the time for complicated steps. So this waffle recipe is designed to be simple - just a quick, one-bowl batter you can throw together and cook straight away (even before your morning coffee kicks in).
They come together in one bowl - no separating eggs or whipping whites. The batter uses a quick buttermilk-style trick to make them super soft and fluffy inside and crisp on the outside, and the cinnamon whipped cream turns them into a properly boujee breakfast.
Ingredients
Using lemon juice and milk together gives the waffle batter a similar tenderising effect as using buttermilk, which you may not always have in the fridge.
- Unsalted Butter - using melted butter gives rich flavor and crispy edges.
- Whole Milk - makes the waffles fluffy inside.
- Lemon Juice - the acidity reacts with the milk to act like buttermilk for super soft waffles.
- Whole Eggs - no need to separate the eggs or whip up the egg whites in this recipe.
- White Sugar - Granulated sugar (caster sugar) makes a crispy exterior
- Light Brown Sugar - Adds a deeper flavor and keeps the waffles moist.
- Flour - All-purpose flour (plain flour) for structure that stays soft.
- Vanilla - High-quality vanilla extract does a lot of heavy lifting in these waffles, which don't have a lot of sweetness.
- Ground Cinnamon - feel free to add your other favorite spices too.
- Whipping Cream - use heavy cream, heavy whipping cream, or double cream.
- Powdered Sugar - (Icing sugar) adds sweetness and helps to stabilise the whipped cream.
See recipe card for the full recipe and measurements in both cups and grams.
Things You'll Need
- 1 Bowl
- Whisk
- Waffle Maker
How to Make Cinnamon Waffles
Preheat your waffle maker to the highest setting while you prepare the batter.
Make Toppings Ahead
Make the cinnamon whipped cream ahead of time so it's ready to go while the waffles are still hot.
Whip the heavy cream, powdered sugar, vanilla, and cinnamon until it reaches medium-stiff peaks. Refrigerate until ready to use.
Wet Ingredients
Melt butter in the microwave, then pour it into a large bowl along with the other wet ingredients - milk, eggs, lemon juice, and vanilla.
Whisk everything together until combined.
Dry Ingredients
Sift in the dry ingredients and whisk until you have a smooth batter and there are no more lumps.
Butter the Waffle Iron
Melt a little more butter and brush it onto the waffle iron with a pastry brush. This is not strictly necessary as most waffle irons are non-stick, but it gives a wonderful golden brown, caramelized exterior to the waffle.
Scoop Batter
Scoop some batter into the hot waffle iron. You want just enough that it spreads out to the edges, without dripping down the sides once closed.
It might take a few tries to get it perfect.
Cook Waffles
Close the waffle iron and let it do its magic! Cook for 3-5 minutes (depending on your waffle maker) until it stops steaming, lifts easily, and the waffles are golden brown all over.
Repeat
Carefully remove the waffle and put it on a plate, under some foil to keep it warm while you repeat the process with all of the waffle batter.
Serve
Serve warm with cinnamon whipped cream and maple syrup.
Topping Ideas
The cinnamon whipped cream really makes these waffles, but here are a few other topping ideas:
- Cream cheese glaze - I put this on EVERYTHING, and it only takes 2 minutes.
- Caramel sauce
- Chantilly cream
- Baked apples
FAQ
There is often some confusion about what a 'Belgian' waffle actually is. A traditional Belgian waffle is made with a yeast batter with sugar crystals on top; it is much denser and thicker. They are utterly delicious but very different from what is often considered a 'Belgian waffle' outside of Europe.
In North America, the term 'Belgian waffle' usually refers to the shape of the waffle, which is the kind that has big, deep pockets, rather than small, shallow ones found on American waffles. The batter for these two kinds of waffles is similar, and both make a light, fluffy waffle.
The waffles I made for this post are the 'American' version of a Belgian waffle (confusing, I know).
More Breakfast Recipes
Here are more delicious breakfast recipes you might enjoy:
Recipe
Cinnamon Waffles with Cinnamon Whipped Cream
Ingredients
- 57 g (¼ cup) Unsalted Butter melted
- 360 g (1½ cups) Whole Milk
- 1 teaspoon Lemon Juice
- 2 Large Eggs
- 3 tablespoon Granulated Sugar
- 3 tablespoon Light Brown Sugar
- 300 g (2½ cups) All-purpose Flour (Plain Flour)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoon Ground Cinnamon
- 240 ml (1 cup) Heavy Whipping Cream
- 3 tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
Equipment
- Bowl
- Waffle Iron
Instructions
- Make the cinnamon whipped cream before the waffles, so it's ready to go while the waffles are still hot.
- Put all the ingredients into a bowl and whip together until stiff peaks form. It's easiest to use a stand mixer or electric whisk for this.240 ml (1 cup) Heavy Whipping Cream, 3 tbsp Powdered Sugar, 1 tsp Vanilla Extract, 1 tsp Ground Cinnamon
- Turn your waffle iron on to its maximum heat setting and let it preheat while you mix together the ingredients.
- Put the melted butter in a bowl with the milk, eggs, lemon juice, and vanilla and whisk together until combined.57 g (¼ cup) Unsalted Butter, 360 g (1½ cups) Whole Milk, 1 tsp Lemon Juice, 2 Large Eggs, 1 tsp Vanilla Extract
- Add the remaining ingredients and whisk together until there are no more lumps.3 tbsp Granulated Sugar, 3 tbsp Light Brown Sugar, 300 g (2½ cups) All-purpose Flour, 1 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Salt, 2 tbsp Ground Cinnamon
- Melt some more butter in the microwave and use a food-safe pastry brush to brush a thin layer all over the waffle iron. You don't need the butter to prevent sticking, but it does help to make the outside of the waffle nice, brown and caramelized.
- Scoop some of the waffle batter into the waffle iron, just enough that it can be spread to the edges of the iron. Don't overfill it or it will drip down the edges.
- Close the waffle iron and let it cook for a few minutes. Cooking time will vary between waffle irons, but after 3 or 4 minutes, you can gently test to see if you can easily open the waffle iron, if there is any resistance, the batter is still raw. Once you can open it, take a peek to see if it's the color you want it, close again and keep cooking if you'd like it to be darker.
- Gently remove from the waffle iron and serve while hot.
Roberta Grapes
Can the whipped cream be made the night before?
Linda Smart
Your waffle recipe looks so easy to prepare, a breakfast treat, and beats cereal any day!
Chris
I ate this with a little peanut butter and syrup and oh mah gawd it was delicious. The cinnamon whipped cream complemented the cinnamon waffles so well! The waffles were light and fluffy. Better than any restaurant waffle Ive ever had.