Apple Fritter Waffle Donuts

ByOlivia Coleman October 6, 2025

If there’s one thing my old brunch crew still teases me about, it’s the time I scorched a whole skillet of apple fritters because I was apparently (their words, not mine) “dramatically re-reading The Hobbit out loud.” I guess some things are just too enticing—the book, the fritters, and yes, these Apple Fritter Waffle Donuts. They’re the sort of thing I cobbled together on a chilly Saturday when coffee alone didn’t cut it, and let’s just say, the house smelled better than any fancy candle. Probably better than any apple orchard, too, but maybe that’s going too far? Anyway, this is basically apple fritters, donuts, and waffles all misbehaving together in your kitchen. It’s one of those sweet treats that makes you forget there’s a world outside the breakfast table. And, uh, I promise not to get distracted mid-recipe this time… probably.

Why I Keep Making These (and You Might, Too!)

Look, I make this when the craving for donuts hits but I’m not exactly feeling like fighting the dough or heating vats of oil (seriously, who has the patience?). My family goes bananas for these because you get all the soft apple bits, crunchy edges from the waffle maker, and they do sort of remind everyone of those roadside donut shops (except you can be in your pajamas). Oh, and on lazy weekends, it’s just fun to say “Apple Fritter Waffle Donuts” out loud—makes you sound like you know what you’re doing. I once tried to serve these for dinner, long story… let’s just say, there were zero complaints. (PS: Don’t expect leftovers.)

What You’ll Need (Don’t Stress If You’re Out of Something)

2 apples, peeled & chopped (Granny Smith’s good for tartness, but I sometimes reach for Gala if that’s all there is—nobody noticed!)
1 cup plain flour (self-raising is fine, just skip the baking powder)
1 teaspoon baking powder (unless above, of course)
2 tablespoons sugar (brown or white—my grandmother swore by brown for flavor, but, eh, use what you got)
1/2 teaspoon ground cinnamon (sometimes I throw in a pinch of nutmeg if it’s handy)
1/4 teaspoon salt
2 eggs
2/3 cup milk (whole, skim, almond milk… whatever your fridge coughs up)
2 tablespoons melted butter (honestly I’ve used oil in a pinch, nobody died)
Optional: 1/4 teaspoon vanilla (if you’re feeling fancy)
For finishing: powdered sugar or a simple glaze (powdered sugar + splash of milk), maple syrup, or even cinnamon sugar—whatever sparkles for you

Let’s Make ’Em (Don’t Blink, It’s Quick)

Heat up your waffle maker. I set mine to medium but honestly it’s more about intuition than science. If it smokes, it’s too hot.
Toss the apples with 1 tablespoon sugar and cinnamon in a bowl. This is where I usually sneak a bite. Set aside.
Mix the dry stuff: flour, sugar, baking powder, salt in a biggish bowl. (On second thought, maybe use an even bigger one if your hand’s as clumsy as mine—makes less mess.)
Whisk eggs, milk, vanilla (if using), and melted butter together separately. Pour wet into dry, gently mix. Don’t overdo it! Lumps are totally fine (actually, necessary, or you’ll get rubbery waffles—learnt that the hard way).
Fold in the apples. If things look thick, splash in a bit more milk. Should feel like pancake batter, maybe a hint chunkier.
Spoon batter onto the waffle iron, close lid, wait 3-5 minutes ’til golden. My old maker takes ages; yours might be speedier. Don’t worry if some bits stick—that’s extra crunch.
Pop ’em out carefully. If they look a bit goofy, that’s normal. If you want the whole donut-y visual, use a biscuit cutter (or glass) to cut the middle out (don’t burn your fingers like I did, though).
Dust with powdered sugar, drizzle with glaze, or just serve as-is. This is the stage when the kitchen tends to fill with people mysteriously appearing “just to see what’s cooking.” Sure, Jan.

Real Life Notes From My Messy Cooking

I tried making these with pears once. Wasn’t bad—just a lot softer, and kiddo complained it was “too healthy.” Ok then.
If your apples are watery, sprinkle a little extra flour into the batter. No biggie.
Forgot the cinnamon once. Didn’t taste right, but more syrup made up for it. Sort of.
If you want mini versions, just dollop less batter and check ‘em early! They cook faster than you’d think.

Weird Experiments (Not All Winners)

Blueberries swapped for apples? Tasted like a confused muffin. Not a fan, but hey, try if you like.
Chopped pecans tossed in: Big hit. Gave everything a pie-vibe.
My neighbor swears by adding a splash of bourbon to the glaze—haven’t tried it yet, but might on a rainy day.

Need Tools? Or Not…

You’ll need a waffle maker—mine’s scary old (picked it up at a jumble sale, if I’m honest). But honestly, if yours is busted, just fry the batter in a nonstick skillet in little dollops, sort of like pancakes. Won’t be waffle-donutty, but still ace.

How To Store These (If There Are Any Left)

Pop leftovers in an airtight container—room temp for a day or two, or fridge for longer. They do get softer, but a zap in the toaster fixes things right up. Not that I’ve ever had more than two make it past breakfast, I’ll be real.

How We Like To Eat Them

Sometimes we go full-on indulgent with maple syrup and a pile of whipped cream (it’s totally over the top, but that’s why weekends exist). Other times, I just scatter some cinnamon sugar and dunk ‘em in hot coffee. My sister once topped hers with ice cream and called it dinner—no comments.

Learned The Hard Way: My Pro Tips

I once tried to open the waffle maker too soon—batter everywhere. Let it finish, seriously.
Don’t skip greasing the waffle iron, even if it’s “nonstick.” I got cocky; paid for it in scrubbing time.
Adding extra apples sounds smart but makes a weirdly soupy mess. Stick to the recipe or close-ish.

Questions I Actually Get About These

Can I use apple pie filling? You can—but drain the goo, or it’s too wet. Don’t say I didn’t warn you.
What if I don’t have a waffle iron? Skillet’s fine! Call ’em fritter pancakes. Nobody will complain, trust me.
How do I get the donut shape? Use a glass or a round cutter after cooking. Or just, you know, embrace the blob—it’s all good.
Can I double the recipe? Absolutely! You’ll need more patience, though, unless you have one of those giant Belgian waffle makers (jealous if you do).
Is this actually a donut? Not really, but tell that to the small people in my house and you’ll get glares. It’s donut-adjacent; good enough for us.

Oh, and if you want to geek out on apple varieties or find the perfect old-school waffle machine, I love Smitten Kitchen for inspiration and Serious Eats for nerd-level kitchen tips. I won’t judge if you get lost down those rabbit holes. Just don’t burn your fritters in the process like I once did.

Olivia Coleman