Cinnamon Waffles (aka: The Only Way I’m Bribing My Family Into Mornings)
Waffles are life around here. Full stop. No joke, I make a fresh batch once or twice a week (strictly dependent on how hungry the fam is) and they get reheated almost every morning like it’s no big deal and I don’t have anything else to do with my time. I used to think this was a nice, cozy little habit — then I realized I had accidentally become the household Waffle Lady. I don’t remember applying for that job, but here we are. And you know what, it makes them happy so I’m happy.
Now that I’m knee-deep in the ’ber months (September, October, Novem ber — you get it) I am absolutely feral for any excuse to make things cozier. But listen — it is not always easy to introduce change around here. My little tribe treats new recipes the way cats treat cucumbers. One whiff of innovation and they scatter.
But! Miracles do happen. I got Miss Ivy on board with making some super cozy cinnamon waffles and I am not exaggerating when I say they are SO GOOD. They look good, they smell good, and they taste AMAZING. Like… fall-scented-room-spray level amazing, but edible and socially acceptable at breakfast. No way was I keeping this to myself — so go forth and make some cinnamon waffles. And when you do, hit me up and let me know!
Cinnamon Waffles
Ingredients
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2 cups all-purpose flour
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2 tbsp granulated sugar
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1 tbsp ground cinnamon (yes — a full tablespoon, be brave)
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp fine salt
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2 large eggs
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1 3/4 cups buttermilk (or milk + 1 tbsp lemon juice, let it sit 5 min)
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1/3 cup melted butter or neutral oil
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1 tsp vanilla extract
Optional (but recommended if you love joy):
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A pinch of nutmeg
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Cinnamon sugar to sprinkle on top while hot
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Lots of maple syrup-don’t hold back my friends. This is not diet food, so go for it.
Instructions
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Preheat your waffle iron while you mix. We are efficient waffle people.
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In a big bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
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In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
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Pour wet into dry and stir just until incorporated — lumps are fine. Over-mixing is illegal.
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Scoop batter into your hot, greased waffle iron. Cook until golden and crisp.
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Sprinkle with cinnamon sugar immediately if using — it sticks when they’re hot!
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Serve with butter, syrup, apple butter, or eat over the sink — no judgment.
If you make these, please tell me — partly because I love knowing I’m not the only waffle-obsessed person, and partly because I need external validation like a houseplant needs sunlight.
Now go. Waffle. ✨
Cinnamon Waffles
Ingredients
Method
- Preheat the waffle iron. Preheat your waffle iron according to the manufacturer’s instructions while you prepare the batter. We are efficient waffle people.
- Combine the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, salt, and nutmeg, if using.
- Combine the wet ingredients. In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla until well combined.
- Make the batter. Pour the wet ingredients into the dry ingredients. Gently stir just until combined. A few small lumps are perfectly fine. Overmixing is illegal—or, at the very least, strongly discouraged in this kitchen.
- Cook the waffles. Lightly grease the preheated waffle iron if needed. Add the amount of batter recommended for your waffle maker and cook until the waffle is golden brown and crisp.
- Transfer the cooked waffle to a wire rack and repeat with the remaining batter.
- Finish and serve. If using cinnamon sugar, sprinkle it over the waffles while they’re still hot so it sticks. Serve warm with butter, maple syrup, apple butter, or your favorite waffle toppings.
