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Cinnamon Waffles

These easy Cinnamon Waffles are warm, fluffy, and unapologetically cinnamon-y, with crisp golden edges and soft centers. Sprinkle them with cinnamon sugar while they're still hot, add a generous pour of maple syrup, and you've got the kind of cozy breakfast that makes getting out of bed feel considerably more reasonable. Yield: About 8 waffles, depending on waffle iron Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Category: Breakfast Method: Waffle Iron
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Ingredients Method Notes

Ingredients
  

  • For the Waffles
  • 2 cups 240 g all-purpose flour
  • 2 tablespoons 25 g granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • Pinch of ground nutmeg optional
  • 2 large eggs
  • 1 3/4 cups 420 g buttermilk
  • 1/3 cup 76 g unsalted butter, melted and slightly cooled, or neutral oil
  • 1 teaspoon vanilla extract
  • For Serving Optional but Recommended if You Love Joy
  • Cinnamon sugar
  • Butter
  • Maple syrup
  • Apple butter

Method
 

  1. Preheat the waffle iron. Preheat your waffle iron according to the manufacturer's instructions while you prepare the batter. We are efficient waffle people.
  2. Combine the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, salt, and nutmeg, if using.
  3. Combine the wet ingredients. In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla until well combined.
  4. 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.
  5. 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.
  6. Transfer the cooked waffle to a wire rack and repeat with the remaining batter.
  7. 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.

Notes

Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then add enough milk to equal 1 3/4 cups. Stir and let it sit for about 5 minutes before using.
Don't overmix: Stir the batter only until the wet and dry ingredients come together. Those little lumps aren't hurting anybody. Overmixing develops the gluten and can make your waffles tougher instead of light and fluffy.
Keep them crispy: Place finished waffles in a single layer on a wire rack rather than stacking them on a plate. Stacking traps steam and softens those beautiful crispy edges. If you're making a big batch, keep them on a wire rack set over a baking sheet in a 200°F oven until everyone is ready to eat.
Butter vs. oil: Melted butter gives the waffles a little more buttery flavor, while neutral oil can produce especially crisp edges. Both work beautifully.
Freezing: Let leftover waffles cool completely, then freeze them in a single layer before transferring them to a freezer-safe container. Reheat straight from frozen in the toaster or toaster oven.
Maple syrup: Measure with your heart. This is a waffle. She's not here to discuss your life choices.