Whole Wheat Apple Waffles with Walnuts and Caramel Sauce
If you add these whole wheat apple waffles to your breakfast or brunch menu you won’t be disappointed. They are so delicious and easy to prepare. For this recipe I also made an irresistible homemade caramel-walnut sauce to drizzle on top.
Is there a better food combination than apples, walnuts and caramel for the Fall days? Personally, I would enjoy any apple caramel recipe rather than pumpkin spice one. Don’t get me wrong I love pumpkin spice, but I prefer apple.
Why should you make these waffles
I tested these whole wheat apple waffles three times before I publish the recipe. I wanted to make them perfect for you. They turned out so yummy. The caramel-walnut sauce compliments the taste of the apple and cinnamon so well. Every bite is so flavorful. I promise you once you make these waffles once you would want to make them over and over again.
This recipe is nutritious. I added a cup of whole wheat flour to the batter. This will add more nutrients and fiber to your meal. Fiber may help with digestion and also keep you full for longer.
I also used raw, cubed apples and maple syrup to sweeten the waffles. If you are diabetic, you can consume them without the caramel syrup, and they will be sweet enough.
You can serve the apple waffles for breakfast, brunch or pack them in your lunch box. They are tasty even when they are cold.
Helpful tips for making the whole wheat apple waffles
You can use a whisk and a spatula to prepare the batter. If you prefer you can also use hand or stand mixer. When you make waffles, it is important to remember that once you add the dry ingredients to the batter you should reduce the mixing speed. Beat on low only until the dry ingredients are incorporated. If you beat too long or on a high speed, you are going to develop the gluten in the flour. This might result in a tough and bread-like texture.
I used Fuji apples for this recipe. You can use any apple that you like.
Instead of diced apples you can add grated. I tested this recipe with grated apples and I prefer it with cubed apples. The apple taste is stronger like that, which I prefer.
I don’t peel the apples in this recipe. The peels are very nutrient dense, and I don’t mind eating them.
This recipe makes three 6-inch waffles. If you are going to feed a large family, you might need to double the recipe.
Serving and Storing
You can serve the waffles warm with toppings of your choice or you can make them ahead. I often make waffles and pancakes ahead and store them in the refrigerator. It is easy to reheat them in the morning. I usually use a toaster or a toaster oven to warm them up.
These waffles freeze well too. You can keep them frozen for up to three months. To defrost them add them in a microwave, toaster, or toaster oven. I have a defrosting program on my toaster that makes them perfectly warm and fluffy.
Helpful tips for making the caramel sauce
I’ve tried many methods to prepare a homemade caramel sauce, and this is the only one that always works. Here are the most important steps you should follow. Start by melting the sugar on medium to low heat. Stir continuously until the sugar crystals are dissolved.
The butter and the cream should be at room temperature. If you add cold cream to the hot caramel it will solidify. It is best to add the cream a little bit at a time and stir constantly. The caramel sauce will become thicker as it cools down. You can store leftover sauce in the refrigerator and reheat it before serving.
Other Apple Recipes You Might like
Whole Wheat Apple Waffles with Walnuts and Caramel Sauce
- waffle maker
For the waffles
- 2 large eggs
- ¼ cup melted butter or oil
- 1 ½ cup milk I used whole
- 2 Tbsp maple syrup
- 1 cup whole wheat flour
- ½ cup all purpose flour
- 2 tsp baking powder I used whole wheat pastry flour
- 2 tsp cinnamon
- 2 medium sized apples (diced) I used Fuji
- nonstick cooking spray
For the caramel walnut sauce
- 1 cup sugar
- ¼ cup unsalted butter at room temperature
- ½ cup heavy cream at room temperature
- ½ cup chopped walnuts
- whipped cream
To prepare the waffles
- Preheat a waffle maker.
- Add the eggs, butter, milk and maple syrup in a deep bowl and whisk until combined.
- Then add the flour, baking powder and cinnamon to the wet ingredients. Use a spatula to stir the dry ingredients in the batter until incorporated.
- Wash and remove the seeds and cores of two medium-sized apples. Dice them to small cubes (about 1/4 of an inch). No need to peel them. Add the diced apples to the batter and stir.
- Spray with nonstick cooking spray before pouring the mixture into the waffle maker. Cook the waffles according to the manufacturer's instructions. (For a standard waffle iron, pour about 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.)
- Cook the waffles one at a time. Once they are cooked transfer them to a cooling rack to prevent soggy waffles.
To prepare the caramel sauce
- Add the sugar and the water in a sauce pan and heat up to medium high. Stir until the sugar dissolves and the mixture becomes clear (3-4 minutes).
- Allow the sugar to simmer on low without stirring for about a minute to create an amber color. Then add the butter (at room temperature) and stir. It is going to bubble up but keep stirring.
- Finally, remove from the heat and add the cream. Stir and add the walnuts (optional).
- The sauce will be more runny when it is warm and it is going to become thicker as it cools down.
- Top with the caramel, walnut sauce, some whipped cream and more fresh apples (optional). Serve while warm.