A Waffle Recipe With Applesauce
This waffle recipe with applesauce relies on a classic baking swap, replacing some of the oil and all of the eggs with applesauce. Despite the lack of eggs and oil, this recipe produces surprisingly fluffy waffles that aren't too sweet.
Equipment
- waffle maker
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1 1/2 cups evaporated milk or non-dairy milk of your choice almond milk, soy milk, or oat milk would all be good milk alternatives here
- 1/2 cup applesauce we like to use unsweetened applesauce
- 1/3 cup brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla
Instructions
- Fire up your belgian waffle maker.
- Sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) in a large bowl.
- Add the wet ingredients (milk, applesauce, brown sugar, oil, and vanilla) into the dry ingredients. Stir to combine.
- Spray waffle iron with non-stick cooking spray. Pour enough batter to cover the surface of the preheated waffle iron (about 1 cup of batter in our case). Cook waffle batter according to waffle iron instructions until golden brown and crispy.
- Eat immediately or, if you are making waffles for a crowd, keep waffles warm in a preheated oven (150 F) until you are ready to serve.
Notes
In the unlikely event that you have leftover waffles, freeze remaining waffles on a baking sheet. Once frozen, store in sealed ziplock bag in the freezer. Revive with a trip to the toaster oven.
You can also keep the uncooked waffle batter in the fridge for several days and enjoy quick fresh homemade waffles on weekday mornings!
Tried this recipe?Let us know how it was!