Friday, April 21, 2017

Cinnamon Sugar Buttermilk Waffle Donuts

Waffles. Donuts. Cinnamon. Sugar.  Living together in harmony.  I made these waffle-donut hybrids as a late breakfast on a sleepy, rainy Saturday, and they were so warm, fluffy, and satisfying. The batter could be made ahead of time and stored in the fridge, so that Saturday's task is simply heating up the iron and waiting about 4 minutes. These are best eaten rightttttt after the sprinkling step, while still hot.

Cinnamon Sugar Buttermilk Waffle Donuts


  • 1 cup all-purpose flour
  • 1 t. baking powder
  • 1 t. kosher salt
  • 1/3 c granulated sugar
  • 1/2 c. buttermilk, room temperature
  • 1 t. vanilla extract
  • 2 T. melted unsalted butter
  • 1 egg, room temperature
  • 1 t. cinnamon and 1 t. granulated sugar, mixed together
  1. Sift the flour, baking powder, and salt in a mixing bowl.
  2. In a separate bowl, whisk together sugar, buttermilk, egg, and 1 t. of the vanilla extract. Add the melted butter.
  3. Fold the flour mixture into the wet ingredients just until combined.
  4. Grease a waffle iron with a small amount of butter. Pour batter into mold and cook to waffle iron's timing, each is different.
  5. Immediately after removing the waffle, sprinkle with the cinnamon-sugar mixture.

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