Apple Fritter Waffle Donuts

Hey, friend! Let’s talk about a dessert that’s the ultimate fall treat: Apple Fritter Waffle Donuts (or “wonnuts,” as I like to call them)! These babies are a genius mash-up of fluffy waffles, cinnamon-spiced apple fritters, and glazed donuts. Picture crisp, golden waffles stuffed with tender apple chunks, fried to perfection, and dunked in a sweet vanilla glaze. They’re warm, cozy, and bursting with autumn vibes—think apple orchard visits and crisp sweater weather. I love making these for weekend brunches, cozy family gatherings, or when I’m craving something indulgent after apple picking. I first tried this recipe after spotting it online (shoutout to Cooking with Janica!), and it’s become my go-to for impressing friends without spending hours in the kitchen. Whether you’re serving them with coffee or a scoop of vanilla ice cream, these wonnuts are pure magic. Ready to whip up some fall deliciousness? Let’s get started

Why You’ll Love This Recipe

• Best of all worlds: Combines the fluffy texture of waffles, the fruity goodness of apple fritters, and the crispy, glazed joy of donuts.
• Perfect for fall: Loaded with cinnamon and apples, it’s like biting into an apple orchard in dessert form.
• Surprisingly easy: Despite the fancy vibe, you just need a waffle iron, a frying pan, and about 45 minutes.
• Crowd-pleaser: Kids and adults devour these—perfect for brunches, parties, or holiday breakfasts.
• Versatile: Serve as a decadent breakfast, dessert, or even a midnight snack (no judgment!).
• Make-ahead option: Prep the batter ahead, and fry fresh for warm, crispy results.
• Freezer-friendly: Make a batch, freeze, and reheat for instant cozy vibes.

Ingredients You’ll Need

• Apples (Granny Smith or Honeycrisp): Firm, tart apples hold up best and balance the sweetness. Peel and dice them small for even cooking.
• All-purpose flour: The base for the waffle batter—nothing fancy, just the pantry staple.
• Baking powder and baking soda: These give the waffles that light, fluffy lift.
• Cinnamon: Adds that warm, cozy flavor. Don’t skimp—it’s key!
• Buttermilk: Keeps the batter tender and adds a slight tang. No buttermilk? Mix milk with a splash of vinegar.
• Butter (melted): For richness in the batter and that golden fry.
• Eggs: Bind the batter and add structure to the waffles.
• Powdered sugar, milk, and vanilla: For a simple, sweet glaze that coats every nook and cranny.
• Vegetable or canola oil: For frying to crispy perfection.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Apple Fritter Waffle Donuts (Step-by-Step Instructions)

Step 1: Prep the Apples

Peel, core, and dice 2 medium Granny Smith or Honeycrisp apples into small, ¼-inch pieces. Toss them with 1 teaspoon lemon juice to prevent browning and set aside. Pro tip: Keep the chunks small so they cook through evenly and don’t weigh down the batter.

Step 2: Mix the Batter

In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. In a separate bowl, whisk 1 ½ cups buttermilk, 4 tablespoons melted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth. Pour the wet ingredients into the dry and stir until just combined—don’t overmix! Gently fold in the diced apples. Note: The batter should be thick and chunky with apples. If it seems too runny, add a tablespoon more flour.

Step 3: Cook the Waffles

Preheat your waffle iron and lightly grease it with cooking spray or butter. Scoop about ¼ cup of batter per waffle section (adjust based on your iron’s size) and cook according to the manufacturer’s instructions, about 3–4 minutes, until golden but slightly undercooked (they’ll finish cooking when fried). Transfer waffles to a cooling rack and let cool slightly. Heads-up: Undercook the waffles a bit to avoid over-browning during frying.

Step 4: Cut and Prep for Frying

Once the waffles are cool enough to handle, use a knife to cut them into quarters or bite-sized sections along the waffle grid. This makes them easier to fry and gives that fritter-like shape. Tip: If you’re using a mini waffle iron, you may not need to cut them.

Step 5: Fry the Waffle Pieces

Heat 2–3 inches of vegetable or canola oil in a deep skillet or Dutch oven to 350°F (use a candy thermometer for accuracy). Fry 2–3 waffle pieces at a time, turning with tongs, until golden brown, about 1–2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate. Pro tip: Don’t overcrowd the pan—it lowers the oil temperature and makes the wonnuts greasy. Keep the oil at 350°F by adjusting the heat as needed.

Step 6: Make the Glaze

In a medium bowl, whisk together 1 ½ cups powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla extract until smooth. The glaze should be thin enough to dip but thick enough to coat—like runny white glue. Adjust with more milk or sugar if needed. Note: Make the glaze while the wonnuts fry so it’s ready to go.

Step 7: Glaze and Serve

Dip the hot, drained waffle donuts into the glaze, coating all sides, and place on a wire rack to set for about 10–15 minutes. Serve warm for maximum deliciousness, maybe with a sprinkle of extra cinnamon or a scoop of ice cream for decadence. Tip: Glaze them hot for a crispy, non-sticky finish that mimics donut shop perfection.

Helpful Tips

• Meal prep it: Make the batter up to a day ahead and store it covered in the fridge. Cook waffles and fry fresh for the best texture. You can also freeze unglazed wonnuts for up to 2 months—reheat in a 350°F oven for 8–10 minutes and glaze before serving.
• Storage: Store glazed wonnuts in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Unglazed ones last longer in the freezer (up to 3 months).
• Reheating: Warm in a 350°F oven for 5–8 minutes to restore crispiness. Microwaving works but can make them soggy, so use a low setting (15–20 seconds).
• Perfect pairings: Serve with hot coffee, apple cider, or a scoop of vanilla ice cream for dessert. They’re also great with bacon and eggs for a sweet-salty brunch combo.
• Creative twists:
• Swap apples for pears or add a handful of raisins for extra sweetness.
• Use a maple glaze (sub maple syrup for milk) or drizzle with caramel sauce.
• Add a pinch of nutmeg or cloves to the batter for extra fall spice.
• Try an air fryer at 350°F for 4–5 minutes to cut down on oil (results may vary).
• No waffle iron? Make small pancakes in a skillet and fry them the same way for a similar vibe.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Yes! Prep the batter and store it in the fridge for up to 24 hours. Cook waffles and fry fresh for the best texture. You can also freeze unglazed wonnuts and reheat in the oven before glazing.

Can I freeze Apple Fritter Waffle Donuts?
Absolutely! Freeze unglazed wonnuts in an airtight container for up to 3 months. Thaw at room temp, reheat in a 350°F oven for 8–10 minutes, and glaze fresh.

What if I don’t have buttermilk?
Make your own by mixing 1 ½ cups milk with 1 ½ tablespoons lemon juice or white vinegar. Let it sit for 5 minutes until curdled. Works like a charm!

Can I make these gluten-free or vegan?
For gluten-free, use a 1:1 gluten-free flour blend. For vegan, swap buttermilk for soy milk plus vinegar, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use vegan butter.

Can I bake or air-fry instead of deep-frying?
Frying gives the best crispy texture, but you can air-fry at 350°F for 4–5 minutes, shaking halfway, for a lighter option (they won’t be as crunchy). Baking may make them too soft, so it’s not recommended.

I make these Apple Fritter Waffle Donuts every fall—they’re my secret weapon for cozy brunches or when I want to use up apples from a picking trip. My favorite way to enjoy them is warm, with a mug of hot cider and a dusting of cinnamon. Give them a try and let me know in the comments how they turn out—I’d love to hear if you added your own spin or how fast they disappeared!