Homemade Cinnamon Waffles

Cinnamon waffles fold ground cinnamon straight into the batter rather than leaving it as a topping, so the spice bakes into every bite instead of just sitting on the surface with the syrup.

The result is a waffle with a golden, deeply ridged exterior and a warm, faintly spiced crumb underneath, the kind that barely needs anything more than a pat of butter and a drizzle of syrup to feel like a full breakfast.

A touch of extra cinnamon and sugar sprinkled onto the batter right before it closes into the iron gives the outside a slightly toasted edge that plain waffles don’t have.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/3 cup melted butter, plus more for the waffle iron
• 1 teaspoon vanilla extract
• Butter and maple syrup, for serving

Why You’ll Love These Cinnamon Waffles

• The cinnamon is mixed into the batter itself, so the flavor comes through in every bite, not just on top.
• The batter uses ingredients most kitchens already have, no specialty flours or extracts required.
• These waffles freeze and reheat well, making them a solid option for a stocked freezer breakfast.
• The recipe scales easily, so doubling it for a crowd is as simple as doubling each ingredient.

Ingredient Notes

Ground cinnamon is the only spice this recipe leans on, so a fresh jar makes a real difference. Cinnamon that’s been sitting in the back of the pantry for a couple years will taste noticeably weaker and flatter than a recently opened one.

Melted butter gives these waffles a richer flavor and slightly crisper edge than oil would. Let the melted butter cool for a minute or two before adding it to the wet ingredients, since butter that’s too hot can start to cook the eggs when they’re whisked together.

Whole milk produces the richest batter, though 2 percent works nearly as well if that’s what’s on hand. Skim milk will work in a pinch, but the waffles come out slightly less tender.

A well seasoned or nonstick waffle iron matters more here than in a lot of other recipes, since a waffle batter with sugar in it is more prone to sticking than a plain pancake batter would be. Brush the iron with a little extra melted butter between batches even if it’s nonstick.

All-purpose flour keeps these waffles light without needing anything more specialized. A whole wheat flour blend can be swapped in for part of the all-purpose flour if you want a heartier texture, though using it entirely in place of all-purpose will make the waffles noticeably denser.

How to Make Cinnamon Waffles

Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In a separate bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract, whisking until combined.

Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. A few small lumps in the batter are fine and even preferred, since overmixing develops the gluten in the flour and leads to a tougher, chewier waffle instead of a light one.

Preheat the waffle iron according to the manufacturer’s instructions and brush it lightly with melted butter. Pour the recommended amount of batter for your iron onto the center of the grid, close the lid, and cook until the waffle is deeply golden and releases easily from the iron without resistance, usually around four to five minutes depending on the model.

Transfer finished waffles directly to a wire rack instead of stacking them on a plate, since stacking traps steam and softens the crisp exterior. If you’re making a large batch, keep finished waffles warm in a low oven on the wire rack while the rest cook through.

Serve the waffles hot, topped with a pat of butter and a generous pour of maple syrup, or with whatever fruit or whipped topping you’d like alongside. A light dusting of extra cinnamon and sugar over the top just before serving echoes the flavor baked into the batter without adding much extra work.

Tips for Success

• Don’t overmix the batter. Stir just until the dry ingredients disappear, and leave any small lumps alone.
• Let melted butter cool slightly before mixing it into the wet ingredients, so it doesn’t scramble the eggs.
• Keep cooked waffles on a wire rack, not stacked on a plate, so steam doesn’t soften the crisp edges.
• Brush the waffle iron with butter between batches even if it’s nonstick, since a sugary batter sticks more easily than a plain one.
• Resist opening the iron too early. Pulling a waffle out before it’s fully set will tear it in half instead of releasing cleanly.

Storage

Store leftover waffles in an airtight container in the fridge for up to 3 days. For longer storage, let the waffles cool completely, then freeze them in a single layer before transferring to a freezer bag, where they’ll keep for up to 2 months.

Reheat frozen or refrigerated waffles in a toaster or a 350°F oven until warmed through and crisp again, since a microwave will leave them soft and slightly chewy.

FAQ

Can I make the batter ahead of time?

It’s best mixed just before cooking, since the baking powder starts working as soon as it’s wet and loses some lift if it sits too long. If needed, the dry ingredients can be measured out and combined a day ahead.

Can I make these dairy free?

Yes. Swap the milk for a plant based milk and the butter for a plant based butter or neutral oil, and the batter will work the same way.

Why are my waffles sticking to the iron?

This usually comes down to not enough oil or butter on the plates, or opening the iron before the waffle has fully set. Give it another minute if it’s resisting when you try to lift the lid.

Can I turn this into a bigger batch for a crowd?

Yes. The recipe doubles or triples cleanly, and the biggest limiting factor is just how many waffles your iron can turn out at once, since batter that sits too long before cooking will lose a little of its rise.