Dairy Farmers of Canada

Caramel Apple Waffles

Perfect for an indulgent breakfast or brunch, these buttermilk waffles are topped with sautéed apples, a dollop of whipped cream and a drizzle of caramel sauce.

  • Prep: 40 minutes
  • Cooking: 1 hour
  • Resting: 15 minutes
Yields 4
Caramel Apple Waffles

Ingredients

  • Waffles:
  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cups (375 mL) Canadian buttermilk, at room temperature
  • 1/3 cup (75 mL) Canadian butter, melted
  • 2 eggs, beaten
  • 2 tbsp (30 mL) apple butter
  • 1 tsp (5 mL) vanilla extract
  • Caramel Sauce:
  • 1 cup (250 mL) granulated sugar
  • 2 tbsp (30 mL) corn syrup
  • 1/3 cup (75 mL) Canadian whipping cream (35%), at room temperature
  • 2 tbsp (30 mL) Canadian butter
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) sea salt
  • Sautéed Apples:
  • 1/4 cup (60 mL) Canadian butter
  • 4 apples, peeled, cored and sliced into 1/4-inch (5 mm) thick slices
  • 2 tbsp (30 mL) apple butter
  • Assembly:
  • 1 cup (250 mL) Canadian whipping cream (35%)

Preparation

Waffles:

In large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.

In separate bowl, whisk together buttermilk, butter, eggs, apple butter and vanilla; stir into flour mixture just until combined. Let stand for 15 minutes.

Caramel Sauce:

In heavy-bottomed saucepan set over medium heat, combine sugar and corn syrup; cook, without stirring, for 12 to 15 minutes or until sugar is golden brown, gently swirling the pan if sugar is browning unevenly.

Using wooden spoon, slowly stir in cream until blended; return to boil. Cook for 2 to 3 minutes or until thickened slightly. Remove from heat. Add butter, vanilla and salt. Let cool completely (caramel will thicken as it cools).

Sautéed Apples:

Melt butter in large skillet set over medium heat; cook apples for 5 to 8 minutes or until slightly softened. Stir in apple butter; cook for 2 to 3 minutes or until tender.

Assembly:

Preheat waffle iron. Ladle or pour 1 cup (250 mL) batter into waffle iron to cover about two-thirds of the grid surface. Close lid; cook for 4 to 5 minutes or until steam stops emerging from the waffle iron, and waffles are golden brown and crisp.

Meanwhile, using electric mixer, whip cream until stiff peaks start to form.

Top waffles with sautéed apples and dollop of whipped cream. Drizzle with caramel sauce.

Tips

  • Substitute Greek yogurt, sour cream or mascarpone cheese for whipped cream, if preferred.
  • For dessert waffles, serve with vanilla ice cream.
  • Keep waffles warm on rack set in low oven.

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Nutritional information

Per serving
1/4 of recipe
Energy: 1130 Calories
Protein: 15 g
Carbohydrate: 150 g
Fat: 55 g
Fibre: 7 g
Sodium: 1100 mg