Search thousands of recipes reviewed by home cooks like you.

Carol's Cinnamon Waffles

Carol's Cinnamon Waffles

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
CAROLC80

CAROLC80

If you like those cinnamon waffles from the frozen food department of the grocery store, you'll love these! I developed this recipe because I don't care for syrup. Most waffles need the sweetness of syrup to make them special. These waffles are yummy just as they are; no syrup necessary! Whipped cream and fruit are a great addition if you want to go all out or just add butter and powder sugar to the top. These may brown quicker than standard waffles because of the sugar in them, so test the first one and adjust the time. I have also added 2 tablespoons ground flaxseed; you can't taste a difference. Enjoy!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
  2. Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
  3. Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  4. Fold the the beaten egg whites into the batter.
  5. Preheat a waffle iron and coat with cooking spray.
  6. Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Jo
52

Sarah Jo

3/9/2012

I used "soured" milk in this recipe--that was the only change I made. One of the best waffle recipes I've ever used, cooking-wise, and one of the best waffle recipes we as a family ever have eaten. The submitter is right, you don't need syrup for this waffle. Butter was really all the embellishment it needed. NOTE: I did burn my first couple waffles and what I figured was that the sugar content in the waffles made them easier to scorch. Once I figured it out, I just was careful to watch them a little closer.

gina lafreniere
18

gina lafreniere

4/21/2012

I added 2 mashed ripe bananas and some chopped pecans....used the whole eggs,,,butter flavored cooking spray.....husband said very delicious...I agree

CAROLC80
17

CAROLC80

3/18/2012

By the way, when I make these waffles my family demands I make the Chocolate Cream Pudding by Mimi with the leftover egg yolks.

Similar recipes