Hello friends! Today we are going to be making one of my favorite recipes for cozy season: Cinnamon Raisin Waffles.
I am truly grateful for waffles. Once I ran a half marathon with my mom and some friends and I spent the entire 13.1 miles talking about how much I wanted a waffle. And after the race, we went out for breakfast and I ate my weight in waffles. It was glorious.
As much as I love going out for waffles, I also love making them at home too! This Cinnamon Raisin Waffle recipe is my favorite for those cooler months when you just want to feel cozy. Plus this particular recipe makes about 3 large waffles, so you can share with other family members or keep a couple in the fridge to reheat for breakfast the next day.
Just talking about these waffles makes me want some, so let's jump on in so that I can go eat one sooner rather than later.
Ingredients
This recipe uses a lot of pretty typical plant based ingredients. If you are new to a plant based lifestyle, these are good ingredients to have on hand because they tend to pop up in a lot of recipes!
- Whole wheat pastry flour (or all purpose flour) - I personally use whole wheat pastry flour for this recipe, but this can be replaced with all purpose flour if desired. Whole wheat pastry flour is a great alternative to all purpose flour in things like waffles, cookies, and other light-and-fluffy baked goods. It's less processed than all purpose flour, but much lighter than many other whole grain options - making it a great substitute for recipes like this! However, I do recognize that it's harder to find and is more expensive - so feel free to use all purpose if you'd rather!
- Coconut sugar - my sweetener of choice for this recipe! I tried maple syrup as well when testing this recipe but it was a bit too heavy and the coconut sugar gave the waffles a better texture. We only use a few tablespoons, so I don't feel like it gives the waffles an overpowering coconut flavor.
- Cinnamon and raisins - obviously necessary for a cinnamon raisin waffle recipe.
- Applesauce - this is essentially replacing the oil that you usually find in waffle recipes! It also gives a slight apple-y taste to these waffles, which pairs beautifully with the cinnamon raisin flavors.
How to Make Cinnamon Raisin Waffles
As usual, nice and simple! Here we go:
- Mix dry ingredients
- In a separate bowl, mix wet ingredients
- Combine dry and wet ingredients
- Throw in some raisins
- Scoop it into the waffle iron
- Throw on some toppings (or not) and consume!
Tips & Tricks
- I included raisins in the official recipe since we are going for a cinnamon raisin vibe, but you could really use whatever dried fruit you wanted to! I love making these with a mix of raisins and dried apples for some extra fall vibes.
- The topping ideas for this are endless, but me and my husband LOVE topping it with some fresh fruit. Our absolute favorite is apples because we feel like the slight sourness from the apples pairs really well with the sweetness of the cinnamon raisin.
- These waffles reheat really well! You can cook up all the waffles from your batter, and then whatever you don't eat just throw it in a ziplock bag and toss it in the fridge! The next morning just reheat it however you'd like (I use the microwave). I love breakfast recipes that make enough for a couple of days because that means I don't have to bother cooking the next morning!
- Please familiarize yourself with YOUR waffle iron. When testing this recipe I obviously used my own waffle iron, so adjust as you need based on yours. You may need to use a different amount of batter per waffle (depending on the size of your iron), and/or adjust the cooking time. Be sure to read the manual that came with your waffle iron to understand how to use it!
- Interested in more yummy breakfast food? Check out my Lemon Poppy Seed Baked Oatmeal or Tex Mex Tofu Scramble for other delicious breakfast options!
Enjoy!
📖 Recipe
Cinnamon Raisin Waffles
These waffles are perfect for a cozy morning! They are a comforting and familiar cinnamon raisin flavor, have a slight sweetness to them, and pair well with tons of different topping options. Your next delicious breakfast is right here!*Note that the amount of batter per waffle and the length of time you cook each waffle may vary based on your waffle iron.
Ingredients
Dry Ingredients
- 1.25 cups whole wheat pastry flour - (OR all purpose flour)*
- 3 tablespoon coconut sugar
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- 1.5 teaspoon cinnamon
- 1 tablespoon arrowroot powder
- ½ - ¾ cup raisins
Wet Ingredients
- 1 cup almond or cashew milk (or another plant milk)
- 1 tablespoon apple cider vinegar
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
Optional Toppings
- raisins or other dried fruit
- fresh apples or pears - diced
- unsweetened coconut shreds/flakes
- pure maple syrup - OR date syrup
- roasted pecans or walnuts
Instructions
- Mix all of the dry ingredients, except the raisins, in a medium sized mixing bowl. (Optional: sift the flour before mixing for fluffier waffles).
- If your plant milk is cold, pour it into a separate bowl and microwave it in 10 second intervals until it feels about room-temperature. Once it is no longer cold, whisk the other wet ingredients into the milk.
- Pour the wet ingredient mixture into the dry ingredient mixture and stir to combine, making sure to remove any large lumps of flour.
- Fold the raisins into the batter
- Set up your waffle iron based on its instructions. Once it is ready to use, scoop between ⅓ - ½ cup of batter into the waffle iron (this will vary based on the size of your waffle iron). Using a spatula, spread the batter out slightly on the waffle iron - leaving just a little bit of room on the edges for it to naturally spread out the rest of the way. Cook based on the waffle iron instructions*.
- Safely remove waffle from waffle iron once cooked (I like to use a spatula to gently peel the edges off of the waffle iron, and then the rest usually comes off easily!). Repeat this whole process with the remaining batter.
- Top as desired and serve! (If saving for the next day, place cooked waffles in a ziplock bag in the fridge and reheat when ready to eat).
Notes
*Cooking the waffles (step 5): The amount of batter per waffle and the length of time it takes to cook each waffle may vary based on your waffle iron. For my particular waffle iron, ½ a cup of batter is perfect for one waffle (making about 3 waffles total), and each waffle cooks for about 2 minutes.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!
Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your waffle-making ways
Stay Joyfully Balanced!
[…] some more breakfast ideas? Check out my Cinnamon Raisin Waffles or my Tex Mex Tofu Scramble […]