Apple Cider Waffles with Ginger-Snap-Infused Syrup
These vegan apple cider waffles with ginger snap syrup are a fun fall breakfast recipe without any butter, milk, or eggs! It’s an easy way to use up extra apple cider and applesauce. Plus, this awesome plant-based waffle recipe can be made into pancakes if you don’t have a waffle maker.
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These apple cider waffles with ginger snap syrup combine all my favorite fall flavors of childhood into one easy, decadent, and delicious vegan breakfast.
I used to love curling up in a blanket on the couch with some hot apple cider, a plate of ginger snaps, and my favorite TV marathons (you know, before streaming).
So, when I started to think about recipes to make for the blog this fall, the idea of a dish combining these two flavors in an unsuspecting way was very appealing to me. And that’s how these vegan apple cider waffles with ginger snap syrup were born.
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What I really, really love about this vegan waffle recipe is that it is indulgent AF. You will feel like royalty eating these vegan apple cider waffles for breakfast (especially if you decide to make the ginger-snap-infused syrup to go with it!).
But the recipe is also so simple to make.
All you have to do is whisk the batter together, pour it in your waffle iron, close, plate, and eat! TOTALLY do-able, even on a Sunday morning when your brain isn’t totally there yet but your tummy is demanding something delicious.
Apple Cider Waffle Ingredients
Making vegan apple cider waffles from scratch requires 10 simple ingredients. It’s a fun way to use up extra apple cider and clean out your pantry or baking cabinet!
You’ll need these dry ingredients:
- All-purpose flour
- Cornstarch + baking soda
- Sugar, cinnamon + grated nutmeg – These help give our waffles more of that fall flavor!
- A pinch of salt
And you’ll need these wet ingredients:
- Apple cider
- Applesauce – This will act as our egg replacer!
- Neutral-flavored oil – Vegetable oil, canola oil, and sunflower oil all work!
And here’s what you’ll need for the syrup:
- Pure maple syrup – Get the good stuff!
- Grated ginger snap cookie(s) – Check ingredients to ensure vegan friendliness, but we find a lot of store brands are “accidentally” vegan these days. Whole Foods store brand and Sweetzels (a PA favorite!) are two brands of ginger snaps that we enjoyed with this recipe.
Substitution Options
For the flour:
You could potentially use gluten-free all-purpose flour, but we have not tried that ourselves. You can also use whole wheat flour (or half whole wheat flour), but you may need to add more liquid in both of these cases. Pay attention to the texture of the batter; THAT is the key. Look at the process photo of the batter below this section to gauge what texture you’re after. If it’s a little thicker than the photo, whisk in 1 Tbsp more apple cider at a time until it reaches that thick-but-not-stiff consistency.
For the cornstarch + baking soda:
We would not recommend replacing either of these. And please note, baking powder is not the same thing as baking soda (a common misconception!). These two ingredients are where the science of baking really comes in.
For the salt:
We wouldn’t recommend removing the salt entirely, as it makes all the flavors pop.
For the sugar:
Feel free to sub coconut sugar, light brown sugar, or raw / turbinado sugar!
For the applesauce:
Use any applesauce you like here. Keep in mind though, if you use one with sugar it will be sweeter than if you use one without sugar. If you don’t have applesauce, you can try using one flax egg (1 Tbsp ground flaxseed + 3 tbsp water, whisked and set aside to thicken for 5 minutes before adding it to the wet ingredients), but you may have to add more liquid to your batter before cooking it. Check the process shot of the batter below and if yours is thicker than that, whisk in more apple cider, 1 Tbsp at a time, until it reaches that thick-but-not-stiff consistency.
For the apple cider:
You could probably get away with subbing apple juice for the cider in a pinch, but due to the thinner texture, you may need to whisk in some additional flour. Again, use the process photo of the batter below to gauge what texture you’re after. Whisk in more flour 1 Tbsp at a time until the texture is thick but not stiff.
For the oil:
We do not recommend removing the oil entirely because we found these apple cider waffles tend to stick to the waffle maker more than our regular waffles do.
For the syrup:
If you don’t want to make the ginger snap syrup, you can use regular syrup or sub something like date syrup. You can also top these waffles with lots of things that aren’t syrup – like sliced apples, peanut butter, vegan whipped cream, or chocolate sauce!
How to Make Vegan Apple Cider Waffles
Step One: Make the ginger snap syrup.
First, you’ll add the maple syrup and grated ginger snaps to a small saucepan and heat it over low heat. Let this simmer on low, uncovered + stirring occasionally, while you make the waffles.
Step Two: Make the waffle batter.
Next, whisk together all the dry ingredients in a large mixing bowl until combined. Make a small well in the center of this mixture.
In a separate bowl, mix the wet ingredients. Then, pour the wet ingredients into the well at the center of your dry ingredients and whisk again until no clumps remain.
The batter texture is really important here. You want it to be pretty thick but not stiff. And you DEFINITELY don’t want it too thin. Use this process photo as a guide:
If the batter is too thin, whisk in more flour 1 Tbsp at a time until it reaches this consistency. If it’s too thick, whisk in more apple cider 1 Tbsp at a time until it’s this thick-but-not-stiff consistency. Again, see the process photo above for a reference.
Step Three: Cook the waffles.
Now, spray or brush your waffle iron with some neutral oil. This is important in this waffle recipe in particular because of the excess sugar from the apple cider.
At least, we think that’s what it is because these waffles stick to our nonstick waffle iron like WOAH if we don’t spray it, whereas our basic waffle recipe comes out clean without the spray. Know thy waffle maker and proceed.
Finally, pour the batter in. Be careful not to pour too much. I like to pour a little in, then use a spatula to spread it around and see if I need more. Close and cook according to your waffle iron.
And side note: Don’t think you need some incredibly fancy, elaborate waffle maker for this recipe. We use one that my nana so thoughtfully snagged for us at a yard sale. It’s really easy to use and works great!
How to turn these waffles into apple cider pancakes:
If you don’t have a waffle maker and want these apple cider waffles right NOW, the recipe can be adapted for pancakes too. T is a huge fan of this trick!
To make these waffles into apple cider pancakes, add 2-4 Tbsp additional apple cider to the final batter. You want the batter to be thinner (again, not too thin) and more pourable than you would if you were making waffles.
Then, heat an oiled skillet on medium heat and when the skillet is hot, carefully pour 1/2 cup of the batter onto it and use your spatula to gently spread it out. Cook the pancake on medium-low until bubbles appear in the middle of the pancake and the edges get a little dry.
Use your spatula to carefully flip the pancake. Allow it to cook for another 1-2 minutes. Wipe your skillet and repeat this process with another 1/2 cup of batter. You should have around 8-10 pancakes total.
How to Serve Dairy-Free Apple Cider Waffles
When the waffles are done, pop them out, plate them, drizzle with ginger snap syrup, and top them with all the things!
Here are some topping ideas you can try:
- Sliced apples
- Lots of cinnamon
- Vegan butter
- Vegan whipped cream
- Drizzled peanut butter or chocolate
- Vegan caramel or chopped dates
How to Store Leftover Waffles
If you’re a waffle fan, these apple cider waffles will make GREAT meal prep breakfast for you. Here are our best tips for storing and reheating leftover apple cider waffles:
How to Store Leftover Waffles in the Fridge:
You can store these apple cider waffles in the fridge in an air-tight container for up to 3 days after letting them cool fully. However, I would really suggest storing them in the freezer for best results.
How to Store Leftover Waffles in the Freezer:
We like to store these waffles in the freezer in ziplock bags, separated by parchment paper. Let the waffles cool completely before bagging and freezing. They should last at least 8 weeks stored like this.
How to Reheat Leftover Waffles:
We reheat these apple cider waffles in the toaster just like regular frozen waffles.
More Fall Breakfast Recipes:
When you make these apple cider waffles, tell us about your wonderful waffle experience!
You can do this by rating the recipe and leaving a comment below or tagging us in your waffle-tastic photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
We cannot wait to hear all about it. Enjoy!
Apple Cider Waffles with Ginger-Snap-Infused Syrup
Ingredients
Waffle - dry ingredients:
- 1 1/4 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp sugar
- 1 tsp cinnamon
- 1/2 tsp grated nutmeg
- 1/8 tsp salt
Waffle - wet ingredients:
- 1 cup apple cider
- 1/4 cup applesauce
- 1.5 Tbsp neutral oil like canola, vegetable, or sunflower
For the syrup (optional):
- 3/4 cup maple syrup
- 1.5 Tbsp grated ginger snap cookie check ingredients to ensure vegan friendliness
Instructions
- MAKE THE SYRUP: Add the maple syrup and grated ginger snaps to a small saucepan and heat it uncovered over low heat. Allow this to simmer, stirring occasionally, while you make the waffles.
- MAKE THE BATTER: Use a whisk to combine all the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the wet ingredients. Then make a well at the center of your dry ingredients and pour in your wet ingredients. Whisk again until no clumps remain. The batter texture is really important here. You want it to be pretty thick but not stiff. If the batter is too thin (runny), whisk in more flour 1 Tbsp at a time until it reaches that “thick but not stiff” consistency. If it’s too thick (stiff), whisk in more apple cider 1 Tbsp at a time.
- COOK THE WAFFLES: Spray or brush your waffle iron lightly with oil and pour the batter in. Be careful not to pour too much. I like to pour a little in, then use a spatula to spread it around and see if I need more. Close and cook according to your waffle iron.
- SERVE: When the waffles are done, pop them out, plate them, drizzle with ginger snap syrup, and add all the toppings you want.
- STORE: We like to store these waffles in the freezer in ziplock bags, separated by parchment paper. Let the waffles cool completely before bagging and freezing. Store them like this for up to 8 weeks. Reheat them in the toaster like regular frozen waffles.
Notes
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