These Cinnamon Brown Sugar Waffles are what I make when I’m looking for something with a little more oomph than plain old waffles. The cinnamon in the batter gives them a warmth that feels familiar and a little indulgent, while brown sugar adds just the right amount of sweetness without being cloying.
Weekend mornings here are usually a very relaxed time. Because our weekdays are so rushed, our usual breakfast is a simple bowl of cereal or a bagel.
But on the weekends, we do like to take a little more time and ease into our day in a bit more leisurely way. It’s also a great time to experiment with breakfast and brunch ideas.
A while back, I decided I’d make waffles for a change. I took a fairly standard buttermilk waffle and upped the flavor a bit with some cinnamon, brown sugar, and vanilla in the batter and came up with these lovely Cinnamon Brown Sugar Waffles.
Of course, a buttermilk or whole wheat waffle on its own is delicious, but that bit of something extra really made these outstanding! I served them with syrup, butter, and fresh blueberries, but they’d also be great topped with vanilla yogurt and fresh peach slices.
A little bacon on the side and a cup of sweet, creamy coffee made our breakfast complete!
Recipe Snapshot: Cinnamon Brown Sugar Waffles
Cuisine: American
Cooking Method: Waffle Iron
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Flour, brown sugar, cinnamon, eggs, buttermilk, whole milk, vanilla, butter
Skill Level: Easy
What Makes This Recipe Special
These waffles start with a standard buttermilk base and build from there. Brown sugar adds depth, and cinnamon gives the batter a warm, familiar flavor that makes them feel just a little special.
They have crisp edges and tender centers, with a balanced, lightly sweet flavor. They’re perfect topped with syrup and fruit, plus bacon or sausage on the side.
The recipe is simple to make, easy to double, and always dependable.
Ingredient Notes
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- All-Purpose Flour — All-purpose flour is the foundation of these waffles. I typically use White Lily, a well-known Southern flour. You can use self-rising flour in place of all-purpose flour, by simply omitting the baking powder, baking soda, and salt from the recipe since they’re already in self-rising flour.
- Brown Sugar — Brown sugar gives these waffles a really cozy feel. That little bit of molasses flavor makes them taste richer and warmer than a basic waffle. I always trust Dixie Crystals as a dependable brand.
- Cinnamon — The cinnamon in the batter makes these waffles smell so good while they cook and gives them a familiar, homey flavor that feels just right for weekend mornings. I love a good, robust Saigon cinnamon or Ceylon cinnamon for most recipes.
- Buttermilk — Buttermilk keeps the waffles tender on the inside while its acidity teams up with the leavening to make them extra fluffy.
- Whole Milk — Whole milk balances out the buttermilk and adds richness. Using both gives the batter a smooth flavor and lovely texture.
- Vanilla Extract — The vanilla flavor isn’t predominant here, but it does matter. It works to tie the cinnamon and brown sugar flavors together. A proven brand like Nielsen-Massey is preferable.
- Butter — Melted butter adds richness and helps the waffles brown nicely with that crisp outside that everyone loves.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
- Try adding blueberries or chopped apples to the batter.
- Use dark brown sugar for a deeper molasses flavor.
- Stir in a pinch of nutmeg along with the cinnamon for extra warmth.
- For dairy-free waffles, use a plant-based milk and butter substitute, keeping in mind the flavor and texture will probably change slightly.
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How to Make Cinnamon Brown Sugar Waffles
STEP 1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
STEP 2. In a medium bowl, whisk together the eggs, buttermilk, milk, vanilla, and cinnamon.
STEP 3. Add the wet ingredients to the dry ingredients, whisking until just combined. Whisk in the melted butter.
STEP 4. Heat the waffle maker according to the manufacturer’s instructions. Lightly coat the waffle maker with butter.
STEP 5. Add an appropriate amount of waffle batter for your cooker. Cook according to your manufacturer’s instructions.
STEP 6. Serve warm with additional butter, blueberries (if desired), and syrup.
Pro Tip
Note that the cinnamon in this batter will yield a slightly darker waffle than you may be accustomed to.
Recipe Tips
- Let the batter rest for about 5 minutes before cooking. This gives the flour time to hydrate and helps the waffles cook more evenly.
- Don’t overmix the batter. Stir just until everything is combined. A few small lumps are okay.
- Preheat the waffle iron fully before adding batter. A hot iron is key to crisp edges.
- Lightly butter the iron between cooking each waffle for the best browning and to prevent sticking.
- As you cook the waffles, transfer each one to a rack set inside a baking sheet in a very low oven to keep them warm until you’re ready to serve.
Troubleshooting Tips
- Waffles are soft. Either the waffle iron wasn’t hot enough, or you removed the waffle before it was finished cooking.
- Waffles are dry. The batter was probably overmixed or cooked too long. Mix gently and remove waffles as soon as they’re golden brown.
- Waffles stick to the iron. The iron needs more butter, or the waffles weren’t fully cooked before opening the lid.
- Waffles aren’t browning well. Make sure the waffle iron is fully preheated and don’t skip the butter in the batter.
How to Serve
These waffles are really good topped with butter and warm maple syrup, but they also go well with fresh fruit or a dollop of yogurt. They’re especially good with something savory on the plate, like bacon or sausage, to balance the sweetness.
Storing Leftovers
Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or a low oven.
These waffles also freeze well. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep for up to 2 months and can be reheated straight from the freezer in a toaster.
Questions About Cinnamon Brown Sugar Waffles
You can hold cooked waffles in a 200°F oven until ready to serve. I place a cooling rack inside a baking sheet and add each waffle as it comes from the waffle iron.
The waffle iron probably wasn’t hot enough, or the waffles may have needed a little more time to cook.
Yes, this recipe doubles very well.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Cinnamon Brown Sugar Waffles
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- ¾ cup buttermilk
- ¾ cup whole milk
- ½ teaspoon vanilla
- ½ teaspoon ground cinnamon
- ⅓ cup melted butter
- Additional butter for waffle maker
- Butter, blueberries and syrup for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.2 cups all-purpose flour, 3 tablespoons light brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon baking soda
- In a medium bowl, whisk together the eggs, buttermilk, milk, vanilla, and cinnamon.2 eggs, ¾ cup buttermilk, ¾ cup whole milk, ½ teaspoon vanilla, ½ teaspoon ground cinnamon
- Add the wet ingredients to the dry ingredients and whisk until just combined. Whisk in the melted butter.⅓ cup melted butter
- Heat the waffle maker according to manufacturer’s instructions. Lightly coat the waffle maker with butter.Additional butter for waffle maker
- Add an appropriate amount of waffle batter for your cooker. Cook according to your manufacturer’s instructions.
- Serve warm with additional butter, blueberries (if desired), and syrup.Butter, blueberries and syrup for serving
Notes
- The cinnamon in this batter will yield a slightly darker waffle than you may be accustomed to.
- For the best texture, don’t overmix the batter and be sure the waffle iron is fully preheated. A hot iron is key to crisp edges and fluffy centers.
- These cinnamon brown sugar waffles are best served hot off the iron, but they can be kept warm on a wire rack in a low oven while you finish cooking the batch.
- Leftover waffles can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven to restore their crispness.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hello! I was curious on how these freeze? I being able to make things ahead for my husband so it’s easy for him to make food for my children when I am not home :)
You can freeze these for up to three months. I’d suggest wrapping each waffle individually in and then placing them in a zip-top bag. Let them thaw in the refrigerator and then reheat in the toaster for the best texture.
Did I ever tell you about the time that I received a waffle iron for Christmas? One year, when we were first married…… well, I probably mentioned along the way that I thought it would be nice to have waffles on the weekend. So, that’s what showed up as my Christmas gift. I was not a gracious gift recipient. It sat in the cabinet for YEARS because anything with a cord is NOT an appropriate Christmas gift.
Finally, I had an epiphany, got over it, and now we often have waffles on Saturday mornings. It was a long road to get here. These look pretty darn good, and I may try them soon.
Miss P
These sound so good, I make my French toast with a cinnamon sugar custard. This would be a nice addition to breakfast. Thanks for sharing.
Wishes for tasty dishes,
Linda
Your French toast sounds delicious, Linda!