Adding crisp, sweet apples, applesauce, and cinnamon pumps up the flavor of regular old buttermilk waffles. Grating the apples is a good way to add some texture without leaving big chunks of raw apple in the batter. Serve these waffles for a cozy fall breakfast or Christmas brunch with a pat of molasses-clove, vanilla-orange, or honey butter on top. Freeze any leftovers between sheets of parchment paper inside a resealable plastic bag, and toast one whenever you need a quick weekday breakfast.
Special equipment: You’ll need a pastry brush and a Belgian waffle iron for this recipe.