Cinnamon Waffles
Published May 17, 2026
Easy homemade cinnamon waffles with a simple one-bowl batter and a quick whipped cinnamon butter. Makes 12 to 15 waffles.
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Homemade Cinnamon Waffles are soo good!
I know a recipe has stuck when my kids start asking for it multiple times a week. These cinnamon waffles are at that point. The Greek yogurt in the batter is what keeps them from drying out and helps the waffles get crispy on the outside without going dense inside. The cinnamon and nutmeg go directly into the batter, so they flavor the whole waffle rather than just sitting on top.
The whipped cinnamon butter is the part I look forward to most about these homemade cinnamon waffles. It takes about two minutes to make and melts right into the hot waffles. I add maple syrup too, and sometimes fresh berries if I have them, and the whole thing is just soo good. The batch makes 12 to 15, which means I usually have extras to freeze, and they reheat really well in the toaster.
Happy Cooking!
– Yumna
Cinnamon Waffles Ingredients
- Cinnamon: The recipe uses cinnamon in both the batter and the whipped butter, so it’s worth using one you actually like the taste of. Cassia cinnamon is what most grocery stores carry and what gives you that strong, familiar cinnamon flavor. Ceylon cinnamon is milder and a little more floral, which works here too, but the flavor will be noticeably more subtle. Either works, just know that if you use Ceylon, the waffles will taste less intensely of cinnamon than you might expect.
- Dry ingredients: All-purpose flour, aluminum-free baking powder, salt, cinnamon, nutmeg, and granulated sugar. Sift the dry ingredients together before whisking in the sugar so everything distributes evenly through the batter. The cinnamon amount here is generous by design, which is what gives the waffles real flavor all the way through rather than just a faint hint of it.
- Wet ingredients: Milk, whole milk Greek yogurt, eggs, maple syrup, vanilla extract, and melted butter. Use whole milk Greek yogurt since lower-fat versions have more water and can thin the batter. Let the melted butter cool for a few minutes before adding it so it blends in smoothly without scrambling the eggs. Whole milk is best here, but 2% works fine too. Use room-temperature ingredients for smoother incorporation with the dry ingredients.
- Whipped cinnamon butter: Salted butter, powdered sugar, and cinnamon. The butter needs to be fully soft at room temperature so it whips smoothly without lumps. For help, see my tips on how to soften butter. If your kitchen is cold, give it 10 to 15 seconds in the microwave. Make this first and chill it in the fridge while you make the cinnamon waffles, so it is firm enough to hold its shape on top.
How to Make Cinnamon Waffles
Scroll through these step-by-step photos to see how the recipe comes together. For the full ingredient list and instructions, head straight to the → Cinnamon Waffles Recipe
1. Combine the Butter Ingredients
Start with fully softened butter so everything blends together without clumps. If the butter is still cold, it will not incorporate evenly no matter how long you mix it.
2. Whisk the Cinnamon Butter Until Smooth
Keep mixing until the texture is light and creamy with no visible streaks of cinnamon. Transfer it to the fridge while you work on the batter.
3. Mix the Wet Ingredients
Whisk the milk, yogurt, eggs, maple syrup, and vanilla together until fully smooth before adding anything else. Make sure the yogurt is fully worked in with no lumps remaining.
4. Fold in the Dry Ingredients
Pour the flour mixture over the wet ingredients and use a rubber spatula to bring everything together until no dry streaks remain. Stop as soon as it looks combined.
5. Add the Melted Butter
Make sure the butter has cooled for a couple of minutes first so it blends in smoothly without affecting the eggs or making the batter uneven.
6. Stir to Combine
Fold the butter through until the batter looks uniform. It should be slightly thick but still pourable.
7. Fill the Waffle Iron with batter
Use a ladle or measuring cup to portion out the batter, stopping just before the edges so it does not overflow when the lid closes.
8. Cook the Cinnamon Waffles until Golden
Close the lid and let the iron do the work. When the steam slows down noticeably, they are close to done. The waffles should release cleanly from the iron without sticking when they are ready.
Full Homemade Cinnamon Waffle Recipe
Cinnamon Waffle Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder aluminum free
- ½ teaspoon salt
- 3 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons granulated sugar
- 1 cup milk
- ½ cup Stonyfield Whole Milk Greek yogurt
- 2 eggs
- 1 tablespoon pure maple syrup plus more, for serving
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter melted
For the Whipped Cinnamon Butter
- 4 tablespoons salted butter softened to room temperature
- 2 tablespoons powdered sugar
- ½ teaspoon cinnamon
Instructions
- Preheat a waffle iron according to the manufacturer’s instructions. Spray it with nonstick cooking spray.
- In a large mixing bowl, sift together flour, baking powder, salt, cinnamon and nutmeg, then whisk in the sugar.
- In a separate medium bowl, whisk together milk, yogurt, eggs, maple syrup and vanilla until smooth.
- Add the wet ingredients to the dry ingredients, folding with a rubber spatula until no streaks of flour remain. Whisk in melted butter.
- Ladle in enough waffle batter to fill the waffle iron almost to the edges (about heaping ¼ cup), and close the iron. Cook until the waffles are golden brown and crisp, 6-8 minutes, then remove the waffles to a plate and repeat with remaining batter. Makes 12-15 waffles.
- In a small bowl, whisk together the butter, sugar and cinnamon. Dollop on top of the hot waffles and top with fresh fruit, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t over-mix the batter. Fold the dry ingredients into the wet ingredient mixture with a rubber spatula just until there are no more flour streaks. Otherwise, you’ll over-develop the gluten and you’ll get dense waffles.
- Preheat your waffle maker properly. Make sure the waffle maker is fully preheated before adding the batter (some waffle makers come with a ready light). This will help you get even cooking and crispy waffles.
- Do not open the lid too early. Wait until the steam slows down significantly before checking. Opening it too soon can cause the waffle to split and stick to both sides of the iron.
- Spray the iron between batches. Even if the iron is non-stick, a light spray between each waffle helps with release and keeps the outside crispy.
- Keep finished waffles directly on the oven rack at 200°F. Stacking them on a plate traps steam and makes them soft while you finish the rest of the batch.
Serving Ideas
- Serve with fruit. I love to eat these waffles with some fresh fruit. My go-tos are sliced strawberries, blueberries, and apple.
- Add extra toppings. The cinnamon butter is often all I need with these waffles, but they’re also delicious with extra maple syrup, whipped cream, or my easy strawberry sauce.
- Pair with other breakfast favorites. These waffles are a nice treat alongside skillet hash browns, scrambled eggs with cottage cheese, or sheet pan eggs.
FAQs
Pour your batter into the center of the waffle iron and let it spread towards the edges, leaving a little space for expansion as the waffles cook. Depending on your waffle iron, you’ll need about ¼ cup of batter per waffle. I recommend starting low and increasing as needed so you don’t leave yourself with a big mess to clean up.
Most waffle irons have a nonstick coating, but it’s still important to spray the iron with nonstick cooking spray before the first batch of batter is added. After that, you shouldn’t need an additional coating, but if the waffles begin to stick, do a light spray again. You also want to make sure it’s preheated well before adding the batter (that will reduce sticking, too).
Comments
Can I add a scoop of protein powder?
Hi Dawn, I haven’t tried it myself yet but I don’t see why not! You may need to adjust the liquid to make sure the batter isn’t too dry but it should work. Enjoy!