Apple Cider Buttermilk Waffles & Caramel Apple Cider Syrup
Here is a recipe for the perfect Fall weekend breakfast or brunch: Apple Cider Waffles with an amazing homemade Caramel Apple Cider Syrup.
Like clockwork, every time Fall rolls around I start craving apple cider. Starbucks caramel apple cider to be precise. Omg, is there anything in the world that tastes as good as that??
Maybe not. But the caramel apple cider syrup on this apple cider buttermilk waffles comes preeeeeettty close.
If you’re not already feeling as apple cider-y as I am, here are a few little tidbits about these waffles to get you in the mood:
A) There’s a WHOLE CUP of apple cider in the waffle batter. B) It’s not pumpkin. I know a lot of you are like, enough with the pumpkin already! and C) Imagine a caramel apple in liquid form, heavy on the caramel. That is this syrup. It is the kind of amazing your breakfast dreams are made of. If you had no other interest in these waffles, I can assure you that the syrup alone would make eating them worth your while.
I hope you enjoy these as much as I did! And don’t feel bad if you find yourself licking the syrup off the plate… you’re in good company ????.
For the Waffles:
- 2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp apple pie spice
- 1 tbsp brown sugar
- 1 cup buttermilk
- 1 cup apple cider
- 6 tbsp vegetable oil
- 1 egg
For the Syrup:
- 1/4 cup butter
- 1/4 cup apple cider
- 1 cup brown sugar
For the waffles:
- Whisk together all of the ingredients until batter forms, and cook in waffle iron according to the manufacturer's instructions (mine takes about 1 cup of batter per waffle).
For the syrup:
- Over medium high heat, mix the butter, apple cider, and brown sugar. Stir continuously until boiling. Allow to continue boiling (while stirring) for 1 minute, and then remove from heat.
Serve waffles and syrup immediately. Waffles are best served same day, but the syrup will keep at room temperature for 2-3 days. Reheat to serve.