Learn how to make the most delicious orange cinnamon waffle recipe. They’re crispy on the outside and fluffy on the inside. These healthy waffles are made with 100% whole grains and no added sugar. You’ll love the bright flavor from the fresh orange zest and touch of warm cinnamon.

My favorite Belgian waffles are from a local breakfast restaurant. They’re made with orange, cinnamon, and almond extract. I love the flavor combination and have been trying to recreate a healthier version at home.

After testing many waffle recipes, this is the one we LOVE the most. They’re perfectly crisp on the outside, while fluffy and light on the inside.

The orange juice helps to tone down the “tannic” flavor from the whole wheat flour, while adding a slight citrusy taste.

I’ve always preferred waffles over pancakes. They’re easier to make because you don’t have to stand by the griddle and flip each pancake one at a time. Instead, you can let the waffle maker do all the work.

And let’s not forget all the lovely pockets that hold the melted butter and maple syrup. Pancakes tend to get soggy, but waffles get nice and crispy.

You’ll need a waffle maker to make this recipe. I use a simple 7 inch round waffle maker that I got as a housewarming gift from my sister.

Table of Contents

Orange cinnamon waffle ingredients

Whole wheat flour: I use regular all-purpose whole wheat flour for this recipe. Whole wheat flour contains more fiber, iron, calcium, and protein than white flour.

Whole wheat flour tends to absorb more liquid than white flour, so you’ll need to adjust the liquid level if you substitute with white flour.

Baking powder: This helps the waffles rise. Do not substitute with baking soda.

Orange zest: Fresh orange zest adds a nice bright flavor to these whole wheat waffles.

Cinnamon: I use Ceylon cinnamon for this recipe. Orange and cinnamon are a wonderful flavor pairing. The sweetness of the orange helps to balance the warmth of the cinnamon.

Salt: I use fine sea salt in this recipe. This helps to enhance the overall flavor of the waffles.

Eggs: This acts as a binder for the waffles. I have not tested this recipe using an egg substitute yet.

Milk: I use whole milk in this recipe. This adds richness to the waffles to make them nice and tender. You can substitute with dairy-free milk if you prefer.

Orange juice: Adding orange juice to the batter can help tone down the tannic or bitter taste of the whole wheat flour.

Vanilla extract: This adds good flavor to the waffles.

Almond extract: This adds a subtle almond flavor which pairs nicely with the cinnamon and orange. If you really don’t like almond extract, you can substitute with vanilla extract.

Butter: I use unsalted butter in this recipe. You can substitute with 1/3 cup melted coconut oil, but butter adds a nice depth of flavor. Use dairy-free butter if you prefer.

Maple syrup: This adds a touch of natural sweetness to the waffles.

How to make orange cinnamon waffles

Whisk the dry ingredients – Add the flour, baking powder, orange zest, cinnamon, and salt to a bowl and whisk until combined.

Whisk the wet ingredients – In a separate bowl, add the eggs, milk, orange juice, vanilla extract, almond extract, melted butter, and maple syrup. Whisk until combined.

Combine the dry and wet ingredients – Add the wet ingredients to the dry ingredients and stir just until combined.

AVOID overmixing the batter. It’s normal if there are few lumps. You want to mix the ingredients until you no longer see any dry clumps of flour.

Cook the waffles – Preheat your waffle iron. My waffle iron has 5 heat settings. I use heat setting #3. If your waffle iron has a temperature setting, heat it to 375° F (190°C).

Grease your hot waffle iron with butter, oil or cooking spray. The amount of batter you need will depend on the size of your waffle iron.

My waffle iron takes about ½ cup of batter per waffle. Pour the batter into the center of the waffle. Avoid overfilling the waffle iron with batter because it will expand as it cooks.

Cook until the waffle is golden brown. It takes about 4 to 5 minutes for my waffle iron to cook. Use a fork to carefully remove the waffle and transfer it to a wire rack until ready to serve.

They taste best when served hot with butter and maple syrup.

Tips for making waffles

Use butter instead of oil in the batter – This helps to add good flavor to the waffles.

Separate the egg yolks from the egg whites – If you want to make your waffles extra tender, mix the egg yolks into the batter and whip the egg whites separately until fluffy and soft peaks form. Then gently fold the egg whites into the waffle batter.

Avoid over mixing the batter – Over mixing the batter can result in dense waffles. It’s normal for the batter to be a little lumpy.

Use whole milk – While you can certainly make these waffles with other types of milk, the fat in the whole milk adds richness and flavor.

Let the batter rest – If you have the patience, letting the waffle batter rest for at least 30 minutes (or overnight) allows the flour to fully hydrate. This can result in a soft and fluffier waffle interior.

If you choose to let the batter rest overnight in the fridge, let it sit at room temperature for 30 minutes before using it.

Grease the hot waffle iron – When the waffle iron is hot, make sure to grease it with butter, oil, or cooking spray.

Please let me know how you like these whole wheat waffles in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these waffles as much as I do.