Photo of Cinnamon waffle cereal by WW

Cinnamon waffle cereal

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
Pancake cereal has been a big social media trend, but we love waffle cereal more because it stays crispier in milk. We tried making this in both a Belgian waffle maker and a standard one; the deep crevices of the Belgian waffle maker did not get the batter crisp enough, so we don’t recommend using one. As you cook the batter, be sure to drop small amounts (only ½ teaspoon each) onto the waffle iron, and space them apart so that they don’t spread and touch--you want each dollop of batter to crisp up all around.


Whole wheat pastry flour

1 cup(s)

Ground cinnamon

¾ tsp

Baking powder

½ tsp

Table salt

¼ tsp

Plain unsweetened almond milk

2½ cup(s), divided

Maple syrup

1 Tbsp

Canola oil

1 Tbsp

Vanilla extract

1 tsp


1 large egg(s)

Fresh blueberries

1 cup(s)


  1. Preheat a nonstick waffle iron to medium-high heat. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. In another medium bowl, whisk together ½ cup milk, syrup, oil, vanilla, and egg. Add milk mixture to flour mixture and stir just until combined (batter will be thick).
  2. Drop batter by ½-teaspoonfuls, spaced at least ½ inch apart, onto hot waffle iron. Cook until browned and crisp, about 4 minutes. Remove waffle pieces from waffle iron and place in a bowl. Repeat in batches with remaining batter.
  3. Divide waffle pieces and blueberries evenly among 4 bowls; top evenly with remaining 2 cups milk.
  4. Serving size: about 1 cup waffle pieces, ⅓ cup blueberries, and ½ cup milk