For coffee syrup, combine coffee and sugar in a medium saucepan. Stirring constantly over medium-high heat, cook mixture until sugar dissolves. Without stirring, bring mixture to a boil; boil 2 minutes. Remove from heat; keep warm.
For cappuccino waffl es, cream butter, sugar, and vanilla in a medium bowl until fluffy. In a small bowl, combine fl our, dry milk, creamer, coffee granules, baking powder, salt, and cinnamon. On low speed of an electric mixer, beat dry ingredients into creamed mixture (mixture will be crumbly). Add water and eggs; stir just until blended.
For each waffle, pour about 2/3 cup batter into a preheated, greased waffle iron. Bake 3 to 5 minutes or according to manufacturer's instructions. Serve warm with warm coffee syrup.