These fluffy banana waffles are thick and fluffy Belgium waffles that are full of bananas and cinnamon. These waffles are full of tons of flavor and they are perfect to make for brunch. If you have extra ripe bananas, you have to make these!
These banana waffles are my favorite! When I have to make a special brunch for my family for a weekend morning, I always make these waffles. The bananas, cinnamon, and nutmeg make them full of flavor! I can't eat regular waffles now!
For more breakfast recipes, try Sweet Cream Pancakes, Giant Fluffy Cinnamon Rolls, and Chocolate Chip Buttermilk Muffins.
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Why This Recipe Works
- Fluffy waffles- These waffles are incredibly fluffy and soft with crisp edges.
- Easy to make- These waffles are very easy to make and kids can help make the batter!
- Full of flavor- These waffles are full of flavor and they taste amazing.
- Best breakfast of weekday mornings- These are perfect to make for the family!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Cornstarch- The cornstarch helps make these waffles extra fluffy.
- Ground cinnamon- The cinnamon is key to having the best flavor.
- Ripe bananas- The best bananas to use are overripe bananas with brown spots.
- Buttermilk- Full fat or reduced fat buttermilk is best. In a pinch, you can use 1 ½ of whole milk with 1 ½ Tablespoons of lemon juice. Let it sit for 10 minutes before using.
- Milk- You can use any milk you would like.
- Oil- You can use canola oil or vegetable oil.
- Unsalted butter- The butter needs to be melted.
- Eggs- Use large eggs.
Step By Step Instructions
Here is how to make and bake these banana waffle recipe. You will need two bowls with a whisk. You also need a waffle maker that you can control the heat with. This is the waffle maker I use.
STEP 1: Mix the dry ingredients. First, in a large bowl, mix the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and white sugar. Set aside.
STEP 2: Mix wet ingredients. Next, in a medium bowl, mix the mashed bananas, buttermilk, milk, oil, melted butter, vanilla extract, and eggs. Use a whisk to mix it together.
STEP 3: Pour the wet ingredients. Pour the milk mixture into the flour mixture and whisk until combined. It will have small lumps.
STEP 4: Heat the waffle maker. Next, preheat the waffle maker so it is hot, heat to medium-high heat. Let the batter sit on the counter for 10 minutes while you wait.
STEP 5: Cook the waffles. The amount of batter you need depends on the waffle maker. For my Belgian waffle maker, I need a ½ cup of batter. Make sure to not to overfill the waffle maker. Pour batter into the heated waffle iron.
Heat until they are golden brown.
STEP 6: Serve. Serve the fluffy waffle with butter, real maple syrup, whipped cream, fresh fruit, or chocolate chips. Those are my favorite toppings!
Expert Baking Tips
- Flour- For best results, make sure the flour is spooned and leveled. If you stick a measuring cup into the flour it will compact it. Compacted flour can dry out the waffles.
- Mashed bananas- To easily mash the bananas, place them on a plate use a fork or a potato masher and mash thoroughly.
- You can keep the batter in the fridge up to 2 days. The batter will separate a bit, just mix it before adding to the waffle maker.
- If you use a waffle maker with no temperature control, you won't get as crisp of a waffle. I don't recommend using a mini waffle maker.
FAQ
Simply, place it back in the hot waffle maker. This will crisp it back up. Waffles get soggy from the steam. If they are soggy right out of the waffle maker, you either need to cook them for longer, or the waffle maker isn't hot enough.
I think waffles are best as fresh as possible. You can preheat the oven to 260F and place the waffles on a cookie sheet. This will keep them warm while you make them. This method does dry them out slightly.
No you can't. Waffle batter has a higher fat content, so the pancakes will not cook the same.
Storing and Freezing
Store the homemade banana waffles and store in an airtight container up to 5 days. Heat the waffle back up in the waffle maker. Heating in the microwave will make them soggy.
Freezing
Freeze the homemade waffles by wrapping individually in plastic wrap or in a freezer bag. Store in the freezer up to 30 days. Heat them in the waffle maker to thaw.
Other Breakfast Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Banana Waffles
Ingredients
- 1 ¾ cups All-purpose flour
- ½ cup Cornstarch
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ cup White granulated sugar
- 2 Ripe bananas
- 1 ½ cup Buttermilk
- ¼ cup Milk
- 2 tablespoon Oil canola or vegetable oil
- 4 tablespoon Unsalted butter melted
- 1 teaspoon Pure vanilla extract
- 2 Large eggs
Instructions
- In a medium mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.1 ¾ cups All-purpose flour, ½ cup Cornstarch, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, ½ teaspoon Ground nutmeg, ¼ cup White granulated sugar
- In a small bowl, mash the ripe bananas using a fork or potato masher. Once mashed, combine the bananas, buttermilk, milk, oil, melted butter, vanilla, and eggs in a separate bowl.2 Ripe bananas, 1 ½ cup Buttermilk, ¼ cup Milk, 2 tablespoon Oil, 4 tablespoon Unsalted butter, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Combine the wet ingredient into the dry and whisk until just combined. There will be some lumps from the bananas. This is normal. Let it sit for 10 minutes while you preheat your waffle maker. Belgium waffle maker is best or a waffle maker where you can control the temperature. You want it to be at medium-high heat.
- Spray the waffle maker with nonstick spray. Fill the waffle maker with waffle batter. How much depends on the waffle maker, a traditional Belgium waffle maker needs ½ cup of batter. Cook until golden. Serve with butter and syrup.
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