Warm, inviting, and decadent, these Banana Pecan Waffles are the best wake-up for weekends and the holidays! With the perfect blend of sweet bananas and crunchy pecans, this easy recipe makes the best waffles in just 20 minutes!
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These Banana Pecan Waffles were inspired by some Paul and I had years ago at our favorite breakfast place. They were our favorite thing to order, but then of course we had kids and moved and our Saturday morning breakfasts out changed. So I started making our favorite banana pecan waffles at home!
This recipe combines the comforting flavors of banana bread with the crispy texture of Belgian waffles, making them a great recipe for any occasion. Whether it’s your first time making homemade waffles or you’re a seasoned pro, I’m confident that this recipe will become a staple in your breakfast repertoire.
Whether it’s a lazy Sunday brunch, a festive holiday breakfast, or a quick school breakfast, they fit right in and are always a hit. Using bananas and pecans adds a nutritious touch to the meal too. Bananas are a great source of Vitamin C, dietary fiber, and antioxidants, while pecans are rich in healthy fats and protein.
For more amazing sweet breakfast recipes, check out my Crispy Belgian Waffles, Berry Breakfast Bagel French Toast Casserole, Apple Cinnamon Rolls, Almond Croissants, and my Lemon Poppyseed Pancakes!
Why We Love This Recipe
- You just need a few pantry staples for these waffles, so it’s a great recipe to have on hand when the urge strikes!
- Customize these waffles to suit your flavor preference—change up the type of nuts or add some chocolate chips for a different flavor.
- It’s a simple recipe that packs a ton of warming flavors, perfect for any occasion from busy school days to lazy weekends and holidays!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour: For the base of the waffle batter.
- Granulated Sugar: Adds sweetness to the batter, balancing the flavors.
- Baking Powder: Helps the waffle batter rise, giving the waffles a light and fluffy texture inside.
- Salt: Enhances the overall flavor of the waffles and toppings.
- Eggs: The egg yolks add richness, while the beaten egg whites provide a fluffiness to these waffles.
- Whole Milk: To add moisture and richness to the waffle batter.
- Butter: Use salted butter to enhance the flavor of these waffles and help them get their golden brown, crispy outer.
- Pecans: Chopped pecans add a crunchy texture and nutty flavor. You can use other kinds of nuts if you prefer.
- Bananas: Make sure your bananas are soft and ripe so they add that natural sweetness and distinct banana flavor to the waffles.
- To serve: We love Homemade Whipped Cream and maple syrup as toppings, but you can use your favorite waffle toppings here!
How to Make Banana Nut Waffles
- Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add egg yolks, milk, melted butter, and pecans. Separate egg yolks and egg whites. Add egg yolks, milk, melted butter, and pecans to the dry ingredients.
- Stir. Stir until fully combined.
- Beat egg whites. Beat the egg whites in a separate bowl until stiff peaks form. Set aside.
- Add egg whites. Fold the beaten egg whites into the waffle batter.
- Fold in gently. Fold the egg whites in just until they are mostly combined with the batter, but some streaks of egg white still remain.
- Cook waffles. Heat a waffle iron until the indicator light goes off. Add waffle batter to the hot waffle iron and cook until golden brown and crisp.
- Cool on wire rack. Transfer the finished waffles to a wire rack to prevent them from steaming and softening on a plate. Continue to cook the waffles until all of the batter has been used up. When ready to serve, place waffles on plates and top with sliced bananas, freshly whipped cream, and additional chopped pecans. Serve with maple syrup to drizzle over the top.
Recipe FAQ’s
A Belgian waffle iron, or something similar, is ideal. You can use a toaster oven with a baking sheet if you need to. Adjust the cooking time as needed to ensure the waffles are crispy.
Overripe bananas are perfect for this recipe, as they will add more sweetness and a stronger banana flavor.
Once cooled, transfer your leftover waffles to an airtight container and keep them in the refrigerator for up to 3 days. Separate each layer with parchment paper to prevent them from sticking together. To reheat, place the waffles in a toaster oven or a preheated oven until they regain their crispy texture and are warmed through.
Yes! This is a great way to make those busy school morning breakfasts a breeze! Flash-freeze your waffles in a single layer on a baking tray, then wrap them individually and keep them in a Ziploc bag or freezer-safe container in the freezer for up to 2 months. Reheat from frozen in a toaster oven or in a preheated oven.
Tips for Success
- Properly mix ingredients. A well-mixed batter is important for getting perfect waffles. Ensure that you mix the ingredients at medium speed in a stand mixer until just combined, and fold in the egg whites gently so they don’t lose their fluffiness. Overmixing can lead to dense waffles.
- Using overripe bananas. Don’t shy away from using overripe bananas; they are perfect for giving the waffles extra structure and sweetness and a robust banana flavor. The darker and spottier the bananas, the better! If you only have fresh bananas, you can keep them in a cupboard overnight to develop brown spots!
What do I Serve with Banana Pecan Waffles?
Experimenting with toppings can make every breakfast feel like a new experience.
Fresh banana slices, chocolate chips, a dollop of Butter Pecan Ice Cream, Whipped Cream, pure maple syrup, and fresh berries are all great options for pancakes!
You could even try using some berry jam, peanut butter, or Nutella.
Waffles are always better with some Oven Baked Bacon too, for some salty and smoky flavors that contrast well with the sweet waffles!
Substitutions and Variations
- Use whole wheat flour for a healthier option. The result will be a little bit denser, but equally delicious!
- You can use low-fat milk for a lighter option or non-dairy milk like almond milk or coconut milk if you prefer.
- Coconut oil can replace the melted butter in this recipe for a different flavor and a dairy-free option.
- Feel free to use your favorite kind of nuts in these waffles. Chopped almonds, walnuts, or peanuts would work well.
- Want to bulk up your waffles and get in some extra protein? Try adding an extra 1-2 scoops of your favorite protein powder to the waffle batter. I especially like Just Ingredients vanilla or snickerdoodle protein powder for waffles. This isn’t sponsored, I just happen to enjoy the brand after trying lots of different protein powders.
More Amazing Breakfast Recipes
- Liège Waffles
- Cinnamon Roll Waffles
- Best Buttermilk Pancakes
- Cheesy Breakfast Sliders
- Homemade French Toast Sticks
- Eggs Benedict
- Berry Breakfast Cake
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Fluffy Banana Pecan Waffles Recipe
Ingredients
- 2 cups (282g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, separated
- 1¾ cups whole milk
- ½ cup salted butter, melted
- ½ cup chopped pecans, plus more for topping
- 2-3 ripe bananas
- Sweetened whipped cream, for serving
- Maple syrup, for serving
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.2 cups (282g) all-purpose flour, ¼ cup (50g) granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
- Separate egg yolks and egg whites. Beat the egg whites in a separate bowl until stiff peaks form. Set aside.2 large eggs,
- Add egg yolks, milk, melted butter, and pecans to the dry ingredients. Stir to combine.1¾ cups whole milk, ½ cup salted butter,, ½ cup chopped pecans,
- Fold the beaten egg whites into the waffle batter just until they are mostly combined, but some streaks of egg white still remain.
- Heat a waffle iron until the indicator light goes off. Add waffle batter to the hot waffle iron and cook until golden brown and crisp. Transfer the finished waffles to a wire rack to prevent them from steaming and softening on a plate. Continue to cook waffles until all of the batter has been used up.
- When ready to serve, place waffles on plates and top with sliced bananas, freshly whipped cream, and additional chopped pecans. Serve with maple syrup to drizzle over the top.2-3 ripe bananas, Sweetened whipped cream,, Maple syrup,
Notes
Storage
- Store: Once cooled, transfer your leftover waffles to an airtight container and keep them in the refrigerator for up to 3 days. Separate each layer with parchment paper to prevent them from sticking together. To reheat, place the waffles in a toaster oven or a preheated oven until they regain their crispy texture and are warmed through.
- Freeze: Flash-freeze your waffles in a single layer on a baking tray, then wrap them individually and keep them in a Ziploc bag or freezer-safe container in the freezer for up to 2 months. Reheat from frozen in a toaster oven or in a preheated oven.
