Fluffy Banana Pecan Waffles Recipe
Warm, inviting, and decadent, these Banana Pecan Waffles are the best wake-up for the holidays! With the perfect blend of sweet bananas and crunchy pecans, this easy recipe makes the best waffles in just 20 minutes!
Servings: 8 servings
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.
- This recipe is on page 26 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 361kcal | Carbohydrates: 41g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 432mg | Potassium: 266mg | Fiber: 2g | Sugar: 13g | Vitamin A: 523IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 2mg
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