These Banana Waffles are fluffy on the inside, crisp on the outside, and packed with cozy banana bread flavor. Made with ripe bananas and whole wheat flour, they’re hearty enough to fuel your morning but special enough for a slow weekend brunch. Fire up the waffle maker — your kitchen is about to smell amazing.
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Table of Contents
For more wholesome banana recipes, check out my Zucchini Banana Bread, Banana Oatmeal Muffins, High-Protein Banana Bread, and Healthy Banana Muffins.
At A Glance: Banana Waffles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total time: 30 minutes
- Makes: 8 servings
- Nutrition (per serving): 212 calories, 8g fat, 7g protein, 2g fiber, 30g carbs
- What it Tastes Like: Fluffy, crisp-edged waffles with cozy banana bread flavor.
- Why You'll Love It: Hearty, freezer-friendly, one-bowl, and secretly wholesome — the best banana waffle recipe for busy mornings or brunch.
- Difficulty Level: Easy — simple batter, classic waffle maker method.
There’s something about a tall stack of banana waffles that just feels like the weekend. The smell of ripe bananas and cinnamon, the sizzle of the waffle iron, maple syrup pooling into those golden pockets — it’s cozy, nostalgic, and downright irresistible.
These homemade banana waffles were born from my love of classic banana bread and my refusal to choose between comfort food and staying power. They’re fluffy and crisp like the best Belgian waffles, but made with whole wheat flour and protein-rich ingredients, so they actually keep you full. (Because as much as I love brunch, I don’t love being hungry again 45 minutes later — especially after a long run or a busy morning with the family.)
Whether you’re making waffles with banana for a lazy Sunday brunch, meal prepping a batch for the freezer, or setting up a full-on waffle bar for the whole family, this recipe delivers every single time.
If you’re loving waffle recipes lately, don’t miss my Fluffy Whole Wheat Waffles and Dairy-Free Waffles.
Important Ingredients and Substitutions
Ripe Bananas — The browner and spottier, the better. Overripe bananas add natural sweetness and moisture to the waffle batter. If your bananas aren’t quite there yet, you can roast them at 300°F for 10–15 minutes to soften and sweeten (as I had to do with these bananas).
Whole Wheat Flour — This gives the banana waffles extra fiber, nutrition, and staying power. If you don’t have white whole wheat flour, whole wheat pastry flour works beautifully. Regular whole wheat flour can be used, but it will create a slightly heartier texture.
All-Purpose Flour — Helps keep the waffles light and fluffy. You can substitute additional white whole wheat flour, but the waffles will be a bit denser.
Buttermilk — Adds tang, tenderness, and lift. No buttermilk? Make “sour milk” by adding 1 tablespoon distilled white vinegar or lemon juice to 1 cup of milk (2% or whole milk works best), then letting it sit for 4–5 minutes before using.
Unsalted Butter — Adds richness and helps create crisp edges. Melt it, then let it cool at room temperature for about 5 minutes to prevent it from scrambling the eggs. Melted coconut oil or avocado oil can be used in the same amount if needed.
Light Brown Sugar — Encourages golden color and crispness while adding subtle sweetness. Dark brown sugar works too and will give a slightly deeper molasses flavor.
Baking Powder + Baking Soda — This combination gives you tall, fluffy waffles with great texture. Make sure both are fresh for best results.
Have more overripe bananas to use up? Make my Brown Butter Banana Bread, Banana Bread Cookies, or Pumpkin Banana Muffins.
Recipe Variations
One of the best parts about homemade waffles? They’re endlessly customizable. Try one of these easy twists to make them your own.
- Blueberry — Fold ½–¾ cup fresh or frozen blueberries into the batter for juicy pops of sweetness. If using frozen, add them straight from the freezer (do not thaw) to prevent streaking.
- Chocolate Chip — Stir in ⅓–½ cup chocolate chips or mini chocolate chips for a banana-bread-meets-dessert vibe. This one is especially popular with kids — and, let’s be honest, adults too.
- Walnut — Add ⅓ cup chopped walnuts for crunch and nutty depth. It gives serious classic banana bread energy and makes these waffles feel extra cozy.
- Peanut Butter — Swirl 2–3 tablespoons of peanut butter into the batter or drizzle it over the top before serving. The combo of peanut butter and banana never misses.
- Dairy-Free — Use melted coconut oil instead of butter and make your buttermilk with unsweetened almond milk plus vinegar or lemon juice for an easy dairy-free option.
How to Make Banana Waffles
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat your waffle iron according to the manufacturer’s instructions.
Step 1: In a large mixing bowl, whisk together the buttermilk, melted butter, eggs, mashed ripe banana, and vanilla extract until combined.
Step 2: Add the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, cinnamon, and brown sugar to the bowl.
Step 3: Whisk until just combined and no large streaks of flour remain. A few small lumps are fine.
Step 4: Lightly spray the waffle iron with nonstick cooking spray. Pour in the recommended amount of batter and close the lid.
Step 5: Cook according to your waffle maker’s instructions, or until golden brown.
Step 6: Transfer the cooked waffles to a plate or warm oven and repeat with the remaining batter. Serve warm with your favorite toppings.
Chelsea's Recipe Pro-Tips
- Let the melted butter cool slightly before mixing. Give it about 5 minutes to cool so it doesn’t scramble the eggs when added to the wet ingredients. Warm is fine — hot is not.
- Preheat the waffle iron fully. Starting with a properly heated waffle iron helps create crisp edges and prevents sticking.
- Don’t overmix the waffle batter. Stir just until the dry ingredients are incorporated. Overmixing can develop too much gluten, leading to dense, tough waffles instead of fluffy ones.
- Use very ripe bananas. The more brown spots, the better. Overripe bananas add natural sweetness, moisture, and deeper banana bread flavor. See my notes above to quickly brown bananas.
- Measure the flour accurately. Weighing your whole wheat flour and all-purpose flour gives the most consistent results. If using measuring cups, spoon and level to avoid adding too much flour.
- Keep waffles warm in a 200°F oven. Place cooked waffles directly on the oven rack (not stacked on a plate) to keep them warm and crisp while you finish the batch.
- Have fun with mix-ins and toppings. Blueberries, chocolate chips, walnuts, peanut butter, maple syrup — this recipe is a flexible base and tall stacks are meant for topping, so make it your own.
Storage Directions
- Refrigerating — Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
- Freezing — Freeze in a single layer on a baking sheet, then transfer to freezer bags for up to 2–3 months.
- Reheating — Toast frozen waffles in a toaster or toaster oven on low-to-medium heat for 2–3 minutes, or until warmed through and crisp.
Serving Suggestions
These banana waffles are delicious with maple syrup and your favorite toppings, but they also make the perfect centerpiece for a full brunch spread. Serve them with Cottage Cheese Scrambled Eggs for extra protein, a bright Winter Fruit Salad for freshness, or a slice of Sweet Potato Frittata for something savory and satisfying.
And if you’re feeling a little indulgent, add a side of Millionaire Bacon for that sweet-and-salty combo that always steals the show.
Banana Waffles Recipe FAQs
You can mix the wet and dry ingredients separately and store them in the refrigerator for up to 24 hours. Combine them just before cooking for the fluffiest banana waffles. A fully mixed batter can sit in the fridge for about 30–60 minutes, but the waffles may be slightly denser.
This usually happens if the waffle iron isn’t fully preheated or if the waffles are stacked while cooling. Cook until deeply golden and keep them warm directly on the oven rack at 200°F to maintain crisp edges.
You can try substituting a 1:1 gluten-free all-purpose flour blend for both flours. The texture may vary slightly, but it’s a good option if you need to avoid gluten.
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Recipe Card
Banana Waffles
Ingredients
- 2 cups low-fat buttermilk or sour milk; see below
- ¼ cup melted unsalted butter cooled for 5 minutes
- 2 large eggs
- 1 cup mashed overripe banana about 2 medium bananas
- 1 teaspoon pure vanilla extract
- 1 ½ cup (180g) whole wheat flour
- 1 ½ cup (180g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup packed light brown sugar
- Non-stick cooking spray
- Optional waffle toppings maple syrup, nut butter, slided bananas, berries, chocolate chips, dried coconut, chopped almonds, whipped cream, etc.
Instructions
- Preheat the waffle iron according to manufacturer instructions.
- In a large bowl, whisk together the buttermilk, melted butter, eggs, mashed banana, and vanilla extract until smooth.
- Add the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, cinnamon, and brown sugar to the wet ingredients. Whisk until just combined — a few small lumps in the waffle batter are perfectly fine.
- Lightly grease the waffle iron with nonstick spray. Pour in the recommended amount of batter (usually about ¾–1 cup of batter for Belgian waffle form) and cook until golden brown and crisp.
- Serve warm with maple syrup and your favorite toppings.
Notes
Storage Directions
- Storing: Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to freezer bags for up to 2–3 months.
- Reheating: Toast frozen waffles in a toaster or toaster oven on low-to-medium heat for 2–3 minutes, or until warmed through and crisp.
Recipe Pro-Tips
- Weigh the flour for best texture. Measuring by weight prevents dense waffles and ensures your banana waffle recipe stays light and fluffy.
- Don’t overmix the batter. Overmixing develops gluten and can make waffles tough — stir until just combined.
- Keep waffles warm directly on the oven rack. A 200°F oven keeps them crisp while you finish cooking the rest of the batch.
- Use very ripe bananas. The browner the banana, the better the sweetness and moisture.
We love these waffles so much! I developed this banana waffle recipe for the site a few years ago, nd we still enjoy them regularly whenever we have overripe bananas to use up. They're easy to make, and my 3-year-old son loves them.