Fluffy Banana Pecan Waffles Recipe
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5
2 reviews
Excellent
Fluffy Banana Pecan Waffles Recipe
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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!
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Ingredients
- 2 cups all-purpose flour 282 grams
- ¼ cup granulated sugar 50g
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 egg separated, large
- 1¾ cups milk whole
- ½ cup butter melted, salted
- ½ cup pecans plus more for topping, chopped
- 2-3 banana ripe
- Whipped Cream for serving, sweetened
- maple syrup for serving
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Separate egg yolks and egg whites. Beat the egg whites in a separate bowl until stiff peaks form. Set aside.
- Add egg yolks, milk, melted butter, and pecans to the dry ingredients. Stir to combine.
- 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.
Notes
- 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 Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.5g
(25%)
Cholesterol
78mg
(26%)
Sodium
432mg
(18%)
Potassium
266mg
(6%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
523IU
(10%)
Vitamin C
3mg
(3%)
Calcium
174mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 432mg | 18% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
2 reviews
Excellent
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