5.0 from 3 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 8 servings
Calories: 361 kcal
Course:
Breakfast
Cuisine:
American
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.
- 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.
Cup of Yum
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
Calories
361kcal
(18%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
78mg
(26%)
Sodium
432mg
(18%)
Potassium
266mg
(8%)
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
% 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.