Banana Pecan Waffles
These crispy banana pecan waffles are golden on the outside, fluffy on the inside, and bursting with sweet banana flavor and toasted pecans. Perfect for weekend brunch or freezer-friendly meal prep.
Equipment
- Waffle Iron
- Mixing bowls
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
- 2 cups all-purpose flour (282g)
- 1/4 cup granulated sugar (50g)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs separated
- 1 3/4 cups whole milk
- 1/2 cup salted butter melted and cooled slightly
- 1/2 cup chopped pecans preferably toasted
- 2–3 ripe bananas sliced, for topping
- sweetened whipped cream for topping
- maple syrup for serving
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
- Separate eggs, placing yolks in one bowl and whites in another.
- To the yolks, add milk, melted butter, and pecans. Stir until combined.
- Beat egg whites with a mixer until stiff peaks form.
- Add the wet ingredients to the dry ingredients. Mix gently until just combined.
- Fold in the whipped egg whites carefully until mostly incorporated, with some white streaks remaining.
- Preheat waffle iron. Lightly grease if needed.
- Cook waffles until golden brown and crisp. Transfer to a wire rack. Repeat with remaining batter.
- Top waffles with sliced bananas, whipped cream, chopped pecans, and drizzle with maple syrup. Serve immediately.
Notes
Use overripe bananas for stronger flavor. Toast pecans in a dry skillet until fragrant. Avoid overmixing to keep waffles light and airy.