Banana-Pecan Waffles

Banana-Pecan Waffles

Syrupy type breakfast dishes can be a comfort food. I could eat pancakes, waffles or french toast any time of the day. Here’s another use for those over-ripe bananas sitting on the counter (that should probably now be relocated to the refrigerator or freezer for baked good, later.)   Like the Buttermilk Pancakes featured a couple of months ago, beating the egg whites separately and then gently folding them into the batter is the key to the lighter texture.

Walnuts would work well as a substitution for the pecans.  Toasting them will bring out the fragrant, nutty flavors.    It’s a good recipe that can stand on it’s own without using nuts.   I prefer a more crispy waffle, so my cooking time would be a little longer than the suggested 6-9 minutes.

Banana-Pecan Waffles
source Sunset Magazine, January 2005

Servings 8 – 10


1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

2 large eggs, separated
3/4 cup low-fat milk
3/4 cup mashed ripe banana
1/2 cup sour cream
1/4 cup butter, melted (plus some additional for brushing on waffle iron)
3/4 cup toasted pecans, coarsely chopped (directions follow)

Syrup (optional)
Banana, sliced for garnish (optional)


In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix egg yolks, milk, banana, sour cream, and butter until well blended. Stir egg-yolk mixture into flour mixture just until combined. Stir in the toasted pecans (see below for directions).

In another large bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold into batter until no white streaks remain.

Preheat a Belgian waffle iron to high. Brush both sides lightly with melted butter. When iron is ready, pour about 1/2 cup batter per 4-inch square; close iron and cook until waffle is browned, about 6-9 minutes. Remove waffle; keep warm on a baking sheet in a 200 degree oven up to 15 minutes. Repeat waffle cooking process to finish batter.

Serve warm with syrup or powdered sugar and some banana slices.

Toasting Pecans

Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet and toast until golden brown, about 8-10 minutes. Remove immediately from oven and allow to cool before using.

More breakfast recipes and ideas:
Blueberries and Strawberries - Buttermilk Pancakes Blueberries and Strawberries – Buttermilk Pancakes
Cinnamon Bread French Toast Cinnamon Bread French Toast



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  1. Samantha says

    I made these yesterday and they were really great. I would suggest adding more banana to the batter though, we couldn’t really taste the banana flavor.

  2. says

    I recently had my first banana and pecan pancake… this combo might be my new obsession! Next recipe for waffles will definitely be this one!

    great photos!

  3. says

    Waffles arent big in Australia. We rarely eat them and most places don’t serve them. This recipe looks and sounds delicious. I love banana with my pancakes and french toast! mmm

  4. kitchen flavours says

    Looks really delicious! My waffle-maker “died” on me, and haven’t got a replacement yet! Looking at your waffles, I should really start getting a new maker soon!

  5. says

    Ooh! These look delicious! Banana pancakes have always been my favorite, but banana waffles sound way better! And with pecans? I’m drooling.

    Do you think the waffles would turn out okay in a normal waffle maker, as opposed to a Belgian waffle maker? I love how Belgian waffles’ deeper pockets allow for more surface area crispiness and larger pools of syrup, but I need deeper pockets myself before I can afford to buy any more kitchen appliances!

  6. says

    I have a bunch of ripe bananas sitting in my fruit bowl…now I just need a waffle iron! I agree with you…pancakes or waffles are good just about any time of the day. We may be making pancakes for dinner. Have a great week love, and thank you again for the figs!