Cinnamon Banana Waffles

Light, fluffy, and crisp, these banana waffles make good use of naturally sweet bananas. Separating the eggs makes this breakfast staple even better.

Ultra fluffy and sweet banana waffles, kissed with cinnamon, are the ultimate treat. Just as good for breakfast, brunch, or dessert (we’re not picky) and a great way to use up over-ripe bananas.

There’s an extra step needed here to whip the egg whites into stiff peaks before folding into the batter. This makes for the lightest possible waffles and they’re so good. It only takes a minute and makes a big difference.

Top with maple syrup, whipped cream, and pan-fried bananas, like we did, or go for fresh berries, yogurt, jam, whatever you like. If they’re for dessert, go wild with ice cream and chocolate sauce, why not!

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Recipe

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Method

Add the flour, sugar, baking powder, cinnamon, and salt to a large mixing bowl. Whisk to combine and break up any lumps. Make a well in the centre.

• 

• 

Separate the eggs. Place the whites in a medium bowl and set aside. Add the yolks to a mixing bowl along with the melted butter, milk, and mashed bananas. Mix to combine.

• 

• 

Use an electric mixer to beat the egg whites to stiff peaks, mixing for about a minute.

• 

• 

Pour the banana mixture into the large bowl with the dry ingredients and mix until just combined. Some small lumps are fine, but streaks of flour are not.

• 

• 

Add the beaten egg whites to the batter and use a spatula to carefully fold them in. The batter should be very light and fluffy. Set aside.

• 

• 

Heat your waffle iron until hot, then grease both sides with more butter. Pour the batter into your waffle iron and cook according to the manufacturer’s instructions.

Keep waffles hot in a warm oven before serving if desired. Top with maple syrup and any other toppings you like, and serve.

Tips and Notes

Separating the eggs and whipping the egg whites really does make a difference, don’t skip this step. The stiff whites add a lot of lightness to the waffles, and it’s the key to the fluffiest Belgian style waffles.

If you have a waffle iron with deep pockets, that’s the ideal choice for this recipe. A thinner waffle is good, too, and German irons (the thin, usually heart shaped ones) will work here too.

The riper your bananas, the better. Spotty bananas are much sweeter and will add a more noticeable banana flavour to the waffles.

We usually try to minimize the amount of dishes needed for our recipes at Baked, but this is one of the rare times that it really makes a difference! So three bowls, no skimping, it’s worth it.

Substitutions

Use whole wheat flour for a heartier, more filling waffle. We recommend about 50% whole wheat, but you fully sub it if you prefer. Spelt flour works well too. A GF flour blend might work, but we haven’t tried it.

To make dairy free waffles, non-dairy milk and a light-tasting oil or vegan butter in the batter, then grease the iron with something like coconut oil.

Not a real fan of cinnamon? Leave it out, or use another spice, like nutmeg or cardamom, in smaller amounts. This apple pie spice is great too.

Brown sugar, cane sugar, and coconut sugar are all good options in place of plain. If your bananas are very ripe, you can reduce the sugar if preferred (but note this will make the waffles less crisp).

More Breakfast Recipes

Sourdough Waffles
Buttermilk Chocolate Chip Pancakes
Maple Hemp Granola with Dried Cranberries
One Bowl Sourdough Banana Bread
Strawberry Rhubarb Bread Pudding

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

This post was originally published in December 2017. It has been updated most recently as of March 2021.