Whole Wheat Banana Waffles Recipe

Light and fluffy Whole Wheat Banana Waffles with perfectly crisp edges, warm spices and no refined sugar — the ideal wholesome breakfast for weekend mornings.

There’s something comforting about a hot batch of waffles on a Saturday morning. These whole wheat banana waffles combine 100% whole grains with naturally sweet ripe banana and a touch of maple syrup to create a batter that bakes up light, tender and deeply flavorful. The waffles develop crisp edges while staying moist inside thanks to applesauce and mashed banana, and warm spices like cinnamon and nutmeg give them a cozy aroma that fills the kitchen.

I often add banana to pancakes and quick breads for moisture and sweetness without refined sugar. In this waffles recipe the banana does the same job — it keeps the texture soft and adds natural sweetness so you don’t need much added sugar. A little vanilla and maple syrup round out the flavor. These are family-friendly, simple to make, and perfect for serving with fresh fruit, yogurt, or pure maple syrup.

Ingredients

• 2 cups whole wheat flour — use 100% whole grain flour such as whole wheat or white whole wheat; whole wheat pastry or a gluten-free 1:1 baking flour can also work.
• 4 tsp baking powder — this leavens the waffles; be sure to use baking powder, not baking soda.
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp kosher salt
• 2 eggs, beaten
• 1 3/4 cups almond milk (or any milk you prefer)
• 1/2 cup unsweetened applesauce — replaces oil or butter and keeps the waffles moist.
• 1 medium ripe banana, mashed — use a very ripe banana with brown spots for the best sweetness and flavor.
• 1 1/2 Tbsp maple syrup — a little added sweetener and great for drizzling.
• 1 tsp vanilla extract

How to Make Whole Wheat Banana Waffles

These waffles are straightforward to prepare and require only a few bowls and a waffle iron. The total hands-on time is minimal and you’ll have a batch ready in under 30 minutes.

1. Preheat and prepare your waffle iron. Preheat until hot and coat the plates lightly with non-stick spray if needed.
2. Combine dry ingredients. In a large bowl whisk together the whole wheat flour, baking powder, cinnamon, nutmeg and salt.
3. Mix wet ingredients. In a separate bowl beat the eggs until frothy. Stir in the milk, applesauce, mashed banana, maple syrup and vanilla.
4. Combine and rest briefly. Pour the wet ingredients into the dry and stir until just combined. A few small lumps are fine — avoid over-mixing to keep the waffles light.
5. Cook the waffles. Spoon batter onto the preheated waffle iron and cook until golden and crisp. Repeat with the remaining batter, keeping finished waffles warm in a low oven if desired.
6. Serve right away. Offer pure maple syrup, fresh fruit, yogurt, nut butter, or any favorite topping.

Tips for the Best Waffles

• Mix gently: Stir until ingredients are combined. Over-mixing develops gluten and makes waffles dense.
• Don’t overfill the waffle iron: The batter spreads as you close the lid — use a moderate amount to avoid overflow.
• Be patient while cooking: Resist lifting the lid too early. Wait for the indicator light or until steam subsides so waffles cook through and release cleanly.
• Keep waffles crisp: Store cooked waffles in a single layer on a baking sheet in a 250°F (120°C) oven while finishing the batch. Avoid stacking to prevent sogginess.

Topping Ideas

• 100% pure maple syrup
• A drizzle of honey
• Dollop of Greek yogurt or whipped cream
• Fresh fruit or a spoonful of chia seed jam
• Nut butter spread
• Chopped nuts or seeds for crunch

Storage and Freezing

To store: Keep leftover waffles in an airtight container in the refrigerator for 3–5 days.

To freeze: Cool waffles completely on a wire rack, then freeze in a single layer on a tray. Once frozen, transfer to freezer-safe bags or wrap individually; they keep for up to 3 months.

To reheat: Thaw overnight in the refrigerator if frozen, then crisp in a toaster or toaster oven to restore the outside crunch while keeping the interior tender.

Recipe Details

• Yield: 8 large waffles
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Nutrition (per waffle)

Final Notes

These whole wheat banana waffles are a simple, wholesome weekend breakfast that balances whole grains, natural sweetness and warm spices. They work well for family breakfasts, and leftovers freeze and reheat beautifully — making them a great make-ahead option. If you try them, tag your photos on social media using the hashtag #eatyourselfskinny — it’s wonderful to see how people customize these waffles with different mix-ins and toppings!