Light and fluffy whole wheat banana waffles with crisp edges, warm spices, and no refined sugar—an ideal healthy breakfast for family mornings.
These whole wheat banana waffles are comforting, simple to make, and fill the kitchen with a wonderful aroma. Made with 100% whole grains and naturally sweetened by ripe banana and a touch of maple syrup, they’re a nutritious weekend staple the whole family will enjoy. The batter stays moist thanks to applesauce and banana, while baking powder and beaten eggs keep the waffles light and tender with crisp edges.
Here’s What You’ll Need
- 2 cups whole wheat flour — use 100% whole grains; white whole wheat or whole wheat pastry flour also work.
- 4 tsp baking powder — helps the waffles rise; 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)
- 1/2 cup unsweetened applesauce — replaces butter or oil and keeps waffles moist.
- 1 medium ripe banana, mashed — ripe (spotted) bananas give the best natural sweetness.
- 1 1/2 Tbsp maple syrup — optional for added sweetness and drizzle.
- 1 tsp vanilla extract
Optional mix-ins: chocolate chips, fresh or frozen berries, or chopped nuts. These waffles adapt well to add-ins for extra flavor and texture.
How to Make Whole Wheat Banana Waffles
These waffles are quick and easy—no complicated steps. A large bowl and a reliable waffle iron are all you need.
- Preheat the waffle iron and lightly spray with nonstick cooking spray or brush with oil.
- Combine the dry ingredients. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
- Mix the wet ingredients. In a separate bowl, beat the eggs until frothy. Stir in the almond milk, applesauce, mashed banana, maple syrup, and vanilla until blended.
- Combine wet and dry. Pour the wet mixture into the dry ingredients and stir until just combined. A few lumps are fine—over-mixing can make the waffles dense.
- Cook the waffles. Spoon batter onto the preheated waffle iron, close the lid, and cook until the waffles are golden and crisp at the edges. Repeat with remaining batter. Serve immediately with desired toppings.
Tips for Making the Best Waffles
- Don’t over-mix the batter. Stir until just combined; lumps help keep the texture light.
- Avoid overfilling the waffle iron. Batter spreads as the lid closes—use a moderate amount to prevent overflow.
- Be patient while cooking. Let the waffle iron finish its cycle or watch for the steam to stop to ensure fully set, crisp waffles.
- Keep waffles warm and crisp. Place cooked waffles single-layered on a wire rack in a 250°F (120°C) oven to keep them warm without getting soggy—do not stack.
- Adjust texture. If the batter seems too thick, add a splash more milk; if too thin, add a little more flour.
Fun Waffle Toppings
- Pure maple syrup
- Drizzle of honey
- Dollop of Greek yogurt or whipped cream
- Fresh fruit or homemade chia jam
- Nut butter spread
- Chopped nuts or seeds
How to Store and Freeze Waffles
To store: Keep cooked waffles for 3 to 5 days in an airtight container in the refrigerator.
To freeze: Cool waffles completely on a wire rack, then freeze in a single layer in freezer bags or wrapped individually; they keep well up to 3 months.
To reheat: Thaw overnight in the refrigerator if frozen, then toast or reheat in a toaster oven to restore crispness—this method preserves texture best.
Recipe Summary
- Servings: 8 large waffles
- Prep time: 10 minutes
- Cook time: 20 minutes (total time ~30 minutes)
Nutrition (per large waffle, approximate)
- Calories: 159 kcal
- Carbohydrates: 30.8 g
- Protein: 6.1 g
- Fat: 2.4 g (Saturated fat: 0.5 g)
- Sodium: 92.7 mg
- Fiber: 4.5 g
- Sugar: 5.8 g
Nutrition information is an estimate and should be used as a guideline.
If you try this recipe, enjoy sharing your results—these whole wheat banana waffles make a wholesome, naturally sweetened breakfast that’s both family-friendly and satisfying.