Buttermilk Waffles

Side view of a banana buttermilk waffle on a plate topped with brown butter, bananas, and powdered sugar.

5 from 1 vote

Thick fluffy, with just the right amount of crisp, these buttermilk waffles are quick, easy and full of flavor. These buttermilk waffles include bananas, pecans, and mini chocolate chips but they're also delicious plain!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: banana, buttermilk, pancake, walnut

Servings:

Calories: 446kcal

Equipment

Waffle Iron

Ingredients

Dry Ingredients

120 grams all purpose flour
120 grams dark rye flour
2 teaspoon baking soda
2 teaspoon baking powder

Wet Ingredients

2 bananas ripe!
40 grams granulated sugar
1/2 teaspoon fine sea salt
40 grams butter very soft or melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 egg standard large, room temperature
500 grams whole milk buttermilk or 300 grams of greek yogurt with 200 grams of milk

Add ins

60 grams pecans chopped, more as needed
60 grams mini chocolate chips more as needed

Instructions

Batter

If adding nuts, chop them now and set aside.
Plug in the waffle iron so it can heat up and turn your oven with a baking sheet inside to 200 F. See tips below if your oven doesn't go down to 200 F.
In a medium mixing bowl, whisk together both flours, baking soda, and baking powder.
Large bowl, add in the bananas, brown sugar, salt, vanilla, and soft or melted butter. Use a whisk to mix and semi break down the bananas. If your bananas aren't super soft, use a fork to give them a rough mash first.
Crack in the eggs and whisk again, lastly add in the buttermilk and whisk once more.
Pour the dry ingredients into the wet and whisk until just combined.
Add in the chopped pecans and mini chocolate chips. Use a rubber spatula and fold to combine.

Cook the Waffles

If not using a non stick waffle iron, spray the hot iron with an oil or butter spray or brush with a bit of oil or melted butter.
Use a ladle or large cookie scoop to scoop the waffle batter into the hot iron. Spread the batter out slightly with the back of the ladle or scoop just to even it out.
Cook the waffles according to your waffle iron and the lights or sensors on your iron.
Once cooked, carefully remove the waffle from the iron and place on the warm baking sheet in the warm oven.
Continue cooking the waffles until all of the batter has been used up.
To serve, I like to whisk together maple syrup and heavy cream to cream a bit of a maple cream and also a whipped brown butter or regular whipped salted butter. Plus a few slices of banana, chopped pecans, and then powdered sugar or maple syrup!

Notes

Tips for making Buttermilk Waffles

Whisk the dry and wet ingredients separately. This way all the ingredients will be properly mixed and you won't have to worry about over mixing the batter.
If you don't have buttermilk, I recommend using a mixture of greek yogurt and milk instead to replace buttermilk.
If you want to make more waffles, simply double or triple the recipe.
Use ripe bananas! They don't have to be banana bread ripe, but you want them soft and sweet.
Don't make the batter in advance, the bubbles in the batter will start to form the moment the wet and dry ingredients mix together so you want to start cooking the waffles immediately.
I like using a non stick waffle iron like this one. But any standard waffle iron should work.
If you don't have rye flour, you can replace it with whole wheat flour or use entirely all purpose flour.
To leave the bananas out, simply add an extra 10-20 grams of buttermilk to the batter.
I recommend mini chocolate chips because I find that regular chocolate chips are too big for the waffle iron grooves.
Waffles taste best fresh out of the waffle iron but to keep them warm, place a baking sheet in the oven at 200 F. If your oven doesn't go that low, put the baking sheet in the oven and turn on the oven to the lowest heat, once it reaches that temp, turn the oven off just leave the door closed. As you cook the waffles place them on the baking sheet in the oven to keep them warm and crisp.

Nutrition