Buttermilk and Banana Waffles

Recipe: Buttermilk and Banana Waffles

SummaryWaffles were first prepared in France and Belgium during the Middle Ages. They were not introduced in America until centuries later, when Thomas Jefferson brought the first waffle iron home from France. Ripe bananas, added to this tangy buttermilk batter, produce moist, sweet results.


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 2 ripe bananas, peeled and sliced
  • Vegetable oil
  • Maple syrup, warmed



  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt, mixing well.
  2. In a large measuring cup, combine the buttermilk, egg and melted butter and whisk until blended. Place half of the sliced bananas in a small bowl and mash coarsely; do not worry if the mixture is a little lumpy. Add the mashed banana to the buttermilk mixture, then stir into the flour mixture. Using a fork or whisk, mix until the batter is smooth.
  3. Preheat a waffle iron according to the manufacturer’s directions. Using a paper towel or pastry brush, lightly grease the waffle iron with vegetable oil. Following the manufacturer’s directions, ladle batter sufficient for 1 waffle into the iron, spreading it evenly. Close the waffle iron and cook until the waffle iron will open easily (no peeking for the first 2 minutes). Transfer the waffle to a platter and keep warm while you cook the remaining batter.
  4. Serve the waffles garnished with the remaining banana slices and drizzled with the warmed maple syrup.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield):Makes 7 waffles; serves 3 or 4

Video Of Buttermilk and Banana Waffles

Alison Lewis from Ingredients, Inc. joins us in studio with a look at how to make a low-fat buttermilk waffles, banana smoothie, and spinach quiche.

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