Whole Wheat Banana Waffles

Whole Wheat Banana Waffles

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Whole-Wheat Banana Waffles

There is honestly no better way to begin the day than with a delicious, hearty breakfast. So why not kick-start your morning with whole-wheat waffles, fresh fruit, and sweet maple syrup?

Bananas taste amazing in waffles and give them a great sweetness without all the added sugar. They also help keep the waffles super moist and really fluffy! I threw in some of my favorite spices such as cinnamon and nutmeg and even a hint of vanilla.

See all banana recipes.


  • Cooking spray
  • 2 eggs, beaten
  • 1 3/4 Cup nonfat milk
  • 1/2 Cup unsweetened applesauce
  • 1 Teaspoon vanilla extract
  • 2 Cups whole-wheat flour
  • 4 Teaspoons baking powder
  • 1 1/2 packets stevia in the raw or 1 tablespoon sugar
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon nutmeg
  • 1 ripe banana, mashed
  • Maple syrup, for serving

Whole Wheat Banana Waffles

A whole grain, low fat, and delicious way to start your day. These have so much banana and spice flavor, you will never miss the calories!


  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 Tablespoon Splenda
  • 1 teaspoon Salt
  • ½ cups Dried Non-fat Milk Powder
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • ½ teaspoons Baking Soda
  • 1 cup Mashed Ripe Bananas (about 2 Bananas)
  • 2 Egg Whites
  • ½ teaspoons Vanilla Extract
  • ¼ cups Unsweetened Applesauce
  • 1-¼ cup Unflavored Seltzer Water


Whisk flours, Splenda, salt, dried milk powder, cinnamon, nutmeg, cloves, and baking soda in a large bowl to combine.

Whisk banana, eggs whites, vanilla, and applesauce in a medium bowl to combine. Gently stir seltzer water into wet ingredients.

Make a well in the center of the dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined.

Heat waffle iron and bake waffles according to manufacturer’s instructions. Serve immediately with butter or margarine and light pancake syrup.

Fluffy Whole Wheat Waffles

Ok, speak up. When’s the last time you had a truly phenomenal, omg-I’m-going-to-cry-these-are-so-good waffle?

Wait, don’t you talk like that?

But seriously. Name your last great waffle. I don’t even think I can remember it. Maybe last year when I made my recipe for buttermilk waffles again? But I honestly don’t think I’ve used my waffle maker in our new house. In fact, I had to search boxes in the basement for it to test this recipe.

WAFFLES ARE UNDERRATED! Why don’t we make them more often??

Face it– they’re better than pancakes. Waffles have nooks and crannies for maximum melted butter and maple syrup storage. You don’t have to stand there and flip each individual one the waffle maker does all the work for ya. When done right, waffles are a texture freak’s dream they’re crisp on the edges, but soft in the centers. I don’t even want to dream about a “crispy” pancake. I think that just means burnt. A burnt pancake.

So yeah, waffles vs pancakes. There’s really no contest.

I suppose the reason I don’t make waffles often is because they aren’t the healthiest way to begin the day. And aren’t those the rules? Always start healthy? ish? And if I’m going to splurge before 12pm, it’s going to be a plate of overnight cinnamon rolls or frosted donuts with enough rainbow sprinkles to make a unicorn jealous.

But that all changed last month. I had a hankering for waffles one weekend. Didn’t feel like starting my day with a plate of empty calories, so I worked on a whole wheat version.

Turns out, it’s pretty difficult to produce a whole wheat waffle that’s not only crisp on the edges, but soft and airy in the centers. Not too dense, not too heavy. Light and fluffy like the white flour version. It’s a tall order, but the secret lies within the ratio of ingredients. You see, whole wheat flour is much heartier than all-purpose it weighs down anything it touches. To keep things springy, I used enough baking powder for lift. Buttermilk prevents the waffles from drying out (as whole wheat flour does to everything!) and melted butter keeps it all so very… yum.

(Seriously, don’t leave out the butter. They’ll taste bland! They’ll taste dry! They’ll taste… blah! While these are definitely healthier waffles, we don’t want them to taste healthy. We want them to taste like an indulgence.)

So all super basic ingredients, but like I said– it’s the ratio that matters. Make sure you add a dose of cinnamon for flavor and for a little necessary sweetness, a little brown sugar. If an unrefined sugar sounds better to you, I’ve tried these with coconut sugar, honey, and maple syrup over the past several weeks (yes, baby’s been getting A LOT of whole wheat waffles in the 3rd trimester). All very good. Especially the maple syrup– you get extra extra maple flavor in your stack!

And now? It’s your turn to enjoy waffles for breakfast. Because we all know it’s been too long!

Whole-Wheat Waffles

What’s for breakfast this weekend? How about some yummy, healthy, easy-to-make, homemade waffles!

You do need a waffle iron for this recipe, but I definitely think it is worth the $25-30 investment for a low priced model. I am still using my parents’ old waffle iron, which has to be at least 20 years old. It is incredibly basic and always does the trick whenever we are in the mood for some homemade waffles.

I made this exact recipe the other morning and lost count at how many my kids ate. I love that they can eat something so wholesome and still enjoy it. I, of course, made sure they ate plenty of fruit before giving them their second and third helpings though.

If your kids aren’t as into eating this breakfast then consider enticing them with a dollop of unsweetened whipped cream on top! And don’t forget to freeze the leftovers.

Whole Wheat Banana Waffles

Before getting a waffle iron for Christmas I was eating those multigrain toaster waffles from Whole Foods every single morning with either a bowl of greek yogurt or a few scrambled eggs. Now I am eating these waffles every day and, naturally, homemade is always better than storebought!

I worked on this recipe last weekend and loved the result so much that I re-made the waffles the very next afternoon just with the intent to freeze them so I’d be set on breakfast all week long. As a result, every morning this week I have been happily eating my homemade waffles with two scrambled eggs and grapefruit juice. Breakfast of champions.

This waffle recipe is highly versatile, which is why I love it! Last weekend, I added a big handful of chocolate chips into the batter for Adam and when I re-made them I added a handful of oats instead. They are filling and healthful, and keep this pregnant lady going strong all morning long!

On another note, I have NO IDEA why it’s taken me so long to get a waffle iron. I’ve wanted one forever but never took the plunge because I figured I could just make pancakes instead and be fine.

A waffle iron is an amazing piece of machinery and deserves a spot in every breakfast lover’s kitchen. Here’s the one I got for Christmas! It’s a beautiful thing, indeed.

These waffles aren’t too over the top with the banana flavor, which I appreciate. Don’t get me wrong, I love me some banana bread but there’s a time and place for it. And that place isn’t in my waffles.

Obviously they freeze great!! I’m planning on making another batch this weekend to freeze for next week. I just wrap them individually in tin foil and stack in my freezer. In the morning, I just unwrap and pop in the toaster while I make my eggs.

In addition to my love affair lately with waffles, I’m also really loving butter. Butter has been a big thing for me this pregnancy. I’ve been craving and loving it since the very beginning. My midwife recommended grass fed butter for it’s high levels of vitamins and balanced omega-3 and omega-6 fatty acids, and man, it’s a total game changer. Especially on waffles! I found Organic Valley Pasture Butter at Whole Foods two weeks ago and have been loving it ever since.

Whole Wheat Banana Waffles


heaping 3/4 cup whole wheat flour

1/4 cup unsalted butter, melted

Whisk together the flours, baking powder and salt. Add the milk, eggs, melted butter, mashed banana and vanilla and stir until just combined. Let batter sit for 5 minutes while you heat up your waffle iron.

Turn waffle iron to medium setting – when hot and ready, scoop 1/4 cup servings of batter into your hot iron.

Should You Let Your Waffle Batter Rest?

Although it's safe to keep your waffles in the refrigerator for a few days, you will get much better results by freezing them.

  1. Cook your oatmeal banana waffles and allow them to fully cool down.
  2. Place the dairy-free waffles on a parchment paper-lined baking sheet.
  3. Put the baking sheet into the freezer until the waffles are fully frozen, for about 2 hours.
  4. Once the waffles are frozen, place them in a freezer-safe bag or container.
  5. Use a permanent marker to label the freezer bag or container.
  6. When reheating the waffles, you can use the microwave, toaster, or oven to reheat and enjoy.

These dairy-free oatmeal banana waffles can stay in the freezer for up to two months.

Whole Wheat Waffles

Trying to add extra fiber to your family's diet? These whole-grain waffles are a tasty place to start. They're so crisp and light, no one will ever suspect they're made with 100% whole wheat flour!


  • 1 1/2 cups (170g) King Arthur White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg
  • 1 1/2 cups (340g) milk, lukewarm
  • 5 tablespoons (71g) butter, melted or 1/3 cup (67g) vegetable oil


Preheat your iron while you make the waffle batter.

Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg, milk, and butter or oil.

Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy that's OK.

Perfect your technique

100% Whole Wheat Waffles

Cook the waffles as directed in the instructions that came with your waffle iron.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Whole Grain Waffles.

For the waffles:

  • 1 ¼ cups white whole wheat flour
  • ½ cup all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup well mashed banana (about 3 medium very ripe bananas)
  • 1 ¼ cups unsweetened almond milk
  • ¼ cup grapeseed oil (or another neutral oil)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup honey
  • ½ cup finely chopped raw walnuts

Topping ideas:

  • honey or pure maple syrup, for drizzling
  • nut butter of any kind
  • sliced banana or other fruit
  • additional chopped walnuts

Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 25 minutes


1 1/2 cups non-dairy milk, such as almond or coconut
1 1/2 tablespoons lemon juice
2 cups whole wheat flour
2 1/2 teaspoons baking powder
2 tablespoons ground flaxseed
1 teaspoon cinnamon
2 tablespoons raw sugar
1/2 teaspoon sea salt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
2 ripe bananas, sliced, plus more for serving
Maple syrup, to serve


In small bowl, stir together non-dairy milk and lemon juice. Set aside.

In large bowl, whisk together flour, baking powder, flaxseed, cinnamon, sugar, and salt.

Add coconut oil and vanilla to non-dairy milk mixture. Whisk to combine, then pour into dry ingredients. Mix until just combined. Fold in banana slices.

Spray waffle iron with nonstick spray and scoop in desired amount of batter. Let cool for slightly longer than required to get a crispier texture to the edges. Serve immediately with maple syrup and more sliced banana. Leftover waffles can be frozen and reheated later you can also pop them in the toaster.


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