Light and fluffy Belgian waffles filled with bananas, perfect for breakfast any day of the week!
Well, it's that time again. Summer is over and school has started, and I'm a bit sad about it too! My oldest is off to college, and my youngest started his sophomore year in high school almost two weeks ago. I'm not sure what happened. Wasn't I just holding these tiny babies in my arms?? My oh my how time has flown by!
So, getting back to this whole school situation. Now that school has started, our mornings are hectic again. There is so much to do in the morning and so little time! Breakfast is one of the most important parts of the day and I like my kids to eat something healthy that will get them fueled up and ward off hunger until lunch. These waffles will do just that! They are light and fluffy, yet hearty, and I love the bits of banana throughout.
The best part about these waffles is that you can make a big batch of them on the weekend, freeze them, then pop them in the toaster on any given day and voila! A quick and easy breakfast that you can feel good about giving your kids. And don't forget to feed yourself too!
Banana Buttermilk Belgian Waffles
Recipe written by The Chef Next Door
Makes 12 large Belgian waffles
Print this recipe
1 3/4 cups all purpose flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups buttermilk
1/2 cup coconut oil, melted and cooled slightly
2 tsp pure vanilla extract
2 very ripe bananas, mashed
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of the flour mixture and set the bowl aside.
In a medium bowl beat the eggs slightly, then add in the buttermilk, oil, vanilla and bananas. Mix well. Add the wet ingredients all at once to the flour mixture and stir until moistened (the batter should be slightly lumpy).
Pour a heaping 1/2 cup of batter on each grid of a preheated, lightly greased Belgian waffle baker. (Alternately you can use a regular waffle maker) Close the lid and bake the waffles, making sure not to open until done. When the waffles are done, use a fork to gently lift the waffles off the grid and place them on a plate. Keep them warm in a preheated 200 degree oven and repeat with the remaining batter. Serve warm with butter and maple syrup.
**These waffles can be made ahead of time and kept frozen for busy mornings. Cook as directed above and allow the waffles to cool completely. Lay them out on a baking sheet in a single layer and pop in the freezer for about 20 minutes. Remove the sheet from the freezer and place the waffles in a freezer safe Ziploc bag. When ready to eat them, put two in the toaster and set at a medium heat, around level 3, and cook for two cycles.
A big thanks to the United Dairy Industry of Michigan for sponsoring this post! I was compensated for developing a recipe using Michigan dairy products, however, all opinions are my own. UDIM is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.
For more great dairy recipes, follow UDIM, branded as Milk Means More, on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on Twitter and YouTube!