Best Maple Brown Butter Banana Waffles

Stack of Maple Brown Butter Banana Waffles.

5 from 1 vote

Best Maple Brown Butter Banana Waffles

Get ready to meet your new breakfast obsession: This Maple Brown Butter Banana Waffles recipe! Crispy on the outside + fluffy on the inside with deep pockets for soaking up all that maple syrup! Bursting with the bold flavors of banana, maple, and brown butter, plus a hint of comforting spices. Egg-free + Oil-free. Gluten-free option.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Keyword: banana, belgian, breakfast, brown butter, brunch, cinnamon, classic, easy, fall recipe, fluffy, gluten-free, healthy, homemade, indulge, maple, plant-based, recipe, soft, southern, spices, sweet, traditional, vegetarian, waffles

Servings: servings

Calories: 571kcal

Author: Shanika

Ingredients

WAFFLES:

3 very ripe Bananas, mashed
3 cups organic all-purpose flour
1 ½ Tbsps baking powder
½ teaspoon baking soda
1 ½ tsps ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon sea salt
3 large organic eggs, room temp.
1 cup Almond milk (You can use whole milk or your fave plant-based milk)
¼ cup pure maple syrup
2 tsps vanilla extract
¼ cup unsalted butter

TOPPINGS:

Sliced bananas
Maple syrup, for drizzle
Your fave chopped nuts, toasted (I love using walnuts or pecans)
Whipped cream, homemade or store-bought

US Customary - Metric

Instructions

TO MAKE THE BROWN BUTTER:

Using a saucepan on medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker.
Once done, remove from heat and let it cool completely.

TO MAKE THE WAFFLES:

Preheat your waffle maker to desired setting–medium-high heat worked for me!
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Create a well in the middle.
Add the mashed bananas, milk, eggs, cooled brown butter, maple syrup, and vanilla in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Fold in sprinkles.
Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test for thickness. NOTE: DO NOT OVER-MIX!
Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), add toppings (coconut whipped cream, chopped nuts, fresh berries, sliced bananas, and/or drizzle with maple syrup), if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
GLUTEN-FREE VERSION: To make these waffles GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
STANDARD WAFFLES (NON-BELGIAN): This recipe will make more than 6-8 waffles for this recipe.
VEGAN OPTION: To make these waffles vegan, simply substitute the butter with vegan butter (you can "brown" it the same way as the original), and omit the eggs and add 1 tablespoon of apple cider vinegar to the milk instead. Lastly, ensure that any toppings (like whipped cream) are vegan-friendly.

Nutrition