These waffles are delicious! They are perfect for a big Saturday morning breakfast and since the recipe makes so many waffles, they can be frozen and toasted for a special breakfast treat any day of the week.
In a large bowl, combine flour, sugars, baking powder, salt, cinnamon, and nutmeg with a wire whisk.
In a small bowl, stir together milk, yogurt, egg yolks, butter and vanilla. Pour milk mixture into dry ingredients and stir just until combined.
In a separate bowl, beat the egg whites until stiff. Fold into the batter.
Add the mashed bananas and chopped nuts to the batter and gently stir to incorporate.
Pour 1/3 cup of batter into each side of a preheated waffle iron. Cook waffles 5-6 minutes or until the steam stops rising from the iron.
Keep waffles warm in a 200 degree oven on a baking sheet. To freeze, let the waffles cool and place in a large zip-top freezer bag. Reheat in the toaster.
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These are a fabulous treat! I used my belgian waffle iron and they turned out perfect…just use your manufacturer’s instructions for amount of batter needed. Mine needed 1 Cup. For an extra rich treat, top with peanut butter…mmmm.
Prep: Cook:
Serves: 10 Level: Easy
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Serves: 6 Level: Easy
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Serves: 1 Level: Easy
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Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
9 Comments
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julip1882 on 2.24.2010
I’ve read the other comments and looked at the recipe and the photo of the finished product. We make waffles at our house almost every weekend. The waffles in the photo were made in a Belgian waffle iron. This recipe should be made in a Belgian waffle iron and won’t be as successful in a regular waffle iron. Belgians have a deeper well and the egg whites will rise and make a huge mess.
Kathryn_ Ann on 12.21.2009
My nephew loved these so much when I made them at Thanksgiving that we are making them again on Christmas morning. (I am a syrup girl myself, he loved them with butter and powdered sugar, either way that was one happy 7 year old!)
bumblebee on 11.2.2009
It was fun to try this recipe, however, I dont think I will be making this again. I was looking for something that was a little different that I could include as part of my monthly cook/freeze for take-to-work-breakfast. While this waffle did taste good (had one to give a try) there was too much preparation involved and it took a long time to cook each one to make it worth the while. I guess I didnt take too much time to read through as these are not that healthy either.
thejeweledhorn on 9.19.2009
I made these this morning. I feel that while these are good, there is too much effort for too little payoff. It might just be my waffle maker (it’s new, and small), but I could only put a very small amount of batter in because even with 1/3 a cup it overflowed eveywhere out of the waffle maker and made a mess. Also, since my waffle maker is small and it took 5 minutes to cook each waffle, I was up and down for an hour and a half between prep and cooking time. The flavor was good, but I wonder what the point is to all the egg whites, the folding, and the yogurt…it seemed excessive. I’d be interested in knowing why all that is included! Also, with so much butter, they left butter residue all over my fingers when I was pulling them out of the waffle maker. Since I was sitting up and down and on the computer in between waffles that was a little frustrating as well.
vbailes on 8.9.2009
These are a fabulous treat! I used my belgian waffle iron and they turned out perfect…just use your manufacturer’s instructions for amount of batter needed. Mine needed 1 Cup. For an extra rich treat, top with peanut butter…mmmm.