I’ve wanted a waffle iron for ages, and when I finally bought one I couldn’t wait to make waffles from scratch. With autumn here, I decided to combine pumpkin and banana for a seasonal waffle that has natural sweetness from ripe banana so you don’t need a lot of extra sugar. The result is tender, fluffy waffles with warm fall spices and a hint of banana — perfect for cozy weekend breakfasts or easy weekday meals.
If you don’t already own a waffle maker, it’s a worthwhile kitchen investment. A basic model will produce consistent, delicious waffles with minimal fuss. I grease mine lightly before the first waffle and the rest cook perfectly. For a crisp exterior, allow waffles to cool briefly and pop them in the toaster for a minute before serving — they come out evenly crisped and warm inside.
Keep a few tips in mind when you make this batter: don’t overmix. Overmixing develops gluten and can make waffles chewy rather than light and tender. Use a gentle hand when folding the wet ingredients into the dry. Also, warm your milk to at least room temperature before combining it with melted coconut oil so the oil doesn’t solidify into little chunks. These waffles freeze and reheat very well, so make a double batch and keep extras in the freezer for quick breakfasts or to pack in lunches.
Pumpkin Banana Waffles
Ingredients
- 2 cups white whole wheat flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 eggs
- 1 ¼ cup milk of choice (warmed to room temperature)
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 can pumpkin puree (about 15 oz)
- 1 small or medium ripe banana, mashed
Instructions
- Preheat your waffle iron to medium-high heat. If your waffle iron requires greasing, lightly oil or spray the surface before cooking the first waffle.
- In a large bowl, whisk together all the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, combine the eggs, warmed milk, melted coconut oil, vanilla, pumpkin puree, and mashed banana. Stir until evenly mixed.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing; a few small lumps are okay. Overmixing will make the waffles tougher.
- Using a ½-cup measure (or the amount recommended by your waffle iron), pour batter onto the preheated waffle iron and close the lid. Cook according to your waffle iron’s instructions until golden brown and cooked through.
- Remove the waffle and let it rest briefly on a wire rack to keep edges crisp. For extra crispness, cool slightly then toast for a minute in a standard toaster.
- Repeat with remaining batter. Serve warm topped with banana slices, a sprinkle of cinnamon, maple syrup, or yogurt as desired.
Notes
- Warm the milk so the coconut oil stays liquid when mixed in; this prevents small solidified pieces of oil in the batter.
- Do not overmix the batter. Gentle mixing keeps the waffles light and tender.
- These waffles freeze well. Cool completely, wrap individually, and store in the freezer. Reheat in the toaster or oven for best texture.
- To serve, top with sliced bananas and a dusting of cinnamon for a simple, flavorful breakfast. They also make a convenient, portable option for school or work lunches.