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Banana-Nut Buttermilk Waffles


Waffles are easy and versatile enough to enjoy every day; this variation on the traditional buttermilk recipe includes ripe bananas, walnuts, and nutmeg.

  • Servings: 6

Source: Martha Stewart Living, June 1999


  • 2 cups all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, separated
  • 2 cups nonfat buttermilk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 3 very ripe bananas (about 1 1/4 pounds)
  • 1 tablespoon freshly squeezed lemon juice
  • 2/3 cup coarsely chopped walnuts


  1. Heat waffle iron. In a large bowl, sift together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.

  2. In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla. Pour into dry ingredients; stir until just combined.

  3. In an empty bowl, coarsely mash bananas and lemon juice; stir into batter along with the walnuts. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.

  4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.

  5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.

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