Why You’ll Love This Sourdough Banana Nut Waffles Recipe
If you’re looking for a delightful breakfast that’s both comforting and unique, you’ll love this Sourdough Banana Nut Waffles recipe.
These waffles blend the tangy flavor of sourdough with the sweetness of ripe bananas, creating a delicious harmony you won’t forget. The crunchy pecans add a delightful texture, making every bite satisfying.
They’re super easy to whip up, especially if you’ve got a sourdough starter on hand. Plus, the aroma of spices like cinnamon and nutmeg wafting through your kitchen is simply irresistible.
Trust me, once you try them, you’ll want to make these waffles a breakfast staple!
Ingredients of Sourdough Banana Nut Waffles
When it comes to whipping up a breakfast that feels special yet is surprisingly easy, Sourdough Banana Nut Waffles hit the sweet spot. The combination of tangy sourdough and sweet, ripe bananas is simply magical. Plus, those crunchy pecans? They just take it all to the next level.
If you’re like me and tend to have a few overripe bananas lying around (seriously, how do they always go from green to brown in a heartbeat?), this recipe is your perfect solution. So, gather your ingredients and let’s get cooking!
Ingredients for Sourdough Banana Nut Waffles:
- 1 cup sourdough starter
- 2 cups all-purpose flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs (separated)
- 1 ripe banana (mashed)
- 1/2 teaspoon banana extract
- 3 tablespoons butter (melted)
- 1 1/2 cups milk
- 1/2 cup pecans (chopped)
Now, let’s chat about the ingredients for a moment. First off, if you’re using whole wheat pastry flour, you’ll get a nuttier flavor and a bit more nutrition, which is always a bonus.
And don’t worry if your sourdough starter isn’t super bubbly—sometimes mine looks like a science experiment gone wrong, but it still works! The ripe banana is essential; the riper, the better, as it adds natural sweetness and moisture.
Oh, and if you can’t find banana extract, don’t sweat it! You can skip it or add a bit more mashed banana for a lovely banana flavor. All set? Let’s get ready to make those waffles!
How to Make Sourdough Banana Nut Waffles
Alright, let’s plunge into how to whip up these delightful Sourdough Banana Nut Waffles. First things first, you’ll want to have your 1 cup of sourdough starter ready. If you’ve been feeding it the night before, you’re already on the right track. The next morning, grab that cup of starter and make sure you return the rest back to its cozy home.
Now, preheat your waffle iron. I can’t stress this enough—nothing worse than a cold iron when you’ve got your batter all ready to go.
In a large bowl, combine 2 cups of your choice of flour—be it all-purpose or whole wheat pastry flour—with 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 2 tablespoons of sugar, and those beautiful spices: 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of nutmeg. Just thinking about those spices has me excited; they add such warmth to the waffles.
Now, in another bowl, take 2 eggs and separate them. Lightly beat the yolks until they’re a light lemon color. Stir in 1 mashed ripe banana (the riper, the better), 1/2 teaspoon of banana extract if you have it, and 3 tablespoons of melted butter. This mixture is where the magic starts to happen.
Once your banana mixture is ready, gently fold it into the flour mixture along with that 1 cup of sourdough starter and 1 1/2 cups of milk. It’s going to get a little thick, but that’s a good thing.
Finally, don’t forget to fold in 1/2 cup of chopped pecans for that lovely crunch. Now, for the fun part, beat the 2 egg whites until they’re light and fluffy—like little clouds of joy—and fold them into the batter. This will help make your waffles extra fluffy.
Now, pour about 1/3 to 1/2 cup of batter into the preheated waffle iron and cook until golden brown. You’ll probably end up with about 10 waffles, each one a delicious, fluffy tribute to breakfast. Enjoy!
Sourdough Banana Nut Waffles Substitutions & Variations
While I love the classic Sourdough Banana Nut Waffles, there are plenty of ways to mix things up to suit your taste or dietary preferences.
For a gluten-free option, try using almond flour or a gluten-free flour blend. If you’re not a nut fan, swap in chocolate chips or dried fruit instead. You can also experiment with different spices like cardamom or add a splash of vanilla for extra flavor.
For a healthier twist, use mashed sweet potatoes instead of bananas. And if you want to boost the nutrition, consider adding some flaxseed meal or chia seeds to the batter!
Additional Tips & Notes
To make the most of your Sourdough Banana Nut Waffles, I’ve found a few additional tips that can elevate your breakfast experience.
First, make certain your sourdough starter is bubbly and active for the best rise. Let the batter rest for about 10 minutes before cooking; this helps the flavors meld.
If you prefer a crispier waffle, cook a bit longer. Don’t forget that toppings can make a difference—try maple syrup, fresh banana slices, or a dollop of Greek yogurt.
Finally, store leftovers in an airtight container; they freeze well for quick breakfasts later on. Enjoy!