These easy vegan banana waffles are sweet, fluffy, soft inside and crisp outside. They're make-ahead, freezer-friendly, and ready in under 30 minutes!
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Why You'll Love This Recipe
Bananas and breakfast are a perfect match, and while I've already shared recipes for a strawberry banana smoothie bowl and fluffy banana oatmeal muffins, they're also a perfect addition to crispy vegan waffles.
These vegan banana waffles are sweet, flavorful, and easily customizable with your favorite flavor boosters and mix-ins. Plus, you can freeze them, ready to reheat all week, or whip up a large batch for weekend brunch!
Looking for more simple banana breakfast recipes? Try a blueberry banana smoothie, banana nectarine smoothie, or chocolate chip banana muffins.
The Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
- Vegan buttermilk: Combine unsweetened plant-based milk (high-protein options like soy milk work best) and apple cider vinegar for a vegan buttermilk alternative.
- Flour: I usually use regular all-purpose flour, though you could substitute 50% whole wheat for more nutrients without affecting texture too much. Oat flour should work, too, but yields denser waffles.
Make gluten-free vegan banana waffles with a 1:1 swap to all-purpose GF flour, like King Arthur's or Bob's Red Mill, though the waffles may be denser.
Recipe Variations and Add-Ins
- Flavor boosters: Like ½ teaspoon cinnamon, some ground ginger, cardamom, chai spice, pumpkin pie spice, etc. Orange zest also works.
- Chunky add-ins: Up to ½ cup vegan chocolate chips, toasted coconut (shredded/flakes) or nuts, blueberries, chopped strawberries/mango/peach, raisins, etc., to these easy banana waffles.
- Swirls: Swirl a little almond or peanut butter, vegan chocolate spread, or pistachio spread into the batter in the waffle iron.
- Banana protein waffles: Add a scoop of plain, vanilla, or chocolate protein powder and adjust plant milk amount accordingly. This may affect texture.
How to Make Banana Waffles
Step 1: Preheat your waffle iron according to its manufacturer's instructions. Meanwhile, whisk the vegan milk and vinegar in a large bowl. Set aside for 2 minutes to thicken. Also, mash the banana. Whisk in the banana, oil, and vanilla.
Step 2: Add the flour, sugar, baking powder, and salt. Stir gently until only just combined. A few small lumps are fine.
Step 3: Lightly grease the waffle iron and pour enough batter onto the center of the iron to spread to the edge when closed. Cook for 3-5 minutes until golden and crispy on the edges.
Step 4: Using tongs/a fork, carefully transfer the cooked waffle to a cooling rack (to keep them crispy). Repeat with the remaining batter. Serve warm with your favorite toppings. Enjoy!
When it's done, it may be indicated by a light/sound. Alternatively, wait until no more steam emits from the machine.
FAQs
You can prepare this eggless banana waffle batter (minus mix-ins) the night before, cover and chill, then rest at room temperature for 20-30 minutes before using.
Leave it to rest for 20-30 minutes to let the gluten relax.
Spread them on a baking sheet (don't stack or they'll steam!) in a 200°F/94°C oven.
I haven't tried it, though that should work.
Pro Recipe Tips
- To avoid using too much flour: Spoon and level it, don't scoop.
- Use overripe bananas: For maximum sweetness and flavor.
- Don't overmix the batter: To avoid dense waffles. It's actually best to leave a few small lumps in the batter, stirring only until the dry ingredients have mixed in.
- Preheat waffle iron: To prevent sticking, ensure even cooking, and crisp edges.
- Don't overfill: Aim to cover ¾ of the surface area. It will spread when closed.
The Best Toppings For Banana Waffles
- Sliced banana/apple or berries (strawberries, raspberries, blueberries, etc.)
- Sauce/drizzle (peanut butter, maple syrup, vegan chocolate sauce, caramel, Biscoff)
- Dollops (like fruit compote or vegan yogurt)
- Coconut whipped cream
- Powdered sugar
- Ninja Creami vegan vanilla ice cream (or strawberry ice cream/ chocolate ice cream)
Storage Instructions
Fridge: In an airtight container with parchment paper between layers for 3-4 days.
Freeze: Flash freeze, then store in a Ziplock/Stasher for up to 3 months.
Reheat: In a toaster for 30-40 seconds (1-2 mins from frozen). OR, reheat larger amounts in stacks, wrapped in foil, for 8-12 minutes at 350°F/180°C.
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If you tried this easy vegan banana waffles recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Banana Waffles
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Equipment
Ingredients
- 1 ½ cups unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 1 to 2 ripe bananas mashed (about ¾ cup)
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your waffle iron according to manufacturer's instructions. If your waffle iron has a temperature setting, set it to medium-high or about 375 degrees Fahrenheit (190 degrees Celsius).
- In a large bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 2 minutes to slightly thicken.
- Add the mashed banana, neutral oil, and vanilla extract to the bowl and whisk until well combined.
- Add the flour, sugar, baking powder, and salt to the wet ingredients. Stir gently until just combined. Do not overmix. A few small lumps are fine.
- Lightly grease the waffle iron if needed. Pour enough batter onto the center of the waffle iron to spread toward the edges when closed.
- Cook for 3 to 5 minutes, or until golden and crisp.
- Carefully remove the waffle and repeat with the remaining batter.
- Serve warm with maple syrup, nut butter, fresh fruit, or extra sliced banana.
Notes
- Use overripe bananas: For maximum sweetness and flavor.
- Don't overmix the batter: To avoid dense waffles. It's actually best to leave a few small lumps in the batter, stirring only until the dry ingredients have mixed in.
- Preheat waffle iron: To prevent sticking, ensure even cooking, and crisp edges.
- Don't overfill: Aim to cover ¾ of the surface area. It will spread when closed.
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