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    Home » Recipes » Pancakes & Waffles

    Published: Jan 28, 2021 · Modified: Aug 16, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 18 Comments

    Vegan Banana Waffles

    JUMP TO RECIPE PIN WATCH VIDEO
    4.85 from 20 votes
    vegan banana waffles

    Up your vegan breakfast game with these delicious Vegan Banana Waffles. They are tender on the inside, golden and crispy on the outside and full of perfectly spiced, sweet banana, flavour.

    maple syrup pouring over a stack of vegan banana waffles

    Enter my crispy and perfect Vegan Banana Waffles! When I published my Vegan Banana Pancakes I got so many messages asking if the recipe would work for waffles, so it was my duty to try it, and yes, with a minor tweak or two, the pancake batter worked perfectly when cooked up in a waffle maker and here we are!

    And you really can't beat a good waffle with its crispy outsides, tender insides and all of that lovely pooling action going on in the perfect little square syrup holders.

    In this post:

    Jump to:
    • How to make Vegan Banana Waffles
    • Success Tips
    • Variations
    • How to serve
    • Storage, freezing & reheating tips
    • Recipe Video
    • Recipe
    • Comments & Reviews

    How to make Vegan Banana Waffles

    Making banana waffles without eggs and dairy is super simple. Here's how:

    1. Add all of the batter ingredients to a blender and blend them up.
    waffle batter in a blender
    1. Let the batter sit while you grease (generously) and preheat the waffle iron.
    2. Pour the batter into the preheated iron, close it and let the waffles cook. Be sure to read my success tips for how to know when they are ready.
    waffles cooking

    Success Tips

    • It is really important to grease your waffle iron thoroughly. Don't use spray oil like Pam. It leaves a residue that is impossible to remove by washing, and over time it renders your nonstick surface useless. I use a silicone pastry brush and brush liquid oil such as melted coconut oil, vegetable oil, light olive oil or sunflower oil directly on to the iron or you can fill an empty spray bottle with pure oil and use that.
    • Use very ripe, spotty bananas.
    • The small amount of oil (or nut butter) in the recipe is important for the fluffy insides and the crisp outsides.
    • Don't over-mix/over blend the batter. When you do this you activate the gluten in the flour and run the risk of making your waffles tough or gummy.
    • And the most important success tip of all? Do not open the waffle iron when it tells you your waffles are ready. Do not be tempted. Even if has a beep or a light to tell you they are done, do not listen to it.
      The way to tell they are done is to watch the steam coming out the sides of the iron. You will notice when they first start cooking lots of steam is pushed out. It will continue to come out the whole time they cook. Only open the waffle iron when all of the steam has disappeared. Not before. This could take up to 8 minutes. Don't rush them.
    • When you finally do open the iron, do it slowly to give the waffles time to release. Don't just tear it open quickly.

    If you follow all of these tips they should turn out perfectly crispy and not stick.

    Variations

    Switch up the recipe by adding some dairy-free chocolate chips, chopped nuts or blueberries to the batter. Simply blend the batter up as instructed then stir your mix-ins through with a spatula before pouring the batter in the waffle iron.

    banana waffles topped with banana, nuts and syrup

    How to serve

    When it comes to serving, real maple syrup should be compulsory. It's like liquid gold and one of my favorite things. Some melty vegan butter, chopped banana and nuts like walnuts or pecans are the perfect match, but other toppings that work well are:

    • Date Caramel
    • Easy Frozen Berry Compote
    • Vegan Yogurt Recipe
    • Vegan Chocolate Syrup

    Storage, freezing & reheating tips

    Leftover vegan banana waffles are fine kept covered in the fridge for a day or two. Just warm them through in a toaster before serving. They also freeze perfectly. This means you can make up a massive batch for easy breakfasts throughout the week.

    Follow the recipe, then place the cooked waffle on a cooling rack and allow them to cool completely before putting them in a freezer bag and stashing them away in the freezer. They will keep well for up to 3 months.

    To reheat, remove from the freezer and pop straight in a toaster from frozen. If there's a "frozen" button on your toaster push it, if not, they might take 2 cycles to warm right through.


    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    a stack of waffles topped with banana and nuts

    Vegan Banana Waffles

    Author: Melanie McDonald
    4.85 from 20 votes
    Up your vegan breakfast game with these delicious Vegan Banana Waffles. They are tender on the inside, golden and crispy on the outside and full of perfectly spiced, sweet banana, flavour.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 8 minutes
    TOTAL TIME: 18 minutes
    Servings: 6 waffles

    Ingredients
      

    • 240 ml / 1 cup unsweetened non dairy milk
    • 2 tablespoons + 1 teaspoon oil of choice or cashew butter for oil free but they won't be quite as light and fluffy
    • 1 medium banana peeled , weighing around 170 g in it's skin
    • 200g / 1½ cups + 2 tablespoons all purpose flour or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon baking soda , bicarbonate of soda in the UK
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg

    RECOMMENDED EQUIPMENT

    • Waffle Maker
    • Blendtec Blender
    • Digital Kitchen Scale
    Prevent your screen from going dark

    INSTRUCTIONS
     

    To make the batter in a blender

    • Add all of the ingredients to the blender, starting with the liquids and the banana first.
    • Blend the ingredients until smooth. Don't over blend. Turn it off as soon as everything is smooth and combined.
    • Leave the batter to rest while you generously grease and preheat your waffle iron.
    • Pour/spoon the batter onto the waffle maker and cook on a medium temperature (no higher) until steam stops coming out of the side. You must wait until there is absolutely no steam emerging so keep a careful watch. Ignore any signals from your machine if it tells you they are done earlier. 
    • Once all signs of steam have stopped open the iron slowly to give the waffles time to detach themselves. Serve immediately or keep warm on a plate in an oven on its lowest setting until you have finished cooking the entire batch.

    To make the batter by hand

    • Mash the banana really, really well until it is a very smooth puree consistency. Beat it together with the milk and oil until combined well.
    • Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milky banana mixture, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest while you grease and preheat your waffle iron as per the instructions above.

    NOTES

    Storage, Freezing & Reheating - Leftover vegan banana waffles are fine kept covered in the fridge for a day or two. Just warm them through in a toaster before serving. They also freeze perfectly. This means you can make up a massive batch for easy breakfasts throughout the week.
    Follow the recipe, then place the cooked waffle on a cooling rack and allow them to cool completely before putting them in a freezer bag and stashing them away in the freezer. They will keep well for up to 3 months.
    To reheat, remove from the freezer and pop straight in a toaster from frozen. If there's a "frozen" button on your toaster push it, if not, they might take 2 cycles to warm right through.

    NUTRITION

    Serving: 1waffle (1/6 of the batter)Calories: 211kcalCarbohydrates: 36gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 257mgPotassium: 359mgFiber: 2gSugar: 7gVitamin A: 97IUVitamin C: 2mgCalcium: 146mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on October 26th, 2018. I've updated the post and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!

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    2.0K shares

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    Comments

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      Recipe Rating




    1. Eva says

      October 13, 2022 at 7:39 am

      5 stars
      These are divine…my whole family loves them!

      Reply
    2. Rochelle says

      February 02, 2021 at 12:13 pm

      4 stars
      A nice brunch for me and baby. I might do more bananas (or riper) next time, and less salt. Very easy and good tip about watching the steam!

      Reply
    3. Kristina says

      July 05, 2020 at 5:00 am

      3 stars
      Nice pancake-like flavour, but they turned out pretty rubbery.

      Reply
      • A Virtual Vegan says

        July 05, 2020 at 2:32 pm

        They definitely shouldn't be rubbery. Did you change anything at all or use a different flour? Over-blending / over-mixing can also make waffles/pancakes a bit chewy.

        Reply
    4. Smila says

      May 13, 2020 at 11:07 am

      5 stars
      Really good

      Reply
    5. Mary says

      May 13, 2020 at 8:44 am

      5 stars
      I made them again and timed them since I really burned them last time. I used crunchy peanut butter for the oil and whole wheat pastry flour for the white flour. It worked perfectly.

      Reply
    6. Julie Purcell says

      April 29, 2020 at 5:03 am

      5 stars
      I made these with gluten free self raising flour. Absolutely delicious, love this recipe. Thankyou. Good tip about the steam stopping when cooked.

      Reply
      • A Virtual Vegan says

        April 29, 2020 at 11:55 am

        It's good to hear they work well with gluten-free flour! Thanks Julie!

        Reply
    7. Brianne says

      November 30, 2019 at 1:26 pm

      5 stars
      Just made this recipe and is sooooooo good!! Very happy with the result since is my first vegan waffle - I've been vegetarian over 15 years and now I'm transition to a vegan diet. Thank you so much

      Reply
      • A Virtual Vegan says

        December 01, 2019 at 3:32 pm

        I'm really pleased you enjoyed them Brianne!

        Reply
    8. kachhetiya says

      April 21, 2019 at 10:45 pm

      5 stars
      Thank you so much for this recipe, I’ve been trying to find a good vegan waffle for 2 years now with no luck, every recipe I’ve tried either ended up very very dense or they fell apart really bad. Plus most of them required some type of egg-substitute such as flax seed that not only required extra work, but made the waffles not look as nice. This one has none of those problems, it was the quickest, easiest, fluffiest, and tastiest waffles I’ve ever had, even before going vegan! Thanks again, I will definitely be printing this out and keeping it in my permanent recipe book.

      Reply
      • Melanie McDonald says

        April 22, 2019 at 4:49 pm

        I'm so pleased you enjoyed them. Thank you for taking the time to come back and leave feedback!

        Reply
    9. Shirley Hallett says

      November 23, 2018 at 1:31 pm

      Hi

      In the UK 1 tablespoon = 20ml. What size are yours in this recipe please?

      Thanks
      Shirley

      Reply
      • A Virtual Vegan says

        November 24, 2018 at 6:10 pm

        All tablespoon measurements on my website are 15 mls. In the UK a tablespoon is 15 ml (equivalent to 3 x 5 mls teaspoons) the same as in the U.S and Canada and I believe the ret of the world. The only exception is Australia where a tablespoon is 20ml.

        Reply
    10. Julie says

      November 03, 2018 at 9:55 am

      5 stars
      I made these and topped with bourbon maple syrup and toasted pecans. Absolutely delicious.

      They are more filling than my regular Belgian waffles so now I have leftovers for the coming week. I am already looking forward to eating them. :)

      Reply
      • A Virtual Vegan says

        November 03, 2018 at 3:41 pm

        I'm so pleased you enjoy them Julie and you've inspired me to buy a bottle of bourbon ... not that I take much persuading!

        Reply
    11. Sarah says

      October 28, 2018 at 7:24 am

      5 stars
      I love your trick of not opening the waffle iron until the steam disappears! It worked perfectly!

      Reply
      • A Virtual Vegan says

        October 28, 2018 at 9:58 am

        If you like crispy it works every-time!

        Reply

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