These Banana Nut Waffles are here to stay. It’s as if banana nut bread and waffles got together and made one ultimate breakfast or brunch bite of awesomeness. And they’re made from scratch (that’s right, no boxed batter here!) It’s good stuff too. That means you get to put what you want and like in there. For instance, I went with chopped pecans AND chopped walnuts.

I like to make a batch of these ahead of time and then keep them on hand through the week to be enjoyed as a quick heat and eat breakfast option. And yes, they do reheat really well via a toaster or toaster oven to get back some of that original crispness!

I lightened these waffles up with just one simple swap this time, and that was in subbing in almond milk for regular milk, which is something that I almost always do since I never keep regular milk in the house anymore. I also was able to get three giant Belgian waffles out of the batter, which gives me 6 servings because like I said GIANT Belgian waffles. You really only want or need half.

I topped mine off at the end with a few banana slices, a sprinkle of more chopped nuts, and of course a syrup!

Step-by-Step Photos: