Becky Luigart-Stayner
8 servings (serving size: 2 waffles)

Crown these lightly spiced waffles with cinnamon sugar, sliced bananas, and/or a drizzle of maple syrup. Buckwheat flour adds a somewhat tangy, robust nuttiness to this breakfast favorite.

How to Make It

Step 1

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

Step 2

Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

Step 3

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

Chef's Notes

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Ratings & Reviews


May 12, 2015
We didn't like these, we found them heavy and dense, they didn't puff up like regular waffles.  We also didn't find enough banana or cinnamon flavor to make it worthwhile.  Adding some fresh banana slices sprinkled with cinnamon to the top of a regular waffle would have given us better flavors.

Aroostook's Review

February 16, 2014
We really liked this. The flavor was awesome. I wish it could get crispy, but, of course, that would require more fat, Overall, it's the best so far of the "healthier" waffles I've tried. I will definitely make them again and next time double the batch so I can freeze some for busy weekday mornings - hopefully some time in the toaster will crisp them up.

mommydark's Review

December 25, 2013
Made these for Xmas morning breakfast with a few modifications: 1. Rather than adding the mashed banana to the mixture, I sliced the bananas and topped the waffles (along with warm maple syrup and slivered almonds). 2. I added 1/8 tsp each of ground ginger, ground nutmeg, and allspice. I also added 1 tsp vanilla. 3. I separated the eggs, beat the whites until stiff, then folded them into the mixture as the last step. Everyone in my family proclaimed these delicious. And we have plenty for breakfast tomorrow, or as a snack later this afternoon. These were served with sides of chicken breakfast sausages (for the meat eaters) & soy bacon (for the vegetarians).

sukeedog's Review

November 30, 2013

detailaddict's Review

July 03, 2013
It seems odd that a "banana-cinnamon" waffle is neither very banana-y nor cinnamon-y. I doubled the banana and quadrupled the cinnamon, cutting the milk to 1 cup. I also used a bit over 2 cups of spelt flour (extra needed due to the bran content) and 2tsp. baking powder. Once I got the timing right in my waffle iron they were tender and moist and very flavorful; the husband commented on how good they smelled. I had already made these several times so apparently this recipe is a keeper, despite the shortcomings.

TracySmith's Review

March 31, 2013
Loved these. We don't keep specialty flours on hands, and based other reviews of 'dense' pancakes, I upped the regular flour to 1.25 cups and didn't use buckwheat flour. I also added a teaspoon of almond extract, a flavor I love with banana. The banana flavor was subtle. I'll make these again.

rdaskalos78's Review

January 19, 2013
These waffles were amazing! Although, according to other reviewers, I did make a few changes. I used oat flour because I didn't have buckwheat flour. I used brown sugar instead of granulated sugar. I added a second banana, doubled the cinnamon, and added 1 tsp. vanilla extract. My waffle iron makes 6 at a time so I actually ended up with 13 waffles when said and done. I topped mine with fresh sliced bananas, pure maple syrup, and homemade almond-butter. I will definitely be making these again and again!

Semiresponsive's Review

October 14, 2012
I thought these were very good. They were a little dense and the banana flavor wasn't as pronounced as I would have liked. The flour blend was really nice, though, and an excellent way to sneak some more flax into the diet. I bet these would also be wonderful with some finely chopped nuts in the batter. I think, if I try them again, I'll add more banana and some nuts. This recipe did yield what they said it would and I'll freeze the rest for quick breakfasts later.

meredith10's Review

July 22, 2012
I made these gluten free for my mother by using only Bob's Red Mill All Purpose Gluten Free flour for the flour combinations. I also used only 2 tsp. sugar and 1 T. butter and used almond milk. They came out great and were enjoyed by the whole family.

mandofan's Review

March 18, 2012
Meh... They weren't bad, but I won't be making them again. The buckwheat and whole-wheat flour heavy recipe resulted in a bitter and somewhat astringent flavor. The consistency was also a bit dense.