Blueberry Banana Waffles

Blueberry banana waffles are a bright, family-friendly twist on the classic breakfast waffle — naturally sweet from ripe bananas and dotted with juicy blueberries for pops of flavor. They crisp at the edges, stay tender inside, and are a great way to use up overripe fruit. If you’re planning a brunch that includes little ones, you may also find helpful tips in this guide to banana pancakes for baby.

Why blueberry + banana works

Bananas add moisture, natural sweetness, and a creamy texture that keeps waffles soft, while blueberries bring bursts of tartness and color. This combination reduces the need for extra sugar and pairs well with toppings like yogurt, maple syrup, or a sprinkle of cinnamon.

Ingredients (serves 4)

• 1 1/2 cups all-purpose flour (or a 1:1 gluten-free blend)
• 2 tbsp sugar (optional)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk (dairy or plant-based)
• 2 large ripe bananas, mashed
• 1 large egg
• 3 tbsp melted butter or neutral oil
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Instructions

1. Preheat your waffle iron according to the manufacturer’s directions.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mash the bananas and whisk in the egg, milk, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few small lumps are fine. Fold in the blueberries.
5. Lightly oil the waffle iron and cook batter in batches, using roughly 1/2 to 3/4 cup batter per waffle (adjust for your iron). Cook until golden and crisp.
6. Keep finished waffles warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Variations and swaps

• To make them fluffier: separate the egg, whip the white to soft peaks, fold in at the end.
• For nutty flavor: add 1/4 cup finely chopped walnuts or almond meal.
• To reduce sugar: omit the added sugar and rely on the bananas and blueberries for sweetness.
• Gluten-free option: swap in a certified 1:1 gluten-free flour, or try oat flour blends (see recipe variations linked below).

Serving ideas and storage tips

Serve warm with Greek yogurt and a drizzle of maple syrup, or top with fresh banana slices and a scattering of extra blueberries. Leftover waffles freeze beautifully; cool completely, layer between parchment, and freeze in a zip-top bag. Reheat in a toaster or oven until warmed through and crisp.

If you want baby-friendly serving suggestions or ideas for adapting textures for young children, check this helpful article on how to serve banana bread to baby for inspiration — many of the same principles apply to waffles.

Tips for best results

• Use ripe, spotty bananas for maximum flavor and natural sweetness.
• Fold the blueberries in gently to avoid turning batter purple.
• If batter seems too thick, add a splash more milk; too thin, add a tablespoon of flour.

Conclusion

For a tested, family-oriented recipe that inspired these ideas, see the original Blueberry Banana Waffles recipe on Blueberry Banana Waffles – Mix & Match Mama. If you need a gluten-free alternative that swaps in oat and almond flours, try the Blueberry Banana Gluten-Free Waffles (Made with Oat Flour!) recipe for a great variation Blueberry Banana Gluten-Free Waffles (Made with Oat Flour!).