Description
Sweet, nutty, and indulgent waffles topped with caramelized bananas, creamy peanut butter, and a dusting of confectioners’ sugar. These Elvis-inspired waffles are perfect for a decadent breakfast or brunch treat.
Ingredients
Units
Scale
- 1 1/4 cups (160g) all-purpose flour
- 3/4 cup yellow cornmeal, finely ground
- 1 tbsp light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 cup plain Greek yogurt or sour cream
- 1 cup whole milk
- 4 large eggs, separated
- 1 cup natural creamy peanut butter (for garnish)
- Confectioners’ sugar (for garnish)
- 4 tbsp unsalted butter
- 1/4 cup packed light brown sugar
- 2 tbsp maple syrup
- 1 tbsp Cognac (optional)
- 2 ripe bananas, peeled and sliced diagonally into 1/2-inch thick pieces
Instructions
- Preheat your waffle iron according to manufacturer instructions.
- In a large bowl, whisk together the flour, cornmeal, light brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine Greek yogurt (or sour cream), milk, and egg yolks.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Cook the waffles in the preheated waffle iron until golden brown and cooked through.
- To make caramelized bananas: melt butter in a skillet over medium heat. Add brown sugar and maple syrup, stirring until sugar dissolves. Add bananas and cook until caramelized, about 3–4 minutes. Stir in Cognac if using.
- Serve waffles topped with caramelized bananas, a drizzle of creamy peanut butter, and a dusting of confectioners’ sugar.
Notes
- For extra crisp waffles, preheat the waffle iron well and avoid opening too early.
- Use ripe bananas for natural sweetness and better caramelization.
- Peanut butter can be warmed slightly to drizzle easily over waffles.
- Waffles are best served immediately but can be kept warm in a low oven if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 130mg