Cornmeal Waffles With Banana Bourbon Syrup Recipe (2024)

Incredible! I was lazy and just put the 4 eggs into the wet ingredients, not whipping the whites separately. But the waffles came out incredibly light and fluffy, just the same. Wonderful!

I did catch my face on fire reducing the bourbon and lose some hair in the process, but the waffles were delicious and I'd make them again.

These were absolutely delicious--so crunchy and light! Substituted polenta (no cornmeal on hand) that I ground in mini processor for a minute and used sour cream. Definitely a repeat recipe!

8 grams of baking powder is not 1 teaspoon, but 2 teaspoons.

Great recipe! I added the whole eggs to the wet ingredients to save time and dishes. Turned out fluffy enough for us.

These were very salty, I would not add the whole amount of salt next time

Thanks for this advice. I did the same and they were delicious.

Made these with medium grain cornmeal and 1/4 cup whole wheat flour, and they were fantastic. Kids loved them too.

Best part about this recipe is it specifies the amount of batter than goes in a standard waffle iron (1/2 cup) so I don't get my waffle iron privileges revoked!I got 6 waffles with a little leftover batter, but didn't beat the eggs. They were still delicious. I might try the blender for the wet ingredients next time so I can aerate the eggs but still be lazy when making this.

Fabulous Waffles! I love the crunch the cornmeal provides, the subtle corn flavor, and the wallop of protein from the yogurt, milk, and eggs that off sets the carb hit. Made as directed with a Belgian waffle iron, these paired wonderfully with our home boiled maple syrup and baked bacon (Wright’s applewood baked for 15 minutes at 400F) completing the lovely breakfast or brunch — or supper if you’re into breakfast for supper. Make no changes and use a generous third cup per waffle. Enjoy!

Best cornmeal waffle I’ve made, but turns out I’m not crazy about cornmeal waffles. (I would use this recipe for a savory application in the future, though.)My partner has a major sweet tooth but he found the syrup to be too much; I thought it was perfect. Brought the eggs to room temp and added them whole, plenty fluffy, so doesn’t seem to be a need to whip them separately.

A little thick for my taste. About 1/2 cup more liquid thins the batter out and the color is a bit nicer

I'm not sure what is wrong with this batter but it stuck to my waffle maker like concrete. Barely able to peel off the caked on bits. Oiled the maker and everything. Ended up throwing it out. My two year old had a meltdown cause there was no waffles. Tragic morning. Won't repeat.

These waffles are the amazing sweet breakfast as-is, but I recommend adding 1/4 jar of creamy peanut butter to the batter (for me this was about 1/3 cup + 2 TBSP) to compliment the bananas. If you do this, add only 1 tsp of sugar instead of 1 TBSP.

We made these every week. They're my go-to waffles recipes. Here's a few tweaks that I find helpful:-3 eggs is enough, 4 makes the waffles a bit too eggy-add-ins work well with this recipe. We like to add either chocolate chips or blueberries, sprinkled on top after ladleing the batter into the waffle iron-We always use whole wheat pastry flour instead of white flour & medium stone-ground corn. It works greats--the waffles are still fluffy.-the banana topping is amazing --we use 3 bananas.

I made them as written and they were delicious! I learned that overripe bananas are not a good choice because they are hard to flip. Also, I’d double the syrup recipe if it’s more than three people. Other than that, this one’s a keeper. Thanks, Melissa!

The waffles themselves are on the soft side. I prefer a crispier waffle than we were able to get with this batter. But the banana bourbon syrup is fabulous, and I will definitely plan on pairing that with another waffle recipe in the future.

These were good. They cooked more quickly than my usual waffle recipe. I didn't feel like they were fluffier than other waffle recipes, despite beating the egg whites, so next time I will probably forego that step.

Subbed a third of the white flour as recommended, splitting the difference between spelt and rye flour, which added some body and je ne sais quoi in flavor.

Delicious! The waffles had a nice crunch while still light. The banana, pecan, maple, bourbon concoction added nice flavors. The only thing I would change next time would be to double the amount of maple syrup.

I had to substitute the whole milk with Cashew milk and also used plain coconut milk yogurt for the sour cream. Added a tablespoon or two of butter to try to replace some of the missing dairy fat. These are the best darn cornmeal waffles I've ever had! I thought 4 eggs was a lot, but whipping the egg whites and folding them in added the lightness that the cornmeal needs. I'm thinking about serving 1/4 waffles in place of cornbread at our Holiday meals- this recipe can certainly go savory too

It sounds like at least one other cook had the same problem I did - I was unprepared for the massive flame that shot up when I poured the bourbon into the pan. We had an adventure with the smoke alarms. But all was well and the waffles were delicious. Chefs beware!

For some reason, they really stuck to my nonstick waffle iron. After wrecking the first one, I used the recommended butter.