According to contributor Hua Hsu, the secret to homemade waffles that stay crisp for longer than 10 minutes is mochiko, sometimes sold as Japanese sweet rice flour or glutinous rice flour. Adding mochiko to your waffle batter, instead of relying solely on all-purpose flour, will provide a subtle sweetness, a unique chewy texture (thanks to a softer structure on the interior), and a supremely crispy exterior that actually lasts. Another tip: Use high heat on your waffle maker and give it plenty of time to preheat. It might seem extreme, but it really is the best way to ensure your waffles aren’t steamed or soggy.
We prefer a Belgian waffle iron, which creates a breakfast pastry with deep pockets that are ideal for pooling whatever you want to drizzle on top. Maple syrup and butter alone will work perfectly, and, of course, you could top them with any fresh fruit that’s in season—or dollop with ice cream and shower with chocolate chips to make it dessert. If you’re anything like Hsu, you’ll love the nutty, toasty sweetness and a textural contrast the brown butter bananas add to this chewy mochi waffle recipe.
This is the breakfast recipe that keeps on giving: Store any leftover waffles in an airtight container in the freezer and reheat in a toaster or toaster oven set to medium for a quick morning bite all week long.
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What you’ll need
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Belgian Waffle Maker
$50 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
4 servings
Ingredients
1¼
1
1
1½
2
1½
⅓
1
8
2
1
Preparation
Step 1
Whisk 1¼ cups mochiko (sweet rice flour), 1 cup all-purpose flour, 1 Tbsp. baking powder, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl. Whisk 2 large egg yolks, 1½ cups whole milk, ⅓ cup sugar, and 1 Tbsp. vanilla extract in a large bowl until smooth. Melt 4 Tbsp. unsalted butter in a medium skillet over medium heat, then gradually add to egg yolk mixture, whisking constantly; reserve skillet. Add dry ingredients to bowl and whisk until smooth. Lightly whisk 2 large egg whites in a small bowl until foamy, then whisk into batter.
Step 2
Heat a waffle iron on high; lightly coat with nonstick vegetable oil spray. Pour a heaping ½ cup batter (or enough to cover surface) onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Repeat with remaining batter, coating iron with more nonstick spray as needed.
Step 3
Meanwhile, melt remaining 4 Tbsp. unsalted butter in reserved skillet over medium-high heat. Cook 2 bananas, halved lengthwise, sliced crosswise into 2" pieces, cut side down, undisturbed, until bananas are browned and butter is amber, about 3 minutes. Stir in 1 cup pure maple syrup and remove from heat.
Step 4
Serve waffles topped with bananas, sauce, and whipped cream.
How would you rate Mochi Waffles With Maple–Brown Butter Bananas?
Leave a Review
Reviews (4)
Back to TopI make waffles all the time and this is my new favorite as it gets very crispy. I cut back on the sugar slightly. This yielded 5 waffles. Another fav is "Simple Yeasted Overnight Waffles" from NYT Cooking they're the lovechild of soft pretzels and waffles.
GinaG
Denver, CO
10/30/2022
Very tasty with a distinctive crunch and pleasant chewiness. (Make sure to let your waffle iron re-heat a little in between waffles to make sure later waffles are just as crispy as the first.) I cut the vanilla by half to avoid it being a dominant flavor, but otherwise followed the recipe to a tee. The brown butter -maple banana sauce is amazing (how could it be bad with those ingredients?), but the base waffle recipe is also worth making just on its own.
Anonymous
2/12/2023
We make a lot of different waffles, and these are my kids’ favorite. We don’t do the bananas- it’s the mochiko that makes them amazing!
Anonymous
Seattle, WA
11/1/2023