These peanut butter waffles make a delicious breakfast if you top them with strawberry jam and syrup. Or use them as a basis for a peanut butter and jelly sandwich. Or maybe have them for dessert, topped with vanilla ice cream and hot fudge. I just might have to try that.
Backstory and recipe adaptation
Waffles are a relatively new discovery. I grew up in a French toast household, and we always had blueberry pancakes if we went out for breakfast.
Fast forward to when mr. uglyducklingbakery and I combined households. We kept a huge number of whisks and spatulas, but we got rid of other duplicates. One pasta maker was given away. I had the stand mixer. He brought a waffle iron.
I don’t remember the first time I used it. I just know that it was the start of something big. First came buttermilk waffles and sourdough discard waffles for breakfast. We had waffle chips as snacks. There was a chicken and waffle dinner.
And, of course, there were fawaffles. Falafel waffles. Just try to say fawaffle without smiling.
Anyway, true to form, I started looking at waffle cookbooks. The one that caught my eye was Waffles from Morning To Night by Dorie Greenspan. Dorie Greenspan and a waffle cookbook? Sold.
The following is an adaptation of her PB&J Waffles.
Tips and tricks
There is nothing unusual about these ingredients in these waffles.
Peanut butter waffle batter
There is, however, a slight departure from normal in how these waffles are put together. Typically, waffles are made by mixing the dry ingredients together and then adding in the wet. However, the peanut butter makes it a challenge to do it in this order.
For these peanut butter waffles, start by whisking the dry ingredients together in a small bowl (Panel #1 below). In a large mixing bowl, combine the egg and peanut butter (Panel #2).
Add the buttermilk and butter (Panel #3). Then stir in the dry ingredients and chopped peanuts by hand (Panel #4). Like with all waffles and pancakes, you want to be careful not to overmix the batter.
To top your waffles with jam, put the jam into a small saucepan with a couple of tablespoons of water and heat over low heat until the jam is thin and pourable. You can even pass it through a sieve to remove any seeds.
The original recipe recommends separating the eggs for lighter waffles. I do not think this is essential, but if you want to do this, separate the eggs and add only the yolks to the mixer in the initial peanut butter and egg step (#3). Then, once all of the rest of the ingredients have been added (i.e. through step #6), whip the egg whites using a hand mixer until you get stiff peaks, and gently fold the whipped whites into the waffle batter.
Yes. Waffles, even homemade ones, freeze very well in a freezer bag. You just might have to play around to figure out how best to re-heat them, depending on your toaster.
If you like these waffles, you’ll really like my Nutella waffles. The orange poppy seed waffles are my family’s favorite. Or, like these peanut butter waffles, these ham and cheese waffles also make great sandwiches.
Do you just want more peanut butter recipes? Here are some others to check out:
Peanut butter Rice Krispie treats
Peanut butter chocolate chip cookies
Chocolate peanut butter drip cake
Peanut butter manhattan
Peanut Butter Wafffles
- Waffle iron
- Hand mixer (optional)
- 3 tablespoons unsalted butter, melted
- 1¼ cups (156 grams or 5.5 ounces) bleached all purpose flour
- 2 tablespoons light brown sugar, packed
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup creamy peanut butter
- 2 eggs
- 1¼ cup buttermilk
- ¼ cup roasted, unsalted peanuts, chopped plus more if desired for topping
- Melt the butter.3 tablespoons unsalted butter, melted
- In a small bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt).1¼ cups (156 grams or 5.5 ounces) bleached all purpose flour, 2 tablespoons light brown sugar, packed, 1 teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt
- In a mixer bowl, combine the peanut butter and eggs by hand or using a hand mixer at low speed until smooth (see note for variation involving separating eggs to create a lighter waffle).2 eggs, ½ cup creamy peanut butter
- Add the buttermilk and melted butter and mix until combined.1¼ cup buttermilk
- Add the dry ingredients and mix until just combined. Do not overmix.
- Stir in the chopped nuts.¼ cup roasted, unsalted peanuts, chopped
- Make the waffles per your waffle iron instructions. This recipe makes six to seven half-cup waffles.
To make lighter waffles, separate the eggs and add only the yolks to the mixer in the initial peanut butter + egg step (#3). Then, once all of the rest of the ingredients have been added (i.e. through step #6), whip the egg whites using a hand mixer until you get stiff peaks, and gently fold the whipped whites into the waffle batter.
This recipe for peanut butter waffles was originally published on February 26, 2021. It was last updated March 25, 2022.
If you make these peanut butter waffles, please leave a comment and rating here. Pretty please!