Peanut Butter Waffles with Warm Peanut Butter Syrup
These Peanut Butter Waffles with a warm Peanut Butter Syrup are a nutty twist on waffles that make an easy breakfast in under 30 minutes. Whether you’re a peanut butter aficionado or simply looking to change up your breakfast routine, peanut butter and waffles are the perfect way to start your day.
Read on for all the detailed tips and tricks for this recipe. Or just grab your waffle maker, hit that Jump to Recipe button, and let’s make peanut waffles!
Ingredients
There’s nothing surprising about the ingredients in these peanut waffles. Like standard buttermilk waffle recipes, you’ll use flour, salt, baking soda and powder, sugar, buttermilk, eggs, and butter. This recipe just improves on the classic with peanut butter, peanuts, and a peanut butter sauce for the waffles.
Cooking and baking with peanut butter
In general, I recommend creamy Jif peanut butter for baking because it has a smooth, creamy, consistent texture. When texture doesn’t matter as much, like in Thai peanut sauce or peanut soups, you can use natural peanut butters. If you love peanut butter, check out my peanut butter Rice Krispie treats, double peanut butter chocolate chip cookies, a chocolate cake with peanut butter icing and chocolate peanut butter ganache, or even a Peanut butter Manhattan made with peanut butter whiskey!
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Use chunky peanut butter instead of creamy.
- Sub almond butter for the peanut butter, or use Nutella to make Nutella waffles.
- Reduce the flour by a quarter cup and use a quarter cup of baking cocoa for chocolate peanut butter waffles.
- Get inspiration from my sourdough discard waffle recipe and make sourdough peanut butter waffles.
- Skip the peanut butter syrup and top your waffles with your favorite jam.
Recipe tips and tricks
Step by step
Putting together these peanut waffles does vary slightly from normal waffles. Typically, pancakes and waffles are made by the “muffin method” like in my pecan pumpkin waffles.
The muffin method has you mix the dry ingredients together and then add the liquid ingredients to the dry. However, when you make a waffle with peanut butter, the muffin method becomes challenging.
Step 1: Like in the classic muffin method, start by whisking the dry ingredients together in a small bowl (Panel #1 below).
Step 2: Here’s where things get different. In a large mixing bowl, combine the egg and peanut butter (Panel #2).
Step 3: Add the buttermilk and melted butter (Panel #3).
Step 4: Then stir the dry ingredients and chopped peanuts into the bowl by hand (Panel #4). Like with all waffles and pancakes, be careful not to over-mix the batter, or your waffles will get tough.
Step 5: Cook according to your waffle iron instructions and to your desired crispness. This peanut butter waffle recipe will make five to six half-cup waffles.
Step 6: Combine the ingredients for the peanut butter syrup in a small sauce pan and heat gently, stirring occasionally, until mixed. Serve warm and top with more chopped peanuts.
How to serve peanut butter waffles
Here are a few ideas how to serve these peanut waffles:
- Warm some jam in a small saucepan with a tablespoon or two of water.
- Top with sliced banana, crisp bacon, and maple syrup.
- Cut a waffle in half and fill with peanut butter and jelly.
- Use them in place of graham crackers and toast a marshmallow to make indoor s’mores!
Recipe FAQs
One peanut butter waffle is estimated to have 13 grams of protein, but it also has 23 grams of fat and 375 calories. And that’s without any added syrup or other toppings.
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.
These peanut waffles can be stored in a sealed plastic bag at cool room temperature or the refrigerator for a few days. For longer storage, put your waffles in the freezer in a freezer bag.
I’ve tried both inexpensive waffle makers like the Cuisinart Classic and more expensive brands. They all make similar waffles, but waffle makers with removable plates are definitely easier to clean.
Related waffle recipes
Waffles aren’t just for breakfast! Here are a few ways to enjoy waffles for breakfast, lunch, or dinner:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Peanut Butter Waffles
Equipment
- Waffle iron
- Hand mixer (optional)
Ingredients
Peanut Butter Waffles
- 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
Peanut Butter Syrup
- ¼ cup peanut butter
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
Instructions
Peanut Butter Waffles
- 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 over-mix.
- Stir in the chopped nuts.¼ cup roasted, unsalted peanuts, chopped
- Make the waffles per your waffle iron instructions.
Peanut Butter Syrup
- Combine the ingredients for the peanut butter syrup in a small pot over low heat, stirring until they are fully combined. Serve warm.¼ cup peanut butter, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, 1 tablespoon brown sugar
Notes
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- Top with the peanut butter syrup and more chopped peanuts.
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- Warm your favorite jam in a small saucepan with a tablespoon or two of water.
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- Top with sliced banana, crisp bacon, and maple syrup.
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- Cut a waffle in half and fill with peanut butter and jelly.
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- Serve topped with vanilla ice cream and hot fudge!
Nutrition
This recipe for peanut waffles is an adaptation of the PB&J waffles from Waffles from Morning To Night by Dorie Greenspan.
Bored with the recipes you’ve been cooking and baking lately? Get inspiration here:
Warm peanut butter and waffles, I literally cannot ask for more. Thanks for sharing your recipe, it was perfect.
Yay! So glad you loved these peanut butter waffles, Tressa. Thanks for letting me know!
Sounds amazing! Can’t wait to try!
Laura – please stop back and let me know what you think if you make these peanut butter waffles!
Thanks, they turned out great :)))))
Thanks Lily, I’m so glad you liked these peanut butter waffles.