Nutty Peanut Butter Waffles
These peanut butter waffles make a delicious breakfast topped with strawberry jam and syrup. Or use this peanut butter waffle recipe to make an upscale peanut butter and jelly sandwich.
Backstory and recipe adaptation
I grew up in a French toast household. When mr. uglyducklingbakery and I combined households, I had access to a waffle iron for the first time. First came buttermilk waffles and sourdough discard waffles. We had waffle chips as snacks. There was a chicken and waffle dinner. And then there were falafel waffles. Just try to say fawaffle without smiling.
I bought Waffles from Morning To Night by Dorie Greenspan. The following is an adaptation of her PB&J Waffles.
Tips and tricks
There is nothing surprising about these ingredients in these peanut butter waffles. Like standard waffle recipes, you’ll use flour, salt, baking soda and powder, sugar, buttermilk, eggs, and butter. This recipe just adds peanuts and peanut butter to classic waffles.
Peanut butter waffle batter
Putting together these peanut butter waffles does vary slightly from normal waffles. Typically, pancakes and waffles are made by the “muffin method” – mixing the dry ingredients together and then adding in the milk or buttermilk, eggs, and melted butter. However, when you make a waffle with peanut butter, the muffin method becomes a challenge.
For these 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 melted 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 over-mix the batter.
Cook according to your waffle iron instructions and to your desired crispness.
How to serve peanut butter waffles
Here are a few ideas how to serve these peanut butter waffles:
- Love peanuts? Top your peanut butter waffles with peanut butter and chopped peanuts.
- 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.
- Serve topped with vanilla ice cream and hot fudge.
Peanut butter waffles can be stored in a sealed plastic at room temperature for a few days. For longer storage, put in the freezer in a freezer bag.
Variations and substitutions
- Use chunky peanut butter instead of creamy.
- Sub almond butter for the peanut butter.
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.
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.
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!
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Thanks, they turned out great :)))))
Thanks Lily, I’m so glad you liked these peanut butter waffles.