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!

waffle on a plate with peanut butter syrup and chopped peanuts.
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salt, baking soda, baking powder, brown sugar, flour, peanut butter, butter, eggs, chopped peanuts, and milk on a cutting board.

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.
  • 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” where 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).

four panels showing small glass bowl with flour, then a large glass bowl with peanut butter mixture, then as a pale beige liquid, and then finally combined, along with a red spatula and measuring cup.

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.

four waffles on a cooling rack.

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!
waffle on a plate topped with peanuts and strawberry jam. There is a fork holding a piece of waffle and a knife on the plate.

Recipe FAQs

Are peanut waffles good for you?

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.

Shouldn’t you separate the egg for waffles?

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.

How should I store waffles?

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.

Can I freeze these waffles?

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.

What is the best waffle maker?

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.

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.


Peanut Butter Waffles

5 from 3 votes
Category: Breakfast
Cuisine: Unspecified
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 waffles
Calories: 375kcal
Make these Peanut Butter Waffles with warm Peanut Butter Syrup for the perfect start to your day. Or serve these peanut waffles topped with strawberry jam, as part of a peanut butter and jelly sandwich, or for dessert topped with ice cream and hot fudge.
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  • Waffle iron
  • Hand mixer (optional)


Peanut Butter Waffles

  • 3 tablespoons unsalted butter, melted
  • 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
  • teaspoon salt
  • ½ cup creamy peanut butter
  • 2 eggs
  • 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


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


This recipe will make five to six half-cup peanut waffles.
Here are some ideas how to serve your peanut butter waffles:
    • Top with the peanut butter syrup and more chopped peanuts.
    • Warm your favorite 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!
Store leftover peanut butter syrup in the fridge in an airtight container. To use, warm it up gently on the stove-top or in the microwave.


Calories: 375kcal | Carbohydrates: 32g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 439mg | Potassium: 303mg | Fiber: 2g | Sugar: 9g | Vitamin A: 337IU | Calcium: 205mg | Iron: 2mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

This recipe for peanut waffles is an adaptation of the PB&J waffles from Waffles from Morning To Night by Dorie Greenspan. It was originally published on February 26, 2021. It was last updated July 8, 2023.

Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking? Get inspiration here:


  1. 5 stars
    Warm peanut butter and waffles, I literally cannot ask for more. Thanks for sharing your recipe, it was perfect.

5 from 3 votes (1 rating without comment)

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