Peanut butter waffles are golden treats with a crisp crust and fluffy inside, bursting with nutty aroma. I whipped these up for my kids on a sleepy Sunday morning, and the smell of toasted peanuts filled the kitchen.
This recipe addresses common issues like sogginess, blandness, dryness, and lack of flavor in waffles, ensuring a delightful breakfast experience for families.
I battled soggy, bland waffles forever. This quick peanut butter waffles recipe fixes dryness and flat taste. I mixed way too fast (I panicked before school) and felt relief when crispy edges popped up.
You’ll get it right if you let the iron heat first, then rest the batter for 10 minutes (yep, a little wait). In about 4 minutes you have golden waffles. They stay crisp when reheated (I pop leftovers in the toaster).
If you want another skillet-friendly breakfast, check out my Frozen Biscuits in Air Fryer for a hands-off way to have hot rolls ready in minutes.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe contains eggs and Greek yogurt, so it is unsuitable for vegan and dairy-free diets.
- This recipe is vegetarian.
- This recipe does not meet keto or low-carb diets due to all-purpose flour.
- This recipe is not nut-free due to peanut flour.
Why You Will Love This Recipe
- Ultra-crisp crust: Resting batter ten minutes lets cornstarch do its job in a four-to-five-minute cook, so I get a satisfyingly crisp edge on every waffle.
- Deep peanut flavor: I add peanut flour and creamy peanut butter, so each peanut butter waffle bite bursts with that deep taste but never feels oily.
- Fluffy, tender center: Beating egg whites until stiff peaks form, then folding them gently into the batter gives each waffle a light, tender lift that I crave.
- Freeze-and-go ease: I cool leftover peanut butter waffles on a rack, freeze airtight up to a month, then reheat at 350°F for five to seven minutes.
Peanut Butter Waffles
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Method: waffling
- Cuisine: American
- Diet: vegetarian
Description
Peanut butter waffles are golden treats with a crisp crust and fluffy inside, bursting with nutty aroma. Perfect for a quick breakfast!
Ingredients
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ cup peanut flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs, separated
- 2 cups buttermilk
- ½ cup Greek yogurt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ cup melted unsalted butter
- Nonstick cooking spray
Instructions
- Preheat your waffle iron to medium-high. Lightly coat the plates with nonstick cooking spray before pouring in the batter. For best results, ensure the waffle iron is fully heated; this helps achieve even browning.
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, peanut flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This combination creates the crispy shell and deep peanut flavor you want in your peanut butter waffles.
- In another bowl, whisk egg yolks until smooth, then combine with buttermilk, Greek yogurt, creamy peanut butter, vanilla extract, and melted butter. This creamy mixture not only keeps your waffles tender but also adds a delightful tang as you mix.
- Once you’ve combined the wet and dry ingredients, gently stir until just incorporated. It’s perfectly fine if there are a few lumps. Afterward, cover the bowl and let it sit for 10 minutes at room temperature. This rests the batter, allowing the flour and cornstarch to hydrate. Proper resting contributes to a better structure in your peanut butter waffles.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, using a rubber spatula. Take care to preserve as much air as possible, as this will give your waffles the desired light and airy texture.
- Spoon or pour about ½ cup of batter onto the preheated waffle iron. Close the lid and cook for approximately 4 to 5 minutes or until the steam diminishes and the waffles develop a lovely golden-brown hue. This timing ensures a crunchy exterior while keeping the inside tender.
- Once cooked, transfer each waffle to a wire rack set inside a baking sheet preheated to 200°F. This helps to maintain their crispiness, preventing them from steaming and becoming soft on a plate as you continue cooking the remaining batter.
- Let the waffles cool completely before storing. Keep them in an airtight container in the refrigerator for up to 2 days or freeze them for up to 1 month. For reheating, place the frozen or refrigerated waffles in a 350°F oven for 5 to 7 minutes to restore their crisp edges.
Notes
- Peanut Flour: Choose a defatted version with a bright aroma; it intensifies the peanut flavor in your waffles without unnecessary oil.
- Greek Yogurt: Select full-fat, tangy yogurt to add moisture and slight acidity, which helps lighten the batter. You can use sour cream in equal measure as a substitute.
- Cornstarch: Opt for a fine, clump-free brand; this ingredient is key for crispy edges in the waffles. Avoid direct substitutions; tapioca starch can be used but sparingly.
- Storage: Make sure the waffles cool entirely before packing them into an airtight container. This prevents steam from making them soggy.
- Reheat Tips: Using the toaster or a conventional oven at 350°F reinvigorates the crunchiness of the waffles for a satisfying breakfast experience later on.
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Ingredient Notes
- All-Purpose Flour: Pick fresh flour with light color and no clumps; its gluten gives structure to peanut butter waffles. Sub: gluten-free blend measure-for-measure.
- Cornstarch: Use a fine, clump-free brand straight from unopened box; it crisps waffle edges. No direct sub so drop or use tapioca starch sparingly.
- Peanut Flour: Look for defatted version with bright aroma; it deepens peanut flavor in peanut butter waffles without extra oil. No sub.
- Greek Yogurt: Pick full-fat, tangy style; it adds moisture and slight acidity to lighten batter. Sub: equal sour cream.
- Creamy Peanut Butter: Choose natural jar with minimal oil separation; stir before measuring for even richness. Swap for almond butter if needed.
- Eggs: Use large, room-temperature eggs; separate whites and yolks for proper lift in peanut butter waffles. No sub.
- Buttermilk: Grab cultured buttermilk in carton with no lumps; it tenderizes batter and reacts with baking soda. Sub: milk plus vinegar.
- Baking Powder: Opt for single-acting type for steady rise; check date code to avoid flat waffles. No sub.
- Baking Soda: Use fresh, activated kind; it boosts browning and pairs with buttermilk for airy peanut butter waffles. No sub.
Recipe Baking Tips
- If batter seems thin 5 minutes into resting, whisk in 1 tablespoon all-purpose flour to firm batter for crisp edges.
- When waffles stick on first batch, brush grids with 1 teaspoon melted butter before preheating iron to reach even browning.
- If edges brown before center cooks after 4 minutes, lower iron to medium setting and continue cooking 1 minute until steam subsides.
- For soggy bottoms after cooking, transfer waffles to wire rack inside 200°F oven for 5 minutes before stacking.
- If peanut flour clumps 5 minutes into mixing, sift it into dry ingredients before adding wet mixture for even peanut taste.
Serving Suggestions
Serve peanut butter waffles with gluten-free garlic bread and sweet potato wedges, spinach salad with lemon vinaigrette and apple chutney. Pair waffles with fruit salad or Greek yogurt parfait and drizzle honey over mixed berries to boost protein and sweetness.
Use peanut butter waffles as base for breakfast sandwich by layering scrambled egg, tomato slices and avocado on waffle halves. Add chopped waffle pieces to yogurt bowl with granola or oatmeal and stir to integrate peanut flavor and waffle bits.
Top peanut butter waffles with warmed peanut butter sauce and scatter banana slices across plates to boost sweetness and protein. Serve waffles with drizzle of honey or maple syrup alongside berries compote or vanilla yogurt for flavor contrast and texture.
Recipe variations
- You can use gluten-free flour instead of all-purpose for peanut butter waffles that accommodate gluten allergies and pair with Gluten-Free Chocolate Peanut Butter Ice Cream.
- Add 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg to the batter for warm spice notes that complement quick peanut butter waffles beautifully.
- Either Greek yogurt or full-fat sour cream at 1/2 cup adds tangy moisture plus tenderness while preserving the crisp exterior in easy peanut butter waffle.
- If using this recipe for waffles, double ingredients making sixteen simple peanut butter waffles with 4 cups flour, 1 cup peanut flour, and 4 eggs.
Save This Recipe!
How to Store?
To keep your peanut butter waffles fresh and delicious, follow these storage tips:
Room Temperature: in an airtight container at room temperature up to 2 days. layer waffles thinly with parchment paper. avoid stacking directly.
Refrigeration: in an airtight container in the refrigerator up to 2 days. place parchment layers between waffles. reheat briefly at 350°F.
Freezing: in a freezer bag at 0°F up to 1 month. remove air. thaw at room temperature. reheat on baking sheet.
Other Recipes You’ll Love
- Gluten Free Oatmeal Zucchini Cookies
- Gluten Free Chocolate Chips Zucchini Bread
- Gluten Free Chocolate Zucchini Cake
- Gluten Free Zucchini Brownies
Yes. You can put 1–2 tablespoons creamy peanut butter on each warm waffle, letting it melt; use creamy or crunchy peanut butter like a spread.
A waffle (about 220 calories) topped with 2 tablespoons peanut butter (190 calories) contains roughly 410 calories total.
Mix 2 cups pancake mix with 1/4 cup creamy peanut butter, 2 eggs, and 1 cup milk. Preheat waffle iron, grease lightly, cook until golden.
If you enjoyed this Peanut Butter Waffles or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
