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Fluffy homemade peanut butter waffles are just the thing for breakfast! The whole family will enjoy this classic breakfast with a twist.
I’m not sure at what point my family became obsessed with waffles, but my kids would eat them for breakfast every single day if they could.
These waffles with peanut butter came about because peanut butter is actually one of my favorite toppings for waffles. (Try it with blueberry waffles, trust me!)
I added just enough peanut butter to waffle batter for a delicious flavor that doesn’t compromise the crisp-yet-fluffy waffle texture.
How to make peanut butter waffles
My double waffle iron is one of my favorite kitchen tools, but I’ve also become pretty obsessed with my mini waffle iron.
A mini waffle maker creates waffles that are the perfect size for reheating in the toaster, so whenever I want to make a batch for the freezer I use it.
Whichever waffle maker you choose, let it preheat while you make the batter.
Gather together your ingredients:
- Baking powder
- Granulated sugar
- Creamy peanut butter, warmed
- Butter, melted
You can also swap the dry ingredients for about 2 cups of pancake mix.
First, mix together the dry ingredients. In another bowl, you’ll whisk together the eggs, milk, and peanut butter.
I warm the peanut butter slightly to help it mix better. If you are using a thinner peanut butter, you might not need to do this step.
Mix the wet ingredients into the dry and stir just until everything is incorporated. Don’t worry if there are a few lumps; that’s normal!
Add the melted butter right before you are ready to make the waffles. This makes the waffle crispy on the edges with a soft interior.
Pour batter into the waffle iron, but don’t overfill, as the waffle expands while it cooks.
The amount of time needed will depend on your waffle maker and your own preferences. A good rule of thumb is that the waffle is ready when it stops steaming in the machine.
Cool in a single layer on a rack or serve immediately.
What to add to waffles with peanut butter
Peanut butter waffles are great with just butter and syrup, but you could add other toppings or mix-ins if you like!
Try mini chocolate chips or nuts tucked into the batter.
Top with cinnamon butter, whipped cream, or flavored syrup. Warmed fruit compote would be excellent as well!
Want to add jelly? Try my PB&J waffles!
You can also swap the peanut butter for your favorite nut butter, such as almond or cashew.
If you have leftover waffles, store them in an airtight container for up to 3 days.
I like to freeze extras for longer storage.
First, let the waffles cool completely on a wire rack.
Then, transfer the rack to the freezer and let freeze 1 hour. Place the frozen waffles into a ziptop bag, remove excess air, and seal.
Alternatively, you can place in an airtight container, separating layers with waxed or freezer paper to prevent sticking.
Frozen waffles can be reheated in the toaster. If you have a “frozen” setting, be sure to turn that on to ensure even warming.
Peanut butter waffles are so great for breakfast, or even a snack. Try them this weekend!
Peanut Butter Waffles
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 cups milk
- 2 eggs
- ½ cup creamy peanut butter, warmed
- 4 tablespoons butter, melted and cooled
- Preheat your waffle iron while you make the batter.
- In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together milk, eggs, and peanut butter until blended. Stir into dry mixture until well incorporated; a few lumps is OK.
- When ready to cook, stir in the melted butter.
- Lightly coat your waffle iron with nonstick spray if needed, and cook waffles according to manufacturer’s instructions.
- Serve immediately or let cool and freeze for later.
- If using a Dash mini waffle maker, you’ll need a scant ¼ cup batter per waffle.
- Makes 20 small waffles.