Peanut Butter Waffles

Love peanut butter with breakfast? These Peanut Butter Waffles highlight the creamy, salty deliciousness of peanut butter. With a crispy golden exterior and a fluffy center that tastes lightly of peanut butter, this homemade waffle recipe is a great breakfast or brunch treat that is ready in 30 minutes.

Prep Time 10

Cook Time 15

Total Time 25

Servings (½ cup) waffles

Calories 410kcal

Ingredients

2 ¼ cups all-purpose flour 270g
¼ cup granulated sugar 50g
1 tablespoon baking powder 14g
1 teaspoon baking soda 8g
1 ½ teaspoons kosher salt 6g
2 cups buttermilk
1 cup unsweetened peanut butter 240g
2 large eggs ~100g
¼ cup flavorless oil avocado, vegetable, canola all OK (60g)
1 ½ teaspoons vanilla extract 9g

Instructions

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk to combine. Set aside.
Pour the buttermilk, peanut butter, eggs, oil and vanilla extract into a liquid measuring cup. Whisk thoroughly until combined. (The eggs need to be completely incorporated.)
Pour the wet ingredients into the dry ingredients.
Stir until just combined. The batter does not need to be completely smooth, so do not mix it until it is smooth or it will be overmixed.
Pour ½ cup of the waffle batter into a greased, hot waffle iron. (This will be dependent on the size of your waffle maker, so you might need more or less, and depending on this, you will have more or less waffles.)
Close the waffle iron, and cook until crispy and cooked through, about 3-4 minutes per waffle. This cook time is dependent on your waffle iron.
Repeat until all the waffles have been made and enjoy with your favorite toppings.

Notes

If using unsalted peanut butter, add an extra ½ to ¾ teaspoon of kosher salt to the batter.

Leftover waffles store and freeze well! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.

To freeze, line a sheet pan with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.

Nutrition