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4.11 from 19 votes

Peanut Butter Waffles

Say goodbye to boxed waffle mix! Start your morning off with this a stack of these delicious Peanut Butter Waffles! Ready in less than 30 minutes, this breakfast recipe is perfect for any occasion!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, peanut butter waffles
Servings: 6 people
Author: Olivia Ribas

Ingredients

US Customary - Metric

Instructions

  • Preheat your waffle iron to high heat setting. In a large bowl, combine all the dry ingredients together.
    A white mixing bowl filled with dry flour mixture for peanut butter waffles is being stirred by a wooden spoon on a light-colored surface.
  • In a medium bowl, add the wet ingredients and mix well (not including the egg whites).
    A white bowl filled with bubbly peanut butter waffle batter is shown on a light marble surface. A wooden spoon rests inside the bowl, partially submerged in the mixture.
  • In a mixer, beat eggs thoroughly until they become foamy.
  • Combine the wet ingredients to the dry ingredients. Mix everything together.
    A white bowl filled with bubbly pancake batter for peanut butter waffles sits on a light marble surface. A wooden spoon rests in the batter, slightly coated, ready for mixing.
  • Then, fold egg whites into your batter.
    A white mixing bowl contains a frothy, light brown batter for peanut butter waffles, with fluffy egg whites being gently folded in using a wooden spoon. The bowl sits on a light-colored surface.
  • Spray both surfaces of your waffle iron with cooking spray. Use a ladle to pour on the waffle iron. Cook waffles until crispy and golden brown.
    A close-up of peanut butter waffle batter being poured from a spoon onto a black waffle iron, ready to be cooked.
  • Top with your favorite fruit, peanut butter and pure maple syrup.
    A peanut butter waffle topped with banana slices and blueberries sits on a white plate over a blue-striped cloth on a light-colored surface.

Notes

  • Make sure to spray your waffle maker so the waffles don't stick.
  • When preparing them, do not stack the cooled waffles as they will get soggy.
  • Try to fold the egg whites as gently as possible to avoid them deflating.
  • To store: You can store leftover waffles in the fridge in an airtight container for up to 4 days.
  • To reheat: You can reheat the waffles in the microwave or toaster.
  • To freeze: Flash freeze the waffles on a lined sheet pan before transferring them to a freezer-bag and freeze up for to 3 months. 

Nutrition

Serving: 1/6 | Calories: 220kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Sodium: 144mg | Fiber: 6g | Sugar: 1g