Servings:

6

For a breakfast that tastes indulgent and special but is easy, make these peanut butter waffles. They use regular homemade waffle ingredients—eggs, flour, buttermilk, baking powder, baking soda, and a little sugar—but the addition of peanut butter takes them to the next level. It gives them a sweet, nutty flavor and a silky, fluffy texture. It also adds a little protein. Pair them with sliced bananas and maple syrup for a breakfast everyone will look forward to.

The Best Type of Peanut Butter to Use

Make these waffles with whatever peanut butter you have in your kitchen cupboard. Our recipe calls for creamy peanut butter because that makes for a smooth waffle, but if you only have crunchy you can use that.

Similarly you can use unsalted or salted peanut butter and likely you will not need to adjust the salt in the recipe unless your peanut butter is very salty or you are sensitive to salt. You can use natural peanut butter for these easy waffles—often baking recipes that use peanut butter, such as peanut butter cookies, specify not to use natural peanut butter because it tends to separate. This is not an issue with these peanut butter waffles, but do make sure to stir the natural peanut butter well if you use it so you are not adding all oil from the top of the jar.

What to Serve With Peanut Butter Waffles

Our favorite way to enjoy these waffles is with sliced banana and maple syrup—we think Elvis would approve.

Other delicious options include one or more of the following:

Applesauce
Whipped cream
Cinnamon butter
Blueberries or raspberries
Sliced pears
Sausage
Bacon (peanut butter and bacon was another Elvis favorite!)
More peanut butter
Roasted peanuts

Variation: Swap the peanut butter in these waffles for the same amount of your favorite nut butter, such as almond or cashew.

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Ingredients

1 ¾ cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon coarse salt
¼ cup (½ stick) unsalted butter, melted, plus more for brushing waffle iron
6 tablespoons creamy peanut butter
2 cups buttermilk
2 large eggs
3 bananas, sliced, for serving
¾ cup pure maple syrup, for serving

Directions

Heat waffle iron and preheat oven; prep baking sheet with wire rack:

Heat waffle iron and preheat oven to 275°F; set a wire rack in a rimmed baking sheet and place in oven.
Combine dry ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

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Blend butter and peanut butter; add buttermilk and eggs:

In a blender, blend butter and peanut butter until smooth, 1 minute. Add buttermilk and eggs and blend until combined, 1 minute.

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Add peanut butter mixture to flour:

Add peanut butter mixture to flour mixture and stir just until batter is combined.

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Cook waffles:

Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown, 2 to 4 minutes.

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Place finished waffles in oven; cook remaining waffles:

Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas and maple syrup.

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Storing Leftover Peanut Butter Waffles

We generally do not have any leftover peanut butter waffles—they are that good—but if you do, let the waffles cool completely before storing them in an airtight container or freezer bag; if they are still warm, they will sweat and become soggy. Store them in the refrigerator for up to three days. Freezing is recommended for longer storage.

Freezing

Arrange the waffles in a single layer on a baking sheet and freeze until firm. When the waffles are frozen solid, transfer them to an airtight container or freezer bag.

Reheating

Take frozen homemade waffles straight from the freezer to reheat. There is no need to defrost before reheating, treat them like you would store-bought frozen waffles—warming them in the toaster or the microwave.