Peanut Butter Waffles

Ingredients

• 3large eggs
• 125 g (½ cup)creamy peanut butter (or another creamy nut butter)
• as neededcooking spray
• optionalbutter
• optionalmaple syrup

Instructions

1. 1

   Mix the batter

   Whisk the eggs and peanut butter together until the mixture is smooth.

2. 2

   Heat the waffle iron

   Heat a mini waffle iron and grease it well with cooking spray.

3. 3

   Add the batter

   Put about 30 ml (2 tablespoons) of batter in the centre of the iron. For a regular-size waffle iron, use about 80 ml (⅓ cup) per waffle.

4. 4

   Cook the waffles

   Cook for about 3 minutes, until golden brown, then remove the waffle. Repeat with the remaining batter.

5. 5

   Add the toppings

   Serve the waffles with butter and your choice of syrup, if you like.

What are peanut butter waffles?

Waffles are a familiar American breakfast, usually cooked in a patterned iron until browned. This quick version swaps a conventional flour-based batter for a simple mixture of eggs and peanut butter.

Two ingredients: eggs help bind the batter, while peanut butter brings richness and a toasted-nut flavour. Making small waffles suits a mini iron and gives you an easy breakfast to customise at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 8g protein, 5g carbs, 13g fat.

The eggs and peanut butter provide most of the protein and fat, while the small amount of carbohydrate comes mainly from the peanut butter and any maple syrup added. Serve with fruit on the side for a fresh contrast, and add butter or syrup according to your preference.

Choosing the peanut butter

Creamy texture: use a smooth peanut butter so it blends evenly with the eggs. If the jar has separated, stir it well before measuring.

Other nut butter: the recipe allows another creamy nut butter in place of peanut butter. Choose one with a similar smooth consistency so the batter remains easy to mix.

Mixing a smooth batter

Eggs first: whisk the eggs and peanut butter together until no streaks remain. A thoroughly mixed batter helps each small waffle cook more evenly.

No extra ingredients: the listed batter is just eggs and nut butter. Avoid thinning it with liquid, since that would change the recipe.

Cooking in a waffle iron

Grease well: coat the mini waffle iron with cooking spray before adding batter. This helps the waffles release cleanly.

Small portions: add about 30 ml (2 tablespoons) to the centre for each mini waffle. Too much batter can spread beyond the cooking plates.

How to tell they are done

Colour: cook each waffle for about 3 minutes, looking for a golden-brown surface before removing it. If your iron cooks quickly, check it towards the end of that time.

Repeat: cook the remaining batter in batches, greasing the iron again if needed. Let the iron return to temperature between batches for more consistent results.

Serving the waffles

Classic finish: butter and maple syrup are optional toppings; add them to taste just before serving.

On the side: pair the waffles with fresh fruit or plain yoghurt for a breakfast plate with contrasting freshness and creaminess.

Recipe notes & tips

• Stir separated peanut butter thoroughly before measuring it.
• Whisk until the eggs and peanut butter form a uniform batter.
• Grease the waffle iron well, including before later batches if needed.
• Use about 30 ml (2 tablespoons) of batter for each mini waffle.
• Check for a golden-brown colour at around the 3-minute mark.
• Serve the waffles soon after cooking for the best texture.

Variations

• Try another nut butter: use a smooth creamy alternative in the same quantity.
• Add fruit: serve with sliced banana or berries for a fresh topping.
• Choose a different syrup: use your preferred syrup instead of maple.
• Make regular waffles: use about 80 ml (⅓ cup) of batter per waffle in a regular-size iron.
• Add butter: finish each serving with a small pat while the waffles are warm.

Common mistakes to avoid

• Lumpy batter: whisk the eggs and peanut butter until completely smooth.
• Sticking waffles: grease the iron well before cooking.
• Overfilling the iron: measure about 30 ml (2 tablespoons) for each mini waffle.
• Removing too early: cook for about 3 minutes and check for a golden-brown surface.
• Uneven batches: allow the iron to heat again between batches.

How to store

Refrigerate leftover waffles in an airtight container and eat within 3 days. Reheat in a toaster or waffle iron until warmed through; add butter and syrup after reheating.

Frequently asked questions