Crispy on the outside and pillow-soft inside, these easy Peanut Butter Waffles bring the nutty peanut butter flavors to breakfast using a quick blender batter. Vegan, low in sugar, and egg-free!
Why you’ll love this family favorite recipe!
Eggless, low-sugar, & vegan – Bananas and peanut butter add most of the sweetness, while simple vegan ingredients make up the rest of the batter, all without sacrificing flavor and fluffiness.
Crispy edges, soft centers – Golden and crunchy on the outside, soft on the inside, and nutty peanut butter flavors in every bite.
Easy blender batter – Just toss everything straight into your blender—no extra bowls, whisking, or cleanup required!
What do you do when your brother gifts you a waffle maker? You make waffles, of course! Ever since I opened that box, I’ve been obsessed with making every variation of waffle I possibly can, from hearty protein waffles to grain-free paleo waffles. And these Peanut Butter Waffles? They might actually be my favorite peanut butter-packed recipe of all time.
Blending peanut butter straight into waffle batter doesn’t just give you peanut butter-flavored waffles—it helps yield crispy edges and pillow-soft middles. Even better, you don’t need eggs to make a fluffy stack!
Whether you’re a peanut butter lover, baking around an egg allergy, or looking for an easy vegan breakfast or brunch recipe, peanut butter waffles never disappoint.
You know what else I’m obsessed with? Adding peanut butter to pretty much everything, from chocolate banana smoothies in the morning to classic snacks, like these peanut butter rice crispy treats. 🥜
Peanut Butter Waffle Ingredients
Peanut butter – For the fluffiest waffles, opt for a conventional no-stir creamy peanut butter. All-natural peanut butter (the kind with only peanuts listed in the ingredients) will still taste great, but the extra oil can make the waffles denser.
Milk – I like using non-dairy milk to keep this recipe vegan-friendly.
Banana – The banana helps create a smooth, slightly thick batter. Remember: the riper the banana, the sweeter your waffles will be.
Flour – I used all-purpose flour, and my waffles came out perfect. A 1:1 gluten-free flour blend containing xanthan gum will also work.
This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- Out of peanut butter? Swap it for almond or cashew butter instead. Just make sure it’s creamy.
- For nut-free waffles, you can’t go wrong with sun butter!
- Protein boost – Try replacing 2 tablespoons of the flour with vanilla or unflavored plant-based protein powder (add an extra splash of milk if the batter gets too thick).
- Mix-in ideas – Blend in a pinch of cinnamon for warmth, or fold chopped peanuts, pecans, or mini chocolate chips into the blended batter.
How to Make Peanut Butter Waffles
Step 1: Blend the batter. Add all ingredients to a blender in the order listed, then blend until smooth.
Step 2: Pour and cook. Add 1/2 cup of the batter to a preheated waffle iron, close the lid, and cook until the ready light turns green. Repeat until you run out of batter.
Step 3: Garnish and serve. Top the warm waffles with a drizzle of peanut butter and maple syrup, then enjoy!
Erin’s Tips and Tricks
- Layer the ingredients in the blender in the exact order listed in the recipe card. Adding the wet ingredients first, followed by the dry ingredients, makes it easier for the blender blades to process everything into a completely smooth batter.
- The batter should be thick but pourable. If it feels heavier than yogurt, blend in a splash of milk at a time until it pours smoothly.
- To keep the cooked waffles warm and crispy, transfer them to a wire rack set over a baking sheet and keep them in a preheated and turned-off 200ºF oven until you’re done cooking.
- Serve the waffles with plenty of toppings! I like maple syrup and extra peanut butter, but you can’t go wrong with a smear of grape jelly (classic PB&J vibes), sliced bananas, fresh berries, warm spiced apples, a dusting of powdered sugar, and/or dairy-free whipped cream.
My Pro Tip
Cooking With a Waffle Iron 101
These are my cardinal rules of cooking waffles in a waffle iron:
- Let the iron preheat fully: You want the batter to sizzle as soon as it hits the waffle iron grid.
- Don’t overfill it: Filling the iron about 3/4 full of batter will give the waffle room to expand as it bakes. Say no to spilled batter and messy counters!
- That green light is NOT always right: You’ll know the waffle is done cooking when the steam is no longer escaping through the sides.
Waffle FAQs
I find that the fluffiest waffles are made with freshly blended batter; however, you should be fine to blend the batter and refrigerate it overnight in an airtight container. In the morning, just stir it really well before pouring it onto your hot waffle iron.
Sure! Just mash the banana well first, then whisk in the wet ingredients, followed by the dry ingredients. Be careful not to overmix (some lumps in the batter are okay)!
Storage
Refrigerator: Transfer any leftover waffles to an airtight container and try to eat them within a day or so.
Freezer: Flash-freeze the waffles on a wire rack, transfer them to a freezer-safe bag or container, and freeze for up to 2 months.
Reheating: Skip the microwave and reheat the frozen or chilled waffles in a toaster, toaster oven, or air fryer at 350°F for 2 to 4 minutes or until they’re hot and crispy again.
More Vegan Breakfast Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Add all of the ingredients to a blender in the order listed, then blend until the batter is smooth, scraping down the sides as needed. The batter should be thick but still pourable.
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Heat your waffle iron according to the manual’s instructions. Once hot, add a heaping ½ cup of batter, then cook until the light turns green. Transfer the waffle to a cooling rack, then repeat this process until the batter is gone.
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Before serving, drizzle each waffle with a little peanut butter and maple syrup. Enjoy!
NOTE: for gluten-free, use a 1:1 gluten-free flour blend containing xanthan gum.
*Calories are per serving and are an estimation
Calories: 346kcal | Carbohydrates: 32g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 454mg | Potassium: 261mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg
