Peanut Butter Waffles

Waffles are, quite simply, superior breakfast foods. They have handy compartments for syrup, berries, or whatever other toppings you deem appropriate, for one. Unlike pancakes, it’s easy to keep a waffle fluffy and light while adding flavors to the batter. As much as I love gingerbread pancakes, they’re kind of dense for a pancake. A bit chewy, even. These peanut butter waffles, though? Not a bit. They’re crisp on the outside, moist and light in the middle, and seriously peanut buttery. Add a bit of cocoa powder and you may never eat anything else again. (Assuming, of course, that you understand that Reese’s candies are the best of all possible flavor combinations and should be emulated elsewhere whenever possible. If not, that’s all right. We just can’t be friends anymore.)


I adapted this recipe rather heavily from the Culinary Institute of America’s Breakfasts and Brunches recipe for buttermilk waffles. Their recipe contains no peanut butter. Also, I used goat milk instead of buttermilk. Feel free to substitute buttermilk or regular old milk for the goat milk if you don’t have any on hand, but consider keeping the goat stuff around in future. It’s tasty.

Ingredients (makes 8-10 waffles)

1 3/4 cups flour

1 t salt

1 T baking powder

1/4 cup dark brown sugar

4 eggs, separated

1 1/2 cups goat milk

8 T room temperature butter

1/2 cup peanut butter


Combine butter and peanut butter in a mixing bowl.

Mix until smooth.

Add goat milk and egg yolks.

Mix again. It will be messy.

Combine flour, salt, and baking powder in a sieve.

Sift them over the peanut butter mixture.

Mix the dry ingredients in gently, then add the brown sugar and mix it in, too. (note: brown sugar probably ought to have been added with the peanut butter and butter in the beginning. It worked out just fine this way, though.)

Whip the egg whites to stiff peaks.

Add the egg whites to the batter. Fold them in gently, leaving a few swirls of egg white throughout. Over-mixing will break all those lovely air bubbles you’ve just added for lightness.

Cook waffles using approximately 1/2 cup of batter per waffle, or otherwise if your waffle maker is bigger or smaller than mine.

Serve with a generous handful of Reese’s peanut butter chips and some honey.

Prepare to swoon.

These waffles are minimally sweet (before you cover them in candy and honey, that is), and extremely peanut buttery. Honey brings out the peanut flavor better than syrup, and a pile of peanut butter chips seal the deal. Mr. Blackbird doesn’t usually like waffles–normally I have to bury one under about a pint of blueberries before he’ll eat it–but he devoured these and went back for seconds. I know waffles aren’t the quickest breakfast food, but if you want to make a lazy weekend morning absolutely decadent, add these to your repertoire. They’re pretty much fantastic.



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  1. #1 by Andrea on March 26, 2012 - 2:43 PM

    These look great – if I don’t use all the batter can I save it in the refrigerator? If so, how many days?

    • #2 by koshercorvid on March 26, 2012 - 3:26 PM

      I don’t think the batter would keep well; the bubbles from the egg whites would likely burst and the waffles made later would be dense and not so good. I have had good results making all the waffles and freezing them once cooked, then reheating one a day in the oven (at 350 for about 5 minutes). I run out after about two weeks and they taste almost as good as the first day after that long! If you want, the recipe shouldn’t be too hard to halve; round the flour to a cup and half of 1/4 cup is 2 T.

  2. #3 by Lynda Kayes on March 27, 2012 - 1:07 PM

    another sinful breakfast dish sure to put you back to bed! These sound good, I would think you could make a syrup with some grape jam and have p&J for breakfast…

    • #4 by koshercorvid on March 27, 2012 - 2:32 PM

      You’re kind of a genius g’ma. I made some raspberry curd for German pancakes, you think it’s possible to make a grape curd?

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