Cookbook Profile

Peanut Butter Waffles

Makes about 6 large waffles, depending on iron size


Peanut butter has had a dedicated following since it was introduced as a health food at the St. Louis World's Fair in 1890. I find that peanut butter waffles get an enthusiastic response from the youngest to the oldest diners. It is not an overpowering ingredient in these waffles, and it goes perfectly with maple syrup. If you refrigerate your peanut butter; bring it to room temperature before mixing the batter or you will have a blob that is hard to mix. I personally use the chunky style.


2 cups unbleached all-purpose flour
2 tablespoons baking powder
1 tablespoon firmly packed light brown sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter or margarine, melted
2/3 cup creamy or crunchy peanut butter
1-3/4 cups milk
1 banana, diced


1. Heat the waffle iron to medium-high, or according to manufacturer's instructions. In a large bowl, combine the flour, baking powder, brown sugar, and salt.

2. In a separate bowl, using a whisk or with an electric mixer on low speed, beat the eggs, butter, peanut butter, and milk until foamy, about 1 minute. Pour the peanut butter-milk mixture into the dry ingredients, stirring just until moistened and smooth. Fold in the diced banana.

3. Brush the waffle iron grids with oil or melted butter. Pour about 1/4 cup of the batter into the center of the iron. Close the lid and bake until the waffle is crisp and well browned, about 4 to 5 minutes. Remove the waffle from the iron with a fork to protect your fingers. Serve immediately, keep warm in a 200 degree oven until ready to serve, or cool completely on racks, store in plastic bags, and freeze for up to 2 months.

Buy the Book!


Bread for Breakfast
By Beth Hensperger
Ten Speed Press, March 2001
Paperback, $17.95
112 pages, color photographs throughout
ISBN: 1-58008-213-0
Recipe reprinted by permission.


Bread for Breakfast



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This page created May 2001