Peanut Butter Waffles

A stack of keto waffles with a pat of butter and syrup being poured on top, served on a white plate.

For a special, kid-friendly breakfast, peanut butter waffles are a winner! With just 2 ingredients, this mini waffle recipe is a snap to make, and they taste so much better than toaster waffles!

Prep Time10

Cook Time3

Total Time13

Servings: mini waffles

Calories: 164kcal

Author: Madison Wetherill

Equipment

Ingredients

3 large eggs
½ cup creamy peanut butter or other creamy nut butter
butter optional
maple syrup optional

Instructions

Start by mixing together the eggs and peanut butter until smooth.
Heat up a mini waffle iron and grease well with cooking spray.
Place about 2 tablespoons of batter in the center of the waffle iron. (Use about ⅓ cup for each regular-size waffle.)
Cook for about 3 minutes, until the waffles are golden brown. Remove from waffle iron. Repeat with remaining waffle batter.
Top with butter and syrup of your choice.

Notes

Be sure to preheat the waffle maker. If you put batter on the cold grates, the outside will burn before the inside is fully cooked.
To prevent sticking, spritz or grease the grates with olive oil or non-stick food spray.
You can double the ingredients. As written, this recipe makes enough batter for about 6 mini waffles or 2-3 regular-sized waffles.
If you plan to freeze them, be sure they are completely cool first. Otherwise, they'll get soggy when you reheat them. I also recommend separating them with parchment or waxed paper to prevent them from freezing together.

Nutrition