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GET IT NOWMy High Protein Peanut Butter Waffles Need Just 5 Ingredients + No Flour
These peanut butter waffles are my oldest breakfast recipe, from back in 2016, and it was long overdue for an update to reflect how I actually make them these days. I originally made these with almond butter, and while they worked well, I now love them most with peanut butter. Here’s what’s great about them:
- Crispy outside, fluffy inside, with no flour – I’ve made a lot of waffle recipes over the years, from chaffles to almond flour waffles, but these peanut butter waffles are the only ones that have no flour of any kind. Surprisingly, the combination of nut butter and eggs creates a texture that tastes like there’s flour when there isn’t. (I’ve since used the same concept for my flourless protein bread and peanut butter cookies!)
- Mild, versatile flavor – These have just the right amount of nutty peanut butter flavor, but it’s not very strong, so you still feel like you’re enjoying regular waffles.
- Healthier, high protein breakfast – These peanut waffles are naturally gluten-free and low carb, with no added sugar and over 14 grams of protein per serving.
- Just 5 simple ingredients – They’re all common staples you can find in grocery stores (yes, including Besti — check the store locator here!).
If you’re looking for an easy, healthy breakfast (or if you’re like me, breakfast for dinner) to add to your rotation, these peanut butter waffles are for you. Make them with me!
“Simple! These were great from blender to maker in no time. I used a bit of vanilla and crunchy almond butter and thought it help the texture. Cooked a bit higher temp for a shorter time on my waffle maker to get nice brown outside and soft inside.”
-Tony
Ingredients & Substitutions
Here I explain the best ingredients for my peanut butter waffle recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Peanut Butter – I originally made these with almond butter, but now I use this thick, creamy peanut butter more often. Feel free to use crunchy peanut butter if you prefer the texture. You can also use sunflower seed butter for a nut-free option. If your nut butter is unsalted, I recommend adding 1/4 teaspoon of salt to the recipe.
- Eggs – These combine with the nut butter to create a texture similar to regular waffles without any flour. Sorry, I don’t recommend substituting them for anything else.
- Besti Monk Fruit Allulose Blend – I’ve made these peanut butter waffles with other sweetenersin the past and they turned out more dry, so I highly recommend this one because it locks in moisture. The amount I’ve added here adds just light sweetness, so you can add more if you prefer your waffles sweeter, or reduce to 1 tablespoon to make it even more subtle. I wouldn’t skip it altogether unless your peanut butter is already sweetened, because it helps balance the flavor.
- Unsalted Butter – My original recipe didn’t have any, but I added a bit to the recipe in recent years to prevent the waffles from drying out. You can swap in coconut oil for a dairy-free option. My personal fave that I tried is butter-flavored coconut oil.
- Baking Powder – For a fluffy texture. It’s super important that it’s fresh, because these ingredients are heavy!
- Cooking Spray – To grease the waffle maker. I use this brand because it doesn’t have added chemicals.
How To Make Peanut Butter Waffles
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the batter. Combine the peanut butter, eggs, melted butter, Besti, and baking powder in a high-powered blender. Blend until smooth.
- Preheat the waffle maker. Lightly grease it with cooking spray and let it heat up. I used to make this recipe in a large one, but since these peanut butter waffles are so filling, I now make them in this mini waffle maker (shown below).
- Cook the waffles. Pour the waffle batter into the hot waffle iron, close, and cook until golden. I watch for the steam to stop coming out — that’s when you know they’re ready. Repeat with the remaining batter.
My Recipe Tips
- Use the right amount of batter per waffle. I usually use about 1/4 cup per waffle when I’m making minis like these, or closer to 3/4 cup each for larger Belgian waffles.
- Be careful not to overcook. These can turn out dry if you cook them too long. I remove them from the waffle maker as soon as steam stops coming out.
- Grease between batches if needed. Even with a nonstick waffle maker, I recommend a quick spray between batches to make sure nothing sticks.
- Want to make this peanut butter waffle recipe a little faster? I used a single waffle maker for these photos, but for a bigger batch, I pull out this multi-waffle maker to cook four at a time.
- For best results, enjoy your peanut butter waffles right away. They dry out as they sit, but taste great right out of the waffle maker.
- Jazz them up with toppings! I opted for peanut butter and strawberries here. You can also try chia jam, other fresh fruit (like blueberries or bananas), chocolate syrup, or a pat of butter with my Wholesome Yum Zero Sugar Maple Syrup on top.
- Want a peanut butter drizzle on top like I did here? If you’re using a thick peanut butter, just pop it in the microwave for 15-30 seconds, and it’ll get more runny to drizzle with a spoon.
Peanut Butter Waffles
My peanut butter waffles are fluffy, nutty, flourless, and naturally sweetened. An easy, high protein breakfast with just 5 ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Combine the peanut butter, eggs, melted butter, Besti, and baking powder in a blender or food processor. Blend until smooth. (Alternatively, you can mix in a bowl using a hand mixer.)
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Lightly grease a mini waffle maker with cooking spray. Preheat according to the manufacturer's instructions.
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Once the bubbles in the batter have settled and the waffle maker is hot, pour 1/4 cup of batter into the waffle maker and close. Follow the manufacturer's instructions to finish cooking. (On my waffle maker, I wait until the steam is no longer coming out — 3 to 4 minutes.)
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Repeat step 3 with the remaining batter.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 peanut butter waffle
- Tips: Check out my recipe tips above to help you get the best texture, make this recipe easier, and topping suggestions.
- Storage & meal prep: While these taste best fresh, you can store them in the fridge for up to 3-5 days.
- Reheat: Pop them in the toaster to crisp up again. They get more dry over time, so I usually brush them with butter after reheating.
- Freeze: These freeze well for up to 3-6 months. I toast them straight from frozen — see my tips above for reheating.
- Recipe update: I updated this recipe in 2026 to use peanut butter instead of almond butter, and add a little regular butter for more moisture and flavor. You can skip these changes if you want the old version.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Peanut Butter Waffles
128 Comments
Cynthia
0Can the batter be made the night before and stored for the following morning? Thanks!
Maya | Wholesome Yum
0Hi Cynthia, I wouldn’t recommend it. Baking powder reacts immediately and will lose it’s effectiveness if it sits. You might be able to mix it ahead and add the baking powder right before making them, but I haven’t tried it.
Randa
0I have never left a comment on a recipe, but I had to for this one. I loved this recipe! I was shocked that just peanut butter and eggs could give such a waffle like texture, and it tasted really good! Not only is it very easy to make, but it is also a higher protein waffle recipe that doesn’t rely on protein powder. This is definitely going to be one of my go to waffle recipes!
Maya | Wholesome Yum
0I love to hear that, Randa! Thank you for stopping by!
Jo
0Easy & satisfying. Made these today for lunch with peanut butter & no sweetener & no food processor/blender. Melted the peanut butter over low heat, whisked into the beaten eggs & baking powder. Couldn’t have been easier! I haven’t had a waffle since 1995 so I’m not sure how these compare to “real” ones but I was happy as could be.
Maya | Wholesome Yum
0Thank you, Jo!
Patricia L Rhodes
0Do you think it would work with blueberries added to the batter?
Maya | Wholesome Yum
0Hi Patricia, Yes, you can!
Linda Cleary
0Your page is ok except the social networking buttons on the left side interfere with reading the recipe. Consider moving them to the right side please.
Maya | Wholesome Yum
0Sorry to hear that, Linda! They don’t cover the recipe card on my computer so I’d love to help identify what is causing it on yours. If you want to send me a quick message using the contact form, I’d love to troubleshoot this based on your browser and device.
Jan
0Just found this recipe, and made pancakes. So easy, and absolutely amazing! Thank you
Maya | Wholesome Yum
0Thank you, Jan!
Christina
0These were awesome! A little on the dry side, but that didn’t bother me. I made these using tahini (because I don’t buy nut butters). This recipe is easily scaled down to 1 serving. I can see using these waffles as bread for a sandwich. Thanks so much for this recipe!
Maya | Wholesome Yum
0Thank you, Christina! I haven’t tried them with tahini, so not sure if that has any effect in terms of dryness. I’m glad you liked them!
Wendi
0Hi! Did you use the same amount of almond flour as the recipe called for almond butter?
Jane
0No flour? What holds it together?
Maya | Wholesome Yum
0Hi Jane, Nope, no flour! Both the eggs and nut butter hold the waffles together. I was surprised at how well the texture turned out. Give these a try! 🙂
Brittany
0These were amazing! Thank you! I’m following a grain free low carb diet and these were TO DIE FOR! I made 1 batch with cinnamon, and one with some cocoa powder. YUMMY!!
Maya | Wholesome Yum
0Thank you, Brittany! I’m glad you liked them. Those add-ins sound delicious!
Laurie
0I made this recipe as pancakes, cutting it down to 1 serving (1 egg and 2 Tbsp almond butter) and I couldn’t believe how pancake-y they were! I live for carbs of all types, but I am trying to lose a stubborn 10-15 pounds, so I decided to cut back on carbs and went looking for substitutes. As such a carb lover and someone who has tried other “alternative” recipes that were not so good, I was VERY skeptical but ended up very satisfied. I ate the pancakes with fresh strawberries tossed in a tiny bit of syrup and it was great. I am keeping this recipe in my arsenal!
Maya | Wholesome Yum
0Thank you, Laurie! I’ll need to try this as pancakes next time!
Charlie
0I’m a little confused. So this recipe makes two waffles? Since you say pour half the batter into the waffle maker. One serving is one waffle? Because 14 grams of protein per serving seems low since you use 4 eggs which would be about 2 eggs per serving since the recipe seems to make 2 waffles. I’m sure I missed something, if you could clarify that would be much appreciated.
Maya | Wholesome Yum
0Hi Charlie, The recipe makes 2 large waffles, or 4 servings. One serving is 1/2 of a large waffle and that is what the nutrition info is for. Since they are made with nut butter, they are very filling and I found one serving to be plenty with butter or sugar-free syrup. You could easily have a whole one (2 servings) if you’re really hungry, though. 🙂
Debbie Lalonde
0So each quarter section is a serving? So 4 net carbs for 1 waffle? Is it filling enough to just eat a half at a time?
Maya | Wholesome Yum
0Yes. They are *very* filling since they’re made with almond butter. I think they’re filling enough to eat half the waffle.
Kylie
0I really enjoyed these waffles as part of a low-carb diet. I made savory waffles by omitting the erythritol and substituting a cup of Parmesan and a cup of fat-free shredded cheddar and blended as per directions. Baked in silicon waffle mould for 10 min @ 200*C, removed from mould and baked other side for a further 4 minutes. Will be freezing a large batch of these as a quick bread substitute. Thank you!
Maya | Wholesome Yum
0Hi Kylie, Thank you for sharing this savory version! It sounds absolutely delicious and I’m adding it to my list to try.
Wholesome Yum A
0Not sure these can be considered Paleo with the added sweetener. Honey or maple syrup maybe, but pretty sure Paleo avoids any chemically created products. That being said I will try a version of your waffle recipe. Great place to start!
Maya | Wholesome Yum
0Hi Amanda, Erythritol is refined, but not chemically created. It’s naturally found in some fruits, though the granulated kind comes from a fermentation process. Maple syrup also undergoes some processing. But, I know different people have different interpretations of what is considered paleo, and you can use any sweetener you like for this recipe. I’d recommend a granulated sweetener over liquid; if you prefer to avoid sweeteners and don’t mind the sugar, try coconut sugar instead.
Deanna Paine
0I made these with almond flour instead of almond butter. It was a little soupy and I didn’t think it would work, but it did and they tasted great!! Thanks for such an easy recipe!
Maya | Wholesome Yum
0Thank you for sharing, Deanna! I’ve never tried replacing the almond butter with almond flour (they’re pretty different!) but am glad to hear it worked out. I’ll have to try that next time!
Shenlyn
0May I know what is erythritol?
Maya | Wholesome Yum
0Hi Shenlyn, Erythritol is a natural sugar-free sweetener. You can read more about it, and also see a conversion chart for swapping it with other sweeteners, in my natural low carb sweeteners guide here.
Barb
0Our experience was fairly good, however they were quite dry. Any suggestions? The flavor reminded me of sponge cake. 🙂
Maya | Wholesome Yum
0Thank you for the feedback, Barb! I didn’t find them to be dry but I do usually add butter and sugar-free maple syrup (recipe here). Otherwise, adding butter or almond milk to the batter would also also add more moisture, but I haven’t tried that.
Sue
0Omg… I made this today and loved it! I was craving waffles and this satisfied it! The flavor is really good without being too nutty. Even my non paleo husband liked them!
Maya | Wholesome Yum
0Thank you, Sue! I love these for waffle cravings, too.
Marie Bauer
0Can I use regular baking powder???
Maya | Wholesome Yum
0Yes, of course! If you’re not gluten-sensitive it makes no difference.
Graziella
0Hi Maya, Can I substitute butter instead of almond butter?
Maya | Wholesome Yum
0Unfortunately no, butter will not work the same way. You could use a different nut butter though if you’d like. Peanut butter works well, too.
Nicole
0These are awesome! I pinned this recipe yesterday and already made them this morning. I am shocked, honestly, at how great they turned out. I was not optimistic, given how many waffle recipes I have tried that just taste eggy and gross. I can’t believe the texture out of this simple combination of ingredients. They were wonderful! This will definitely be my go to recipe. I used honey as the sweetener, and will try maple syrup next time. Sprinkled some cinnamon on top. Thanks!
Kim
0I’m on a dairy free diet currently and these are amazing! I used maple syrup as the sweetener. My 2 year old loves it too!
Jan
0These were just a little dryer than a regular waffle, but had much MORE flavor. I only had coconut almond butter, but it didn’t seem to matter. They were delicious and definitely satisfied my craving for a waffle! Thank you.
Amy
0Just made these with peanut butter (no sugar) instead of almond butter. Not eggy in flavor at all! Or even really peanut flavor. Nice balance of both. Used 2 packets of truvia and some sugar free maple syrup. I might get my carb loving husband to eat these.
Tenesha
0Peanut butter? You’re a genius!! I was just gonna ask if there was any substitute for almond butter. Almond flour and butter is a lot here in Jamaica, so I end up using coconut flour a lot. Thank you.
Maya | Wholesome Yum
0You’re welcome! I always try to offer substitutes when possible so that people can use what they have.
Kim
0WOW!!!! This is AMAZING. I can’t even put it into words. I shortened this to two servings and used two eggs instead of one and didn’t even notice a nutty flavor (but still think that sounds good). I also used it as a pancake batter as we don’t have a waffle iron. This is def my new fav. We’ve been doing the low carb cream cheese pancakes, which have still always been too eggy tasting for me but these are light and fluffy. They are super filling and oh. my. gosh. DELICIOUS! Thank you!!