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My 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 I originally made these with almond butter, and while they worked well, I now love them most with peanut butter.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- Peanut Butter – I originally made these with almond butter, but now I use this thick, creamy peanut butter more often.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 sweeteners in the past, and they turned out drier, so I highly recommend this one because it locks in moisture. The amount I’ve added here provides just a light sweetness, so you can add more if you prefer your waffles sweeter, or reduce to 1 tablespoon for a subtler sweetness. 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.
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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
By
My peanut butter waffles are fluffy, nutty, flourless, and naturally sweetened. An easy, high protein breakfast with just 5 ingredients!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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
132 Comments
Colleen Parberry
0I absolutely love this recipe. It is my favorite waffle recipe and tastes just like regular waffles but without all the carbs! I make them in my mini waffle maker and they turn out perfect every time:)
Frank Ortega
0I made them this morning and turned out great.
Linda Makiej
0I was so skeptical but this recipe is AWESOME!!!
Fluffy, light, delicious and I can’t tell there is no flour. I mixed mine up by hand and it worked really well. Thank you!
Marisa
0Fabulous! Fluffy and light and much nicer than recipes I’ve tried with flour in them. Mind you I don’t know what waffles are supposed to be like – being a Brit I only know about potato waffles! – so I can only judge them on their own merit. A recipe I will definitely be coming back to.
Pam
0All I can say is YUM. I could eat this for a dessert. I added a few blueberries and used sugar free syrup. Next time I will add some flax or oat bran to up the fiber. I used pumpkin seed butter because that is all I had. I thought about sprinkling some chopped up bacon or ham on top of the waffle mixture also or adding some pumpkin. Thanks for the great recipe.
Iqra
0Hi!
Do you think I can make these in the oven in a waffle Mold? I don’t have a waffle iron and I make regular waffles in the oven in the Mold. They come out perfectly baked for 10-12 minutes. Would that work for these ?
Wholesome Yum M
0Hi Iqra, A waffle mold should work fine for this recipe, just be sure to grease it well. I am not sure how long they would take to bake in the oven, but the time you listed for regular waffles should be a decent starting point to work with.
sally furness
0Is it possible to substitute peanut butter for the almond butter? My husband doesn’t care for the flour substitutes, and I’m thinking these would be great.
Wholesome Yum M
0Hi Sally, Yes, peanut butter will work! Enjoy!
Jamie Magula
0Wow wow and WOW I’ve been eating low carb for a couple of years now and I’ve made waffles with almond flour/ coconut flour they are ok but still end up feeling guilty because of the small amount of carbs. I came across this recipe the other day and made them just now. I am blown away. They were so fluffy and absolutely delicious. I followed the recipe except added a half teaspoon of cinnamon. I topped them with butter and choc zero maple syrup. My husband and I are in love with this recipe. Thank you times a million. I will be passing this on to friends and family.
Kimberly
0I’m excited to try this recipe… how can I use almond powder to accomplish this?
Wholesome Yum M
0Hi Kimberly, Almond flour is not necessary for this recipe. It is actually made with almond butter. If you are looking for a waffle recipe with almond flour, you can find one here.
Elixo
0I love simple recipes, this was easy to make. I’m very glad so many people have found use for it, but it just did not fill the waffle spot for me. It was super dry, I couldn’t get any to be crispy, even adding a little extra oil since my nut butter wasn’t very oily any more. What I like about waffles is their crispiness on the outside an fluffiness on the inside, but I got neither with my attempt at this recipe. I didn’t even bother cooking the rest of the batter. I love waffles, but I would rather have none than this.
Wholesome Yum M
0Hi Elixo, If you are looking for crisp waffles, then you may prefer this recipe for Keto Coconut Flour Waffles. Follow the instructions for crispy waffles. Enjoy!
Brandy
0I am SO glad I found this!! My family has been on a low carb diet for four years (since my daughter first started seeing an endo who recommended a low carb diet) and I used to make a lot of nut based pancakes/waffles. I had another baby and he’s allergic to nuts/coconut which makes it so hard to find recipes like this that works for BOTH of them. This was PERFECT– so easy to sub for sunflower butter!! I added collagen for a little more protein and their greens powder and they LOVED THEM!! THANK YOU SO MUCH!!
Melody
0I doubled the batch and it made 8 or 9 waffles with my waffle iron, so I suspect that one of my waffles are the equivalent to 1/2 of yours. In any case it’s my second time making them, and my pregnant self is LOVING these. I freeze them so I can just toast one up in the morning and have a quick and easy breakfast. Anything to make this last trimester easier! I ordered your cookbook so I am counting the days down until it arrives at my door 🙂 Thank you for making my life easier so I can eat low carb with actually healthy ingredients that I am not nervous about my baby getting in utero.
Marla Randolph Stevens
0I had made previously the magic waffles on the Delish site but they used bananas and six eggs, thus were way too carb-laden and tasted more of French toast than waffles but they browned nicely and were crispy on the outside and tender inside. I took some things from it, though, to add to this recipe, giving me waffles that tasted great and were substantial to boot. No banana meant it needed bulk and a bit of sugar — I added 2 tablespoons of Bob’s Red Mill Paleo flour and one tablespoon of brown rice flour plus a teaspoon and a half of sugar and an extra teaspoon and a half of Stevia in the Raw to the tablespoon of it your recipe calls for. I added a quarter teaspoon each of salt and baking powder (mine’s old — so I needed extra for insurance) and a half teaspoon of cinnamon. It needed thinning, too, so I added two tablespoons of cream, making a buch improved batter consistency. I had some extra blueberries left over from making syrup (blueberries plus Stevia plus Mapleine), so in they went. They were nicely cakey but not as crisp. Next time I plan on separating the eggs and beating the whites to stiff peaks then folding it in the batter like I would for a dessert omelet. This is FUN!
Marla Randolph Stevens
0I made the combined recipe again but, this time, I separated the eggs and whipped the whites to stiff peaks, then folded them into the mixture of the rest of the ingredients. It worked! They were lighter and tender inside while crispy outside. I can see using these for desserts with Breyer’s low carb ice cream or, with savory seasonings, as a substitute for crepes or noodles as a base for things like stroganoff or lobster Newburg.
Jenae
0Awesome waffles! I cook and freeze them so I always have some on hand. Thank you so much!
Lacey
0I made these this morning. They looked beautiful, but were very dry even with the added melted butter and sugar free syrup. I did not put butter on top, maybe that would have helped? I did freeze the second one so maybe that will be better.
Mick
0Haven’t made these yet but I’m curious. Why not real butter?
Maya | Wholesome Yum
0Hi Mick, Real butter really isn’t similar to nut butter at all. The nut butter is what makes these flourless waffles possible, it creates the structure and texture similar to real waffles. Regular butter would not do that, you’d just have a soggy, egg-y mess.
Lynsie
0Made this today and I have to say it wasn’t bad. I didn’t add any sweetener to the mix, but drizzled with a little pure maple syrup and blackberries. Nice for a change.
Christian Gavin
0Excellent recipe!
As this was my first time trying it, I decided to make a small batch and used half the amounts specified – I ended up with 1 1/2 waffles. With the exact ingredient amounts from the recipe and my double flip waffle maker, I should easily end up with 2 full size waffles and some more.
To prevent sticking, I added 1/8 cup vegetable oil to the batter.
I loved the nutty flavor. To get waffles on the crisper side, I bumped up cooking time to 7 minutes.
Will definitely try again with peanut butter too. Oh, and my son who is picky with food had no complaints at all 🙂
Danielle Viso
0Do you know the carb count?
Maya | Wholesome Yum
0Hi Danielle. Please find the nutrition information per 1/2 waffle: Calories: 264 | Fat: 22g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 2g | Protein: 14g Thank you!
Bernadette Schell
0These are really good, I like the fact that these are grain less. I will be making these from now on. I didn’t have almond butter so I use peanut butter. Next time I will use almond butter. It’s amazing what you can do with these nut butters.
Maya | Wholesome Yum
0I am so happy you liked the waffles, Bernadette! Thanks for stopping by!