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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 I originally made these with almond butter, and while they worked well, I now love them most with peanut butter.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- Peanut Butter – I originally made these with almond butter, but now I use this thick, creamy peanut butter more often.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
Rm
1These were so yummy with a slight crispy edge. Try these and watch the comments amaze you! I just made them this past weekend again for company and they wanted the recipe. Hubby loves them and will be on the morning month rotation!
Wholesome Yum D
1I love this! Sounds like they’ve officially earned a spot in the regular breakfast rotation at your house!
IRENE ANGELICA ROTHKEHL
1Nunca los había hecho. Y me salieron según mis expectativas. Ideales ya que me diagnosticaron celiaquía o sea nada de gluten y recién comienzo mis primeros pasos. Estoy muy contenta de haber encontrado está aplicación . 😁😁😁. Muchas gracias ☺️
Wholesome Yum D
1Irene, I’m so glad these turned out just how you hoped. Gluten-free can be a big adjustment, but finding the right recipes makes all the difference. So happy you found something you love here! 🙂
Amy
1Easy, tasty, healthy and filling, can’t ask for much more. I do really like these. Only thing that would make them better is they are a little dry, but far better than most keo/low carb waffles and I will definitely make these in future!
Maya | Wholesome Yum
1I’m glad you like them, Amy! You can try blending in a tablespoon of melted butter into the batter if they seem a little dry to you.
Jean Garard
1Are there any recipes for waffles without almond butter?
Maya | Wholesome Yum
1Hi Jean, Yes, definitely! You can make my almond flour waffles, coconut flour waffles, or chaffles.
Richard St-Pierre
1It’s the first time that I feel the urge to share a recipe.
This is a piece of heaven in my mouth.
Covered it with a mixture of cream cheese, 35% cream and ½ a tsp of sugar-free lemon Jell-O powder.
Marnie
1This recipe sounds good – I am gluten and dairy free – going to mash up banana and add for a little more moisture as many are saying these are dry.
Vassia
1Hi I live in Greece, a friend shared some of your keto diet recipes and I am thrilled!!! They look amazing. I have been on keto eating since 1 st February and have lost many pounds. I love your cake and waffle ideas. Thank you soo much.
Joanna
1I love it. I am trying to increase calorie intake without gluten and increased protein also!
Ana
1Absolutely lovely, got diagnosed with type 1 diabetes a couple weeks ago and was looking for low carb snacks, and I make this all the time!! They are absolutely delicious! A life saviour truly
Tony N
1Simple! 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. Eat right away to avoid the dryness issues in other comments. Cheers.
Louise
1These waffles are absolutely out of this world amazing and topped off with my sugar free maple syrup. Well, let’s just say you may end up eating the entire waffle. I did lol
Jennifer
1Such a great recipe! My waffles turned out amazing. Didn’t taste like egg at all. I used peanut butter and didn’t add any sweetener.
dinameche
1Awesome. Are simply awesome . I add protein powder (vanilla) wow
shelley
0Can hazelnut or peanut butter be used instead of almond? I have an almond intolerance. Thanks!
Wholesome Yum D
0Hi Shelley, Yes, that would work.
Kate
0This looks like a great recipe! Can I use sunflower butter instead of the almond? Thank you for so many good ideas.
Maya | Wholesome Yum
0Hi Kate, I haven’t tried that, but I think it should work. The flavor will be a little different. The batter may also turn green from the reaction of sunflower seeds with the baking powder, but it’s still safe to eat — it’s just a visual thing.
Cornelia
0I’m sorry but I didn’t like these at all. This was the first Wholesome Yum recipe that I’ve tried that I didn’t like. I added a tablespoon of melted salted butter and 1/2 teaspoon of cinnamon and it still wasn’t palatable. Very eggy and bland. I hate wasting food but I just couldn’t eat these.
Isra
0Can I use butter instead of almond butter? I am nut free.
Maya | Wholesome Yum
0Hi Isra, No, regular butter won’t work as a substitute, but sunflower seed butter should work.
C B
0Didn’t care much for this one. It just tastes like scrambled eggs with sweetener
Wholesome Yum M
0Hi CB, Sorry these didn’t meet your expectations. I have several other recipes for waffles including Coconut Flour Waffles, Vanilla Protein Waffles, and Almond Flour Waffles. I hope you find a recipe you enjoy!
Jean Griesenbeck
0This is a bummer—can’t find the waffle recipe with almond flour—make it easier to find!!!!!!!!!
David richardon
0I used gee utter with a drop of almond extract
Absolutely lovely thanks for the recipe
Wholesome Yum M
0Hi Jean, Sorry about that. If you type ‘waffles’ in the search box, it will give you all the waffle recipes. Here is the Keto Almond Flour Waffles recipe.
Lindsay
0Sadly I was disappointed – These were incredibly dry. Hard to believe given the ingredients, I’m not sure what could be done to save them, as we ate them covered in whipped cream and even that didn’t help.
Wholesome Yum M
0Hi Lindsay, Did you happen to use the note at the bottom of the recipe card? If you want to make your low carb waffles more rich/moist, add 1-2 tablespoons of melted butter to the batter prior to blending in step 1.
bren037
0Just made this waffle for the first time. Love it! I don’t do breakfast often so it was a treat. It will be even better when I get my Besti maple syrup. Thanks Maya for all these recipes. It is maki g my low carb/keto journey so much easier!