Turn your favorite peanut butter sandwich cookie into a show-stopping brunch: Nutter Butter Waffles. These fluffy peanut butter waffles are layered with a silky peanut butter filling and finished with a warm peanut butter syrup—an easy, indulgent breakfast or brunch that peanut butter lovers will adore.
Make breakfast peanut butter-rific!
These aren’t just any waffles—they are celebratory waffles inspired by a peanut butter sandwich cookie favorite. Layers of peanut butter batter, a creamy peanut butter filling, and a drizzly peanut butter syrup combine to create a rich, nostalgic breakfast that feels both playful and comforting.
If you love peanut butter, this recipe multiplies the joy: peanut butter in the batter, peanut butter in the filling, and peanut butter in the syrup. It’s peanut butter x 3 and it’s intentionally indulgent—perfect for brunch, birthdays, or any morning you want to make special.
How to make them
Although these waffles pack three layers of peanut butter flavor, the recipe is straightforward and cooks up quickly. Below you’ll find the batter, the creamy filling, and a simple syrup to finish the stack. Read through the steps once, gather your ingredients, and you’ll have a warm, gooey breakfast in under an hour.
Waffle batter: Dry ingredients are combined—flour, brown sugar, baking powder and salt—while the wet ingredients include creamy peanut butter, milk, eggs and vanilla. Mix the dry into the wet, then fold in melted butter. Cook in a preheated waffle iron until golden and set.
Creamy filling: Whip together heavy cream, creamy peanut butter, and powdered sugar until smooth and pipeable. Transfer to a piping bag or a resealable bag with a corner cut off for easy filling between waffles.
Peanut butter syrup: For a quick finishing syrup, warm maple syrup and peanut butter together until combined and pourable—this takes just a few dozen seconds in the microwave or a minute over low heat on the stove.
More brunch ideas
If you’re assembling a celebratory spread, these waffles pair well with lighter items to balance the richness: fresh berries, a citrus fruit salad, or a dollop of yogurt offset the peanut butter’s sweetness. For a decadent table, add salted caramel or chocolate-hazelnut spreads for guests to mix and match.
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Nutter Butter Waffles
6 servings
30 minutes
15 minutes
45 minutes
Whitney Bond
Ingredients
Peanut Butter Waffles
- 2 ¼ cups flour
- 3 tablespoons brown sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 2 large eggs
- 2 ¼ cups milk
- ½ teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Creamy Peanut Butter Filling
- 1 cup heavy cream
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Peanut Butter Syrup
- ¼ cup maple syrup
- 2 tablespoons creamy peanut butter
Optional Toppings
- ¼ cup crushed peanut butter sandwich cookies
Instructions
Creamy Peanut Butter Filling
- In a large bowl, whisk together the heavy cream, creamy peanut butter, and powdered sugar until smooth and evenly combined. If you prefer a lighter texture, whip the mixture until slightly fluffy.
- Transfer the filling to a piping bag or a large resealable plastic bag and set aside while you make the waffles.
Peanut Butter Waffles
- Preheat a waffle iron according to the manufacturer’s directions.
- In a small bowl, combine the flour, brown sugar, baking powder and salt.
- In a large mixing bowl, whisk together the creamy peanut butter, eggs, milk and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Pour in the melted butter and fold until the batter is uniform. Avoid overmixing.
- Pour the batter into the preheated waffle iron and cook until the waffles are golden brown and cooked through. Repeat until all batter is used.
- Allow waffles to cool slightly. Use the prepared piping bag to pipe the creamy peanut butter filling onto the surface of one waffle, then sandwich with another waffle on top. Repeat to assemble the remaining waffles.
Peanut Butter Syrup
- Combine the maple syrup and creamy peanut butter in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until smooth and pourable. Alternatively, heat gently in a small saucepan over low heat.
- Drizzle the warm peanut butter syrup over the assembled waffle sandwiches. Sprinkle crushed peanut butter cookies on top if using, and serve immediately.
Notes & Tips
- This recipe yields about 6 large waffle sandwiches, depending on the size of your waffle iron.
- For best results, use creamy peanut butter for a smooth batter and syrup; crunchy will add texture but may be harder to pipe.
- If you want to prepare ahead, make the waffles and filling separately. Reheat waffles in a toaster or oven and warm the syrup before assembling.
- To lighten the filling slightly, fold in a little whipped cream or reduce the powdered sugar to taste.
Nutrition Facts (approximate)
Per serving: Calories 1026 kcal; Carbohydrates 94 g; Protein 28 g; Fat 63 g; Saturated Fat 24 g; Sodium 518 mg; Sugar 46 g. These values are approximate and will vary with ingredient brands and portion sizes.
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