Peanut Butter Waffles with Fresh Strawberry Sauce Recipe

Introduction

Peanut Butter Waffles offer a delightful twist on classic waffles with the rich creaminess of peanut butter. Paired with a vibrant homemade strawberry sauce, this breakfast treat is both comforting and indulgent. Perfect for weekend brunches or special mornings.

Ingredients

• 1¼ cups all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
• ½ cup creamy peanut butter
• 3 tbsp unsalted butter, melted, plus extra for greasing
• 2 eggs
• 1¼ cups buttermilk
• 1 pound fresh strawberries, hulled and chopped
• 6 tbsp sugar
• 2 tsp cornstarch
• Zest of ½ lemon
• 2 tbsp water (for strawberry sauce)

Instructions

1. Step 1: To prepare the strawberry sauce, combine the chopped strawberries and sugar in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally.
2. Step 2: In a small bowl, mix the water and cornstarch until smooth. Add this mixture to the saucepan along with the lemon zest, stir to combine.
3. Step 3: Continue cooking the sauce for about 3 minutes, or until it thickens slightly. Remove from heat and use an immersion blender to blend the sauce until smooth. Set aside.
4. Step 4: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
5. Step 5: In another bowl, whisk the peanut butter, melted butter, eggs, and buttermilk until well combined.
6. Step 6: Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix to keep the waffles tender.
7. Step 7: Preheat your waffle iron and grease it generously with melted butter.
8. Step 8: Pour enough batter to fill the bottom plate, avoiding overfilling. Cook the waffles for 3-5 minutes, or until golden brown and crisp.
9. Step 9: Serve the warm waffles topped with the fresh strawberry sauce.

Tips & Variations

• For extra flavor, toast the peanuts and crush them to sprinkle on top of the waffles.
• Use almond or oat milk in place of buttermilk for a dairy-free version, adding 1 tsp of vinegar as a buttermilk substitute.
• If you like a thicker sauce, reduce the water slightly when making the strawberry sauce or cook it a bit longer.
• Try adding a dash of cinnamon or vanilla extract to the batter for a warm, aromatic touch.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven for best texture. The strawberry sauce can be kept in the fridge for up to 5 days in a sealed jar and warmed gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used and will add a bit of texture to the batter, making the waffles more interesting.

What can I substitute for buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to achieve a similar tang and texture.

Peanut Butter Waffles with Fresh Strawberry Sauce Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

Delight in these fluffy Peanut Butter Waffles topped with a luscious homemade strawberry sauce. The waffles combine creamy peanut butter with a tender, fluffy batter, while the strawberry sauce offers a sweet and tangy complement, making this perfect for a special breakfast or brunch treat.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 waffles 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the waffles:

• 1¼ cups all purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
• ½ cup creamy peanut butter
• 3 tbsp unsalted butter, melted, plus extra for greasing
• 2 eggs
• 1¼ cups buttermilk

For the strawberry sauce:

• 1 pound fresh strawberries, hulled and chopped
• 6 tbsp sugar
• 2 tsp cornstarch
• Zest of ½ lemon
• 2 tbsp water (for cornstarch mixture)

Instructions

1. Make the strawberry sauce: Add the chopped strawberries and sugar to a small saucepan and cook over medium heat for 5 minutes to soften the berries and release their juices. In a small bowl, mix the water and cornstarch until smooth, then add this mixture to the saucepan. Stir in the lemon zest and continue cooking for 3 more minutes until the sauce thickens slightly. Remove from heat and use an immersion blender to blend the sauce until smooth. Set aside.
2. Prepare the waffle batter: In a bowl, whisk together the all purpose flour, brown sugar, baking powder, baking soda, and salt until combined. In a separate bowl, whisk the creamy peanut butter, melted butter, eggs, and buttermilk until smooth. Add the dry ingredients to the wet ingredients and gently mix until just combined; avoid overmixing to keep the waffles tender.
3. Cook the waffles: Preheat your waffle iron and generously grease it with melted butter to prevent sticking. Pour just enough batter to fill the bottom section of the waffle iron without overfilling. Close the iron and cook for 3 to 5 minutes or until the waffles turn golden brown and crisp on the outside.
4. Serve: Serve the waffles warm, generously topped with the smooth homemade strawberry sauce for a perfectly balanced sweet and nutty breakfast.

Notes

• Be careful not to overmix the waffle batter as it can make the waffles tough.
• If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar, left to sit for 5 minutes.
• Use fresh, ripe strawberries for the best flavor in the sauce.
• The waffle iron temperature and cooking times may vary, so adjust accordingly to avoid burning.
• Butter the waffle iron generously each time before cooking to ensure easy removal.

Keywords: peanut butter waffles, strawberry sauce, breakfast recipe, homemade waffles, sweet breakfast, easy brunch