Crispy Peanut Butter Vanilla Waffles with Berries

Quick Recipe Version (TL;DR)

• Yield: 4 large waffles (4 servings)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/4 cups (156 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs
• 1 1/2 cups (360 ml) whole or 2% milk
• 1/3 cup (85 g) creamy peanut butter
• 1/4 cup (60 ml) neutral oil (such as canola or sunflower)
• 2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon (optional)
• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup (120 ml) pure maple syrup, warmed
• 1/3 cup (45 g) roasted peanuts, roughly chopped
• Neutral oil or melted butter for the waffle iron, as needed

Do This

• 1. Preheat your waffle iron to medium-high and warm the maple syrup gently.
• 2. In a bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, salt, and cinnamon.
• 3. In another bowl, whisk eggs, milk, peanut butter, oil, and vanilla until smooth.
• 4. Pour wet ingredients into dry and whisk just until combined; a few small lumps are fine.
• 5. Lightly grease the hot waffle iron, pour in batter (about 1/2–3/4 cup per waffle), and cook 4–5 minutes until deeply golden and crisp.
• 6. Serve waffles immediately topped with berries, warm maple syrup, and crushed peanuts.

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Why You’ll Love This Recipe

• Crispy outsides and tender, peanut-buttery centers with a warm vanilla aroma.
• Beautifully topped with juicy berries, glossy maple syrup, and crunchy peanuts.
• Simple pantry-friendly batter that comes together in minutes.
• Perfect for brunch, breakfast-for-dinner, or a special weekend treat.

Grocery List

• Produce: Fresh strawberries, blueberries, raspberries (or any mixed berries you like).
• Dairy: Whole or 2% milk, eggs, optional whipped cream or vanilla yogurt (for serving).
• Pantry: All-purpose flour, cornstarch, granulated sugar, baking powder, baking soda, fine salt, creamy peanut butter, neutral oil, pure vanilla extract, ground cinnamon, pure maple syrup, roasted peanuts.

Full Ingredients

For the Peanut-Butter Vanilla Waffles

• 1 1/4 cups (156 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/4 tsp ground cinnamon (optional but delicious)
• 2 large eggs, at room temperature if possible
• 1 1/2 cups (360 ml) whole or 2% milk, at room temperature
• 1/3 cup (85 g) creamy peanut butter (not the dry, natural kind that separates if you can avoid it)
• 1/4 cup (60 ml) neutral oil (such as canola, vegetable, or sunflower)
• 2 tsp pure vanilla extract
• Neutral oil or melted butter, for greasing the waffle iron if needed

For the Berry, Maple, and Peanut Topping

• 1 to 1 1/2 cups mixed fresh berries (for example: 1 cup sliced strawberries + 1/2 cup blueberries or raspberries)
• 1/2 cup (120 ml) pure maple syrup, warmed just before serving
• 1/3 cup (45 g) roasted peanuts, roughly chopped (salted or unsalted to taste)
• 2 tbsp creamy peanut butter, gently warmed for drizzling (optional but great)
• Optional: Lightly sweetened whipped cream or a spoonful of vanilla yogurt, for serving

Step-by-Step Instructions

Step 1: Preheat the Waffle Iron and Prep Your Toppings

Plug in your waffle iron and preheat it to medium-high, or to the setting your manufacturer recommends for crisp waffles. A thoroughly preheated iron is key for crisp edges. While it heats, rinse and dry your berries. Hull and slice the strawberries if using, and leave smaller berries whole. Roughly chop the roasted peanuts. Set berries and peanuts aside in small bowls so they are ready to top the hot waffles. Just before serving, you will warm the maple syrup and optional extra peanut butter, but you can place them out now so everything is within easy reach.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, salt, and cinnamon (if using). Make sure there are no visible streaks of baking powder or soda. The cornstarch in this mixture helps the waffles cook up extra crisp on the outside while staying tender inside, so do not skip it if you want maximum crunch.

Step 3: Blend the Wet Ingredients with the Peanut Butter

In a separate large bowl, add the eggs and whisk until well combined. Add the milk, peanut butter, neutral oil, and vanilla extract. Whisk thoroughly until the mixture is smooth and the peanut butter is fully dispersed with no thick clumps. If your peanut butter is very firm, you can warm it gently in the microwave for 10–15 seconds before adding it; this makes it easier to whisk into the milk and eggs, creating a silky, peanut-scented base for the batter.

Step 4: Combine Wet and Dry to Make the Batter

Pour the dry ingredient mixture into the bowl with the wet ingredients. Whisk gently, just until no big streaks of dry flour remain. A few small lumps are perfectly fine and better than overmixing. Overmixing can develop the gluten in the flour and lead to dense, tough waffles. Let the batter rest at room temperature for 5–10 minutes while your waffle iron finishes heating. This short rest allows the flour to hydrate and the leavening to start working, improving both rise and texture.

Step 5: Cook the Waffles Until Deeply Golden and Crisp

When the waffle iron is hot, lightly grease the plates with a thin brush of neutral oil or a pat of melted butter if your iron is not nonstick. Stir the batter once or twice very gently. For a standard Belgian-style waffle maker, pour about 1/2 to 3/4 cup of batter onto the center of the iron, spreading slightly if needed but not all the way to the edges (it will spread as it cooks). Close the lid and cook for 4–5 minutes, or until the waffle is a deep golden brown and feels crisp when you lift the lid. Avoid opening the waffle iron early, as this can cause the waffle to tear and lose steam that helps it rise.

Step 6: Keep Waffles Warm While You Finish the Batch

As soon as a waffle is done, carefully remove it with tongs or a silicone spatula and place it directly on an oven-safe wire rack set over a baking sheet. Hold in a low oven at 200°F (95°C) while you cook the remaining waffles. The rack allows air to circulate so the waffles stay crisp instead of steaming and going soft. Repeat with the remaining batter, lightly re-greasing the waffle iron as needed. You should get about 4 large waffles, depending on your waffle maker.

Step 7: Top Generously and Serve Immediately

Just before serving, gently warm the maple syrup (and the extra peanut butter if using) in a small saucepan or in short bursts in the microwave until pourable but not boiling. Place one hot waffle on each plate. Top with a generous handful of fresh berries, then drizzle with warm maple syrup. Add small spoonfuls or a drizzle of warm peanut butter for extra peanut flavor. Finish with a shower of chopped roasted peanuts for crunch. If you like, add a dollop of whipped cream or a spoonful of vanilla yogurt. Serve right away while the waffles are still crisp and the toppings are glossy and vibrant.

Pro Tips

• Measure flour carefully: Spoon flour into your measuring cup and level it off with a knife; packing it in can make the batter too thick and heavy.
• Use room-temperature ingredients: Milk and eggs closer to room temperature blend more easily with peanut butter and help the waffles cook more evenly.
• Do not overmix the batter: Stop as soon as the dry ingredients are incorporated. A few tiny lumps are fine and give you lighter waffles.
• Let the batter rest: A brief 5–10 minute rest improves crispness and helps the baking powder and soda start working before hitting the heat.
• Do not stack cooked waffles: Stacking traps steam and softens the crust. Keep them on a rack in a low oven until serving.

Variations

• Chocolate-Chip Peanut Butter Waffles: Fold 1/2 cup mini chocolate chips into the finished batter. Top with berries as written, or add shaved dark chocolate for an extra treat.
• Banana-Peanut Crunch: Add 1 mashed ripe banana to the wet ingredients and reduce the milk by 1/4 cup. Serve with sliced bananas, a sprinkle of extra peanuts, and a drizzle of maple syrup.
• Gluten-Free Version: Substitute a cup-for-cup gluten-free all-purpose flour blend for the regular flour. Keep the cornstarch; it still helps with crispness.

Storage & Make-Ahead

Leftover waffles keep well and reheat beautifully. Let cooked waffles cool completely on a rack, then store in an airtight container in the refrigerator for up to 3 days, or freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months. Reheat chilled or frozen waffles in a toaster or a 350°F (175°C) oven for 8–10 minutes, directly on the rack, until hot and crisp. Avoid microwaving, which makes them soft. The batter itself can be mixed and refrigerated up to 24 hours in advance; give it a gentle stir and a splash of extra milk if it thickens too much before cooking.

Nutrition (per serving)

Approximate per serving (1 large waffle with berries, maple syrup, and peanuts): about 720 calories; 23 g protein; 75 g carbohydrates; 35 g fat; 4 g saturated fat; 6 g fiber; 26 g sugar; 580 mg sodium. Actual values will vary based on exact ingredients, portion sizes, and toppings.