Chocolate Peanut Butter Waffles

These chocolate peanut butter waffles are half healthy breakfast and half salty-sweet dessert. They are the perfect brunch platter.

This post contains affiliate links. See our Disclosure Statement for more information.

There is nothing quite like the ease and convenience of frozen waffles. It’s even better when these frozen waffles are homemade! Breakfast is easy-breezy when all you have to do is pop the waffles into your toaster. 

Make a gigantic batch of these and freeze them. So many occasions are perfect for these peanut butter and chocolate waffles. Make large Belgium waffles and serve them at brunch along side of Maple Bacon Sweet Potato Hash or Homemade Breakfast Sausage with Maple.

You can also top them with whipped cream and sprinkle mini chocolate chips on top – now they are an easy dessert! 

These waffles come out fluffy with an irresistible swirled appearance. They are so fun to make that you won’t even know you are cooking! 

Why This Recipe Works

Chocolate and peanut butter are a classic and much-loved flavor combination (anyone else love Reese’s?). With two separate waffle batters, these waffles are fun and easy to make. 

You can even let your kiddos make them with you! Kids will enjoy making and eating them.

These are so delicious that you don’t even need syrup. They are a fantastic grab-and-go breakfast idea. 

Step-By-Step Instructions

Ingredients

Peanut Butter Batter

• All Purpose Flour: regular or gluten-free all-purpose flour can be used.
• Granulated Sugar
• Baking Soda
• Baking Powder
• Salt
• Milk: If you are dairy-free, use oat milk or almond milk (unsweetened, plain varieties).
• Eggs
• Butter: Use unsalted butter (dairy free, if needed).
• Creamy Peanut Butter: If you have a peanut allergy, any kind of nut butter can be used instead.

Chocolate Waffle Batter

• All Purpose Flour: regular or gluten-free all-purpose flour can be used.
• Cocoa Powder: For a richer flavor, use dark chocolate powder. 
• Granulated Sugar
• Baking Soda
• Baking Powder
• Salt
• Milk: If you are dairy-free, use oat milk or almond milk (unsweetened, plain varieties).
• Eggs

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your waffle maker. You can wait and do this step while the batters are resting, if preferred.

Create!

In a medium bowl combine the flour, sugar, baking soda, baking powder and salt for the peanut butter waffle batter.

In a separate small bowl whisk together the milk, eggs, melted butter and peanut butter.

Mix the wet ingredients into the dry until just combined. Set aside to rest.

In a second medium bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt for the chocolate waffle batter.

In a small bowl whisk together the milk and eggs until thoroughly combined.

Mix the wet ingredients into the dry until just combined. Set aside to rest.

Preheat your waffle maker to your preferred setting (I usually use medium or medium-high) as the batters rest.

Once the waffle maker is preheated, add some of the peanut butter waffle batter. Then quickly add some of the chocolate batter in the areas not covered with the peanut butter batter. Use a spatula or silicone spoon to swirl the two batters together.

Chef’s Tip: I prefer to pour the first batter on in a swirl or circle pattern, then follow up and fill in the empty spaces with the second batter.

Use a spatula or spoon to swirl the batter together more, if necessary.

Cook until done through.

Present!

Serve as is or with desired toppings.

Tips and Techniques

• When adding the first batter to the waffle maker, drizzle it in swirls or circles. Then, use the second batter to fill in the spaces. You can also use a spatula to swirl the batter more if needed.
• Store leftover waffles tightly wrapped in plastic wrap in the refrigerator. Consume within 2-3 days.
• Homemade waffles can also be frozen for up to 3 months. Simply reheat them in your toaster or in an oven preheated to 350°F for about 10 minutes.

FAQ’s

What Do You Top Chocolate Peanut Butter Waffles With?

These waffles are so rich and filling that you don’t have to top them with anything. They also taste incredible when you add a bit of butter on top when they are nice and hot.

You can also drizzle some maple syrup on top (but only a little bit, since these waffles are sweet already). Try them with some chocolate sauce or hot fudge. 

Whipped cream and strawberries are also classic waffle toppings that taste perfect with peanut butter and chocolate. 

How Do You Reheat Waffles?

Waffles can be reheated on a sheet pan in the oven at 350°F for 5-10 minutes. They can also be reheated in a toaster. Be sure to keep a close eye on them to prevent burning.

What Makes A Waffle Chewy? 

Waffles are less fluffy and more dense or chewy when you over-mix the batter. Don’t mix them with the batter too vigorously. Mix it just well enough to incorporate the ingredients together completely. Then, let it sit for a few minutes to allow the chemical reactions to happen within the batter (which gives it that fluffy texture you love!). 

More Breakfast Recipes

 Love this Chocolate Peanut Butter Waffles recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

The recipe was originally published on March 20, 2017. It was updated with an improved recipe, new images, tips, techniques and FAQ’s in August 2022.