Peanut Waffles

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Packed with peanuts and peanut powder, these Peanut Waffles are a delicious way to mix up weekend breakfasts!

As a kid, I always loved to go to Texas Roadhouse.  I don’t recall the actual food there, although I’m sure I ordered a cheeseburger with no tomatoes.  But what I do recall is the peanuts.  As soon as you sat down, a bowl of peanuts (in shells) appeared on your table.  I love a good salted peanut, but even better than that?  We tossed the shells on the floor after we ate those peanuts.  As a kid, this provided endless entertainment.  I mean how often do you get to make a mess like that?  (In hindsight, it must be a real pain to be a waiter/waitress at Texas Roadhouse.  That floor is covered with peanut shells!)

We haven’t taken Robbie out to Texas Roadhouse yet…but I’m sure he’ll love tossing those shells on the floor just as much as I did when I was a kid.  (Oh, who am I kidding?  I still love tossing those peanut shells on the floor!)  Curt loves peanuts, and we often keep a container of peanuts in his basket of snacks.  In true almost-3-year-old fashion, he always wants to pick his own snacks out of the basket, so we just make sure to keep healthy options in there for him.  Roasted peanuts, raisins, dried mangoes, crackers…all are staples in the snack basket.

In a couple of weeks, I’m heading down to Texas to learn more about peanut harvesting.  That’s right.  Peanut harvesting!  I’m an ambassador for the National Peanut Board, and I can’t wait to get back to my home state to learn more about how peanuts grow.  (Truthfully, I had no idea that peanuts grew well in the Texas Hill Country…but apparently they do!)

I’ll come back loaded with peanut information and photos, so stay tuned for that.  But before I head out on that trip, I want to hear from you!  Do you have questions about peanuts?  Whether it’s from the farming side, the nutrition angle or just recipes in general, let me know!  I’ll definitely try to find the answer in a couple of weeks.

Peanut Waffles

In the meantime, though, I wanted to share this recipe for Peanut Waffles.  Nope, that’s not a typo for Peanut Butter Waffles.  These are Peanut Waffles.  Made with equal parts whole wheat pastry flour and peanut powder, these waffles are a nutritional powerhouse.  And, yes, they taste like peanuts!  Have you ever used peanut powder?  I’ve often seen it used in smoothies, but when I stumbled across this recipe for Peanut Waffles from the National Peanut Board, I immediately wanted to try it my hand at baking with peanut powder.

Meghan walked into the house as I was pulling the last of these Peanut Waffles off the waffle iron, and she immediately said it reminded her of Asian food.  I can see that.  Peanuts are often used in savory Asian dishes.  Hmmm…I wonder if you could use these Peanut Waffles to create an Asian sandwich of sorts?  I might have to make another batch soon to figure that out!  While we’re on the subject of sandwiches, I bet these waffles would be great ‘bread’ for a PB&J sandwich, too!

We enjoyed these Peanut Waffles for dinner earlier this week, and they were a hit.  I love breakfast for dinner!  Even Curt asked for seconds…and when a picky toddler asks for seconds, you listen.  Peanut powder is becoming fairly common in grocery stores these days (at least around here), but you can also order it online.   Grab a bottle and whisk up a batch of these Peanut Waffles for breakfast…or dinner.  Cheers, friends!

If you make a batch of these waffles, swing back by and let me know what you think.

Peanut Waffles


  • 1 cup whole wheat pastry flour
  • 1 cup peanut powder (or peanut flour)
  • 3 Tbsp brown sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 4 large egg whites
  • 2 cups skim milk
  • ½ cup unsalted, dry-roasted peanuts, finely chopped
  • fresh berries and fruit, for topping
  • maple syrup, for serving


  1. Preheat waffle iron according to manufacturer’s instructions.
  2. Using a large bowl, whisk together all dry ingredients (flour, peanut powder, brown sugar, baking powder and salt) until well combined. Set bowl aside.
  3. Using an electric mixer, whisk egg whites on high speed until eggs are fluffy and cling to the bowl; set egg whites aside.
  4. Add milk and peanuts to the bowl with dry ingredients; stir until well combined. (Note: Batter will be thin and slightly lumpy.)
  5. Using a rubber spatula, fold in ½ of the whipped egg whites until well combined. Repeat with the remaining egg whites.
  6. Spray waffle iron with non-stick spray and place a heaping ⅔ cup of batter onto iron. (Tip: Use a rubber spatula to spread batter out evenly.)
  7. Cook for 3-4 minutes, or until done.
  8. Serve immediately or place waffles in a 300°F oven for up to 15 minutes while other waffles bake.
  9. Top with fresh berries and fruit before serving. Serve with maple syrup.

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