Raspberry Peanut Butter Waffles

Raspberry Peanut Butter Waffles

  • 65 gram chunky peanut butter
  • 2 Tablespoons maple syrup
  • 1 Tbsp. canola oil
  • 1 Tbsp. ground flax seeds
  • 3 Tablespoons warm water
  • 250 ml non-dairy milk
  • 1/2 Tsp. vanilla extract
  • 120 gram all-purpose flour
  • 1 Tsp. baking powder
  • 1/8 Tsp. salt
  • 2 x 170 grams Driscoll’s Raspberries, divided

15 min | 4 servings | kid friendly | breakfast

Raspberry Peanut Butter Waffles

Waffles too good to wait until breakfast are perfect for brinner—breakfast for dinner! Based on childhood love of crunchy peanut butter and sweet raspberry jam, these waffles are great for any meal in your day and every raspberry lover in your life.


Preheat waffle iron.
Place 65 gram peanut butter into a large bowl.
Add 2 tablespoons maple syrup, 1 tablespoon canola oil, 1 tablespoon ground flax seeds, 3 tablespoons warm water, 250 ml non-dairy milk, and 1/2 teaspoon vanilla extract.
Stir until mixture is smooth and even.
Add 120 gram flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
Mix thoroughly until no large lumps remain.
Fold one package raspberries gently into the batter.
Spray waffle iron with cooking oil.
Cook waffles according to waffle iron manufacturer’s instructions.
Garnish waffles with remaining raspberries.
Add additional peanut butter and maple syrup as desired and SERVE immediately.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.