Peanut Butter Sandwich Waffles are perfect for breakfast or lunch! Make them into sticks as dippers for breakfast or package them as sandwiches in lunchboxes. These easy sandwiches are made in a waffle iron and can be easily frozen and toasted for later!
Yesterday was the first day I worked out with my trainer since the beginning of January. I’ve been exercising (mostly cardio) at the gym every day, but I haven’t done my normal strength training and hard trainer workouts in about 6 weeks. Guess what? Running 2 miles several times a week is not the same thing as an hour of strength training.
I got home yesterday morning and promptly wanted a nap and to eat the kitchen. I pushed off the nap since I was so famished…so I made waffles. That’s perfectly normal right? Work out, come home and eat waffle sandwiches dipped in syrup.
I absolutely love waffles. I think I love them more than pancakes. I definitely like them more than french toast. For me? Waffles are what I crave when I want syrup. I think it’s something about the crunchy outside and the soft inside.
When I made these, I was craving waffles but I wasn’t craving making batter. In essence, I was feeling lazy, which is a pretty normal thing for me. I mean, would you rather read a book and watch trashy reality TV or do laundry and work? #TeamLazy
Anyway, I was trying to figure out how to achieve laziness and get waffles at the same time when I remembered these waffle sandwiches I made for Pillsbury. I’d made them using Grands Biscuits.
And that’s when I had a light bulb moment: I could make waffles from biscuits. No mixing, no bowls to wash. And? And I could stuff them with peanut butter. Then I could dip them in syrup and everyone would be happy (except my trainer).
Peanut Butter Sandwich Waffles are the perfect breakfast, lunch or snack for anyone who loves waffles or peanut butter sandwiches! You can even make these peanut butter and jelly waffle sandwiches!
These peanut butter sandwich waffles have only 2 ingredients!
- Pillsbury Grands! Biscuits
- Peanut Butter
And, of course, you can add jelly to make these a PB&J if you roll that way. These are kind of like uncrustables but made at home!
Start with a can of Pillsbury Grands Biscuits, but not the flaky kind. Cut them in half like you’re making a sandwich. Spread some peanut butter on one half the raw biscuit. If you want, add some honey or jelly. Sandwich the two raw biscuit halves and crimp the edges. This is an important step so your peanut butter doesn’t leak all over the waffle maker. #truestory
All waffle makers cook differently. I heated mine to medium high and they cooked in about 1-2 minutes. Once the biscuits are golden brown, they’re done. Let them cool a little, then slice them up and dip them in syrup.
These sandwiches are good for SO MANY things:
- Use these for breakfast: dip them in syrup.
- Skip the syrup and put them in baggies for lunches. You can freeze them individually and if you add them to a lunchbox the night before, they’ll be defrosted by lunchtime. It’s a (sort of) homemade uncrustable!!
- These are also the perfect after school or mid-morning snack!
Any recipe that can do double duty is a top notch one in my book. We loved these waffle sticks both ways. But I loved them even more with syrup. Because, well. Syrup, duh.
Waffle sandwiches are something we love to eat, no matter what you fill them with
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Peanut Butter Waffle Sandwich Sticks
- 1 can Pillsbury Grands Biscuits 8 biscuits, NOT the “flakey” kind
- 8 tablespoons Peanut Butter
- Jelly or honey optional
- Syrup for serving, optional
- Preheat your waffle maker to medium-high.
- Open the can of biscuits and cut each biscuit in half like you’re making a sandwich. Place about 2 teaspoons of peanut butter on one side of the raw biscuit dough. If desired, top with some jam or honey. Place the top raw half of the biscuit on top and pinch the edges to seal. (The sealing is important or peanut butter will leak all over your waffle maker!)
- Depending on the size of your waffle maker, cook one sandwich at a time. (My waffle maker is a standard round size and I make one in the center.) Cook about 1-2 minutes until golden. Time will vary depending on your waffle maker, so just watch the first few and see how long they take.
- Cool slightly (or completely) before serving. These can be cut into strips and dipped in syrup or you can even just serve them as a sandwich for lunch.
- Store in an airtight container for up to 3 days or freeze for up to one month. To reheat, simply microwave until warm. You can also toast them to make them crunchy. Or just place a frozen sandwich in a lunch box the night before and it’ll be defrosted by lunch the next day!
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 4, 2019