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peanut butter sandwich waffle stick dipped in syrup
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Peanut Butter Waffle Sandwich Sticks

This easy breakfast ready is done in minutes and can be frozen for fast morning meals! Make peanut butter sandwiches with refrigerated biscuits and cook them in a waffle maker. Dip in syrup for a fun breakfast!
Course Breakfast
Cuisine American
Keyword peanut butter, waffle
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 waffles
Calories 304kcal
Author Dorothy Kern

Ingredients

  • 1 can Pillsbury Grands Biscuits 8 biscuits, NOT the “flakey” kind
  • 8 tablespoons Peanut Butter
  • Jelly or honey optional
  • Syrup for serving, optional
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Instructions

  • 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!
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Video

Nutrition

Serving: 1sandwich | Calories: 304kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Sodium: 617mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Calcium: 35mg | Iron: 2.2mg