Sunbutter Waffles

Sunbutter Waffles are whole wheat, buttermilk waffles made with sunflower seed butter instead of peanut butter (or other nut butter), making them a nut-free alternative.  While perfect just as-is, we also enjoy them topped with additional sunbutter, berries or maple syrup.

We have had a waffles iron for years, but for whatever reason it hasn’t been used much…well, until recently.  If you’re a regular reader, you know how much my Adam loves pancakes.  At least once per week, I make his favorite kind(s) of pancakes to load up the freezer and/or just to have on hand.  Sometimes I would end up making a double (or triple!) batch.  On my small little griddle, this exercise could take hours.  A labor of love I guess.  These days, with a newborn in the house, it’s a bit tricky to devote that much time to cooking or baking anything.  On a whim, I decided to try my hand at waffles.  Due to Adam’s peanut allergy, I opted to transform my beloved peanut butter waffles into sunbutter waffles.  I was pleased to discover cooking waffles is much quicker than flipping pancakes.  And Adam had 5 waffles for breakfast that day.   Operation waffle was a success!


For another recipe using sunbutter, try these Cocoa Crispy Sunbutter Bars.  They make a great snack!

Sunbutter Waffles
Yields: 6 servings
  • 1¾ cups whole wheat pastry flour (or all-purpose flour)
  • 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • ¼ cup canola oil
  • 6 tablespoons sunflower seed butter
  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, with a hand mixer, beat oil and sunflower seed butter until smooth. Add buttermilk, eggs and vanilla and stir until incorporated.
  3. Add buttermilk mixture to the flour mixture, stirring until combined. Let mixture sit for 10 minutes.
  4. Meanwhile, preheat waffle iron. Cook waffles according to the manufacturer directions for your waffle iron.
Note: Store leftovers in the refrigerator and toast to reheat. These also freeze well.

Adapted from Everyday Food



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  1. So many times I have gone to the grocery store and picked up a jar of sunbutter – curious about it – but it never made it to my cart! Maybe it will next time 🙂

  2. Yum! I love waffles but I haven’t broken out our waffle iron in probably a year. Glad to have an excuse to get it out again!

  3. Hey, here’s a question – is there a huge difference between whole wheat PASTRY flour, and regular whole wheat flour?

    Those waffles look AH-MAZING!

    • Good question! With waffles (or pancakes too) I don’t think you would notice a huge difference. Using just whole wheat flour will result in a slightly heavier/more dense product, but still be tasty. It would be much more noticeable (and less desirable) in a cake or a quick bread or something where you want a moister/more tender crumb.

  4. And you’ve given me a reason to get that waffle maker lol. These look fantastic and I love the use of sunbutter!

  5. Mmmm I love homemade waffles, that recipe sound awesome! Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

  6. These look great, Alida! I want one right now!

  7. Omigoodness these look so great!

  8. These look and sound so good!