Breakfast, Sweet

Cocoa PB2 Chocolate Milk Waffles

Cocoa PB2 Chocolate Milk Waffles topped with raspberry syrup, banana slices, and dark chocolate chunks

Life has been a little chaotic lately! This week is almost over but only going to get busier. However, at the moment, there’s enough time to finally post an update. I’ve discovered the wide variety of homemade waffles, since becoming really active on my food Instagram. Every weekend there are SO many beautiful pictures of fun, and tasty looking waffles! It’s very inspiring and didn’t take long to convince myself to buy a waffle iron. I opted for a light stove top iron over an electric model. For whatever reason, I seem to have an aversion to electric, single-purpose kitchen gadgets. Two days later my waffle iron arrived just in time for the weekend! It took a little experimenting, but I finally made mine own Instagram worthy Cocoa PB2 Chocolate Milk Waffles.

The first waffles I made were a variation of Alice Waters’ Whole-Grain Waffles from The Art of Simple Food. That cookbook is usually my go to for recipes when I’m trying something new. The waffles turned out okay. They were tasty, but as you can see, they looked a bit odd. Not really as photogenic as all the well-styled Instagram waffles. I’m not sure if it was the whole wheat flour or almond milk that made them so thin, but they were a respectable first attempt.

Whole wheat waffles with raspberry syrup
My first waffle attempt.

The Chocolate Milk Waffles

My next attempt was significantly more ambitious. I really wanted to try using chocolate milk, but not just any chocolate milk. I wanted to use the best chocolate milk! On the northwestern edge of Indianapolis is Traders Point Creamery. They make ridiculously good chocolate milk. It is like melted ice cream good. It is full fat and incredibly rich. I felt slightly guilty sacrificing a good portion of a bottle for waffles, but it had to be done.

When researching chocolate milk waffle recipes, I found that many people suggested adding extra cocoa powder to help boost the flavor. I didn’t really want to do that, because then you need to add more sugar. It just gets more complicated. I also didn’t have any cocoa powder. But I did have a big container of Cocoa PB2 Peanut Powder. If you aren’t familiar with PB2, it’s made from roasted peanuts that are ground into a powder after having the fat pressed away and mixed with cocoa powder. So, that was my flavor boost. From there it was just mixing in the usual ingredients.

The resulting waffle is a light chocolatey brown, mildly sweet, and has a fairly soft texture. The chocolate milk flavor is there, but not overpowering, and the peanut taste from the PB2 is subtle. I think that’s ideal, because it lets you play with lots of different topping without being overwhelmed with sweetness and competing flavors. I drizzled the waffles in a homemade raspberry syrup and topped them with sliced bananas and roughly chopped dark chocolate chunks. It was a BIG breakfast! If you want a really decadent breakfast, serve them with a glass of chocolate milk. Coffee, as usual, is my preferred pairing.

Cocoa PB2 Chocolate Milk Waffles


  • 1 Cup All-purpose flour
  • 1/4 Cup PB2 Powdered Cocoa Peanut Butter
  • 1 1/2 tsp. Sugar
  • 1 1/4 tsp. Baking powder
  • 1/4 tsp. Salt
  • 1 1/4 Cup Chocolate Milk
  • 1 egg
  • 1 tsp. Vanilla extract
  • 3 Tbsp. Butter, melted and cooled
  • Toppings
  • Powdered sugar
  • Sliced Bananas
  • Roughly chopped dark chocolate chunks
  • Raspberry Syrup
  • Optional Raspberry Syrup
  • 1 Cup Frozen Raspberries
  • 1 Cup Water
  • 3/4 Cup Sugar


  • In a medium bowl, mix together the flour, PB2, sugar, baking powder, and salt.
  • Whisk the chocolate milk, vanilla extract, and egg into the dry ingredient.
  • Once mixed, stir in the melted butter.
  • Heat the waffle iron and spray with cooking spray if needed to prevent sticking.
  • Pour batter into the waffle iron and cook waffle is firm.
  • The amount of waffles and cooking duration will depend on your waffle iron.
  • Garnish waffles with preferred toppings and serve immediately.
    For the raspberry syrup:
  • In a heavy bottomed medium sauce pan, add raspberries, sugar and water.
  • Bring to a boil while stirring frequently and reduce heat to a simmer.
  • Let the sauce simmer for about 15 minutes while stirring frequently.
  • Once the sauce has reduced and started to slightly thicken remove from the heat.
  • Place a fine mesh sieve over a 2 cup glass bowl and slowly pour the sauce through the sieve.
  • Stir the sauce in the sieve to help it drain through the raspberry pulp.
  • Discard the pulp and keep the raspberry sauce covered and refrigerated for up to 1 week.

Cocoa PB2 Chocolate Milk Waffles topped with banana slices and dark chocolate chunks

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