Fluffernutter PUDD’N Waffles

Fluffernutter PUDD’N Waffles

What’s up Crush It Crew?

Who grew up eating fluffernutter sandwiches? If you have no idea what I’m talking about, you’re truly missing out!

Fluffernutter = marshmallow fluff (yes, that jar of pure heaven) and peanut butter. Slap that between two pieces of bread and you have yourself an insanely delicious, yet not so healthy treat.

Using our Fluffernilla PUDD’N, I’ve created the ultimate waffle stack that clocks in at just over 350 calories, with 35g of protein! I can almost guarantee you won’t be finding those numbers in any fluffernutter sandwich. These might just be some of the best waffle I’ve ever had! Bold statement I know, but I think once you try them, you’ll see that the hype is real!

This recipe makes 2 large waffles. Feel free to double or even triple the recipe. These would make for a stacked breakfast for the whole family or a great addition to your weekly meal prep. Just freeze your waffles once they have cooled down in a Ziploc freezer bag and thaw out before reheating.

A quick run-down of the ingredients:

PUDD’N: The casein and whey blend in PUDD’N makes for some thick and fluffy waffles.

Oats: I used old fashioned oats and made my own oat flour by processing them in a blender. Quick oats would work just as well, or you can purchase actual oat flour.

Egg whites: I went with egg whites over a whole egg. One, to keep the fats down, and two, because you don’t need the extra binder from the egg yolk because of the casein protein in PUDD’N.

Fluffernutter PUDD’N Waffles



      • 33g (1 scoop) Fluffernilla PUDD’N
      • 40g old fashioned oats or oat flour
      • 60g egg whites
      • 60g unsweetened cashew or almond milk
      • ½ tsp baking powder
      • ¼ tsp salt

Peanut butter syrup-

      • 6g PB2
      • Sugar free pancake syrup


    1. Preheat a waffle iron while you prepare your waffle batter.
    2. Process your oats in a blender or food processor until they become a flour. If using oat flour, omit this step.
    3. Add oat flour, PUDD’N, baking powder and salt to a small mixing bowl. Mix well.
    4. Add egg whites and milk of choice.
    5. Mix well- batter should be thick. If you find it’s still too thick, add a bit of water until you reach the perfect waffle batter consistency.
    6. Pour batter into waffle iron coated with non-stick cooking spray and cook.
    7. While waffles are cooking, mix PB2 and sugar free pancake syrup to desired consistency.
    8. Once waffles are done, pour peanut butter syrup over the top and dive in!

Nutrition Facts

Recipe makes 2 large waffles

Total macros including syrup:

          • 359 calories
          • 36g carbs
          • 8g fat
          • 35g protein

About the Author

This recipe was created by Emily Interwicz, one of Core's sponsored athletes. You can follow Emily for exercise, nutrition and bodybuilding tips via her Instagram page @emilylauren_d

Emily became a Core Nutritionals Sponsored Athlete after 3 years of being an Ambassador and living the Crush It Lifestyle. She owns E.L. Fit - an online fitness and nutrition coaching business where she helps others on the path to living their best and healthiest lives. She also competes in both the NPC and NANBF as a natural bikini athlete.

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