Peanut Butter & Jelly Waffles Recipe
- 1-1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 large eggs, separated
- 1-1/4 cups milk
- 1/3 cup peanut butter
- 3 tablespoons butter, melted
- Jelly of your choice
- 1. In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with jelly.
Freeze option: Arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months. Reheat frozen waffles in a toaster. Serve with jelly. Yield: 10 waffles.
2 waffles (calculated without jelly) equals 370 calories, 20 g fat (8 g saturated fat), 109 mg cholesterol, 484 mg sodium, 38 g carbohydrate, 2 g fiber, 12 g protein.
Reviews for Peanut Butter & Jelly Waffles
"Husband and I liked these but one has to really try to detect the flavor of the peanut butter. Next time I will add MORE peanut butter so we can taste it. Other than that, good recipe. I also added more cinnamon than called for."
"Decent-tasting waffles. Made in Belgian waffle maker. Doubled the recipe and it made about 10 of them."
"Loved theses waffles. Instead of jelly, served with fresh macerated strawberries. Will make again."
"I used a Belgian waffle maker and will use a regular waffle make next time. :)"
"It's an awful lot of bowls to get dirty for waffles, but totally worth it!We have a belgium waffle iron and it only made 5 waffles."
"Helena, thank you so much for this delicious recipe! ---A fellow Sacramentan"
"One of my husband's favorites!"
"This tastes amazing!!!"
"These came out very light and tasty! The peanut butter flavor wasn't quite as strong as I expected but you could definitely taste it. I didn't have baking soda so I increased the baking powder by about 1/4 tsp and I had some cream I needed to use up so I used 1 cup milk and 1/4 cup cream. My children kept asking for more and my husband enjoyed them too so this will be something we make again! It's a nice change from just straight batter flavor. We used some homemade raspberry jam and some Mayhaw Jelly and both tasted good (alone) on them, no need to even use butter...just jam."