Peanut Butter & Jelly Waffles
Total TimePrep/Total Time: 25 min.
- 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, room temperature, separated
- 1-1/4 cups whole milk
- 1/3 cup peanut butter
- 3 tablespoons butter, melted
- Jelly of your choice
- 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. Place between sheets of waxed paper in an airtight container. Waffles may be frozen up to 2 months. Reheat frozen waffles in a toaster. Serve with jelly.
Nutrition Facts2 each: 370 calories, 20g fat (8g saturated fat), 109mg cholesterol, 484mg sodium, 38g carbohydrate (12g sugars, 2g fiber), 12g protein.
Jan 14, 2016
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.
Sep 27, 2015
Decent-tasting waffles. Made in Belgian waffle maker. Doubled the recipe and it made about 10 of them.
Feb 15, 2014
Loved theses waffles. Instead of jelly, served with fresh macerated strawberries. Will make again.
Mar 27, 2013
I used a Belgian waffle maker and will use a regular waffle make next time. :)
Sep 3, 2012
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.
Aug 24, 2012
Helena, thank you so much for this delicious recipe! ---A fellow Sacramentan
Jan 28, 2012
One of my husband's favorites!
Mar 21, 2011
This tastes amazing!!!
Sep 3, 2010
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.