I was a weird kid, because I absolutely loathed peanut butter and jelly sandwiches. They literally made me gag. I didn’t like peanut butter–except Reese’s–and I didn’t like jelly. Somehow during my poor college years I learned to love both, and I’ve put them together for breakfast. These homemade pb&j waffles will knock your socks off.
If you’re familiar with making waffles from scratch, you can use your favorite from-scratch recipe but simply add in one of two options: fresh berries, or swirl in jam. If you’ve been making them from a box, this recipe only takes an extra five minutes. Trust me, you’ll never go back!
What separates a homemade waffle recipe from a boxed mix?
Egg whites, whipped into oblivion, transformed into a meringue. These are the extra five minutes you’ll need to take your waffles from blah to INCREDIBLE. This is how restaurants make classic the Belgian variety, keeping them so fluffy inside, yet crispy on the outside.
What I love about homemade waffles is how easy they are to make and to diversify. My kid gets tired of maple syrup? BAM, I throw some strawberries on there and she acts like she’s never had them before. The ingredients are also incredibly inexpensive.
Let’s talk toppings…
A lot of people like to drown their squares in butter and syrup, which I definitely agree with. My newfound love for peanut butter has me using that INSTEAD of regular butter. Have you ever had peanut butter and maple syrup on a waffle? Life changing.
That being said, there’s something so refreshing about fresh berries & cream piled high on your plate. Add in some peanut butter? You have something unreal.
These homemade PB&J waffles are decadent but fresh, and you’ll probably need two.
This recipe is perfect for a family of six to each have one. Or, if you’re us–a family of 2 adults and a baby–it feeds three. These have become a favorite at our house, and I think you’ll love them too.
It’s as easy as pulling some jam out of the fridge, or opening up a fresh container of your favorite berries. Then, microwaving as much peanut butter as you’d like, and drizzling it over the top of your fluffy waffle. The amounts in this recipe are vague, because you can customize it to your taste.
Alternatively, you can try this 2-ingredient peanut butter sauce if you’re feeling ambitious. (Tip: It goes GREAT on ice cream too!)
Homemade PB&J Waffles
- Belgian Waffle Iron
- 2 Cups Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt I always prefer Himalayan Pink Salt
- 1/3 Cup Sugar
- 2 Eggs separated
- 1/2 Cup Butter melted
- 2 Cups Milk
- 1 TBS Vanilla Extract
- 1.5 Cups Fresh Berries OR 1/3 Cup of your favorite jelly, jam, or preserves.
- 3/4 Cup Creamy Peanut Butter
- Turn on waffle iron, and spray with a non-stick spray.
- In a medium bowl, beat the egg whites on medium/high until they have stiff peaks and are a little shiny (about 4 minutes)
- In a large bowl, whisk the egg yolks, butter, milk, and vanilla together.
- Combine the dry ingredients (flour, baking powder, and salt) with the egg yolk mix, until well-combined.
- Slowly fold in the egg white meringue to the batter, gently so as not to undo all the fluffiness you just created.
- Gently swirl in 1 Cup of fresh berries, or 1/3 Cup of jam or preserves.
- Spread 1/3-2/3 Cup of batter into your greased and ready waffle iron (depending on how big it is). Cook for as long as your waffle iron takes, generally about 4-5 minutes per waffle.
Peanut Butter Topping
- In a microwave safe bowl, heat up the peanut butter at 30 second intervals, stirring in between. When it's a thin, drizzle consistency, it's ready.
Prepare the Waffles
- Drizzle the peanut butter generously over the top of each waffle. Top with the remaining berries (or more jam). Add some whipping cream if you feel the urge, but it's delicious either way.
When you cut into your fresh waffle, you’ll have hot, oozing berries or jam coming out, every bite wrapped in peanut butter.
Now that you’ve returned to childhood with pb&j for breakfast, sit back with a hot cup of adult coffee and enjoy! (To make the BEST coffee you’ve ever had, check out my #1 kitchen gadget in this post)
If you have leftovers, don’t let that peanut butter goodness go to waste! you can freeze them, warming them up in a toaster or in the oven within the next week.
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