Homemade PB&J Waffles
Peanut Butter & Jelly is a classic combo, made even better in waffle form. Take a time machine back to childhood with this nostalgic breakfast recipe.
Equipment
- Belgian Waffle Iron
Ingredients
- 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
Instructions
- Turn on waffle iron, and spray with a non-stick spray.
Waffle Batter
- 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.