Peanut Butter Waffles
Peanut butter waffles. Perfect for breakfast topped with strawberry jam and syrup. As a basis for a peanut butter and jelly sandwich. Or maybe even as dessert, topped with vanilla ice cream and hot fudge.
I just might have to try that.
Waffles are a relatively new discovery. I grew up in a French toast household, and we always had blueberry pancakes if we went out for breakfast.
Fast forward to when mr. uglyducklingbakery and I combined households. We kept a huge number of whisks and spatulas, but we got rid of other duplications. One pasta maker was given away (although perhaps we should have gotten rid of both with my use it or lose it philosophy). I had the stand mixer. He brought a waffle iron.
I don’t remember the first time I used it. I just know that it was the start of something big. First came buttermilk waffles and sourdough discard waffles for breakfast. We had waffle chips as snacks. There was a chicken and waffle dinner. And, of course, there were fawaffles – falafel as waffles.
Just try to say fawaffle without smiling.
Anyway, true to form, I started looking at waffle cookbooks. The one that caught my eye was Waffles from Morning To Night by Dorie Greenspan. Dorie Greenspan and a waffle cookbook? Sold.
The following is an adaptation of her PB&J Waffles.
FAQs about these peanut butter waffles
To top with jam, heat the jam on low heat in a small saucepan with a couple of tablespoons of water until the jam is thin and pourable. You can even pass it through a sieve to remove any seeds (e.g. for raspberry jam) if you want to be even fancier.
The original recipe recommends separating the eggs for lighter waffles. I do not think this essential, but if you want to do this, add only the yolks to the mixer in the initial peanut butter + egg step (#3). Then, once all of the rest of the ingredients have been added (i.e. through step #6), whip the egg whites using a hand mixer until you get stiff peaks, and gently fold the whipped whites into the waffle batter.
Yes. Waffles, even homemade ones, freeze very well in a freezer bag. You just might have to play around to figure out how best to re-heat them, depending on your toaster.
Peanut butter wafffles
- Waffle iron
- Hand mixer (optional)
- 3 tablespoons unsalted butter, melted
- 1 ¼ cups (156grams or 5.5 ounces) bleached all purpose flour
- 2 tablespoons light brown sugar, packed
- 1 tablespoon baking powder
- ¼ teasppon baking soda
- 1 pinch salt
- ½ cup creamy peanut butter
- 2 eggs see note for variation involving separating egg yolks and whites to create a lighter waffle,
- 1 ¼ cup buttermilk
- ¼ cup roasted, unsalted peanuts, chopped plus more if desired for topping
- Melt the butter.3 tablespoons unsalted butter, melted
- In a small bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt).1 1/4 cups (156grams or 5.5 ounces) bleached all purpose flour, 2 tablespoons light brown sugar, packed, 1 tablespoon baking powder, 1/4 teasppon baking soda, 1 pinch salt
- In a mixer bowl, combine the peanut butter and eggs by hand or using a hand mixer at low speed until smooth (see note for variation involving separating eggs to create a lighter waffle).2 eggs, 1/2 cup creamy peanut butter
- Add the buttermilk and melted butter and mix until combined.1 1/4 cup buttermilk
- Add the dry ingredients and mix until just combined. Do not overmix.
- Stir in the chopped nuts.1/4 cup roasted, unsalted peanuts, chopped
- Make the waffles per your waffle iron instructions. This recipe makes 6-7 1/2 cup waffles.
If you make these peanut butter waffles, please comment here or share a pic with me on Instagram!
Like peanut butter? Here are some other recipes to check out:
Peanut butter Rice Krispie treats
Peanut butter chocolate chip cookies
Chocolate peanut butter drip cake
Peanut butter manhattan
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