These Peanut Butter and Jelly Waffles are an easy and healthy breakfast that the kids and yourself will enjoy in the mornings. A classic combo made into a delicious waffle that is going to be a new favorite for breakfast!
This post was originally posted on 4/3/2017 and updated on 8/3/2022.
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Why We Love These Peanut Butter and Jelly Waffles
- Who doesn't love a classic PB&J? It's the classic combo flavors topped off with some sweet, pure maple syrup. Need I say more?
- These waffles are super simple to make with ingredients you probably have in your kitchen already.
- Super quick to make.
- They are perfect for a make ahead breakfast because they are freezer friendly.
- Kid and family approved! Everyone loves them!
Peanut Butter and Jelly Waffles Ingredients
- Whole Wheat Flour
- Baking Powder
- Salt
- Milk
- Eggs
- Creamy Peanut Butter
- Pure Vanilla Extract
- Salted Butter
- Jam or Jelly
Substitution Suggestions:
- Whole Wheat Flour: You can use all purpose flour or white whole wheat flour. I like to use whole wheat flour in the waffles to make them more nutritious and the whole wheat pairs nicely with the peanut butter.
- Milk: I use 2% cows milk in these waffles. You can use whatever kind of milk you drink or buttermilk works great too.
- Creamy Peanut Butter: I prefer creamy peanut butter in these waffles. Crunchy made the texture off putting. If you use a natural peanut butter, make sure that is mixed well before measuring and adding to the recipe.
- Salted Butter: Feel free to use unsalted butter and add an additional ¼ teaspoon of salt to the batter.
- Jam or Jelly: Use your favorite! Store bought or homemade. I have used almost all the flavors and they are all delicious. The kids usually ask for strawberry or seedless red raspberry jam.
How to Make Easy Peanut Butter and Jelly Waffles
- Heat your waffle maker following the manufacturers instructions.
- In a large mixing bowl, combine the whole wheat flour, baking powder and salt.
- Next, in a medium bowl or measuring cup whisk together the milk, eggs, peanut butter, and vanilla extract until smooth.
- Add the wet ingredients to the flour mixture and stir it together a bit.
- Then add the melted butter and whisk until everything is fully incorporated.
- Lastly, give the jelly or jam a good whisk to loosen it up and then add it to the waffle batter and gently fold it into the batter leaving it marbled.
- Using a ⅓ cup measuring cup, ladle the waffle batter into waffle iron.
- Cook waffles for 3-4 minutes or follow your waffle makers manual instructions.
- Remove waffles, set aside and repeat until waffle mixture is all gone.
- Serve with warm pure maple syrup and berries.
What to Serve with Peanut Butter and Jelly Waffles
Nothing goes better with these peanut butter and jelly waffles than warm pure maple syrup and some fresh berries. Sometimes that's all I serve. Other days I might serve a side of breakfast meat or fruit salad with the waffles. Here are some of our favorites:
Storing Waffles
Storing: These waffles can be stored in an air tight zip top bag or container in the fridge for up to 5 days.
Freezing: Placed cooled waffles in a single layer on sheet pans and place in freezer. Let freeze for about a hour. Once frozen, place waffles in freezer safe air tight zip top bag or container. Label, date and freeze. Waffles will last at least 4 months in the freezer.
Reheating: Waffles can be reheated in the microwave or in the toaster, either thawed or frozen. Place waffles on microwave safe plate and microwave for a minute. Check waffles, if still cold microwave in 30 second intervals until warmed through.
Tips for Fluffy Peanut Butter Waffles with Jelly
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
- If using a natural peanut butter, make sure it is not separated and is mixed well before measuring it.
- Mix the peanut butter and other wet ingredients until really smooth before adding to the dry ingredients. This will help make sure the peanut butter is evenly distributed throughout the batter and you won't overmix the batter.
- Be careful not to overmix the batter. Overmixing will create rubbery waffles instead of soft and fluffy waffles.
- Only fold the jelly in to create a marble look. You don't want to fully combine it in the waffle batter or you will lose the flavor of the jelly and the good PB&J feel.
More Delicious Waffle and Pancake Recipes:
- Chocolate Chip Waffles
- Homemade Belgian Waffles
- Banana Belgian Waffles
- Blueberry Lemon Ricotta Pancakes
- Homemade Buttermilk Pancakes
- Whole Wheat Pumpkin Pancakes
- Cottage Cheese Protein Pancakes
- Banana Pancakes
- Sheet Pan Pancakes
- Whole Wheat Banana Pancakes
Peanut Butter and Jelly Waffles
Ingredients
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- 2 large eggs
- ½ cup creamy peanut butter
- ¼ cup salted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ cup jam/jelly/preserves
Instructions
- In a large mixing bowl, combine whole wheat flour, baking powder and salt.
- In a medium size bowl or measuring cup, whisk together the milk, eggs, peanut butter and vanilla extract.
- Add the wet ingredients to the flour mixture and stir it together just until combined.
- Add the melted butter and stir to combine everything being careful not to over mix.
- Whisk jelly to loosen it up and then add it to the waffle batter and gently fold it into the batter leaving it marbled.
- Follow your waffle iron instructions. Mine uses about ⅓ cup per waffle and cooks 3-4 minutes.
- Serve with warm pure maple syrup and fresh berries. Enjoy!
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