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Start your day with a smile with these waffles that harken back to childhood.
All the best ideas come to you when you are almost definitely not going to follow up on them. After 34 years on this planet, I’m sure of it. In the shower, driving the car, in bed just before you are falling asleep… these are all where fantastic ideas pop up.
Logically, it’s because our brains have stopped being so stimulated and are able to relax enough to just wander to the right places. If you think about it, it’s kind of funny that we often have so many problems brainstorming solutions or thinking of new ideas, and complain about it while poking on our phones and fast-forwarding through commercials on the DVR.
Sometimes you’ve just gotta slow down, man.
The other night as I was going to bed, I said, “Self, tomorrow you are going to wake up bright and early and make peanut butter and jelly waffles.” My other self laughed at me, knowing how much I love the warm, cozy bed and also knowing my general lack of enthusiasm for anything before my coffee.
Sometimes, I wrest success from my own subconscious.
Because I make waffles a lot, I knew the basics for making this recipe, and the PB&J variation only needed a few tweaks. I love that I was able to have these waffles in front of me in about 15 minutes, from the moment I started mixing ingredients. Mine feature Peanut Butter & Co.’s Mighty Maple, but you can use any peanut butter you like, or almond butter if that’s your bag.
For the jelly part, I used some homemade jam I had canned earlier in the year. You only need a little bit for each waffle, and be careful, because it can make your waffle iron pretty sticky. However, if you do two layers of waffle batter, it shouldn’t be too much of a cleanup issue.
You could always add more peanut butter or jelly or both on top of the finished waffles, but we ate them with regular ol’ maple syrup. Without syrup, they’re great for eating as you rush out the door, or for packing into your picnic basket for later.
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 2 eggs
- 2 1/4 cups milk
- 1/2 cup peanut butter
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup jam or jelly
- Preheat your waffle iron.
- Mix together flour, baking powder, sugar, and salt.
- In another bowl, whisk eggs, milk, and peanut butter until blended. Stir into dry mixture until well incorporated.
- Stir in butter just before cooking.
- Lightly grease waffle iron, if needed.
- Pour batter into waffle iron (the amount will depend on the size of your iron). Using a small teaspoon, dollop jam or jelly in multiple places on top of the batter. Add additional batter to cover the jelly. Close waffle iron and cook as usual.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
More waffle recipes you might like:
Beer Cheddar Waffles – Stetted
Chocolate Waffles with Vanilla Swirl – Eat the Love
Jalapeño-Cheddar Waffles – BetsyLife
Orange Yogurt Waffles – Savvy Eats
Sweet Corn Waffles with Blueberry-Bourbon Sauce – Healthy Delicious
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…