Peanut Butter Jelly Waffles Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with jelly. Freeze option: Arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Place between sheets of waxed paper in an airtight container. Waffles may be frozen up to 2 months. Reheat frozen waffles in a toaster. Serve with jelly.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened.
• In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with jelly.

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened.
• In a small bowl, beat egg whites until stiff peaks form, fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with jelly.
• TO FREEZE WAFFLES: Arrange in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Waffles my be frozen for up to 2 months.
• TO USE FROZEN WAFFLES: Reheat waffles in a toaster. Serve with jelly.

Steps:

• Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
• Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.
• In another bowl, separate egg yolks into bowl (keep egg whites in another small bowl). Whisk egg yolks, milk, peanut butter and butter.
• Stir egg yolk mixture into dry ingredients just until moistened.
• In the small bowl with the egg whites, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
• Bake waffles in a preheated waffle iron that has been sprayed lightly with cooking spray. Use the temperature setting to get the end results you prefer in your waffles - we like ours just golden brown but hubby likes his a bit more cooked so it is crispier.
• Serve with heated jelly (so it is more like a syrup), or use a fruit flavored syrup, or just serve with fresh fruit and yogurt.

Steps:

• Heat waffle iron and preheat oven to 275 degrees; set a wire rack in a rimmed baking sheet and place in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a blender, blend butter and peanut butter until smooth, 1 minute. Add buttermilk and eggs and blend until combined, 1 minute. Add buttermilk mixture to flour mixture and stir just until batter is combined.
• Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown, 2 to 4 minutes. Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas and maple syrup.

Steps:

• Preheat a Belgian Waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and cinnamon.In a separate bowl, whisk to combine the egg yolks, buttermilk, peanut butter, melted butter and vanilla until smooth.
• Pour the wet ingredients into the dry ingredients and mix until just combined and no dry ingredients remain.
• In a stand mixer with the whisk attachment, or using a hand held mixer with whisk attachments, beat the egg whites on high until stiff peaks form. Fold the beaten egg whites into the batter and stir in the peanut butter chips.
• Pour about 1/3 cup of the batter into hot waffle iron. Close lid and cook until golden and crisp, about 5 minutes or according to equipment instructions. Transfer a wire rack and continue cooking the rest.
• In a small saucepan over medium heat, stir to combine strawberry jelly and maple syrup. Cook until warm, about 2-3 minutes.
• To serve, pour the warmed jelly over each waffle and dollop with fresh whipped cream. Top with sliced strawberries and a sprinkle of chopped nuts.

Steps:

• heat waffle iron and grease.
• stir milk, bisquick, peanut butter, sugar, vanilla, and egg until blended.
• dip bread into batter on both sides.
• place in waffle iron and close.
• bake until steaming stops.
• remove waffle.
• sprinkle each waffle with choc. chips, jelly, and powdered sugar if you like.