pb&j waffles



when i was little and my mom was working early, my dad would get me ready in the morning. when we were too rushed for eggs, he had a few special go to breakfast sandwich “recipes”. one was peanut butter and honey on toast. the crispy toast with runny warm peanut butter and a thin layer of equally warm honey was unbeatable. the other variation of this tasty sandwich was warm peanut butter and jelly on toast. i loved it. LOVED IT. forever in my mind will peanut butter remind me of early mornings with dad.

maybe it’s the cold weather begging for a warm, comforting breakfast centered around peanut butter.. super-duper crazy cravings for peanut butter and jelly sandwiches inspired the mother of this recipe, the pb&j pancakes. i wanted to try this awesome recipe in waffle form, knowing that i needed to alter it a little to make them more waffley.

the results?

i am done altering this recipe and hereby deem these perfect. PERFECT.

i really liked them better than the pancakes, maybe because the edges were nice and crispy while the inside was soft and doughy, or maybe because the little boxes trapped in the warm, drizzly peanut butter and cold tart jelly more so than a pancake could do.

these kept me full all day. probably because they were loaded with a healthy dose of fat and protein. all i know is that we chowed them down at 10am, and didn’t need to eat again until 6pm.

i really think that if one wanted to veganize these, they could use 2 tablespoons of flaxmeal with 1/4 cup warm water to replace the eggs, but i haven’t tried this. also, adding some finely chopped peanuts is a nice option to add to the batter to give it a whole grain texture.

before i go over the recipe, i wanted to take a second to talk about ingredients and simplicity on this blog. i am trying to keep ingredients as simple and basic as possible. one thing that turns me off is when i scour special diets recipes is a laundry list of ingredients that no one has in the pantry, even those of us with special diets. i may use quinoa occasionally, or coconut flour, or maybe delve into specialty flours every so often, but for the most part i like to use simple things that are available at most grocery stores. coconut flour, almond meal, and peanut flour are my staple “specialty ingredients”, and i don’t want to complicate it any more than those few. i am trying to stay away from tapioca flour, xanthan gum (whatever that is), potato starch, and funky stuff like that. hopefully i am keeping it easy enough for most home-cooks here! by the way, peanut flour and almond meal are available at trader joe’s, and coconut flour at most grocery stores. if you can’t find almond meal, it can be made by grinding up almonds in your food processor.

on with the recipe.

this recipe serves 2 grown ups.


1/4 cup (heaping) peanut flour

1/2 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup coconut milk

2 tbsp your favorite peanut butter

1 tsp vanilla

some peanut butter for topping (i used jif chunky!)

some jelly for topping

method: place peanut butter for topping in a small saucepan and turn heat on low.

begin to heat waffle maker.

in large bowl, combine eggs, peanut butter, vanilla, and milk with hand mixer until completely blended.

separately, combine all dry ingredients.

brush waffle maker with peanut oil or whatever other oil you wish to use. once ready, pour batter into waffle maker, close, and cook for 1 minute.

gently remove cooked waffles. place on plates and pour melty peanut butter over waffles, then top with jelly.

if you are ridiculous like my husband, put some syrup on top, too. -because why not.

eat! eat! you’re getting too thin! what is this, weight watchers? get a little meat on your bones, would you?


6 thoughts on “pb&j waffles

  1. Xantham gum has a weird sounding name, but should be in our pantry. You can get it at the super & I use it to give a “fat flavor” to low/non fat items. In addition it is a great substitute for wheat gluten for those who suffer from celiac or eat a reduced gluten diet.

    • thank you for the explanation! i believe that xanthan gum is a derivative of corn sugar, which i avoid anyhow, though i’m sure it is helpful to those who don’t mind the grain in place of wheat gluten. since i don’t bake any sandwich bread alternatives, i guess i haven’t run into the issue of needing the gluten-y texture of bread. i mostly make quick-breads and dessert breads, and the cakes and bars i bake use a lot of eggs, nut butters, fats and oils.
      thanks again for speaking up!

      • it is a bacterium derivative……but unlike corn syrup in it’s original form, this is used in such a small quantity when using it (1/2 or 1/4 teaspoon) that it doesn’t have the same lingering effects as corn sugar!

  2. Peanut butter and honey was my favorite breakfast as a kid too! And as a college student…and as college graduate….I may or may not still love it… It’s the sweetness of the honey with the thick, salty peanut butter! I love the way the honey runs off of the toast…and gets your fingers all sticky!

    I made waffles this past weekend too! I love the occasional sweet treat for breakfast!

  3. Pingback: valentine’s day recipe “round-up” « Eat the cookie!

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