Peanut Butter Waffles with Jelly Syrup (+ Video)

This recipe for Peanut Butter Waffles with warm strawberry jelly syrup makes for such a fun breakfast for kids! Light peanut-buttery waffles are covered with sweet syrup for a delightfully sweet treat.

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Why You'll Love This Recipe

It's just so much fun! Take a breakfast classic and give it really unique flavors. Everybody loves waffles. Everybody loves a PB&J. Why not combine them?

These light and airy waffles have the perfect kiss of peanut butter flavor. They are so yummy both with and without the optional jelly syrup.

Ingredients, Variations, & Additions

A few ingredient notes...

• Don't substitute another fat (vegetable oil, canola oil, or coconut oil) for the butter! Butter gives these that rich flavor without making them too thick.
• For the optional jelly syrup, you can use any kind of jelly/jam/preserves you like. If you want a thinner syrup, go with a jelly. If you like to have a thicker syrup with more texture, go with preserves.
• If your waffle batter seems a little thick after mixing, add ¼ cup of milk at a time until it's at a pourable (but still thick) consistency.

Waffle Additions

Peanut butter waffles are great with add-ins mixed with the batter. You can add the following additions for a great flavor and texture boost!

• ½ cup crushed peanuts, walnuts, pecans, or almonds
• ½ cup mini chocolate chips
• Chopped fruit (strawberries, raspberries, blueberries, or cherries)
• Raisins

Additional Topping Ideas

You aren't limited to just using the jelly syrup on these waffles! You can also try...

• Maple syrup
• Whipped Cream
• Peanut butter syrup (just melt peanut butter in the microwave in 30-second increments)
• Chocolate shavings
• Chocolate chips
• Sliced fruit (strawberries or bananas)

Love peanut buttery treats? 🥜 You might also like my Reese's Peanut Butter Cake or my gluten-free peanut butter cookies!

Step-by-Step Recipe Instructions

Step 1: In a large bowl, mix together the dry ingredients (salt, flour, and baking powder). Whisk in melted butter, milk, and eggs until well blended.

Add in the peanut butter and applesauce. Stir until just blended. (Don't over-mix the batter!)

Step 2: Pour about a cup of waffle batter into heated waffle iron (sprayed with cooking spray) and bake until the waffles are golden brown.

(Note: We have this waffle iron...that's what you see in this tutorial. We love it! We also love using a mini waffle maker for Eggo-sized waffles. If using this mini type of waffle maker, use about ½ cup of batter for each waffle.)

Step 3 (for optional jelly syrup): Mix jelly and water together in a small bowl until well incorporated (this doesn't have to be perfectly mixed…it can be kind of lumpy). Microwave the jelly mixture for 30 seconds and stir well. Microwave in 30-second increments until warm and well blended.

Video

Storage & Reheating

Peanut butter waffles store incredibly well.

In the fridge: place in an airtight container for 4-5 days after baking. When you're ready to serve, pop in the toaster oven or air fryer for 3-4 minutes.

In the freezer: store in a gallon-sized freezer bag for up to 6 months. Take out individually as you're ready to enjoy. Frozen waffles can be reheated in 4-5 minutes in a toaster oven or air fryer.

Other Tips and Tricks

• After cooking the waffles, place on a wire rack to cool for 5-10 minutes. This ensures the bottom doesn't get soggy with a dried-out top layer.
• You may have seen "blender waffles," where the waffle batter is mixed in the blender. I don't recommend this. You don't want to over-blend your waffle batter; this will make the waffles tough. Blend batter until mixed, but no further!

Peanut Butter Waffles FAQs