This recipe for Peanut Butter Waffles with strawberry jelly syrup makes for such a fun breakfast for kids! Light peanut-buttery waffles are covered with warm syrup for a delightfully sweet treat.
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 blended.
Pour about a cup of waffle batter into heated waffle iron (sprayed with cooking spray) and bake until the waffles are golden brown.
For 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.
Notes
Storage 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.
Storage 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.
After cooking the waffles, place them 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!
Optional additions to batter:
½ cup crushed peanuts, walnuts, pecans, or almonds
Chopped fruit (strawberries, raspberries, blueberries, or cherries)
Raisins
½ cup mini chocolate chips
Topping Ideas:
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)
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.
If your waffle batter seems a little thick after mixing, add ¼ cup of milk until it's at a pourable (but still thick) consistency.
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.