One night last week my mom stopped by and dropped off the most recent issue of Martha Stewart’s Everyday Food magazine (a fair exchange, I think, for some strawberry rhubarb preserves and a few Nutella chip cookies). It’s one of my favorites for its simple (i.e. generally short ingredient lists) and inexpensive recipe ideas. Shane wasn’t home that night and I wasn’t in the mood to cook so my original dinner plan was roasted asparagus and popcorn. A perfectly balanced meal, right? 🙂 As I sat on the couch flipping through the pages of the magazine, I came across this recipe for peanut butter waffles and the plan changed. I still had the roasted asparagus (it’s my very favorite veggie, and it kills me the season is so short!), and I supplemented with a waffle. Shane never wants breakfast for dinner, so this was the perfect opportunity for me to do it.
I only pull out my waffle maker about once a year so I’m not very adept at using it. This time that meant I overfilled the wells (not a fun mess to clean up) and overcooked the waffles slightly. Still, I really enjoyed them – crisp on the outside and tender on the inside with just a hint of peanut butter flavor. I served mine with a few slices of banana, a dusting of powdered sugar and some maple syrup, but I also think these could be a fun dessert option with a little chocolate syrup, some banana slices and maybe a scoop of ice cream. You can make them ahead and freeze them too – they reheated fairly well in the toaster.
Peanut Butter Waffles
from Everyday Food, May 2011
1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
6 tablespoons creamy peanut butter
2 cups buttermilk
2 large eggs
bananas, maple syrup for serving (optional)
Preheat waffle iron. If you want to make all of the waffles before serving, preheat oven to 275 F, set a wire rack inside of a rimmed baking sheet and pop in the oven.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In your blender combine the melted butter and peanut butter, and blend until smooth. Add the buttermilk and eggs and blend to combine. Pour the wet ingredients from the blender over the dry ingredients and stir just until incorporated.
Fill the wells of the waffle iron and cook according to the manufacturer’s instructions. You want the waffles golden brown when they’re finished. Serve with bananas and maple syrup, if desired. (Transfer the waffles to the wire rack in the oven to keep warm if not serving immediately.)
Yield will depend on size/shape of your waffle iron
YUMMY! I love waffles and PB makes everything tastier
I just marked this recipe in my copy of Everyday Food. I’m glad you tried them first and it makes me smile that you had asparagus on the side!
mmmm peanut butter waffles? so glad I didn’t make breakfast yet bc I’m making THESE!
I smear p/b on my store bought waffles so I love this idea. The flavors already in there.
Peanut butter makes everything better. These look so good!
Okay, I’m starting to think we are the same person. My husband hates breakfast for dinner, too. I love it, though, so I sneak a waffle or two when he’s not around for dinner. I love the taste of peanut butter with maple syrup, and I bet these taste just as good as they look.
Yum! I need a waffle maker!!
That is a genius idea!! Wonder if you can do the same thing with pancakes… no waffle iron in my house 🙁
@Eschelle – A quick Google search revealed several peanut butter pancake recipes so you could definitely try it! 🙂
Mmmm looks divine. Especially with some sliced bananas!
I can’t wait to make these! Great breakfast treat!
I don’t make waffles enough and this is definitely a reminder of that fact. These waffles sound fantastic! 🙂
mmmm. I love waffles and pancakes as well. My favorite part is splitting the waffle in half (like there is one half with the squares and the other side is the dough or whatever) And now i really would like some peanut butter waffles, maybe spread with the grape jelly, then it’s like a PB&JW 🙂
Yum! It’s been a while since I’ve made waffles and I still haven’t figured out the perfect well-filling technique. I always end up with a mess – but it’s a delicious mess indeed! These sound absolutely delicious!
These waffles look just lovely! I’m a big fan of all things peanut butter!
I very rarely use my waffle maker, either… I’m glad that I’m not the only one who over-fills it and has to clean up the resulting mess. 🙂
Ooh, I saw these and knew I wanted to try them. Love it when you pre-test EF recipes for us! I wonder if almond butter would work too.
I’d be pretty happy to eat these for breakfast, lunch, or dinner!
Found you via pinterest and just made these waffles. They were fantastic! Definitely a keeper.