Overnight Peanut Butter Jelly Waffles
Summer is out and so are schools. If you have little ones and are needing ideas for a quick breakfast that they will love, then these overnight peanut butter jelly waffles are the answer.
Who doesn’t love the classic combination of peanut butter and jelly? This delicious duo has been a staple in lunches and snacks for decades. But what if we told you that you and your kids could enjoy this tasty pairing in a whole new way – as waffles? And the best part? You can make them ahead of time and have them prepped first thing in the morning. Get ready to upgrade your breakfast game with these mouth-watering overnight peanut butter jelly waffles.
What’s the Secret to the Perfect Waffles: Preparing Them Overnight
Prepping waffles the night before will not only save time the following morning, but also create a deeper, richer flavor of the dough itself. Just picture it. You wake up in the morning with breakfast already waiting to be cooked in under 30 minutes. Followed by the smell of cinnamon and peanut butter. And if you are lucky, you get to sneak a bite of a crispy waffled with a light, airy texture before anyone else notices. If you are unable to prepare the waffles the night before, they can be prepped in the later afternoon before. The batter can also be made the morning of at least 2 hours before cooking them after resting on the countertop.
Ingredients You Will Need (Including Substitutes):
- Butter
- Yeast
- Egg
- Peanut Butter
- Sugar
- Vanilla
- All-Purpose Flour
- Malted Milk Powder
- Baking Powder
- Sea Salt
- Milk
- Berries
- Cornstarch
- Lemon Juice
Substitute Options:
- Butter- If you don’t have butter on hand, margarine or oil can be used as a replacement.
- Egg- 1 banana or 1/4 cup applesauce.
- Peanut Butter- Almond butter, sunflower butter, cashew butter are also great substitutes.
- Sugar- Brown sugar can be used as a replacement.
- Vanilla- Maple Syrup can be used as a substitute.
- All-Purpose Flour- Bread flour, or Gluten-free baking flour can be used as a substitute.
- Malted Milk Powder- I absolutely LOVE adding malt powder into all my pancake and waffle mixes. It creates a stronger rise in the dough, improves the crumb, and contains vitamins. I prefer the King Arthur brand personally, but any will do, or it can be opted out altogether. It won’t affect the batter.
- Milk- I use low fat milk, but whole milk, almond milk, or any type of milk will work fine. I only advise to not use buttermilk. The proteins will separate from the whey when heated up to bloom the yeast.
- Berries- Any berries will work! Even cherries. If you don’t have fruit, jam can be used as the compote instead.
- Cornstarch- Flour is a great substitute.
- Lemon Juice- Orange juice is a great substitute.
Looking for other kid-friendly Meal Ideas? Here are some favorites:
- Chocolate Chip Scones
- Black Forest Poke Cake
- One Pot Creamy Chicken and Rice
- Sausage Stuffed Manicotti
- Garlic Parmesan French Fries
For this recipe, the type of waffle iron used will determine the outcome of the waffle. I recommend a Belgian waffles maker to get the perfect, crispy and fluffy texture. For pillow soft waffles, a regular standard waffle make will be perfect. I have tried both methods, but I personally enjoy the standard waffle maker to create the experience of eating a childhood classic. It also stays soft after being stored in the fridge, making it taste even better the next day.
Overnight peanut butter jelly waffles are a game changer for breakfast lovers. With just a little bit of preparation, you can enjoy a delicious and satisfying meal that combines the comfort of waffles with the iconic flavor of peanut butter and jelly. If you make this recipe, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on social media.
Overnight Peanut Butter Waffles with Berry Compote
Ingredients
Overnight Peanut Butter Waffles
- ⅔ cup milk, warmed to 90-95℉
- 1 tsp. yeast
- 1 ½ cups All-Purpose Flour
- 1 Tbl. Malted milk powder (optional)
- ½ tsp. baking powder
- ½ tsp. kosher or sea salt
- 1 stick (8 Tablespoons) unsalted butter, melted and cooled for 5 minutes
- 1 large egg, room temperature
- ¼ cup Peanut Butter (almond butter or any nut butter of your choice also works)
- ¼ cup granulated sugar
- 2 tsp. vanilla extract
- Coconut oil, to cook (Canola or Vegetable oil also works)
Berry Compote:
- 1 cup mixed berries (blueberries, blackberries, boysenberries, cherries, strawberries, etc.)
- 1 tsp. cornstarch
- ½ tsp. fresh lemon juice (1 small wedge)
Other Topping Ideas:
- Whipped Cream, Fresh berries, Maple Syrup, Yogurt, Ice Cream
Instructions
Overnight Peanut Butter Waffles:
- In a bowl or measuring cup, whisk together the warm milk and yeast. Set aside for 10 minutes to allow the yeast to bloom.
- In a medium bowl, sift together the flour, malted milk powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, sugar, and peanut butter. Then add in the egg and vanilla extract. Mix until well combined and smooth.
- Carefully pour in the yeast mixture and combine.
- Pour in the flour mixture and mix just until combined. Be careful not to overmix the batter. The dough with appear loose and slightly tacky.
- Cover the bowl with saran wrap and refrigerate for 8 hours or overnight.
- The following morning, preheat your waffle maker to the setting of your choice for 10 minutes.
- Brush with a small amount of coconut oil. Then scoop about a 1/4 cup worth of dough and form into a ball. It's okay if the shape is uneven. It will still cook great.
- Place the dough in the center of the waffle maker, close, and cook for 3 minutes, or until the waffle is evenly browned and cooked through. Continue cooking each waffle one at a time, making sure to apply more coconut oil if needed, until all the batter has been used. It should make approximately 12 medium waffles.
- Store the waffles in the microwave or in a warm oven (200℉) until ready to serve.
Berry Compote:
- In a small sauce pan over medium-low heat, add in the berries, cornstarch, and lemon juice. Stir together and cook for 5-10 minutes, stirring often.
- The mixture will become thick and the berries will gradually break down.
- Remove from the heat and allow to cool for 5 minutes.
- Serve with the warm waffles.
Notes
Join My Newsletter
About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
