Peanut Butter Waffles
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
If you’re a waffle lover, like myself, you’ve gotta try a peanut butter waffle. It’s got a beautiful peanut butter flavor that compliments a fruity syrup.
Today I’m sharing my twist on a peanut butter waffle with International Delight’s Reese’s Peanut Butter Cup coffee creamer mixed into the batter!
Doing a 1 to 1 ratio of milk to creamer, adds a little hint of Reese’s Peanut Butter Cup, but not overwhelming, take that and add some crunchy peanut butter for another level of peanut butter, and some texture. Breakfast of champions!
I definitely recommend going with a fruity syrup, or even smothering your peanut butter waffles with a little jelly. I went with boysenberry syrup, and topped my waffles with some bananas. You almost feel like you’re having a PB&J for breakfast!
And if you have eaters like my song – AKA super picky and particular when it comes to texture – you may want to play it safe and go with creamy peanut butter. I should have known better when making these, and thought I could sneak something different in.
I thought I had a winner – and I did, until he caught on that there were bits of peanuts in his waffles. And that was the end of breakfast for him!
Peanut Butter Waffles
Ingredients
- 1 cup milk
- 1 cup International Delight Reeses's Peanut Butter Cup coffee creamer
- 2 whole eggs
- 1/2 cup peanut butter
- 3 tbsp vegetable oil
- 2 cups flour
- 1/2 cup sugar
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Combine milk, International Delight Reese's Peanut Butter Cup Coffee Creamer, eggs and vegetable oil in a bowl. set aside
- combine flour sugar, baking powder and baking soda in a mixing bowl. Add the bowl of wet ingredients and stir together.
- Spray waffle iron with butter, and set to medium high heat. Add a rounded 1/2 cup of waffle batter to iron and cook until done. Store remaining batter in an airtight container for 3-5 days. Enjoy!
