This authentic Chocolate Peanut Butter Belgian waffle recipe is packed with protein from Bob’s Red Mill Chocolate Protein Powder Nutritional Booster and Jiffy Peanut Butter. Not to mention it’s fluffy as all get-out! It’s decadent, sweet, and slightly crunchy on the sides with a soft inner texture that will make you wish every morning could start this way. Read on for tips in making perfect Belgian waffles in any flavor, and tools I use to feed my growing family.
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Today is a good day. The day this post was published is March 25, 2018 (for those of you who may read this in the future). Today is a good day. Not only because today my baby girl turns two months old, but also it is National Waffle Day! Can you believe that every day of the year is actually labeled for at least one food? It’s crazy! However, I’m not one to argue or complain about a reason to celebrate waffles. I am a-okay with any excuse to try out a new recipe of Belgian waffles.
My kids were quite happy too. I’m pretty sure they thought they won the lottery. I was able to feel pretty good about feeding them these waffles too. Granted, I don’t like feeding them a ton of sugar and carbs, but I always feel a bit less guilty when it’s made from scratch and has some good-for-you elements in the recipe. This one for example, has Bob’s Red Mill Chocolate Protein Powder Nutritional Booster in it. As you may recall, I have one kiddo that fights me tooth and nail with his protein. We really have to sneak it in anywhere we can. Tonight, it was in his waffles – score!
Tips for the perfect Belgian Waffle
- Pancake batter should not be substituted for waffle batter, whether Belgian in nature or not. Waffle batter consists of a higher percentage of sugar and fat, lending itself to a crispier exterior in waffle form.
- Your waffles are already non-stick. Due to the amount of butter used in typical waffle batters, you don’t need and shouldn’t use any additional grease or non-stick spray in your waffle iron. Be sure to read the instructions in your waffle iron’s manual just in case. If you find your waffles keep sticking, make sure they are cooked all the way and try increasing the amount of butter in your recipe – if not using this one.
- Whip those whites. To help make your waffles light and fluffy on the inside, beat any egg whites in the recipe into stiff peeks, and then fold them in as the last step to the batter mixing. This will ensure they are light, fluffy, and have those beautiful interior air pockets in beautiful contrast to the crispy exterior.
- Talk sweetly to your waffle iron. Who has patience for waffles – seriously? But take a deep breath and let your waffle iron come up to temperature. Don’t try to rush the process. That also means not peeking at your waffles as they cook. Trust your waffle iron. Speak sweetly to it and you’re guaranteed to get an even sweeter reward.
My Favorite Tools for the Job
I love my Kitchen Aid Stand Mixer. Hubby got it for me a few Christmases ago and I find myself using it more and more. It makes whipping up egg whites a sinch and looks gorgeous as the centerpiece to any kitchen.
Waffle irons come in all shapes and sizes. I borrowed my mom’s for this recipe, but we will definitely be getting one of our own. Since I have a tiny army that’s bound to grow more and more (3 our of 4 being teenage boys someday), the bigger ones are better. If you are like me and have a large family, you’ll want a big one like this.
Chocolate Peanut Butter Belgian Waffle Recipe
So whether it’s actually National Waffle Day or not when you’re reading this, get this recipe into your rotation. If you’re a Mom of a large family like I am, make a double batch and freeze them! Just wait for them to cool, then layer them between a piece of wax or parchment paper in a Ziploc bag and place in the freezer.
I would love if after you try this recipe, because I know you will, go ahead and rate the recipe with 5 stars! Leave me any comments or questions below and I’ll be happy to answer them. And for more tips on feeding your tiny army, join my Facebook Group for busy Moms.
Chocolate Peanut Butter Belgian Waffles
- 2 cups all-purpose flour
- 2 scoops Bob's Red Mill Chocolate Protein Powder
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 large eggs
- 1-1/2 cups milk
- 1 cup of melted butter
- 1 teaspoon vanilla extract
- 2 Tablespoons creamy peanut butter
- 2 teaspoons cream of tartar
- Whipped Cream
- 1.5 cups heavy whipping cream
- 2 Tablespoons Sugar
- Combine flour, sugar, baking powder and protein powder in stand mixer bowl and mix.
- Separate egg yolks and egg whites.
- Melt butter and peanut butter in microwave. Add to a bowl with milk and egg yolks carefully, so as not to scramble the yolks. Add vanilla extract last.
- Turn on mixer and slowly combine wet ingredients to dry. Mix until just combined.
- Whip egg whites and cream of tartar in a separate bowl until stiff peeks form.
- Fold the egg whites into batter.
- Fill waffle iron in accordance with manufacture's guide. Mine took about 1/2 cup mix for two waffles.
- Whipped Cream
- Pour 1 cup heavy whipping cream into mixer. Add 2 Tablespoons of sugar and mix on high until cream looks slightly over whipped. It will deflate just a tad.
- Top waffles with chocolate sauce, butter, berries, maple syrup, or whipped cream. They are equally good on their own.