Description
Delight in these crispy, airy Peanut Butter Waffles that perfectly balance a rich peanut flavor with a tender crumb. Made with a blend of flours, peanut flour, and creamy peanut butter, these waffles are enhanced with a hint of cinnamon and a touch of tang from Greek yogurt and buttermilk, delivering a breakfast treat that’s both comforting and delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ cup peanut flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs, separated
- 2 cups buttermilk
- ½ cup Greek yogurt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ cup melted unsalted butter
Other
- Nonstick cooking spray
Instructions
- Preheat the waffle iron: Set your waffle iron to medium-high heat and let it fully preheat. Lightly coat the waffle plates with nonstick cooking spray to prevent sticking and ensure even browning.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, peanut flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This mix forms the base that gives the waffles their crispy texture and peanut flavor.
- Mix wet ingredients: In another bowl, whisk the egg yolks until smooth. Add the buttermilk, Greek yogurt, creamy peanut butter, vanilla extract, and melted butter, mixing well. This mixture adds moisture and a rich tang to the batter.
- Combine wet and dry ingredients: Gently combine the wet and dry ingredients, stirring just until incorporated. Some lumps are okay. Cover the batter and let it rest at room temperature for 10 minutes to hydrate the flour and cornstarch for better waffle structure.
- Whip egg whites: In a clean bowl, beat the egg whites until stiff peaks form, creating lightness that helps produce airy waffles.
- Fold in egg whites: Carefully fold the beaten egg whites into the batter in two parts using a rubber spatula to preserve airiness and achieve a light, fluffy texture.
- Cook the waffles: Spoon or pour about ½ cup of batter onto the preheated waffle iron. Close the lid and cook for 4 to 5 minutes until steam reduces and waffles are golden brown and crispy.
- Keep waffles crisp: Transfer cooked waffles to a wire rack over a baking sheet preheated to 200°F. This prevents them from becoming soggy while you finish cooking the rest.
- Storage and reheating: Once cooled, store waffles in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a 350°F oven for 5 to 7 minutes to restore crispness before serving.
Notes
- Resting the batter for 10 minutes enhances texture by hydrating flours.
- Folding in beaten egg whites gently preserves lightness in the waffles.
- The wire rack and warm oven keep waffles crispy as you cook batches.
- Use nonstick spray on the waffle iron to prevent sticking.
- Peanut flour adds an intense peanut flavor while keeping waffles light.
