Description
These Peanut Butter Waffles combine the richness of peanut flour and creamy peanut butter with a light and airy texture, achieved by folding in whipped egg whites. Perfectly crispy on the outside and tender within, these waffles are a delightful twist on a classic breakfast favorite, topped with a subtle hint of cinnamon and a creamy tang from Greek yogurt and buttermilk.
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
- Nonstick cooking spray
Instructions
- Preheat Waffle Iron: Preheat your waffle iron to medium-high and lightly coat with nonstick cooking spray. Make sure it is fully heated for even browning.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, peanut flour, sugar, baking powder, baking soda, salt, and cinnamon to create the base for crispy, flavorful waffles.
- Combine Wet Ingredients: In another bowl, whisk the egg yolks until smooth, then mix in the buttermilk, Greek yogurt, peanut butter, vanilla extract, and melted butter to form a creamy mixture that keeps waffles tender and adds flavor.
- Mix Wet and Dry: Gently stir the wet ingredients into the dry until just combined, leaving some lumps. Cover and let the batter rest for 10 minutes to hydrate the flour mixture and improve waffle structure.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form to incorporate air and lightness into the batter.
- Fold Egg Whites: Carefully fold the beaten egg whites into the batter in two additions, maintaining as much air as possible for a light texture.
- Cook Waffles: Pour about ½ cup of batter onto the preheated waffle iron, close lid, and cook for 4–5 minutes until steam subsides and waffles are golden brown and crisp.
- Keep Waffles Crisp: Transfer cooked waffles to a wire rack inside a 200°F preheated baking sheet to keep crisp while cooking remaining waffles.
- Store and Reheat: Allow waffles to cool completely before storing in an airtight container in the refrigerator for up to 2 days or freezing for 1 month. Reheat in a 350°F oven for 5–7 minutes to restore crispiness.
Notes
- Resting the batter allows the flour and cornstarch to hydrate, resulting in better waffle texture.
- Folding in beaten egg whites gently is key to maintaining lightness in the waffles.
- Using a wire rack set inside a warm oven helps keep waffles crispy instead of soggy while cooking multiple batches.
- Peanut flour enhances the peanut flavor without adding extra oil or heaviness.
- For vegan adaptations, substitute eggs with aquafaba and use a non-dairy yogurt and milk alternative.
