Description

These Peanut Butter Waffles combine the rich, nutty flavor of peanut butter with a light, crispy texture achieved by folding in whipped egg whites. Enhanced with cinnamon and peanut flour, they are perfect for a satisfying breakfast or brunch treat. The waffles are tender on the inside, golden and crunchy on the outside, and can be easily reheated while maintaining their crispiness.

Ingredients

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

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Instructions

Preheat waffle iron: Preheat your waffle iron to medium-high and lightly coat the plates with nonstick cooking spray. Make sure it is fully heated to achieve even browning when cooking the waffles.
Mix dry ingredients: In a large bowl, whisk together flour, cornstarch, peanut flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon to create a crispy shell and deepen the peanut flavor.
Combine wet ingredients: In another bowl, whisk the egg yolks until smooth, then add buttermilk, Greek yogurt, creamy peanut butter, vanilla extract, and melted butter, mixing until combined. This mixture keeps waffles tender and adds tanginess.
Combine wet and dry batter: Gently stir the wet ingredients into the dry ones until just incorporated. It’s fine to have some lumps. Cover and let rest at room temperature for 10 minutes to hydrate the flour and cornstarch for better structure.
Beat egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the batter in two additions to maintain airiness and a light texture.
Cook waffles: Pour about ½ cup of batter onto the preheated waffle iron. Close the lid and cook approximately 4 to 5 minutes until steam subsides and waffles are golden brown, ensuring a crunchy exterior with a tender inside.
Keep waffles crispy: Transfer cooked waffles to a wire rack placed over a baking sheet preheated to 200°F. This prevents steaming and keeps them crisp while cooking the remaining batter.
Storage and reheating: Let waffles cool completely before storing in an airtight container in the refrigerator for up to 2 days or freezing for up to 1 month. Reheat frozen or refrigerated waffles in a 350°F oven for 5 to 7 minutes to restore crispiness.

Notes

Be careful when folding in egg whites to retain as much air as possible to keep waffles light and airy.
Resting the batter before cooking improves waffle texture by allowing hydration of flour and cornstarch.
Using a wire rack on a warm baking sheet helps maintain crispiness instead of softening the waffles.
These waffles can be frozen and reheated without losing texture, making them great for meal prep.
You can adjust the peanut flour amount or substitute with additional all-purpose flour if peanut flour is unavailable, but flavor and texture may vary.