Description
Peanut butter waffles are golden treats with a crisp crust and fluffy inside, bursting with nutty aroma. Perfect for a quick breakfast!
Ingredients
Scale
- 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
- 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 your waffle iron to medium-high. Lightly coat the plates with nonstick cooking spray before pouring in the batter. For best results, ensure the waffle iron is fully heated; this helps achieve even browning.
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, peanut flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This combination creates the crispy shell and deep peanut flavor you want in your peanut butter waffles.
- In another bowl, whisk egg yolks until smooth, then combine with buttermilk, Greek yogurt, creamy peanut butter, vanilla extract, and melted butter. This creamy mixture not only keeps your waffles tender but also adds a delightful tang as you mix.
- Once you’ve combined the wet and dry ingredients, gently stir until just incorporated. It’s perfectly fine if there are a few lumps. Afterward, cover the bowl and let it sit for 10 minutes at room temperature. This rests the batter, allowing the flour and cornstarch to hydrate. Proper resting contributes to a better structure in your peanut butter waffles.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, using a rubber spatula. Take care to preserve as much air as possible, as this will give your waffles the desired light and airy texture.
- Spoon or pour about ½ cup of batter onto the preheated waffle iron. Close the lid and cook for approximately 4 to 5 minutes or until the steam diminishes and the waffles develop a lovely golden-brown hue. This timing ensures a crunchy exterior while keeping the inside tender.
- Once cooked, transfer each waffle to a wire rack set inside a baking sheet preheated to 200°F. This helps to maintain their crispiness, preventing them from steaming and becoming soft on a plate as you continue cooking the remaining batter.
- Let the waffles cool completely before storing. Keep them in an airtight container in the refrigerator for up to 2 days or freeze them for up to 1 month. For reheating, place the frozen or refrigerated waffles in a 350°F oven for 5 to 7 minutes to restore their crisp edges.
Notes
- Peanut Flour: Choose a defatted version with a bright aroma; it intensifies the peanut flavor in your waffles without unnecessary oil.
- Greek Yogurt: Select full-fat, tangy yogurt to add moisture and slight acidity, which helps lighten the batter. You can use sour cream in equal measure as a substitute.
- Cornstarch: Opt for a fine, clump-free brand; this ingredient is key for crispy edges in the waffles. Avoid direct substitutions; tapioca starch can be used but sparingly.
- Storage: Make sure the waffles cool entirely before packing them into an airtight container. This prevents steam from making them soggy.
- Reheat Tips: Using the toaster or a conventional oven at 350°F reinvigorates the crunchiness of the waffles for a satisfying breakfast experience later on.
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg