1½ cups all-purpose flour
¼ cup granulated sugar
¼ cup (packed) light brown sugar
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
2 large eggs, room temperature, beaten to blend
2 tablespoons whole-milk ricotta, room temperature
1¼ cups buttermilk
5 tablespoons unsalted butter, melted, plus more for brushing
1 serving size of freshly brewed Peet’s Espresso
1. Select your favorite Peet’s Espresso capsule blend and prepare one ristretto or espresso serving.
2. Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine. Whisk eggs and ricotta in a large bowl just to incorporate, then add buttermilk and Peet’s Espresso; whisk until smooth. Whisk in 5 Tbsp. melted butter, then fold in dry ingredients with a rubber spatula, being careful not to overmix (some lumps are okay). Let batter sit uncovered at room temperature 30 minutes to allow the flour to hydrate.
3. Preheat oven to 200°. Set a wire rack inside a rimmed baking sheet and place in oven. Heat waffle iron and brush with butter. Pour 1 cup batter onto iron and cook until waffle is golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven. Repeat with remaining batter, brushing iron with more butter as needed.