Buttermilk Waffles Recipe Peach Compote And Cream

I’m always looking for ways to make breakfast feel extraordinary without a lot of fuss. This buttermilk waffles recipe Peach Compote and Cream delivers crispy edges, a fluffy interior, and a burst of sweet, tangy fruit. Perfect for cherished family moments or a serene weekend treat, our simple method guarantees perfectly fluffy results every time. It’s my go-to for lazy Saturday mornings when everyone’s home and we want something truly special before a busy day. Get ready to transform your morning with a breakfast that’s effortlessly gourmet.

Simple Ingredients for Irresistible Buttermilk Waffles with Peach Compote and Cream

For the Fluffy Buttermilk Waffles:

• All-purpose flour: 1 1/2 cups (180g) for a tender crumb.
• Buttermilk: 1 1/4 cups (300ml) provides that signature tang and softness (or use 1 1/4 cups milk with 1 Tbsp lemon juice, let sit 5 mins).
• Large eggs: 2, to bind the batter and add richness.
• Unsalted butter: 1/4 cup (56g) melted, for flavor and crisp edges (I often use salted butter and just reduce the added salt slightly).
• Baking powder & baking soda: 1 Tbsp baking powder, 1/2 tsp baking soda; the leavening dream team for impressive rise.
• Granulated sugar: 2 Tbsp, for balanced sweetness.
• Salt: 1/2 tsp, to enhance all the flavors.

For the Luscious Peach Compote:

• Fresh or frozen peaches: 3 cups (450g), peeled and sliced, for sweet fruit goodness.
• Granulated sugar: 1/4 cup (50g), to enhance peach flavor and create a light syrup (adjust to peach sweetness).
• Lemon juice: 1 Tbsp, brightens and balances the sweetness.
• Vanilla extract: 1 tsp, adds a hint of warm aroma.

For the Whipped Cream:

• Cold heavy cream: 1 cup (240ml), for a light, airy topping.
• Powdered sugar: 2 Tbsp, sweetens perfectly without grittiness.
• Vanilla extract: 1/2 tsp, for a classic, comforting aroma.

Smart Swaps & Optional Add-ins:

• For a gluten-free option, use an equal amount of your favorite gluten-free flour blend for the waffles.
• A non-dairy milk + lemon juice mixture serves as an excellent “buttermilk” substitute.
• Frozen peaches work perfectly for compote; no need to thaw them first.
• Add a dash of cinnamon or nutmeg to the waffle batter or compote for extra warmth.
• Fold fresh berries into the compote for more fruitiness, making these quick meal prep recipes for healthy eating.

Freshness Notes:

For the most vibrant flavor in your buttermilk waffles recipe Peach Compote and Cream, always aim for ripe, seasonal peaches. Freshness of eggs and active leavening agents like baking powder and soda are crucial for achieving the fluffiest waffle rise. These small details make a big difference in your family dinners.

Easy Step-by-Step Guide to Buttermilk Waffles with Peach Compote and Cream

Making the Peach Compote (10-15 minutes active):

1. Combine 3 cups (450g) sliced peaches, 1/4 cup (50g) sugar, 1 Tbsp lemon juice, and 2 Tbsp water in a 2-quart saucepan.
2. Simmer gently over medium heat, stirring occasionally, until peaches soften and the sauce visibly thickens, about 8-10 minutes. The liquid will reduce to a glossy syrup.
3. Stir in 1 tsp vanilla extract; remove from heat and set aside to cool slightly. It will continue to thicken as it cools.

Preparing the Buttermilk Waffle Batter:

1. Whisk 1 1/2 cups (180g) all-purpose flour, 2 Tbsp granulated sugar, 1 Tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl until well combined.
2. In a separate medium bowl, whisk together 1 1/4 cups (300ml) buttermilk, 1/4 cup (56g) melted butter, and 2 large eggs until smooth.
3. Pour the wet ingredients into the dry. Mix with a whisk or spoon until just combined; lumps are perfectly fine and even desired for tender waffles. If you overmix, the waffles can become tough. Stop mixing as soon as no dry streaks of flour remain. The batter should look slightly thick.

Cooking the Waffles (3-5 minutes per waffle):

1. Preheat your waffle iron (I use a standard 7-inch round iron) to medium-high heat. Lightly grease the plates if your iron isn’t naturally non-stick; a light sheen is key to golden edges.
2. Pour 1/2 to 3/4 cup of batter onto the hot iron, depending on its size. The batter should spread almost to the edges.
3. Close the lid and cook until golden brown and steam largely stops escaping, typically 3-5 minutes. The edges will look crispy and deeply colored.
4. Keep cooked waffles warm on a baking sheet in a 200°F (95°C) oven while you finish the batch. This ensures everyone gets a warm buttermilk waffle.

Whipping the Cream:

1. In a chilled bowl, beat 1 cup (240ml) cold heavy cream with 2 Tbsp powdered sugar and 1/2 tsp vanilla extract using an electric mixer until soft peaks form, about 2-3 minutes. The cream will look airy and hold its shape.

Troubleshooting Tips:

• Waffles sticking? Ensure your waffle iron is hot and well-greased before each batch. A quick spray of oil helps prevent issues with this buttermilk waffles recipe.
• Waffles not crisp? Don’t overmix the batter, and confirm the iron is fully preheated. Cook until steam stops, ensuring your buttermilk waffles are perfect.
• Compote too thin? Simmer a bit longer over medium-low heat to reduce liquid.
• Compote too thick? Stir in 1-2 Tbsp water or orange juice until desired consistency is reached.

The Best Times to Savor and Smart Storage for Your Buttermilk Waffles.

Perfect Occasions:

Our buttermilk waffles recipe Peach Compote and Cream is perfect for many moments. Enjoy them as a hearty family breakfast or for special occasion brunches.

Delicious Serving Pairings:

• Classic maple syrup.
• A side of fresh fruit or a simple fruit salad.
• Coffee or orange juice for the perfect breakfast spread.

Storing and Reheating for Later:

I often double the recipe for quick weekday meals. Cooked waffles store 3-4 days in an airtight container in the fridge; compote lasts 5-7 days. Freeze cooled waffles in a single layer for up to 3 months. Reheat frozen in a toaster or oven (350°F/175°C for 5-10 mins) for crispness.

Health & Nourishment Benefits of This Buttermilk Waffles Recipe.

Wholesome & Hearty:

This buttermilk waffles recipe Peach Compote and Cream provides sustained energy from complex carbohydrates. It offers good protein from eggs and buttermilk, made with simple, real ingredients.

Family-Friendly Wellness:

• Delicious fruit inclusion with peach compote.
• Customizable for various healthy eating goals.
• Adaptable for low-carb or high-protein needs.

How This Buttermilk Waffles Recipe Fits Your Everyday Goals.

Save Time & Effort:

• Quick meal prep: Make compote ahead.
• Busy mornings: Waffles freeze and reheat fast.
• Simple ingredients: Uses common pantry staples.

Budget-Friendly Family Meals:

Using inexpensive ingredients, this buttermilk waffles recipe helps feed your family well. Homemade is always cheaper and often tastier than store-bought options.

Versatile & Customizable:

Adapt this buttermilk waffles recipe with different fruits or toppings. It suits various occasions, from a quick breakfast to a festive brunch.

Pro Tips & Adjustments for Your Best Buttermilk Waffles with Peach Compote.

Master Your Waffle Technique:

• Don’t open the waffle iron too early; let the steam subside.
• Lightly oil your waffle iron between batches to prevent sticking.
• For extra crispiness, cook waffles a minute longer on a slightly lower setting.

Flavor Tweaks & Seasoning:

• Add a pinch of cardamom or ginger to the peach compote for a warm spice note.
• A teaspoon of orange zest in the waffle batter or compote for bright flavor.
• Adjust sugar to your peaches’ sweetness level.

Dietary & Kid-Friendly Modifications:

• For a low-carb option, use an almond or coconut flour blend.
• Reduce sugar in compote for less sweet or baby-friendly versions.
• Make mini waffles for little hands or as high-protein snacks.
• Dairy-free? Use plant-based buttermilk substitute and dairy-free butter.

Frequently Asked Questions About Buttermilk Waffles with Peach Compote.

Is this buttermilk waffles recipe good for weight loss?

While not a diet food, these buttermilk waffles can fit into a balanced plan when portioned correctly. The peach compote adds natural sweetness and fiber. Consider whole wheat flour or less sugar for healthier options.

Where to buy quality buttermilk waffles ingredients?

Most ingredients are readily available at any grocery store. For the freshest peaches, I check local farmers’ markets when in season. Organic buttermilk and eggs can be found in natural food sections.

Can I use this buttermilk waffles recipe in meal prep plans?

Absolutely! Cook a big batch of buttermilk waffles, cool, then freeze for quick breakfasts. The peach compote can also be made ahead and stored in the fridge for easy topping throughout the week.

What’s the secret to fluffy buttermilk waffles?

The key to fluffy buttermilk waffles is not overmixing the batter — lumps are fine! Use fresh leavening agents (baking powder and soda) for optimal rise. Letting the batter rest 10-15 minutes helps the flour hydrate.

Can I make these buttermilk waffles dairy-free?

Yes, you can! Substitute buttermilk with a plant-based milk + lemon juice mixture. Use a dairy-free butter alternative. The peach compote is naturally dairy-free; top with coconut whipped cream for the full experience.

How do I prevent my waffles from sticking to the iron?

Ensure your waffle iron is fully preheated and lightly greased. A good quality non-stick iron helps, but a quick spray or brush of melted butter is often all you need for these buttermilk waffles. I also find not opening the iron too soon helps.

Enjoying this buttermilk waffles recipe Peach Compote and Cream means a delicious, easy, and satisfying meal for your family; I especially love how it brightens up a weekend morning. Save this healthy eating recipe to Pinterest now for effortless family dinners!

buttermilk waffles recipe Peach Compote and Cream

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• Author: Jusmira Rayne
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This buttermilk waffles recipe delivers crispy edges and a fluffy interior, topped with a luscious peach compote and airy whipped cream, making it perfect for a special breakfast or brunch. It’s an effortlessly gourmet dish that transforms any morning into an extraordinary experience.

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Ingredients

Scale 1x2x3x

• 1.5 cups all-purpose flour (180g)
• 1.25 cups buttermilk (300ml) (or 1.25 cups milk with 1 Tbsp lemon juice, let sit 5 mins)
• 2 large eggs
• 0.25 cup unsalted butter (56g), melted (or salted butter, reduce added salt slightly)
• 1 Tbsp baking powder
• 0.5 tsp baking soda
• 2 Tbsp granulated sugar
• 0.5 tsp salt
• 3 cups fresh or frozen peaches (450g), peeled and sliced
• 0.25 cup granulated sugar (50g)
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup cold heavy cream (240ml)
• 2 Tbsp powdered sugar
• 0.5 tsp vanilla extract

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Instructions

1. Combine Compote Ingredients: Combine 3 cups (450g) sliced peaches, 0.25 cup (50g) sugar, 1 Tbsp lemon juice, and 2 Tbsp water in a 2-quart saucepan.
2. Simmer Compote until Thickened: Simmer gently over medium heat, stirring occasionally, until peaches soften and the sauce visibly thickens, about 8-10 minutes. The liquid will reduce to a glossy syrup.
3. Add Vanilla to Compote: Stir in 1 tsp vanilla extract; remove from heat and set aside to cool slightly. It will continue to thicken as it cools.
4. Whisk Dry Waffle Ingredients: Whisk 1.5 cups (180g) all-purpose flour, 2 Tbsp granulated sugar, 1 Tbsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt in a large bowl until well combined.
5. Combine Wet Waffle Ingredients: In a separate medium bowl, whisk together 1.25 cups (300ml) buttermilk, 0.25 cup (56g) melted butter, and 2 large eggs until smooth.
6. Mix Waffle Batter: Pour the wet ingredients into the dry. Mix with a whisk or spoon until just combined (lumps are perfectly fine and even desired for tender waffles, avoid overmixing).
7. Preheat Waffle Iron: Preheat your waffle iron to medium-high heat. Lightly grease the plates if your iron isn’t naturally non-stick.
8. Cook Waffles: Pour 0.5 to 0.75 cup of batter onto the hot iron, depending on its size. Close the lid and cook until golden brown and steam largely stops escaping, typically 3-5 minutes.
9. Keep Waffles Warm: Keep cooked waffles warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.
10. Whip Cream: In a chilled bowl, beat 1 cup (240ml) cold heavy cream with 2 Tbsp powdered sugar and 0.5 tsp vanilla extract using an electric mixer until soft peaks form, about 2-3 minutes.

Notes

To avoid tough waffles, do not overmix the batter; lumps are fine. Ensure your waffle iron is hot and well-greased to prevent sticking and ensure crispness. For a gluten-free option, use a gluten-free flour blend. Frozen peaches work well for compote, no thawing needed. Store leftover waffles in an airtight container for 2-3 days, reheat in a toaster.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Waffle Iron, Stovetop, Whisking
• Cuisine: American

Nutrition

• Serving Size: 1 waffle with compote and cream
• Calories: 450 calories
• Sugar: 35 g
• Sodium: 350 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 100 mg

Keywords: buttermilk waffles, peach compote, whipped cream, breakfast, brunch, easy, fluffy waffles, fruit topping, weekend, gourmet