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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Preheat Waffle Iron: Preheat your waffle iron to medium-high heat. Lightly grease the plates if your iron isn’t naturally non-stick.
- 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.
- Keep Waffles Warm: Keep cooked waffles warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.
- 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