Peach Waffles
These Peach Waffles are the perfect summer breakfast, featuring a crispy golden exterior and a tender, fluffy interior loaded with sweet, juicy peach pieces in every bite.
Equipment
- Belgian waffle maker or standard waffle iron
- Large mixing bowls - at least 2
- Balloon whisk
- Silicone rubber spatula
- Dry measuring cups and spoons set
- Glass liquid measuring cup
- Silicone pastry brush or non-stick cooking spray
- Wire cooling rack
- Ladle or 1/2 cup measuring cup
Ingredients
- 2 cups all-purpose flour - 240g
- 2 tablespoons granulated sugar - 25g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk - 415ml, see notes for substitute
- 1/3 cup unsalted butter - 75g, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh or frozen peaches - 225g, peeled and diced into 1/2-inch (1cm) pieces, about 2 medium peaches if using fresh
For Serving
- Pure maple syrup
- Fresh peach slices - additional for serving
- Whipped cream - optional
- Powdered sugar - optional, for dusting
Instructions
- Prepare fresh peaches by peeling, pitting, and dicing into 1/2-inch pieces. If using frozen peaches, thaw and pat completely dry with paper towels.
- Preheat waffle iron to medium-high heat and grease the plates lightly with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
- In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
- Pour wet ingredients into the well of the dry ingredients and fold gently until just combined. The batter should be lumpy. Let rest for 3-5 minutes.
- Fold the diced peaches into the batter with 4-5 gentle strokes until evenly distributed.
- Pour about 1/2 to 3/4 cup of batter onto the preheated waffle iron and cook for 4-5 minutes until steam slows and waffle is deep golden brown.
- Transfer cooked waffles to a wire rack in a 200°F oven to keep warm and crispy while cooking remaining batter. Re-grease iron between batches.
- Serve waffles with fresh peach slices, a drizzle of pure maple syrup, and optional whipped cream and powdered sugar.
Notes
- Always rest the batter for 3-5 minutes to allow the leavening agents to activate and gluten to relax for lighter waffles.
- Pat frozen peaches completely dry before adding to the batter to prevent excess moisture from thinning the batter.
- For a quick buttermilk substitute, add 1 1/2 tablespoons of white vinegar or lemon juice to a measuring cup, fill to the 1 3/4-cup mark with whole milk, and let sit for 5 minutes.
- Stop mixing as soon as the flour disappears; lumps are a sign of success, not a problem. Overmixing leads to dense, tough waffles.
- Do not open the waffle iron during the first 3 minutes of cooking to allow the crust to form properly.
- Use a wire rack to keep finished waffles warm; stacking or covering them traps steam and softens the crispy exterior.
- To freeze leftover waffles, cool completely and freeze in a single layer before transferring to a zip-lock bag for up to 2 months.
- Reheat refrigerated or frozen waffles in a toaster for the crispiest results, or bake at 350°F for 8-10 minutes.
- This recipe works equally well with fresh in-season peaches or frozen peaches year-round.
- For a gluten-free version, substitute a 1:1 gluten-free baking flour blend containing xanthan gum.