Peach Waffles
These peach waffles fold real diced peaches into a buttermilk batter for caramelized golden edges and pockets of soft, warm fruit in every bite.
Equipment
- Belgian waffle maker - Flip-style recommended for even browning
- Glass mixing bowls - Two bowls, one for dry and one for wet ingredients
- Balloon whisk - For combining batter quickly without overmixing
- Wire cooling rack - Keeps finished waffles crisp instead of steaming
- Silicone spatula - For gently folding in the peaches
- Sharp paring knife and cutting board - For dicing the peaches
Ingredients
- 2 cups all-purpose flour - 250g
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon baking powder - 12g
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 3/4 cups buttermilk - 415ml
- 1/3 cup unsalted butter - 75g, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 1/2 cups diced fresh peaches - about 225g or 2 medium ripe peaches, patted dry; can swap in canned sliced peaches, drained well, or thawed frozen peaches, drained
For Serving
- pure maple syrup - for serving
- extra sliced peaches - for serving, optional
Instructions
- Plug in your Belgian waffle maker and set it to a medium-high heat setting. Let it fully preheat while you mix the batter, about 5 minutes, and lightly grease the plates if needed.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg for about 30 seconds until evenly distributed.
- In a second bowl, beat the eggs lightly, then pour in the buttermilk, melted and slightly cooled butter, and vanilla extract. Whisk until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and stir gently with a silicone spatula until just combined. Stop while a few small lumps remain; the batter should be thick and pourable.
- Pat the diced peaches dry with paper towels, add them to the batter, and fold gently until evenly spread. If the peaches are very juicy, dust them with a little flour first.
- Spoon about 3/4 cup (180ml) of batter onto the center of the hot iron and cook for 4 to 5 minutes, until the steam slows and the waffle is deep golden brown. Transfer to a wire rack.
- Serve the waffles warm with a drizzle of pure maple syrup and extra sliced fresh peaches. Add butter or whipped cream if desired and serve promptly.
Notes
- Pat the peaches dry. Extra liquid from the fruit steams the waffles limp, so blot the diced peaches on paper towels before folding them in.
- Choose ripe but firm peaches. Overripe fruit falls apart in the batter and adds too much water. If your only option is very soft fruit, dice it larger and pat it dry well.
- Do not overmix. Lumpy batter makes tender waffles, while smooth batter develops gluten and makes them chewy.
- Keep the iron hot. Let it fully reheat between waffles so every one crisps properly.
- Rest finished waffles on a rack. Stacking them on a plate traps steam and softens the crust.
- Toss juicy peaches in a little flour. This keeps them from sinking to the bottom of the batter.
- Warm your serving plates. Waffles cool fast, and warm plates buy a few extra minutes of crispness.
- Storage: Store cooled waffles in an airtight container in the refrigerator for up to 3 days, or freeze flat on a tray then transfer to a zip-top bag for up to 2 months.
- Reheating: Reheat in a toaster straight from frozen or refrigerated for the crispest result; the microwave leaves them rubbery. For several at once, warm on a rack at 350°F (175°C) for 5 to 8 minutes.
- Batter storage: The batter is best cooked fresh since the leavening starts working right away and the peaches release moisture over time. Mix dry ingredients the night before to save time.
- Substitutions: Canned peaches in juice (drained well) or thawed frozen peaches (drained) both work when fresh peaches are out of season.
Nutrition
Serving: 1WaffleCalories: 345kcalCarbohydrates: 46gProtein: 10gFat: 14gSaturated Fat: 8gCholesterol: 95mgSodium: 560mgFiber: 2gSugar: 13g
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