Get ready for the ultimate brunch treat with these light, fluffy Buttermilk Waffles topped with a gorgeous homemade Peach Blueberry Compote! This recipe delivers perfectly crisp-on-the-outside, fluffy-on-the-inside waffles thanks to buttermilk and the right technique. And the compote? It’s bursting with sweet, juicy peaches and tart blueberries, simmered with maple syrup and cinnamon – the perfect summery topping! I absolutely adore making special waffles like these Buttermilk Waffles for a weekend brunch, especially now as we head into May and start dreaming of delicious summer fruits. An extra drizzle of maple syrup truly sends them over the top!
Why You’ll Love These Buttermilk Waffles
- Light and Fluffy Texture: Buttermilk reacts with leavening agents to create incredibly tender and fluffy waffles.
- Delicious Fruit Compote: The homemade peach blueberry compote is bursting with fresh, seasonal flavor.
- Perfect Brunch Treat: An impressive yet achievable dish perfect for weekend mornings or special occasions.
- Easy to Make: Straightforward waffle batter and simple fruit compote recipe.
- Customizable: Serve with various toppings like syrup, butter, or yogurt.
Ingredients for Buttermilk Waffles with Peach Blueberry Compote
Here’s what you’ll need for these fluffy waffles and delicious fruit topping. The full list with measurements is in the recipe card below.
Waffles
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Cinnamon (Spice)
- Salt (Seasoning)
- Large eggs (Binder)
- Light brown sugar (Sweetener)
- Unsalted butter, melted and cooled (Fat)
- Vanilla extract (Flavoring)
- Buttermilk (Dairy) (See Tips for substitute)
Peach Blueberry Compote
- Peaches, pitted and chopped (Fruit)
- Blueberries (fresh or frozen) (Fruit)
- Pure maple syrup (plus extra for serving) (Sweetener)
- Cinnamon (Spice)
- Pinch of salt (Seasoning)
Serving Suggestions (Optional)
- Whipped cream
- Greek yogurt
- Butter
- Extra maple syrup
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the peach-blueberry combination, but feel free to vary these Buttermilk Waffles:
- Different Fruit Compote: Use all peaches, all blueberries, strawberries, raspberries, cherries, or a mixed berry blend for the compote.
- Add Nuts: Fold chopped pecans or walnuts into the waffle batter or sprinkle over the compote.
- Citrus Zest: Add lemon or orange zest to the waffle batter or the compote for brightness.
- Chocolate Chip Waffles: Fold mini chocolate chips into the waffle batter.
- Make it Healthier: Use whole wheat pastry flour for half of the all-purpose flour.
How to Make Buttermilk Waffles with Peach Blueberry Compote
Making these delicious Buttermilk Waffles and compote is easy!
Make the Peach Blueberry Compote
- First, I make the delicious fruit topping so it has time to cool slightly. In a medium saucepan, I combine the chopped peaches, fresh (or frozen) blueberries, pure maple syrup, cinnamon, and a pinch of salt.
- I bring the mixture to a simmer over medium-high heat.
- Once simmering, I continue to cook, stirring frequently, for about 10 minutes or so. The fruit will begin to break down, release its juices, and the compote will thicken slightly and develop a deep blue/purple color.
- I remove the compote from the heat and set it aside while I make the waffles.
Make the Waffle Batter
- In a medium mixing bowl, I whisk together the dry ingredients: the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, I whisk together the eggs and brown sugar until smooth.
- Then, I whisk in the melted (and slightly cooled) butter and the vanilla extract.
- Next, I whisk in the buttermilk until combined.
- I gradually add the dry ingredient mixture into the wet ingredients, stirring with a rubber spatula just until combined. It’s crucial not to overmix waffle batter! A few lumps are perfectly fine and actually desirable for fluffy waffles.
Cook the Waffles
- I preheat my waffle iron according to its manufacturer’s instructions, usually to its medium-high setting.
- I spray both sides of the hot waffle iron grids with cooking spray.
- I pour the prepared batter onto the hot waffle iron, using just enough to cover the center and spread slightly, leaving about ½ inch border around the edges (the amount will depend on your waffle maker).
- I close the lid and cook for 4-5 minutes, or until the waffle is beautifully golden brown and cooked through (most waffle makers have an indicator light).
- I carefully remove the cooked waffle and repeat with the remaining batter, spraying the iron between waffles if needed.
Serve
- Serve waffles warm, topped with compote and other desired toppings!
Tips and Tricks for the BEST Waffles
Here are my secrets for making perfect, fluffy Buttermilk Waffles:
- Don’t Overmix!: This is the golden rule for tender waffles (and pancakes!). Mix just until the wet and dry ingredients are combined. Lumps are okay!
- Use Buttermilk: Real buttermilk provides the best tangy flavor and reaction with leaveners for fluffiness. See FAQs for an easy substitute if needed.
- Room Temperature Eggs/Buttermilk (Optional but helpful): While not always critical, room temp wet ingredients can sometimes incorporate more easily.
- Preheat Waffle Iron Properly: Ensure your waffle iron is fully preheated according to its instructions for evenly cooked, crisp waffles.
- Don’t Peek Too Soon: Let the waffle cook undisturbed for the recommended time or until the indicator light signals it’s ready to avoid uneven cooking.
How to Serve
These Buttermilk Waffles with Peach Blueberry Compote are a fantastic brunch centerpiece! Serve them warm:
- Topped Generously: Spoon plenty of the warm peach blueberry compote over the waffles.
- With Extras: Add an extra drizzle of pure maple syrup, a dollop of whipped cream or Greek yogurt, and/or a pat of butter if desired.
- For Brunch: Perfect alongside scrambled eggs, bacon, or sausage.
- As Dessert: These are sweet enough to serve as a delightful dessert!
Make Ahead and Storage
- Compote: The peach blueberry compote can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before serving or serve chilled/room temp.
- Waffles: Waffles are best enjoyed fresh. However, leftover cooled waffles can be stored in an airtight container or zip-top bag in the refrigerator for 2-3 days or frozen for up to 2 months (separate layers with parchment paper).
- Reheating Waffles: Reheat leftover waffles in a toaster, toaster oven, or regular oven until warm and slightly crisp. Avoid the microwave, which makes them soggy.
FAQs about Buttermilk Waffles
- What if I don’t have buttermilk?
- Easily make a substitute! For 1 ¾ cups of buttermilk, measure slightly less than 1 ¾ cups of regular milk and add 1 ¾ tablespoons of white vinegar or fresh lemon juice. Stir and let it sit for 5-10 minutes; it will thicken slightly and curdle – perfect for using in the recipe!
- Can I use frozen fruit for the compote?
- Yes! Frozen peaches (thawed slightly might make chopping easier) and frozen blueberries work perfectly well in the compote. You may need to simmer slightly longer for it to thicken.
- Can I keep the waffles warm while cooking batches?
- Yes, place cooked waffles in a single layer on a baking sheet in a warm oven (around 200°F or 95°C) while you cook the remaining batter.
Enjoy these light, fluffy, and incredibly delicious Buttermilk Waffles with Peach Blueberry Compote! They are the ultimate brunch treat.
Print
Buttermilk Waffles with Peach Blueberry Compote
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast, Brunch
- Cuisine: American
Description
These Buttermilk Waffles with Peach Blueberry Compote are light, fluffy, and super easy to make! The peach blueberry compote is such a delicious summery topping, especially if you can find the juiciest peaches and freshest blueberries! An extra drizzle of maple syrup and a pat of butter puts these over the top!
Ingredients
Scale
For the Peach Blueberry Compote:
- 2 ripe peaches, pitted and chopped
- 1 cup fresh or frozen blueberries
- 2 tablespoons pure maple syrup (plus extra for serving, optional)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
For the Buttermilk Waffles:
- 1 3/4 cups (219g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 2 tablespoons packed light brown sugar
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 3/4 cups buttermilk, room temperature
Optional for Serving:
- Whipped cream
- Plain Greek yogurt
- Butter pats
- Extra pure maple syrup
Instructions
. Make the Peach Blueberry Compote:
- In a medium saucepan, combine the chopped peaches, blueberries, 2 tablespoons maple syrup, 1/4 teaspoon cinnamon, and pinch of salt.
- Place over medium-high heat and bring to a simmer, stirring occasionally.
- Continue to cook, stirring frequently, for about 10 minutes, or until the mixture is juicy, the fruit is beginning to break down, and the compote has thickened slightly and developed a deep color.
- Remove from heat and set aside (keep warm or serve at room temperature).
2. Make the Waffle Batter:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs and brown sugar until smooth. Whisk in the melted (and slightly cooled) butter and vanilla extract. Add the room-temperature buttermilk and whisk to combine.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
3. Cook the Waffles:
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions (usually medium-high setting). Spray both sides of the waffle iron grids lightly with cooking spray or brush with oil.
- Cook Waffles: Pour the recommended amount of batter (check waffle iron instructions, usually 1/2 to 3/4 cup depending on size) onto the center of the hot waffle iron. Close the lid. Cook for 4-5 minutes, or until the waffle is golden brown, crisp, and steam stops coming out.
- Repeat: Carefully remove the cooked waffle and place it on a wire rack (this helps keep it crisp). Repeat with the remaining batter, re-greasing the iron as needed.
4. Serve: Serve the warm waffles immediately, topped generously with the peach blueberry compote. Add an extra drizzle of maple syrup, a dollop of whipped cream or Greek yogurt, or a pat of butter, if desired.
Notes
- Waffle Batter: Do not overmix the batter; mixing just until combined results in lighter, fluffier waffles.
- Buttermilk: If you don’t have buttermilk, you can make a substitute: Add 1 3/4 tablespoons of white vinegar or lemon juice to a liquid measuring cup, then add enough regular milk to reach 1 3/4 cups total. Let sit for 5 minutes before using.
- Compote Fruit: Fresh or frozen blueberries work. You can adjust the amount of maple syrup based on the sweetness of your fruit.
- Waffle Iron: Cooking time and batter amount may vary depending on your specific waffle iron model. Follow manufacturer’s guidelines.
- Keeping Waffles Warm: To keep waffles warm while cooking batches, place cooked waffles in a single layer on a wire rack set inside a baking sheet in a warm oven (around 200°F/95°C).
- Storage: Store leftover waffles cooled completely in an airtight container or freezer bag. Reheat in a toaster or oven. Store leftover compote covered in the refrigerator for up to 5 days.