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.