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!
Say hello to the best summer brunch! We’ve got the lightest, fluffiest buttermilk waffles, and the most delicious, juicy peach blueberry compote. And a little extra maple syrup for good measure! The compote is so simple and SO GOOD.
I know I said a little extra maple syrup for good measure, but some whipped cream and/or butter, or a scoop of Greek yogurt (which is what I did here), puts them over the top! I love having something creamy with these, because it kind of creates a peaches and cream effect.
Need I say more?
The batter for these babies is super simple. Just some flour, brown sugar, baking powder, baking soda, cinnamon, salt, butter, eggs, vanilla and buttermilk. The most important ingredient!
It makes them super light, fluffy, the perfect amount of chewy, and flavorful. This batter is my go-to for whenever I want a plain, really good waffle that can be topped with just about anything!
I wouldn’t recommend subbing any other milk, because they won’t turn out. You really need to use the buttermilk here. And if you need to use up the leftovers, you should probably make these dirty chai scones, or these buttermilk lemon blueberry scones. (Which I’m slightly embarrassed to link because the recipe is from 2014 when I didn’t know how to take a decent photo 😂). But regardless, they’re SO amazing.
There is a tiny bit of maple syrup in the compote just to add that caramelly maple-y sweetness, along with a little cinnamon (it basically tastes like a peach crisp!) but I always love adding an extra drizzle on top.
Go for the pure, high quality stuff here. You won’t regret it.
Brunch is one of those things I don’t think about as often in the summer, because I always associate brunch with indulgent meals which call for cozier, chillier weather, but with all of the amazing fruit and produce in the summer, there’s so many amazing brunchy things you can make!
And just sayin’, you should probably also make this sangria to go with these waffles.
Because what brunch is complete without a cocktail?!
I NEED these on this lovely Monday. I’m coming off of a week and a half vacation followed by a day trip to NYC to visit my bestie and I’m feeeeeling it. To say the least!
Transport me to this bite!
Buttermilk Waffles with Peach Blueberry Compote
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! #brunch #waffles #buttermilk
For the waffles
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vanilla
- 1 3/4 cup buttermilk
- whipped cream, Greek yogurt, and/or butter for serving
For the compote
- 2 peaches, pitted and chopped
- 1 cup blueberries
- 2 tablespoons pure maple syrup, plus extra for serving
- 1/4 teaspoon cinnamon
- pinch of salt
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the eggs and brown sugar until smooth. Add the melted butter and vanilla and whisk again. Add the buttermilk and whisk to combine. Gradually add the dry ingredients into the wet, stirring with a rubber spatula until just combined. Don't overmix!
Preheat your waffle iron to its medium-high setting. Spray both sides of iron with cooking spray. Pour batter onto the waffle iron, leaving about 1/2'' on the sides. Cook or 4-5 minutes or until golden brown.
Serve the waffles with the peach blueberry compote, an extra drizzle of maple syrup, and whipped cream/Greek yogurt/or a pat of butter if desired!
peach blueberry compote
In a medium saucepan, combine the peaches, blueberries, maple syrup, cinnamon, and salt. Bring to a simmer over medium-high heat, and continue to cook, stirring frequently, for 10 minutes or so, until mixture is juicy, fruit is beginning to break down, and compote is a deep blue/purple color.
*I served these with a dollop of vanilla Greek yogurt, but whipped cream, whipped coconut cream, and/or a pat of butter (or even a whipped maple butter!) would be amazing here!
*Extra peach blueberry compote keeps great in the fridge for up to 1 week, and it's great on ice cream, oatmeal, and yogurt bowls!
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