The key to these waffles is using peaches in the peak of peach season. Enjoy them while you can because you’ll have to wait until next summer to have them again.
By Kelsey Hilts
Celebrate peach season and the holiday weekend with a special breakfast {or dessert}: peaches and cream waffles. Sweet, juicy peaches and homemade whipped cream is a match made in heaven. Yeast-leavened Belgian waffles and maple syrup added to the equation only make it better. {Although I have to admit that my 2 1/2-year old actually wasn’t that interested in his waffle this time because all he wanted was the peaches and cream!} It’s such a simple, fuss-free breakfast and yet it is so good. 
The key to these waffles is using peaches in the peak of peach season. With some fruits, you can get away with the frozen version or using them year round. But not with peaches. In this case, at least, the peaches are the star and you need them to be perfect: sweet, juicy, not too firm, not too soft…just right. {There’s not much worse than a grainy, spongy, mushy peach!} Enjoy these waffles while you can because you’ll have to wait until next summer to have them again.
Peaches and Cream Waffles
- Total Time: 1 hour 30 minutes
- Yield: 4-6 1x
Description
The key to these waffles is using peaches in the peak of peach season. Enjoy them while you can because you’ll have to wait until next summer to have them again.
Ingredients
- 2–4 peaches, peeled and sliced
Homemade Whipped Cream
- 1 cup (237mL) heavy whipping cream
- 1/2 – 1 tsp (2,5-5mL) vanilla, to taste
- 1 1/2 tsp (6g) sugar, to taste
Yeast-Leavened Belgian Waffles
- 2 1/2 cups (248g) flour
- 3 Tbsp (36g) sugar
- 1 1/2 tsp (9g) yeast
- 1 1/4 tsp (6g) salt
- 2 cups (473mL) very warm milk
- 3 eggs, separated
- 1/3 cup (76,5g) butter, melted
- 1 tsp (5mL) vanilla extract
- Splash of almond extract, optional
Instructions
Homemade Whipped Cream
- Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into fluffy peaks.
- If you beat the whipping cream until it is too stiff you can add more cream and continue beating.
Yeast-Leavened Belgian Waffles
- Mix together the flour, sugar, yeast and salt in a large bowl.
- In a separate bowl, whisk together the milk, egg yolks, butter and vanilla.
- Add the wet ingredients to the dry ingredients, mixing until the large lumps are moistened.
- In a third bowl, beat the egg whites into soft peaks.
- Fold the egg whites into the batter.
- Cover the bowl and let the batter rise in a warm, draft-free place for 1 hour or until light and bubbly. You can also refrigerate the batter overnight at this point.
- Stir down the batter and then pour onto the hot, greased waffle iron to bake.
- Serve the waffles topped with sliced peaches, whipped cream and maple syrup.
- Prep Time: 1 hour 15 mins
- Cook Time: 15 mins
*Yeast-leavened Belgian waffle recipe courtesy of the Villaware Belgian waffle maker instructions manual.
