Peach Pecan Buttermilk Waffles
Light and tender on the inside, crisp on the outside, these Peach Buttermilk Pecan Waffles are filled with fresh peach flavor, warm spices, and toasted pecans. Perfect for summer breakfasts, brunches, or whenever fresh peaches are at their peak.
Equipment
- Waffle Iron
Ingredients
- 1 ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- pinch nutmeg freshly grated preferred
- ⅓ cup toasted pecans or more as desired
- 1 12 cups buttermilk
- 2 eggs lightly beaten
- ½ cup fresh peach puree left slightly chunky
- 2 tablespoons unsalted butter melted and cookled
- ½ teaspoon vanilla extract
Instructions
Mix the dry ingredients
- In a large bowl, whisk together the flour, brown sugar, baking powde, baking soda, salt, cinnamon, ginger, and nutmeg. Store in the toasted pecans.
Mix the wet ingredients
- In a separate bowl, whisk together the buttermilk, eggs, peach puree, melted butter, and vanilla.
Make the batter
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overtax. A few small lumps are perfectly fine.
Cook the waffles
- Preheat your waffle iron and lightly grease, if needed.Add the batter according to your manufacturer's directions and cook until golden brown and crisp on the outside.Serve immediately with warm peaches, maple syrup, toasted pecans, or your favorite toppings.
Notes
These waffles freeze beautifully. Cook until done, but not deeply crisp. Cool completely, then freeze in a zip-top bag with wax paper in between the layers.
To reheat: place in a toaster and toast until hot and crisp. - just like Eggos, only better.
If your peaches are exceptionally juicy, hold bak 2 to 3 tablespoons buttermilk until you see the better consistency. You're looking oof a thick waffle batter, not a thinner pancake batter.
Tried this recipe?Let us know how it was!