Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp baking powder
  • 2 tbsp granulated sugar
  • 0.5 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 cups fresh peaches, diced
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tbsp unsalted butter

Instructions:

  1. Place the diced peaches, maple syrup, brown sugar, cinnamon, and lemon juice in a skillet over medium heat. Sauté for 5–7 minutes, stirring occasionally, until the peaches soften and the liquid thickens into a glossy syrup.
  2. Stir in 1 tbsp of butter at the end and remove from heat. Note: This gives the compote a rich, buttery finish.
  3. Sift the flour, cornstarch, baking powder, sugar, and salt into a medium bowl.
  4. In a larger bowl, whisk the egg, buttermilk, melted butter, and vanilla until the mixture is smooth and combined.
  5. Pour the dry ingredients into the wet ingredients. Whisk gently until just combined. Note: Stop as soon as the flour disappears; overmixing makes Peach Waffles tough.
  6. Preheat the waffle iron to medium high and lightly grease with cooking spray.
  7. Pour 1/4 cup of batter into the center of each quadrant.
  8. Close the lid and cook for 3–5 minutes until the steam stops escaping and the exterior is deep golden brown.
  9. Remove the Peach Waffles carefully and place them on a wire rack for 30 seconds.
  10. Plate the waffles and spoon the warm peach compote over the top.