Peaches and Cream Waffles made with a crispy Belgian waffle recipe topped with a simple homemade chunky peach syrup and sweet cream. Perfect waffle recipe for special occasions and brunch!
We combined two favorites for this delicious recipe and while the recipes are great on their own, putting them together like this has given us incredible results. The waffles are so perfectly crispy, even when topped with fresh peaches and cream, creating a powerful peaches and cream flavor that will have you licking the plate clean!
Do I have to use fresh peaches?
While I love this recipe with fresh peaches, and think it tastes AMAZING you can honestly use canned or even frozen (thawed) peach slices if it’s easier. Especially if you’re wanting to enjoy this recipe when peaches aren’t in season.
Ingredients for the Perfect Belgian Waffles
– All-purpose flour: you can also use bread flour. You’ll need 3/4 cup flour.
– Cornstarch: Adding 1/4 cup of cornstarch helps the waffles get a perfect crispy-on-the-outside texture!
– Baking powder: 1 tsp baking powder
– Salt: 1/4 tsp salt
– Sugar- 2 tsp sugar
– 2 Eggs (the yolks separated from the whites)
– 2 TBSP Melted butter
– 1 cup Milk: I regularly use almond milk for these waffles with success!
– 1 tsp Vanilla extract (my favorites are either Mexican Vanilla or a Vanilla Bean Paste)
This recipe will make 3 large waffles. Recipe can be doubled!
Ingredients for the Peach Topping
-Fresh Peaches
-Sugar
-Cornstarch
-Water
-Butter
-Vanilla
-Cinnamon
-Salt
My recipe for this peach syrup is sort of like a mix between peach pie filling and traditional peach syrup. It’s chunky and filled with peaches giving you that sweet and tangy summer-feel that you look forward to when biting into a delicious and juicy peach! Of course, you can choose between chopping up fresh peaches or using canned peaches depending on your preferences.
How to make Peaches and Cream Waffles
How to make the crispy Belgian Waffles:
Preheat your oven to 200 degrees and preheat your waffle maker
Mix the flour, cornstarch, baking powder, salt, and sugar in a bowl using a whisk to combine.
In a microwave-safe bowl, melt your butter.
In a separate bowl, beat your egg yolk with a fork until it’s fluffy, add in the milk, vanilla, and butter to mix.
Combine the liquid ingredients to the dry ingredients.
In another bowl, whisk the egg whites until they are stiff peaks (you can do this in a stand mixer, with an electric mixer, or by hand).
Combine it all by carefully folding the egg whites into the batter. Being gentle but thorough to make sure that it is all stirred in. Batter will be thin and slightly lumpy.
Cook in the waffle maker until golden brown.
Place the waffles directly on the oven racks to keep warm until you’re ready to serve. Don’t stack the waffles!
How to make the Peach Syrup
I recommend making the peach syrup before making the waffles. Making it up to a few days in advance can really really help cut down on the time spent in the kitchen and the number of dishes needing to be washed at once!
Peel and slice your peaches and then set them aside. I recommend the boiling water and ice bath method for easy peach peeling.
In a medium-sized bowl, whisk together sugar, cornstarch, and cinnamon.
Divide about ⅓ of the peach slices and add to a bowl with the cornstarch mixture. Pour in water and stir to combine.
Crush the peaches with a potato masher or puree them using an immersion blender. Stir the peaches, they will be pale and cloudy.
Microwave on high for 3 minutes, stir and then return to the microwave for 2 more minutes. Stir again and microwave for a final 2 minutes.
While the mixture is in the microwave, chop up the remaining peaches into very small pieces.
Stir in the butter and vanilla. The mix will look like a thin jam. Pour in the remaining chopped peaches and stir.
Microwave the entire mixture for 1 minute and then stir. The syrup will be thick.
Transfer to a jar and refrigerate until ready to use. Heat for 1-2 minutes before serving.
How to assemble the peaches and cream waffles
Make whipped cream (see link below), or pull it out of the fridge while you assemble the plates. If you make whipped cream, I recommend my brown sugar whipped cream (it’s only three ingredients and the flavor goes great with peaches!)
- Warm your peach syrup as directed.
- On a plate, lay your warm crispy Belgian waffle down.
- Top with as much of the thick and warm peach syrup as you want.
- Add enough whipped cream to make your ancestors happy.
- Grab a fork and dig in!
How to Make Whipped Cream
Peaches and Cream Belgian Waffles
Ingredients
Peach Syrup
- 4-5 whole peaches
- 1/3 cup sugar
- 1 tbsp+1tsp cornstarch
- 1/4 cup water
- 2 tbsp butter
- 1 tbsp vanilla
- 1/4 tsp cinnamon
- 1 dash salt
Crispy Belgian Waffles
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp sugar
- 2 eggs divided
- 2 tbsp melted butter
- 1 cup milk
- 1 tsp vanilla
Instructions
How to make the Peach Syrup
- Peel and slice peaches. You can peel the peaches using the boiling water method, or just carefully slice them off with a paring knife. Set aside.
- In a medium bowl, whisk together the sugar, cornstarch, and cinnamon.
- Divide about 1/3 peach slices and add to bowl with cornstarch mixture. Pour in water and stir to combine.
- Crush peaches with potato masher or puree using an immersion blender. Stir. Mixture will be pale and cloudy.
- Microwave on high for 3 minutes. Stir. Return to microwave for 2 more minutes. Stir again. Microwave for 2 final minutes.
- While mixture is cooking in the microwave, chop the remaining peaches into very small pieces.
- Stir in butter and vanilla. Mixture will look like thin jam. Pour in remaining chopped peaches. Stir.
- Microwave entire mixture for 1 minute. Stir. Syrup will be thick. Transfer to jar & refrigerate until ready to use. Heat for 1-2 minutes before serving
How to make crispy Belgian Waffles
- Preheat oven to 200 degrees F. Heat waffle maker.
- Mix the flour, cornstarch, baking powder, salt and sugar using a whisk to combine well.
- Beat the egg yolk with a whisk until smooth. Stir in the milk, vanilla, and butter.
- Combine the milk mixture with the dry ingredients. Stir until mostly smooth.
- Whisk the egg white until foamy using an electric mixer or blender.
- Carefully but thoroughly fold the egg whites into the batter. Batter will be thin and slightly lumpy. Cook waffles according to waffle maker instructions.
- Place waffles directly on the oven racks until ready to serve. (And don't stack them!)
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
What is the difference between a waffle and a Belgian waffle?
Belgian waffles are thicker than regular waffles and use a leavening agent or egg whites to make the batter light and fluffy. This recipe uses egg whites, and it’s worth the added effort, I promise.
How do you keep waffles from getting soggy?
Moisture is the leading cause of a soggy waffle (doesn’t that sound like a good band name?) You’ll notice that in my directions I said not to stack the waffles in your oven. Stacking waffles creates extra (unnecessary) moisture between the touching waffles, which results in softer (or soggy) waffles. To keep them nice and crisp, keep them in the oven when warm, but don’t let them touch.
So if you’re looking to enjoy an incredible crispy Belgian waffle recipe that’s been made even better with the delicious flavors of peaches and cream, you’re going to want to add this one to your meal plan and schedule it often.
More waffles recipes you’re going to love!
- Oatmeal Waffles
- Raspberries and Cream Stuffed Waffles
- Vanilla Orange Waffles with Butter Syrup
- Gingerbread Waffles with Butter Syrup
Peaches and Cream Waffles made with a crispy Belgian waffle recipe topped with a simple homemade chunky peach syrup and sweet cream. Perfect waffle recipe for special occasions and brunch!
Cheryl says
I didn’t make the waffles as I had already started my sourdough, but I did make the peaches and cream. Two thumbs up on great recipes! I blanched 10 white peaches and made two small batches. The only change I made was to substitute the accumulated peach juice in the bottom of my bowl for the water. The recipe yielded 2 quarts and 3 cups for me. Gave a quart and a pint away as gifts, and we kept the rest. Thank you! =)
Kay says
Just made this! It was very easy and absloutely delicious!
Alison says
Thank you Kay! I’m so glad you enjoyed this!
Julia says
Thank you for the wonderful recipe! We loved it and will making enough to freeze and eat during the week. Question- what is the name of the waffle iron used in the pictures? It appears to be enamel and I’m super interested as we are trying to reduce our exposure to PFAs.
Thanks Again!
Jessica says
It’s ceramic and I love it! https://amzn.to/2FXi3Wj
Kathryn says
Hello!
Does the Belgium waffle require cornstarch too? It lists it in the ingredients, but not in the directions.
Jessica says
Yes, there is cornstarch in the waffle recipe. 1/4 cup.
Abby says
I assume the corn starch goes in with the dry ingredients. The recipe doesn’t say.
Jessica says
Correct! I fixed it- thank you!