Vanilla Waffles with Ginger-Peach Compote & Maple Whipped Cream


Rate this Recipe: 

No votes yet

For the waffles:


1/2 cup milk
1-1/2 cups sour cream
2 large eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon kosher or sea salt


Preheat a waffle iron, and, if needed, mist with nonstick spray. Preheat oven to 200°. In a medium-size bowl, whisk together milk, sour cream, eggs, melted butter, and vanilla extract. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add wet ingredients to dry, and stir until just blended; don't overmix. Working in batches, ladle batter into the hot waffle iron and cook until waffles are browned and the signal light goes off. Remove waffles, set on a platter, and transfer to the oven to keep warm while you cook the remaining waffles.

For the compote:


3 cups sliced peaches (fresh or frozen)
1/2 cup thinly sliced crystalized ginger
1/2 cup granulated sugar


Meanwhile, in a large saucepan, combine peaches, ginger, and sugar over medium heat. Cook, stirring often, until fruit is tender, about 8 minutes for fresh, 10 for frozen. Remove from heat and set aside.

For the whipped cream:


1 cup heavy cream
3 tablespoons maple syrup


Using a standing or hand-held mixer, beat cream and maple syrup on high speed until medium peaks form.

Serve waffles with compote and whipped cream.

Cooking & Recipes


6 servings

Preparation Time: 

1 hour

Start to Finish Time: 

1 hour

Preparation Method

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!