Peach Melba Waffles

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 14g protein
• 68g carbs
• 18g fat
• 7g fiber

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Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar
• 2 large eggs
• 1 3/4 cups whole milk
• 1/3 cup melted butter
• 1 tsp vanilla extract
• 3 medium ripe peaches
• 1 1/2 cups fresh raspberries
• 3 tbsp honey
• 1 tbsp lemon juice
• 1 cup vanilla Greek yogurt
• 1/4 cup sliced almonds
• as needed nonstick cooking spray

Instructions

1. 1Preheat your waffle iron to medium-high (about 375°F) and lightly coat the grids with nonstick spray so the batter releases cleanly.
2. 2In a large bowl whisk together the flour, baking powder, salt, and sugar until evenly combined and no lumps remain.
3. 3In a separate bowl beat the eggs, then whisk in the milk, melted butter, and vanilla until the mixture looks smooth and slightly frothy.
4. 4Pour the wet ingredients into the dry bowl and stir gently with a spatula just until a thick batter forms; a few small lumps are fine and keep the waffles tender.
5. 5While the iron heats, pit and thinly slice the peaches. Toss half the slices with the raspberries, honey, and lemon juice in a small saucepan.
6. 6Warm the fruit mixture over medium heat for 4–5 minutes, stirring occasionally, until the peaches soften and the raspberries release a glossy, jammy sauce. Remove from heat.
7. 7Spoon batter onto the hot iron, close the lid, and cook 4–5 minutes until the waffles are deep golden, crisp on the outside, and steam has mostly stopped escaping.
8. 8Transfer finished waffles to a wire rack so they stay crisp while you cook the remaining batter.
9. 9Stack two waffles on each plate, spoon the warm peach-raspberry Melba sauce over the top, and add a dollop of vanilla Greek yogurt.
10. 10Finish with the remaining fresh peach slices and a sprinkle of sliced almonds. Serve immediately while the waffles are still hot and crunchy.