Peach Shortcake Waffles

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 9g protein
• 62g carbs
• 23g fat
• 6g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 4 ripe peaches, sliced
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 2 tbsp fresh basil leaves, torn
• as needed nonstick cooking spray

Instructions

1. 1Preheat your waffle iron to medium-high (about 375°F) and lightly coat the grids with nonstick cooking spray so the shortcake waffles release cleanly.
2. 2In a large bowl whisk together the flour, granulated sugar, baking powder, and salt until evenly combined and no streaks of baking powder remain.
3. 3In a separate bowl whisk the milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
4. 4Pour the wet mixture into the dry ingredients and stir gently with a spatula just until a thick, slightly lumpy batter forms; do not overmix or the waffles will turn tough.
5. 5Spoon batter onto the hot iron, close the lid, and cook until the waffles are deep golden and crisp on the outside, about 4 to 5 minutes; transfer finished waffles to a wire rack so they stay crisp.
6. 6While the waffles cook, toss the peach slices with brown sugar and lemon juice in a skillet over medium heat; cook 3 to 4 minutes until the peaches soften and release glossy juices that bubble gently.
7. 7Whip the heavy cream with powdered sugar in a chilled bowl until soft peaks form that hold their shape when the whisk is lifted.
8. 8To assemble, place a warm waffle on each plate, spoon the warm sugared peaches and their syrup over the top, and finish with a generous dollop of whipped cream.
9. 9Scatter torn basil leaves over the cream for a bright, summery finish and serve immediately while the waffle is still crisp against the juicy peaches.