Fluffy Peach Waffles

I’ve been obsessed with these peach waffles ever since I started tossing fresh diced peaches right into the batter along with a good dose of cinnamon. The juicy peach chunks get all caramelized on the waffle iron, and when you top them with homemade whipped cream, it’s honestly hard to stop at just one. Trust me, these are about to become your new weekend breakfast go-to!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 34-40 g
• Fat: 38-45 g
• Carbohydrates: 170-185 g

Ingredients

For the batter:

• 1 cup milk
• 1 cup Greek yogurt (Fage)
• 2 large eggs
• 3 tbsp melted unsalted butter (Kerrygold)
• 1.5 tsp vanilla extract
• 1.5 cups King Arthur all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 15 oz peaches (diced into 1/2-inch pieces)

For the toppings:

• homemade whipped cream
• peach syrup

Step 1: Prepare Mise en Place and Dry Ingredients

• 1.5 cups King Arthur all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 15 oz peaches, diced into 1/2-inch pieces

Dice the peaches into 1/2-inch pieces and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and granulated sugar.

This dry mixture can be prepared while your waffle iron preheats, maximizing efficiency.

Step 2: Mix Wet Ingredients and Preheat Waffle Iron

• 1 cup milk
• 1 cup Greek yogurt
• 2 large eggs
• 3 tbsp melted unsalted butter
• 1.5 tsp vanilla extract

In a large bowl, whisk together the milk, Greek yogurt, eggs, melted butter, and vanilla extract until smooth and fully combined.

While doing this, preheat your waffle iron to medium-high heat—aim for a setting that produces golden-brown waffles, typically around 375-400°F if your iron has temperature controls.

I like to let the waffle iron heat for about 3-4 minutes to ensure it's properly hot before cooking.

Step 3: Combine Batter and Fold in Peaches

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 1
• diced peaches from Step 1

Pour the wet ingredient mixture from Step 2 into the bowl with the dry ingredient mixture from Step 1.

Gently fold them together with a spatula until just combined—the batter should be slightly lumpy, not overmixed, which keeps the waffles tender.

Fold in 1/2 to 3/4 cup of the diced peaches, reserving any remaining peaches for topping if desired.

Step 4: Cook Waffles Until Golden Brown

• peach batter from Step 3

Lightly grease the preheated waffle iron with butter or cooking spray.

Pour the batter into the iron (amount depends on your waffle iron size—usually 1/2 to 3/4 cup per waffle) and close the lid.

Cook until the waffles are golden brown and crispy on the outside, typically 4-6 minutes depending on your iron.

I recommend cooking until steam stops releasing from the sides—that's usually a reliable sign they're done.

Transfer finished waffles to a plate or cooling rack to keep them crispy while you finish the batch.

Step 5: Serve with Toppings

• cooked waffles from Step 4
• homemade whipped cream
• peach syrup

Arrange the cooked waffles on serving plates and top generously with homemade whipped cream and peach syrup.

Serve immediately while the waffles are still warm and crispy.

Fluffy Peach Waffles

Delicious Fluffy Peach Waffles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the batter:

• 1 cup milk
• 1 cup Greek yogurt (Fage)
• 2 large eggs
• 3 tbsp melted unsalted butter (Kerrygold)
• 1.5 tsp vanilla extract
• 1.5 cups King Arthur all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 15 oz peaches (diced into 1/2-inch pieces)

For the toppings:

• homemade whipped cream
• peach syrup

Instructions

 

• Dice the peaches into 1/2-inch pieces and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and granulated sugar. This dry mixture can be prepared while your waffle iron preheats, maximizing efficiency.
• In a large bowl, whisk together the milk, Greek yogurt, eggs, melted butter, and vanilla extract until smooth and fully combined. While doing this, preheat your waffle iron to medium-high heat—aim for a setting that produces golden-brown waffles, typically around 375-400°F if your iron has temperature controls. I like to let the waffle iron heat for about 3-4 minutes to ensure it's properly hot before cooking.
• Pour the wet ingredient mixture from Step 2 into the bowl with the dry ingredient mixture from Step 1. Gently fold them together with a spatula until just combined—the batter should be slightly lumpy, not overmixed, which keeps the waffles tender. Fold in 1/2 to 3/4 cup of the diced peaches, reserving any remaining peaches for topping if desired.
• Lightly grease the preheated waffle iron with butter or cooking spray. Pour the batter into the iron (amount depends on your waffle iron size—usually 1/2 to 3/4 cup per waffle) and close the lid. Cook until the waffles are golden brown and crispy on the outside, typically 4-6 minutes depending on your iron. I recommend cooking until steam stops releasing from the sides—that's usually a reliable sign they're done. Transfer finished waffles to a plate or cooling rack to keep them crispy while you finish the batch.
• Arrange the cooked waffles on serving plates and top generously with homemade whipped cream and peach syrup. Serve immediately while the waffles are still warm and crispy.