Rosemary and Sage Waffles with Peach Compote
August 25, 2022
Celebrate those sweet and juicy peaches of late summer by cooking them down into a sweet compote, which is smothered on top of a unique breakfast treat. These rosemary and sage waffles feature both dried and fresh herbs for plenty of fragrant flavor.
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My waffle maker saved my relationship. Sure, that might be a little bit of hyperbole, but adding a waffle maker to our kitchen gadgets did save my husband and me from myriad disagreements on the correct way to make pancakes. When it came to waffles, we always seem to be on the same page.
And these, filled with fragrant herbs and topped with sweet and sticky peaches, are no exception. Not only did we enjoy the aroma, reminiscent of breakfast sausage, but we both agreed that the flavors did an excellent job of complementing one another. A dollop of freshly whipped cream tied it all together, so don’t forget to add that on top!
What You Need to Get Started
You can easily find all of the ingredients for these peach-topped rosemary and sage waffles at your grocery store:
- Pantry: White whole wheat flour, Cornstarch, Sugar, Baking powder, Apple cider vinegar, Vegetable oil, Brown sugar
- Spice Rack: Salt, Ground rosemary, Ground sage
- Fridge: Milk, Egg
- Produce: Fresh rosemary, Fresh sage, Peaches
- Equipment: Mixing bowls, Whisk, Waffle maker, Saucepan
Let’s Make Rosemary and Sage Waffles
One of the best parts about making waffles (other than how delicious they always are) is that they are surprisingly super fast to make. The batter comes together extra quickly, and then it’s just up to your waffle maker. Bigger ones can make more waffles faster, so consider that if you’re feeding these to a crowd.
To get started, grab a medium bowl and start adding in the dry ingredients: white whole wheat flour, cornstarch, sugar, baking powder, and salt. Using white whole wheat flour means you have a whole grain as the base for your waffles, but with a similar lightness and fluffiness to all-purpose. If you prefer, you can swap it out one-to-one.
Cornstarch helps with those signature crisp edges and squares of the waffle, while baking powder adds the airiness. Sugar and salt both help with flavor, but there isn’t too much of either one in this recipe.
You’ll also be adding in the dried spices — rosemary and sage — at this step. Rosemary has a somewhat woodsy flavor, with some hints of brightness similar to a citrus or mint. Sage, on the other hand, is a bit earthier, with a little spice, and tends to be quite bold with a strong aroma.
Whisk everything together until the dry ingredients are all combined.
Separately, you can mix together the wet ingredients. I always like to use a large measuring cup for this since it has a pouring spout, but a small mixing bowl will also work here. Add in the milk, apple cider vinegar, egg, and vegetable oil.
Using oil as the fat in waffles really helps them crisp up on the edges (if you can’t tell, I’m big into my waffles having that perfect level of crisp). The egg will act as a binding agent here, but also can help with leavening. The milk and vinegar add liquid substance, but also give you a lovely tang to the flavor.
Whisk all of these together until they are smooth. Then, pour the wet ingredients into the bowl with the dry ones.
Use your whisk, or switch to a wooden spoon or flexible spatula, at this point to mix the batter together until it’s just combined. That means you don’t want to see any large streaks or pockets of flour, but a few lumps are totally okay.
Overmixing any type of batter like this can lead to the waffles being a bit chewier than you’d expect, instead of that lovely crisp-fluffy balance we are aiming for.
Next, you’ll be adding in the fresh herbs if you would like to use them. I think they add a wonderful fresh flavor that you can’t capture from the dried spices alone. However, if you are extremely sensitive to textures, you may want to chop them more finely or leave them out.
For the sage, I recommend picking the leaves off the stems and then tearing them into small pieces just before adding them to the batter. Fresh sage leaves are soft and fuzzy, and they have a milder flavor than the dried version.
When it comes to the rosemary, you will definitely want to pluck the individual needles off the stem, and then you can either leave them whole or chop them. They can be a little bit pointy, similar to pine needles, so feel free to prepare them in the way that makes the most sense to you and your guests.
Mix these both into the batter until they are well distributed. And then it’s time to make some waffles!
Now that it’s time to actually cook the waffles, it’s important that you pay attention to your specific equipment and the instruction manual that came with it. I like using a big square waffle maker which can make one large waffle, or they can be separated into four pieces.
Be sure to reference the manufacturer’s instructions to determine how much batter to add into the waffle maker at one time and how long to cook it for. Some thicker-style round waffle makers may also need to be flipped. I used about one cup of batter for each large square waffle. Then, I cooked them for around five minutes or so, until there was a good amount of browning on the edges and the center was also a golden color.
As the waffles finish, set them aside on a covered plate to stay warm. These can also be made ahead of time if needed, but do taste the best fresh. Store them in the fridge for a few days or freeze for a few months.
Let’s Make the Peach Compote
While your waffles are cooking (or before or after), you will also want to make the peach compote to go on top. I love the way the sweet and slightly tangy peaches pair with the aromatic herbs, so be sure you are using peaches that are perfectly ripe.
When choosing a peach, it should not be soft or have visible bruises. You will want to hold it in the palm of your hand and give it a very gently squeeze. It should also not be rock solid. However, peaches will ripen after being picked, so if yours are a little too hard, you can let them soften on the counter for a day or so.
Dice your peach into quarter- to half-inch pieces, peeled or unpeeled. I never bother peeling my peaches, since I find a good scrub helps remove any excess fuzziness.
Add the peach pieces into a small saucepan along with water and some brown sugar. To make the compote, cook these over medium heat while stirring together until the sugar dissolves. Then cover the pot and let the peaches soften for a couple minutes.
Once the peaches are soft, uncover and continue cooking the compote. Stir the peaches frequently as the juices begin to thicken up, another three to five minutes. If you’re making it in advance, the compote can be stored in a sealed jar in the fridge for a couple days. Reheat it either with the waffles or on its own until warmed through.
How to Serve Rosemary & Sage Waffles
Serve your waffles stacked or side-by-side, each with a large scoop of the peach compote on top. Make sure to get the peaches into all of the little squares, and don’t miss any of the juices. You can garnish the plate or table with some fresh sprigs of rosemary and sage as well.
And of course, don’t forget to top it all off with a dollop of freshly whipped cream.
Break out that waffle maker, because these crispy and fluffy breakfast treats are full of aromatic herbs, for a stack of rosemary and sage waffles, topped with a sweet peach compote.
I love having waffles for a quick weekend breakfast that still feels a little bit fancy. They are versatile with flavors and toppings, and come together so quickly. With the combination of herbs and sweet summer peaches, these waffles are perfect for a late-summer brunch for two or four.
Try building a menu around rosemary and sage waffles. Complement the spices by serving some vegan lentil-pecan breakfast sausage on the side. Or accentuate the sweet stone fruit by starting with a bite-sized appetizer of fresh apricot ricotta toasts. You could even highlight peaches in your entire menu with a fully peach-themed brunch!
For an easy breakfast, serve these waffles (fresh or reheated) with some coffee, of course, like a caramel vanilla iced latte. Or for something cozier, try pairing them with a honey chestnut cafe au lait. You could even kick things up a notch with a fruity cocktail, like a peach bourbon smash.
More Peach Recipes to Try
If you are looking for even more ways to celebrate this sweet and juicy fruit of summer, here are some breakfast and dessert faves to check out:
- Brown Butter Peach Avocado Toast with Feta
- Peach & Plum Crumble with Walnut Streusel
- Peach Ice Cream Sandwiches with Ginger Molasses Cookies
- Mango Peach Iced Tea Spritzer
- Peach Cupcakes with Mascarpone Buttercream
- Sour Cream Coffee Cake with Peaches & Streusel
- Fresh Peach Crisp with Corn and Caramel
- Peach Cobbler Biscuit Sticky Buns
- Mid-Summer Fruit Tarts with Cream Cheese
Rosemary and Sage Waffles with Peach Compote
Rosemary and Sage Waffles
- 1 ½ Cups White Whole Wheat Flour
- 1 Tbsp Cornstarch
- 1 Tbsp Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- ¼ tsp Dried Rosemary crushed
- ¼ tsp Ground Sage
- 1 ¼ Cup Milk
- 1 Tbsp Apple Cider Vinegar
- 6 Tbsp Vegetable Oil
- 1 Egg
- 1 sprig Fresh Sage leaves removed from stem and torn (optional)
- 1 sprig Fresh Rosemary leaves removed from stem (optional)
- 1-2 Peaches about 10-12 oz, diced
- 1 Tbsp Brown Sugar
- 2 Tbsp Water
Rosemary and Sage Waffles
- In a medium mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, salt and spices until combined.
- In a smaller mixing bowl or large measuring cup, whisk together the milk, vinegar, oil, and egg until smooth. Then, add the wet ingredients into the dry and stir until just combined. Add the fresh rosemary and sage leaves if using, and fold into the batter.
- Follow your waffle maker manufacturer's instructions to add the batter and cook the waffles. (I used about half the batter to make one large waffle (four small waffles), which cooked for about 3-5 minutes, until golden brown throughout.)
- In a medium saucepan, combine the peaches, sugar, and water. Cook over medium heat, stirring to dissolve the sugar. Cover, and let cook for 2 minutes to soften the peaches.
- Uncovered and continue cooking the compote, stirring frequently until thickened, about 3-5 minutes.
- Serve each waffle topped with a large scoop of the peach compote and dollop of whipped cream.
- Make ahead tips:
- The waffles can be stored in the fridge for 3-4 days, and reheated in the microwave or toaster oven (for crispier waffles), or frozen for up to 3 months.
- The compote can be stored in a sealed jar in the fridge for 2-3 days. Reheat either with the waffles or on its own until warmed through.
- Replace the white whole wheat flour with an equal amount of all-purpose flour for lighter and less hearty waffles.
- Top your waffles with simple homemade whipped cream.