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:

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