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Rosemary and Sage Waffles with Peach Compote

Soft and crispy waffles are filled with the herbal and fragrant flavors of rosemary and sage, and then topped with a sweet stovetop peach compote.
Course Breakfast, Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings (2 large or 8 small square waffles)
Calories 424kcal

Ingredients

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)

Peach Compote

  • 1-2 Peaches about 10-12 oz, diced
  • 1 Tbsp Brown Sugar
  • 2 Tbsp Water

Instructions

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.)

Peach Compote

  • 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.

Notes

  • 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.
  • Ingredients
    • 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.