Cinnamon maple peach sauce waffles

cinnamon maple peach sauce waffles with yogurt, served on plate with a cup of coffee on terrazzo board

Buttery and crispy waffles with (make-ahead) fresh peach sauce, made that much better with maple syrup and plenty of cinnamon. 




  • 5 ripe peaches, skins removed
  • 3 tablespoons (40ml) fresh lemon juice
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (40g) dark brown sugar (or muscovado)
  • 1/21 teaspoon ground cinnamon
  • 1 vanilla bean


  • 2 cups (270g) all purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups (420ml) milk, whole or part-skimmed
  • 6 tablespoons (3/4 stick | 85g) unsalted butter, melted
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • sunflower oil for cooking (or other neutral oil)


  • Greek yogurt (or coconut yogurt or creme fraiche) 
  • fresh peaches
  • chopped pistachios
  • shredded coconut


Make the peach sauce

  1. Remove pits from peeled peaches. Blend 2 peaches in a blender until smooth and completely pureed, chop the rest in small chunks. Transfer all to a non-reactive saucepan. Add lemon juice, maple syrup, sugar and cinnamon. Slice vanilla bean in half vertically, scrape out the seeds and add those and the pod to the peaches. 
  2. Cook over medium heat, stirring occasionally, for about 15 minutes, just until the peaches are soft but still somewhat hold their shape. Taste the sauce and add more sugar if needed. Remove from heat and transfer to a jar. At this point you can let the sauce cool a bit, then store covered in the refrigerator for up to 3-4 days.

Make the waffles

  1. Combine flour, sugar, baking powder and salt in a large bowl. Whisk in milk and melted butter. Lastly whisk in the eggs and vanilla paste. The batter has to be smooth, not lumpy. (At this point the batter can stand at room temperature for about an hour.)
  2. Heat waffle iron according to manufacturer’s instructions and, using a silicone brush, brush the grids lightly with oil. Pour enough batter onto each waffle grid to cover it generously, it should fill all the spaces on its own. If it doesn’t, push the batter towards the edge with a spatula. (I use about 1/2 cup of batter per waffle)
  3. Close waffle iron and cook waffles until they’re golden with crisp golden brown crust, this takes about 5 minutes.
  4. Transfer waffles to a plate. Serve with a generous serving of peach sauce, some yogurt, fresh peaches and pistachios.


Adjust the amount of sugar in the sauce to your taste. Depending on the peaches, you can use more or less or substitute some with maple syrup. 


If you want a smooth sauce with no chunks, first puree all 5 peaches and then proceed with the recipe.