Double Blueberry Crunch Waffles with Peach Brown Butter

Kitchen Little Essentials

To make these Double Blueberry Crunch Waffles with Peach Brown Butter, you’ll need:

Table of Contents

A waffle iron (this is the one I have)

Mixing bowls

Hand held or stand mixer

These Double Blueberry Crunch Waffles with Peach Brown Butter are basically one of the greatest moves I make when it comes to impressive breakfast (or brunch) fixes. Using my go-to waffle batter, I level things up considerably by adding some juicy, bursting blueberries and a little crunchy (store-bought) granola.

The peachy, vanilla-scented brown butter, however, is maybe the star of the show here. It melts down into the crevices and squares of each waffle, pooling into bits of sweet, nutty, buttered peach – and truly makes this recipe feel like something you’d get at your favorite brunch spot.

I love it when recipes do that. It’s a little bit magical.

Homemade Waffles: A Few Tips

Buttermilk. The buttermilk goes to work in this waffle batter in the same way it does for a great homemade pancake. It acts as a tenderizer and helps create fluffy, tender-crumbed waffles. Plus, that bright tang is just where it’s at, flavor wise.
Egg Whites. Now, not all waffle recipes ask that you separate your eggs (into whites and yolks) and then whip up the whites to fold in the batter. But, it is this simple yet powerful step that helps to create the fluffiest, perfectly puffed, restaurant-worthy waffles. It’s a great technique to have in your back pocket, and it requires no extra ingredients to do. It only takes a few minutes to whip your eggs whites, and the simple addition of this step really does make a difference in the waffles, in the end.
FREEZING! I like to make a double batch of these waffles to get on hand in the freezer. Man do these make for a special morning, during a busy work/school week. Just cool them down once they come off of your iron, pop them into freezer-safe bags and freeze for up to 3 months. You can toast them up in your freezer the same way you would store-bought frozen waffles.

Double Blueberry Crunch Waffles: Here’s the Step-by-Step

Pre-heat your waffle iron.

2. Begin by preparing the peach browned butter. In a small saucepan, add the butter and allow it to melt. After it has melted, continue cooking it until it begins to appear golden brown and smells nutty; about an extra 2 minutes. Once it’s browned, add the diced peaches, 1 tsp vanilla extract, and ½ tsp cinnamon. Transfer to a smaller container, and transfer to the fridge to solidify

3. For the waffles: Using a hand-held or stand mixer, whip the egg whites until they have stiff peaks; about 3 minutes.

4. In a medium bowl, mix together the yolks, melted butter, buttermilk, and vanilla extract. Add the flours, baking powder, baking soda, cinnamon, and salt. Once the batter is just combined, add the blueberries and granola.

5. Using about 1 heaping cup of batter per waffle, prepare the waffles according to your iron’s manufacturer’s directions, cooking until golden brown and done in the center. I like to keep the waffles on a baking sheet in a warm oven until ready to serve.

6. Meanwhile, in a small saucepan over medium heat, combine the jam and syrup until warmed through.

7. I like to serve these waffles with a generous amount of peach butter slathered on top, extra granola, and some blueberry syrup.