Fluffy Belgian buttermilk waffles topped with maple syrup roasted peaches and decadent vanilla mascarpone. A decadent summer breakfast dish! 

Beligan Buttermilk Waffles with Peaches and Mascarpone

These Belgian buttermilk waffles were created on National Waffle Day! If you’re not following the ridiculousness that is national food holidays, National Waffle Day was last Monday. 

Can we talk about national food and other random holidays for a second? I’d like to know who makes these types of decisions, because I have some beef with these people.

While I was at the grocery store the other day (where I spend approximately 75% of my life), I stumbled into the greeting card aisle and came across advertisements for upcoming Sweetest Day–October 17th. Umm….what?! Did I miss a national announcement or something?

Maple Syrup Roasted Peaches

According to Wikipedia, Sweetest Day has been around since the early 1920’s and is observed predominantly in the Midwest and Great Lakes region. Aka, where I live now. I’m not sure how I feel about this.

Does anyone else find this entire concept comical? Does this mean that we’re supposed to be extra nice to our loved ones on October 17th (as opposed to just somewhat or not-so-nice every other day of the year)? Or are we just supposed to eat a lot of candy?

Haaaalp. I only have two more months to figure this out.

Eggs and Buttermilk in Measuring Cup

I’ll all for fake food holidays that give me excuses to eat donuts, but things are getting a bit out of control. Case in point? This past Saturday was Lemon Juice Day. No, just no.

Personally, now that I own a Belgian waffle maker, I don’t need any additional excuses to make waffles. Sweet or savory, I’ll take them all.

These ones are topped with maple syrup roasted peaches and decadent vanilla mascarpone! In other words, they taste like deconstructed peach pie in waffle form. I’m into it.

Belgian Buttermilk Waffles with Peaches

Usually, by this time of year, I’m beginning to embrace the idea of cooking with fall ingredients, but this year I’m absolutely dreading it!

This inevitably has something to do with my fear of the upcoming Chicago winter season, but I’m just not ready to say goodbye to summer produce, specifically peaches and fresh berries.

I’ll take roasted peaches over pumpkin any day of the week. Who’s with me?

Beligan Buttermilk Waffle Stack

Maybe we can institute a Vanilla Mascarpone Day to seal the deal?

Beligan Buttermilk Waffles with Peaches and Mascarpone

Beligan Buttermilk Waffles with Peaches and Mascarpone

Belgian Buttermilk Waffles with Roasted Peaches and Vanilla Mascarpone

4.5 stars (2 ratings)
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Yield: 4 - 6 Servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Fluffy Belgian buttermilk waffles topped with maple syrup roasted peaches and decadent vanilla mascarpone. A decadent summer breakfast dish! 

Equipment

Ingredients

Roasted Peaches:

  • 3 large ripe, but still slightly firm peaches cut into wedges
  • 1 tablespoon (15 mL) pure maple syrup

Belgian Waffles:

  • 1 cup (120) whole wheat pastry flour
  • 1 cup (120 g) unbleached all-purpose flour
  • 3 tablespoons (36 g) granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 2 cups (480 mL) buttermilk
  • 2 tablespoons (30 g) unsalted butter melted
  • powdered sugar for dusting
  • pure maple syrup for serving

Vanilla Mascarpone:

  • 1 cup (8 oz) mascarpone cheese room temperature
  • 1 teaspoon (5 mL) pure maple syrup
  • 1 teaspoon (5 mL) pure vanilla extract
  • pinch salt

Instructions 

  • Roast Peaches: Preheat the oven to 400°F (204°C) with a rack in the center position. Line a half sheet pan with parchment paper. Toss the peach wedges with the 1 tablespoon of maple syrup and spread evenly on the pan. Roast for 15 to 20 minutes, tossing halfway through or until lightly caramelized and fragrant. Remove and allow to cool on a rack as you prepare the waffles.
  • Prepare Waffles: As the peaches are roasting, prepare the waffle batter. In a large mixing bowl, whisk together the whole wheat pastry flour, unbleached all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
  • Add the wet ingredients to the dry ingredients and whisk until the flour has just been asborbed and no large lumps remain. Don't overmix. Allow the batter to sit for 10 minutes. Preheat your waffle maker and lightly grease the plates with baking spray.
  • Pour the batter into your waffle maker (depending on the size and brand of your waffle maker, this amount will vary) and cook according to the manufacturer’s directions or desired texture. I prefer medium-low heat to get them a little crispy on the outside, but still soft and fluffy on the inside.
  • Prepare Vanilla Mascarpone: Combine the mascarpone cheese, maple syrup, vanilla extract, and salt in a medium bowl. Whisk together, and whip mixture by hand until it thickens slightly.
  • Assembly: Top the warm waffles with a roasted peaches and a large spoonful of whipped vanilla mascarpone. Dust with powdered sugar and serve with warm maple syrup. Serve immediately.
Serving: 1serving, Calories: 434kcal, Carbohydrates: 83g, Protein: 10g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 107mg, Sodium: 579mg, Fiber: 2g, Sugar: 55g
Author: Laura / A Beautiful Plate
Course: Waffles and Pancakes
Cuisine: American