Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

  • prep time15 min
  • total time 25 min
  • serves 4
Bobby Flay
Bobby Flay

A tantalizing, summery breakfast or brunch creation that's the perfect example of weekend decadence.

21 Ratings
Directions for: Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce


Toasted Pecan Praline Sauce

1 cup packed light brown muscovado sugar

4 Tbsp unsalted butter

¼ tsp salt

½ cup heavy cream

½ cup chopped pecans, toasted

3 ripe peaches, halved, pitted and sliced

Sour Cream Waffles

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¾ tsp baking soda

Rounded 1/4 tsp salt

¼ tsp ground nutmeg or cardamom

1 cup whole milk

1 cup sour cream

3 Tbsp unsalted butter, melted

2 Tbsp pure cane sugar

1 tsp pure vanilla extract

2 large eggs

Nonstick spray or melted unsalted butter, for waffle iron

Confectioners' sugar, for garnish

Sprigs fresh mint, for garnish


Toasted Pecan Praline Sauce

1. In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.

Sour Cream Waffles

1. Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.

2. Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.

3. Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

See more: Brunch, Fruit, Breakfast, Eggs/Dairy, Nuts

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