Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: s: 4 servings
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Toasted Pecan Praline Sauce:

1 cup packed light brown muscovado sugar

4 tablespoons unsalted butter

1/4 teaspoon salt

1/2 cup heavy cream

1/2 cup chopped pecans, toasted

3 ripe peaches, halved, pitted and sliced

Sour Cream Waffles:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

Rounded 1/4 teaspoon salt

1/4 teaspoon ground nutmeg or cardamom

1 cup whole milk

1 cup sour cream

3 tablespoons unsalted butter, melted

2 tablespoons pure cane sugar

1 teaspoon pure vanilla extract

2 large eggs

Nonstick spray or melted unsalted butter, for waffle iron

Confectioners' sugar, for garnish

Sprigs fresh mint, for garnish


  1. For the sauce: 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.
  2. For the waffles: 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.
  3. 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.
  4. Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.
Waylynn Lucas


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