Drain peaches, reserving 1/4 cup liquid. Mix buttermilk, melted butter, egg, sugar, cinnamon, vanilla and 1/4 cup peach juice until combined. Add to the dry ingredients.

Dice sliced peaches into chunks. Pat dry with paper towels to prevent the waffles from getting soggy. Fold the peaches into the batter. Let sit for 30 minutes.

Pour batter into preheated waffle iron. Cook for 4 to 5 minutes.

Prepare your waffle iron by preheating and spraying with cooking spray if necessary. Ladle the appropriate amount of batter onto the waffle iron and cook according to your specific waffle iron directions.

In a separate bowl combine dry ingredients and then add them to the banana mixture. This makes more of a dough than a typical waffle batter so don’t be alarmed that it is very thick.

Spray your waffle iron with nonstick spray. Using an ice cream scoop (or spoon), scoop your dough onto the waffle iron and follow the manufacturer’s instructions for cooking.

Top with butter and honey or the toppings of your choice. These are also a great grab-and-go breakfast to eat on the run by themselves.

In a large bowl combine the carrots, egg, coconut oil, buttermilk and honey. Mix in the flour, baking soda and salt. Then add the chia seeds and nutmeg. Fold in the fruit.

Cook the waffles in the waffle maker according to manufacturer’s instructions. Serve with maple syrup, agave nectar butter or make cream cheese frosting.

For the cream cheese frosting:

In a medium sized bowl combine the cream cheese, sugar, vanilla and lemon juice. Put a dollop of this frosting on each waffle.

Makes approximately 9 waffles (using 1/3 to 1/2 cup batter for each).

In the bowl of a standing mixing bowl, mix together the butter, salt, cinnamon and vanilla extract. Change the mixer tool to the dough hook. Slowly add the flour into the butter mixture while interchangeably adding the yeast mixture. Allow the mixer to knead the dough until well mixed, for about 3 minutes. Cover the bowl of dough with plastic wrap and let the dough rise until it doubles in size (this can take anywhere from 30 minutes to 1 hour).

Turn on your waffle iron according to manufacturer’s instructions and allow it to get very hot. This is important because it has to melt the pearl sugar. Once your dough has doubled in size, add the sugar by mixing it in with your hands. The dough will still feel very “doughy” and that is okay.

Once the sugar is well incorporated, pour some of the thick batter onto the waffle iron (amount that your waffle iron instructions specify) and spread it out with a rubber spatula. Allow it to cook for about 5 minutes. If that is not long enough, and you want it crisper, cook longer. The waffle should be nice and golden brown and the rock sugar should completely caramelize. Remove cooked waffle from the waffle iron and put it on a plate while you finish making the rest of the waffles.

Serve as is or you can top with whipped cream and berries or you can serve with ice cream. Yum!

Dig your waffle maker out from the back of your cabinets and preheat it. I usually put a paper towel or wax paper under the waffle maker to make clean up easier.

In a small bowl, whisk together flour, baking powder, baking soda, salt, sugars, and cocoa. In another bowl, whisk together oil, eggs, vanilla, and buttermilk.

Add the wet ingredients to the dry ingredients and stir until just combined. Batter will be lumpy.

Depending on the size of your waffle iron, you may need more or less batter. I used about a ½ cup for one waffle. Pour batter onto hot waffle iron then scatter evenly with a small handful of chocolate chips. Close the waffle iron and let cook—it could take anywhere from 4-8 minutes. I find that mine are just about perfect once the steam has mostly subsided.

Carefully remove waffle from iron and place in a single layer on a baking sheet in a 200ºF oven to keep warm.

To serve, top waffles with slices of fresh strawberries, bananas, a swirl of whipped cream, and a drizzle of chocolate sauce. This made 5 waffles in my iron, but if you have a large Belgian waffle iron, it will probably only make 3.

For the waffles: Combine all of the waffle ingredients in a large bowl while a waffle iron preheats.

For making the waffles, follow manufacturer’s recommendations regarding cooking spray and amount of batter for each waffle. I used approximately 1/3 cup of batter for each cooking cycle. Cook the batter in batches according to waffle iron’s directions.

Serve hot with apple cider syrup and extra apple pieces.

To save for future meals: Cook waffles as directed above and let cool to room temperature. Store in Ziplock bags separated by a square of wax paper. Toast from frozen just prior to serving, until your desired level of crisp/brown is achieved.

Adapted from Betty Crocker.

In a mixing bowl, combine the flour, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, melted butter, eggs, sugar, lemon juice and zest. Pour mixture over the dry ingredients and whisk together until smooth.

Spoon batter into your waffle iron as directed by manufacturer’s instructions. Cook until golden brown, crisp, and cooked through (in my waffle iron, that’s about 4 minutes). Serve waffles immediately with powdered sugar and lemon wedges, with butter and syrup on the side.

Note: I have found that waffles are always best straight from the iron, so that they are crisp on the exterior. As they cool, they become less crisp. If you cannot serve them immediately from the iron, keep warm in a 200ºF oven until ready to serve.

Meanwhile in a medium bowl whisk together the flour, sugar, baking powder, salt and baking soda. Set aside.

In a small bowl crack and add two large eggs and the melted (and cooled) butter and whisk to combine.

Combine the dry ingredients and the egg mixture with the cornmeal mixture then add the cup of milk and stir. Lastly add in the cooked bacon and the grated cheddar cheese and stir to combine.

Preheat your oven to 200 F.

Lightly spray the waffle iron and heat it according to manufacturer’s instructions. Once preheated, use a measuring cup to pour batter into the waffle pan, using the amount specified in the manufacturer’s instructions. Close the lid and cook the waffles for 3-5 minutes until the edges are slightly crispy.

Remove the finished waffles to a sheet pan and slide them in the preheated 200 F oven to keep warm while you make the remaining waffles. Stir the batter in between batches so the cornmeal and bacon don’t sink to the bottom.

Serve these pancakes with a pat of butter and warm (real) maple syrup.

Enjoy!