Vanilla Almond Waffles with Peach Compote

Vanilla Almond Waffles with Peach Compote


Topped with the comforting combination of peaches and cream, these indulgent waffles, featuring Starbucks Frappuccino and Nut Harvest Almonds, are perfect for weekend brunches. 

  • Breakfast


Prep Time
15 min

Cook Time
20 min



  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 bottle (13.7 oz) Starbucks Frappuccino Vanilla (at room temperature)
  • 1/2 cup butter, melted
  • 1/2 cup chopped NUT HARVEST® Almonds, divided

Peach Compote:

  • 2 tbsp butter
  • 4 cups sliced frozen peaches
  • 1/3 cup brown sugar
  • 1/2 cup Ocean Spray Pineapple Peach Mango Juice Blend
  • 1/4 tsp ground cinnamon

Whipped Cream:

  • 1/2 cup 35% whipping cream
  • 1 tbsp icing sugar


Waffles: Whisk together flour, cornstarch, sugar, baking powder and salt. In separate bowl, whisk together eggs, Starbucks Frappuccino Vanilla and butter; stir into flour mixture just until combined. Fold in 1/3 cup almonds. Let stand for 10 minutes.

Preheat waffle iron. Ladle or pour 1 cup batter into waffle iron and spread to evenly cover grid surface. Close lid; cook for 4 to 5 minutes or until steam stops emerging from the waffle iron, and waffles are golden brown and crisp.  

Peach Compote: Meanwhile, melt butter in large skillet set over medium heat; cook peaches, brown sugar, juice and cinnamon, stirring occasionally, for 15 to 20 minutes or until peaches are soft and tender and juice has a syrupy consistency. Serve warm or at room temperature.

Whipped Cream: Meanwhile, using electric mixer, whip cream with icing sugar until stiff peaks form.

Serve waffles with Peach Compote and Whipped Cream. Sprinkle with remaining almonds.

Tip: Waffles can be kept warm in 200˚F oven. Alternatively, let cool completely; wrap individually and freeze for up to 1 month. Reheat in toaster.

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