Peach, Banana & Pecan Pancakes – With chopped pecans, mashed banana and pieces of fresh peach, these hearty, flavorful pancakes are a perfect way to celebrate peach season. I served my pancakes with homemade peach syrup (see below) and even more peaches.  It’s a peach explosion!

Peach Waffles – Waffles are wonderful, but they might be best when they’re full of peaches and topped with more peaches swimming in peach syrup with a dollop of whipped cream for a final touch.

Peach Pancake Syrup – The pancakes and waffles above were both served with this easy-to-make homemade peach syrup.  See the recipe for additional suggestions to make Peach Maple Syrup and Peach Nectarine Syrup.

Peach Smoothie - One of the best ways to appreciate a peach at the height of the season is to toss it in a blender and drink it down.  This particular smoothie combines a fresh peach with orange juice and vanilla yogurt.  Add a banana for even more flavor.

Almond Peach Muffins - Did you know peaches and almonds are in the same family (the genus Prunus)?  Maybe that’s why they taste so great together.  This beauty has chopped peaches and chopped almonds in a vanilla batter.  I sprinkled some additional almonds over them at the end to add some crunch and make them pretty. One might say, “Pretty as a peach.”

Pecan Peach Muffins - This is my particular favorite of the recipes on this page.  I made it for the first time a few weeks ago and I haven’t been able to get enough since.  The peach cake batter is fantastic and the pecan and brown sugar crumble is to die for.  A little bit of the crumble sinks into the batter as it bakes, producing a great caramelized flavor in every moist bite.

That’s just the tip of the iceberg.  Here are 10 more peach breakfast ideas:

Peaches And Cream Oatmeal

Baked Peach French Toast

Peach-Nut Coffee Cake

Peach Bellini Brunch Cocktail

• Peach Cobbler Oatmeal
• Peach Crepes
• Easy Peach Crisp with Cereal Topping
• Baked Peach Pancakes
• White Peach Bourbon French Toast
• Peach French Toast

If you try any of the recipes, be sure to leave a comment on that recipe’s page or drop me a note here.  Here’s hoping you have a peachy keen day!  I’ll leave you with this…

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.” – Alice Walker (American author and poet)

National Eat A Peach Day is August 22.

Taco Bell recently started testing a new breakfast product in 3 select outlets in California… The Waffle Taco.  I haven’t been able to try their version myself, but I’ve been fascinated by the product ever since I saw a photo circulating around the internet.  Unable to get my hands on the real deal, I decided to try making it at home.

Above, you can see the version I made.  Below, you can see Taco Bell’s version.

My advice on making homemade Waffle Tacos is this… don’t do it.  It’s a huge pain in the butt.  For home use, the Pancake Taco is much easier to make and just as tasty.

It sounds extraordinary easy:  Make a waffle, fry some sausage, scramble some eggs and throw it all together.  Not so fast.

The first problem was that my waffles kept breaking. (You can see the Waffle Taco Test Kitchen above.)  My first inclination was to use square waffles, but those weren’t big enough to hold the fillings.  Next, I went with a round waffle.  In the end, they worked pretty well.   The serving size was way too big, but I wasn’t complaining about that when I was eating it.  I solved the breaking waffle problem by using a spatula handle to help curve the waffle and ease the rip-pressure on the natural seam of the waffle.  Again, I’ll stress that pancakes are much better to work with.  They fold easily and you have absolute control over their size.

The next hurdle was the sausage.  To make it like Taco Bell does, the sausage patty had to be large, thin and flexible.  The thing with sausage is that it shrinks in the pan.  Make your patty about 50% larger than you think you’ll need and you should be alright.

The final obstacle was getting my Waffle Taco to stand up straight for photographs.  I tried making a homemade taco rack out of a wire hanger.  No go.  Waffle Tacos have more weight and girth than traditional tacos.  I finally settled on using part of an egg carton to support my creation.  And I eventually realized – as everyone will – the best holder for a Waffle Taco is the human hand.

Now that you know the road ahead, here’s directions to make your own Waffle Tacos:

1) Fry a large, thin sausage patty until browned and thoroughly cooked through.

2) Make some waffles. (I used a recipe for Quick and Crispy Waffles that I’ve had success with.)

3)  Scramble some eggs.  I used 2 eggs for each Waffle Taco.  (For tips on scrambling, here’s my go-to method.)

4) Place the sausage in the waffle, fold and top with scrambled eggs.

5) Drizzle with real maple syrup and dig in.

Now that you know how to make Waffle Tacos, forget everything you just read.  Pancake Tacos are so much easier.  Trust me.

Incidentally, Taco Bell’s official Waffle Taco is selling for only 89 cents.  Here’s hoping that it goes nationwide soon.

Here’s a fun project to brighten your morning.  Kids of any age will love helping to make their own personal waffle butterfly.  If you use frozen waffles, the whole thing takes about 3 minutes.  Best of all, your kids will be having such a good time decorating, they won’t realize that they’re inadvertently getting a serving of fruit.

When it comes to making pictures and characters out of food, it’s important that the dish be prepared quickly.  There’s a guy at a site called Jim’s Pancakes (now defunct) who is making incredible, intricate sculptures out of pancakes.  I love what he’s doing, but there’s a problem with making complex, edible spaceships and football stadiums for breakfast.  If you play with your food for too long, your breakfast might look cool… but hot?  It is not.

That’s what I like about these waffle butterflies.  Once the components are prepped, the butterflies take just seconds to make and your waffles are still warm and crisp.

You’ll need 2 waffles – frozen or homemade.  Besides a banana, you’ll need a small selection of other fruits or berries.  I decided to decorate my butterfly with a kiwi and some strawberries.  You might also try blueberries, raspberries, cherries or dried cranberries.  The more colorful the fruit, the more lovely your butterfly.

I like to think of the ingredients as a cocoon – ready to release a breakfast of unmatched glory.  Or if I’m in a bad mood, I just think of them as 2 waffles and some fruit.  But then, everything comes together and my bad mood flies away like some kind of winged insect.

Now, let’s transform these simple ingredients into a beautiful butterfly.

Slice a long lengthwise piece of banana to make the body.  Then, chop the remaining fruit into various pieces.  Take two waffles and cut them each in half to make the wings.

Decorate the wings with the fruit pieces.  Use two very thin slices of one of your fruits to make antennae.

How could someone eat something so beautiful?  Easy!  Just drown it in warm maple syrup.

For 150 waffle recipes, visit the Waffle Recipes section of MrBreakfast.com.

I found this recipe and posted it about a year ago, but it’s taken me until now to make it myself.  I can’t believe I wasted a whole year to try this!  This recipe is amazing!  It’s truly the greatest use for white bread since sandwiches.  It’s as easy as it looks and it’s absolutely delicious.

I found the recipe in a 1955 magazine advertisement for Log Cabin syrup.  They called the recipe “Bread-N-Butter Waffles,” but I was thinking “Waffle Maker French Toast” is probably more descriptive.  The ad describes it as “Wonderful, crispy waffles the folks will love for breakfast – the kids will want for lunch – and you’ll use often for hurry-up suppers.”  I can vouch for that description.  They are wonderfully crispy, I loved them for breakfast,  and I’ll use this recipe often from here on in!

For the short, sweet and printable version of the recipe, click here now.

To make this recipe:

First, you make a customary egg and milk mixture to dip your bread slices into.  The recipe calls for 2 eggs beaten with 1 cup milk, a teaspoon of sugar and pinch of salt.  The milk to egg ratio is a little higher than I’m used to, but it worked fine.

Second, you butter each slice of bread on both sides. I was worried that this might create a wall preventing the custard from getting through the bread.  Not so.  Incidentally, the recipe calls for white bread.  I decided to use classic Wonder Bread since I was going full-on retro.

As you would with any French toast, you dredge your bread through the egg and milk mixture until it’s thoroughly soaked.

Once my waffle maker was fully heated up and I had the green light, I placed four slices of soaked bread onto the grates.  My machine fit four slices comfortably.  I shut the lid and cooked the slices undisturbed for about 3 minutes – medium on my waffle maker.

I did get just a little bit of butter dripping out of the sides of the machine – a clue to spread a little less butter on the bread for my next go-around.

That’s it!  My waffle maker beeped. They were done and they were awesome…  golden brown, perfectly done.  Considering the waffle maker usually has to cook liquid batter, I was surprised the “waffles” weren’t overcooked using the same heat setting.

Whatever you want to call them… bread waffles…. waffle French toast… they were delicious.  The sugar in the custard, and I suspect, the sugar that was already in the bread, caramelized around the edges to create some of the crispest French toast I’ve ever had.  The flavor paired with a pat of butter and pure maple syrup was fantastic.  There’s no need to add vanilla or other flavoring to the custard.  They got this recipe perfectly right back in 1955.

I urge you try this one.  It’s pretty impressive.

This article is based on the following recipe at MrBreakfast.com:

Bread-N-Butter Waffles

For more Retro Breakfast Recipes, check out my list titled appropriately, Retro Breakfast Recipes.  It has over 30 old school breakfast recipes discovered in old magazines and recipe cards.

According to the company’s director of menu marketing and promotions, Tracy Dunn, “Jack in the Box is combining three popular breakfast choices – waffles, egg and our new country-grilled sausage – to create a distinctive, craveable sandwich that is easy to eat on the go. Our new Breakfast Waffle Sandwich is the perfect balance of sweet and savory.”

Visit jackinthebox.com for more details.

Important Update: I just tried the new Breakfast Waffle Sandwich.

Something about that promotional picture haunted me all afternoon.  I couldn’t shake the craving.  Luckily, Jack In The Box serves breakfast all day long.  Breakfast for dinner, baby!

My verdict:

It was alright.  It was a little smaller than the promo picture and placards in the store might have you believe.  I’m not a pig, but I was expecting more of a deluxe-sized sandwich, especially based on the $2.79 per sandwich price tag.

I liked it better than the McGriddle (the competing sandwich from McDonalds that uses maple “griddle cakes” for the bread).  The maple flavor in the waffle sandwich tasted more authentic.  All in all, it was decent sandwich.  Don’t let that first picture get your hopes up too high.