What’s my favorite part of the weekend? Fancy breakfasts. I eat the same thing every morning for breakfast during the week (what can I say…I know what I like), but on the weekends, I want waffles or pancakes or eggs or some other tasty breakfast. I ran across these waffles on one of my favorite blogs, In Sock Monkey Slippers, and we immediately fell in love. I tweaked the original recipe a bit, and we’ve made these several times over the past month. If you are a breakfast fan, you will love these because they’re full of healthy things like flax seeds, whole wheat flour, and pumpkin seeds, they’re easy to make, but they’re fancy enough to serve to guests.
These would be delicious with just the usual waffle toppings, aka massive amounts of maple syrup, but you have to make the Blueberry Thyme Compote! It’s really easy to make and it’s so good. You’ll be like, “What? Maple syrup? What’s that?” And as a huge maple syrup fan, that’s a big deal.
Now, if you’re a big waffle fan and you don’t have a waffle maker, I highly recommend making the investment. It doesn’t need to be fancy. For waffle makers, the basic tools are often the best. We received an old school stove top waffle maker last Christmas, and we use it all the time. It’s super easy to use, it’s easy to store, and it makes amazing waffles.
I’m lucky enough to have my own professional waffle maker in the house. He gladly cooked up this bunch of waffles for the photo shoot (although I did have to promise not to make him wait too long to eat them..) and as usual, they tasted and looked delicious. So.. cooking (and hand modeling) credits to the husband.
- 2 c. frozen blueberries (you can use fresh too)
- 3 Tbsp. water
- ¼ c. raw sugar
- 8 sprigs of fresh thyme
- 1 c. whole wheat flour
- 1 c. all-purpose flour
- ¼ c. pumpkin seeds
- ¼ c. ground flax seeds
- 2 tsp. baking powder
- ½ tsp. salt
- 2 Tbsp. sugar
- 2 c. buttermilk (If you want to lighten them a bit, use 1 cup buttermilk and 1 cup milk)
- 2 eggs
- ⅓ c. vegetable oil
- ¼ c. honey
- 2 tsp. vanilla
- Extra pumpkin seeds for serving.
- Combine 1 cup of the blueberries with the water, thyme, and sugar in a small pan. Cook over medium heat for 10 minutes, occasionally stirring. Add the second cup of blueberries and cook for another 8 minutes. Once the compote has thickened a bit, remove from the heat and fish out the thyme sprigs.
- While the compote is cooking, mix all of the dry ingredients in a large bowl and make a well in the center.
- Mix the wet waffle ingredients in a medium-sized bowl, whisking well to make sure the honey mixes in.
- Add the wet ingredients to the dry ingredients and mix until blended.
- Cook waffles according to the directions on your waffle maker.
- Serve with the blueberry thyme compote and sprinkle with extra pumpkin seeds.