Lemon Chia Waffles with Blueberry Compote

Lemon Chia Waffles with Blueberry Compote | The Blonde Buckeye

I’m on a slight delay this morning – I mean afternoon. I want go back to bed and start over tomorrow… I mean, I’m awake, but I don’t feel totally awake. Over the weekend we celebrated out first wedding anniversary. So I have an excuse, but that doesn’t make it any easier. Maybe if I started every Monday with waffles, it would help, at least a little bit. Especially if it were these Lemon Chia Waffles with Blueberry Compote. Fresh lemon, to get you all jazzed up – sweet and tart blueberry sauce – with the nutritional burst from chia seeds.

Lemon Chia Waffles with Blueberry Compote | The Blonde Buckeye

Enough complaining and on to the waffles!! Lemon & blueberry; a classic right? A no-fail combination for waffles and pancakes, if you ask me. Another really popular combination is lemon & poppyseed. So I thought maybe combining all of these things would make a pretty incredible waffle. I went for chia seeds instead of poppy seeds though. They still add a little crunch to the light, fluffy waffles, plus you get their super nutritional benefits. Win-win-win.

Lemon Chia Waffles with Blueberry Compote | The Blonde BuckeyeLemon Chia Waffles with Blueberry Compote | The Blonde BuckeyeLemon Chia Waffles with Blueberry Compote | The Blonde Buckeye

Lemon Chia Waffles with Blueberry Compote
Makes about 8-10 waffles
  • 4 cups Frozen Blueberries
  • 6 Tablespoons Water
  • ½ cup Sugar
  • 5 teaspoons Lemon Juice
  • 1¾ cups All-purpose Flour
  • ¼ cup Cornstarch
  • 2 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Lemon Zest (about 1 lemon)
  • ¼ teaspoon Salt
  • 2 Eggs
  • 1¾ cup Milk
  • ½ cup Vegetable Oil
  • 1½ teaspoon Vanilla
  • 2 Tablespoons Chia Seeds
  2. Combine 2 cups blueberries, water, sugar and lemon juice into a small saucepan.
  3. Simmer over medium heat for about 10 minutes. Then add the rest of the blueberries and cook for another 10 minutes, stirring frequently.
  4. (Start the waffles while the compote simmers, after adding the remainder of the berries).
  6. Whisk together flour, cornstarch, sugar, baking powder, zest & salt together in a medium bowl, set aside. Beat eggs, milk, oil & vanilla together in a large bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps). Fold in the chia seeds.
  7. Preheat the oven to 200 degrees F. Then preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker & cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest. Don't stack the cooked waffles or they'll lose their crispness (unless you plan on re-heating them in the oven).
  8. Serve warm compote on warm waffles immediately.
* Any extra waffles or compote can be stored in an airtight container for 1-2 days.
* Waffles adapted from Something Swanky



  1. Erika says:

    These look great. Time for me to get a new waffle maker.


  1. […] Recipe adapted from The Blonde Buckeye. […]

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