Lavender Chocolate Poppy Sour Cream Waffles with Dark Berry Syrup!


I love messing around with typical breakfast carbs: muffins, pancakes, crepes, waffles, scones.. you get the picture.

Sometimes having a plain-Jane recipe is just what you want… simple and delightful. But sometimes making the same ole same ole over and over again gets boring for the home cook and you wanna mix it up a bit. I myself am not a huge breakfast-carb person (other than hash browns. I could personally eat the world’s hashbrown supply happily with Srirachup) … but kids love them!

Plus feeding kids is tricky business! Soooooo if you say there are rainbow sprinkles and chocolate chips for breakfast they are gonna eat it aren’t they! It’s a little bit of benevolent manipulation which on occasion is okay I think! Plus kids gotta be kids right? Rainbow sprinkles are kind of a right of passage.

Only you know that you put it in such small amounts that they will literally get like 3 chocolate chips and a 5 sprinkles total… It’s an illusion that pleases all.

Meanwhile you are using spelt flour and blending a bunch of berries into the syrup so as to lower the over all sugar in the recipe. You are adding in an extra yolk for more protein and tossing in seeds and whatever you feel like to boost the nutritional value. Crushed blanched almond slices are easy to hide too and taste great!

Anyway you can basically take any basic carb recipe and twist and turn it into something special and yes a little weird based on how you feel that morning.

I drank a large strawberry cream black tea with honey and milk while whipping this up and it was looooovely.

Oh  yeah… I took this recipe: Original Inspiration and reworked it!

I halved the amounts ’cause it was just for myself and two lil dudes.

Made three waffles.

Wet Ingredients:

  • 1/2 cup 3.5% milk (or almond milk would suffice)
  • 1/2 cup  FULL FAT (14%) sour cream 
  • 1 tsp vinegar (optional – something light like rice vinegar) ** makes it more buttermilky
  • 1 egg + 1 yolk
  • 1 1/2-2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/4 tsp almond extract (optional)
  • 1 tsp coconut palm sugar (optional)

Mix wet stuff together in a bowl. Cool. 

Dry Ingredients:

  • 3/4 + t tbsp cups spelt flour
  • 1/2 teaspoon baking soda
  • teaspoons baking powder
  • 1/2 teaspoon cardamom
  • Pinch himalayan salt
  • 1tsp ground dried lavender (use spice grinder or mortal & pestle)
  • Dash rainbow pearls (optional – or rainbow sprinkles)
  • Dash poppy seeds 
  • Small handful of dark chocolate chips (optional)
  • Other hidden goodies you can add in little dashes: crushed almond slices, hemp hearts, chia, ground flax… whatever you have kicking around in the tree of pan.

    To Cook:

    Dollop approx 1/2 cup batter into heated waffle iron and cook to desired doneness. My current iron doesn’t have different heat options so I did mine for 4 minutes which turned out pretty well.

Berry Syrup:

  • Approx 1 cup frozen berries of choice (I had a mixed bag of blueberries, blackberries, strawberries, cherries) – I think blueberries and blackberries would be best for this but whatever you got will work!
  • Approx 1/4 cup maple syrup 
  • Dab butter 

Cook berries with a little butter til softened. Add a drizzle of syrup. Cook to bubbling til fruit breaks down. Cool a bit and blend til smooth. Be careful this stuff is hot! If it splashes the burn wouldn’t be pleasant. Keep small children out of the kitchen as it can splatter!!! 


    To Serve:

Top waffles with syrup! You could add fresh berries, crushed toasted nuts, a sprig of lavender to make it fancy, some whipped cream… what have you – go nuts! 

  • thumb__MG_0787_1024

    Dry ingredients


    Berries, butter, syrup….


    Dry mixed with wet, whisked til only just combined!


    Pureed berry syrup cooling… dang it’s hot!


    Waffle + syrup… obviously

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