While I’ve loved all of the #BrunchWeek recipes that I’ve been sharing this week I think that these waffles are my favorite!

I’ve literally been waiting to share these with y’all since the day I made them!

I’ve always loved waffles, I grew up eating the frozen waffles that you pop into the toaster or microwave and started to make my own a few years ago. However, up until a few weeks ago I was using this old plastic square waffle maker for mine.

I mean, it was ok but I wanted those big fluffy round Belgian waffles!

Last time we went to Disney World I made sure to have Mickey Waffles at least once when I was there and after that I knew that I HAD to get a new waffle iron.

I wasn’t planing on buying a new one for #BrunchWeek though but once I told BigBear that I wanted to make waffles for one of my #BrunchWeek recipes he went right out and found me the perfect round waffle maker. *he’s the best*

Oh but before we get into these waffles I wanted to talk to y’all about something.

I’ve mentioned this on my personal Facebook and on my Fan Page and I’ve received positive responses from both posts.

Some of my posts have shifted to a more healthy way of cooking, and while I’m well aware that my blog doesn’t scream healthy it was starting to shift that way…and I didn’t like it.

Ok, that sounds odd doesn’t it? In a world obsessed with weight loss and looking “perfect” most people are headed that way and following the crowd. I don’t want to…well I don’t want to as far as the blog is concerned.

I still want to eat healthy and make better choices in my every day life. I still want to stay active and snack on fruits but I don’t want to blog about it. I want to blog about my roots. I want to blog about delicious, amazing, comforting southern recipes.

Y’all that’s where my soul is.

Of course I’m not saying you should eat heavy southern comfort food everyday (although it would be freakin awesome if we could haha) but that’s what I want to blog about. 🙂

I hope you’ll understand. I hope you’ll enjoy them.

So back to these Buttermilk Waffles!

I know, I know… buttermilk. Who has buttermilk in their fridge?

Just please just go buy the buttermilk. You can just buy a little container of it for these. It’s totally worth it.

I know you can like make buttermilk with milk and vinegar or something like that but to be honest that freaks me out. haha so I’m just fine with picking up a little jar or carton of buttermilk for a weekend brunch!

Also, you’re going to need a Blueberry Compote. Sounds kinda hard hu? Not really.

Lucky for you I’ve got the recipe for you below.

Feel free to make this Blueberry Compote the night before and just warm it up before pouring it over your waffles the next morning.

I normally just keep my blueberry compote in the fridge in a mason jar until I’m ready to use it!

And for an extra flavor, while these waffles are perfect with just the blueberries, I find that a pile of whipped topping never hurt anyone. 😉

Don’t forget that there is still a huge #BrunchWeek giveaway going on this week!

You can enter over on my first post from #BrunchWeek and of course  grab this recipe and then check out the links below to my friends that are posting their #BrunchWeek recipes today too!

 Buttermilk Waffles with Blueberry Compote

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:

Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.

Bruleed Grapefruit Mojito from Healthy Delicious.

Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:

Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:

Lemon Blueberry Crepes from Love and Confections.

Java Jolt Overnight Oats from Take A Bite Out Of Boca.

Hagelslag-Covered Bread from Culinary Adventures with Camilla.

Nutella Stuffed Aebleskiver from greens & chocolate.

Baked French Toast Boats from The Spiffy Cookie.

Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.

Cinnamon Sugar French Toast Sticks from Making Miracles.

Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.

Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.

Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.

Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:

Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.

Strawberry Cake from Chelsea’s Messy Apron.

Chocolate Chip Walnut Coffee Cake from girlichef.

Raspberry Oatmeal Bars from My Catholic Kitchen.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.