In a large mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with non-stick spray or a small amount of melted butter. Pour the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp, following your waffle iron's guidelines. Keep the cooked waffles warm in a low oven while you prepare the remaining waffles.

For the fig compote, combine the quartered figs, honey, water, lemon juice, and ground cinnamon in a medium saucepan. Cook over medium heat, stirring occasionally, until the figs are soft and the mixture has thickened, about 10-15 minutes. Remove from heat and let cool slightly.

In a medium bowl, mix the crème fraîche with honey, orange zest, and orange juice until smooth and creamy. Set aside.

For the berry compote, combine the mixed berries, honey, water, lemon juice, and ground cinnamon in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries are soft and the mixture has thickened, about 10-15 minutes. Remove from heat and let cool slightly.

To serve, place a waffle on each plate, top with a generous spoonful of fig compote, and add a dollop of orange-honey crème fraîche. Garnish with fresh mint leaves, edible flowers, toasted nuts, and a dusting of powdered sugar if desired.