Lemon and poppy seeds are a classic combination and while I already have quite a few with this particular combination online, these lemon poppy seed waffles are a must try. Delicious when served with lemon curd!
These waffles with lemon and poppy seed are a classic combination that never fails to impress. Perfect for a festive breakfast or brunch, these are light, fluffy and full of flavor.
Soft on the inside with a slight crunch from the poppy seeds. Easy to use with customizable toppings. They’re also freezer friendly!
Making these delicious waffles is easy to do and so tasty! You’ll need the following ingredients:
Making these lemon poppyseed waffles is really super easy to do. You start by taking a large bowl and add all the dry ingredients (flour, baking powder, salt, sugar and the poppy seeds) Whisk to combine. Now add the wet ingredients and again whisk until you have a smooth batter.
Preheat your waffle maker and grease it lightly. You can use a brush for doing this but I usually go for a cooking spray as it makes it even faster. You can also use melted butter, coconut oil, sunflower oil or something similar.
How much waffle batter you have to add to the hot waffle iron depends on the size of your waffle maker. So it’s a bit hard to give a guideline there. But in general adding 1,5 to 2 ice cream scoops should be enough or about half a cup of batter.
The waffle maker I used here was pretty large so I needed 3 scoops per waffle. Close the waffle maker and bake the waffles until golden brown.
Times per waffle also vary depending on the size so roughly between 5 to 7 minutes but make sure to double check the instruction of your machine.
Take the waffles out and remember that they will crisp up after you’ve taken them out.
Waffles are always best enjoyed after they’ve come out of the machine but you can store them for 2-3 days and reheat them in a toaster or in the oven before eating. Don’t store the batter, it’s best used right away.
Freezing the waffles is the perfect way to keep them for longer. Freeze properly wrapped or in an airtight container for up to three months.
Lemon and poppy seed are two ingredients I love using in all kinds of recipes. Besides these delicious waffles, I’ve already baked plenty of other treats with lemon and poppy seed, including:
It’s best to bake the waffles right away. Because the batter contains baking powder, it loses its lifting power if it sits too long. For the best fluffy texture, mix and bake immediately.
The toaster works great for reheating and gives the waffles a slightly crisp exterior. You can also warm them in the oven at 350°F (180°C) for a few minutes. Sometimes I even reheat them in my toaster, just put them in like a slice of bread.
Fresh lemon juice and zest are highly recommended for the best flavor. Bottled lemon juice will work in a pinch, but you’ll miss out on that fresh, vibrant lemon taste.
Yes, you can leave them out if you prefer. The waffles will still be delicious, just without the subtle crunch and nutty flavor poppy seeds add.
Yes. Use a plant-based milk (such as almond, coconut milk or oat milk) and a dairy-free yogurt or whipped topping. Just keep in mind that the flavor and texture may change slightly.
Waffles soften quickly when stacked or covered. Let them cool on a wire rack and serve immediately. For extra crispiness, you can keep them warm in the oven directly on the rack.
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