Lemon Poppy Seed Waffles
With these delicious lemon poppy seed waffles topped with lemon curd and Greek yogurt, your breakfast instantly feels festive!
Servings: 6 waffles
Ingredients
- 380 grams all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
- 2 tbsp fine sugar
- 2 tbsp poppy seeds
- Juice and zest of 1 large lemon
- 2 medium eggs
- 380 ml milk
- 6 tbsp oil
- 1 tsp vanilla extract
- Topping
- 200 grams lemon curd
- 250 grams Greek yogurt or whipped cream
Equipment
- Waffle maker
Instructions
- Place the dry ingredients, flour, baking powder, salt, sugar, and poppy seeds, in a bowl and whisk to combine.
- Add the lemon juice and zest, eggs, milk, oil, and vanilla extract. Whisk until you have a smooth batter.
- Preheat your waffle maker and grease it lightly. I use cooking spray for this.
- Depending on the size of your waffle maker, fill the plates with about 1½-2 ice cream scoops of batter. I used a very large waffle maker for this recipe, so I even needed 3 scoops per waffle. Close the waffle maker and bake until the waffles are golden brown. Baking time varies by machine; mine took about 5-7 minutes.
- Once done, remove the waffles and place them on a wire rack to cool slightly. Serve with Greek yogurt and lemon curd.
How to store
Baked waffles can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. I recommend baking the batter right away and not storing it unbaked.