Lemon Poppy Seed Waffles

Yes, I’m still very much so in love with my waffle maker. I love sweet waffles. I love savory waffles. I love waffles. With Spring kicking in the door lately, I’ve turned my attention to the bright and vibrant flavors of lemon and berries. These Lemon Poppy Seed Waffles are a perfect transition into Spring. Light and citrusy and made from scratch.

I lightened these waffles up firstly by swapping regular milk for unsweetened almond milk, because you aren’t going to be able to tell the difference here. I also used a whole wheat white flour in place of regular just to get the added bonus points for the whole wheat in there.

View fullsize

I topped my Lemon Poppy Seed Waffles off with a blueberry syrup, but another option would be a lemon curd. Or both. You could definitely go with both too! As mentioned below, I use a large Belgian waffle maker, but you can use this same batter in any waffle iron so long s you go along with the manufacture instructions as far as how much batter and cook time.

Serve these up for breakfast or brunch with some fresh fruit on the side and you will have a lot of happy bellies!

View fullsize

Print

With ImageWithout Image

Lemon Poppy Seed Waffles

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 3 MinTotal time: 8 Min

Traditional waffle batter with lemon flavor packed in along with plenty of poppy seeds. Serve with a drizzle of blueberry syrup for a bright breakfast!

Ingredients

• 2 C. Whole Wheat White Flour
• 1 Tsp. Baking Powder
• 1 Tsp. Salt
• 1/2 Tsp. Baking Soda
• 3 Tbsp. Sugar
• 1 Tbsp. Lemon Zest
• 2 C. Unsweetened Almond Milk, Room Temperature
• 3 Whole Large Eggs
• 4 Tbsp. Butter, Room Temperature or Melted & Cooled
• 1 Tbsp. Lemon Juice
• 1 Tsp. Vanilla Extract
• 2 Tbsp. Poppy Seeds

Instructions

1. Preheat the waffle iron.
2. In a large bowl, whisk together the 2 C. Flour, 1 Tsp. Baking Powder, 1 Tsp. Salt, and 1/2 Tsp. Baking Soda; set aside.
3. In a small bowl rub the 3 Tbsp. Sugar and 1 Tbsp. Lemon Zest together with your fingers until fragrant.
4. Add to the bowl with the flour.
5. In a medium bowl, whisk together the 2 C. Unsweetened Almond Milk, 3 Whole Large Eggs, 4 Tbsp. Butter, 1 Tbsp. Lemon Juice, and 1 Tsp. Vanilla Extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Fold in the 2 Tbsp. Poppy Seeds.
8. Scoop the appropriate amount of batter, according to your specific waffle iron, onto the preheated waffle iron, close and cook accordingly. (Mine uses 1 full cup of batter and takes 3 minutes to cook.)
9. Once done, remove from the waffle iron and serve right away to enjoy!

Nutrition Facts

Calories

214.6

Fat (grams)

9.52 g

Sat. Fat (grams)

4.27 g

Carbs (grams)

26.95 g

Fiber (grams)

3.71 g

Net carbs

23.24 g

Sugar (grams)

4.83 g

Protein (grams)

6.87 g

Sodium (milligrams)

581.35 mg

Cholesterol (grams)

76.65 mg

Nutritional Claims: Balanced • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

Similar Recipes

Strawberry Shortcake Waffles

Chunky Monkey Waffles

Jalapeno Cheddar Bacon Cornmeal Waffles

Did you make this recipe?

Tag @theskinnyfork on instagram and hashtag it # theskinnyfork

Step-by-Step Photos: