lemon poppy seed waffles

February 20, 2012

The last time I posted a waffle recipe here, several of you commented that you were on the fence about purchasing a waffle iron. Well, hopefully this recipe will push you firmly off the fence and into the magical land of waffle love.

These are decidedly dessert-like waffles and yet I ate them for breakfast and strongly vote in favour of you doing the same. I used yoghurt instead of buttermilk and I found it gave them such a soft, rich texture so that it’s not unlike eating a lemon poppy seed muffin, in waffle form. The warmed blueberry sauce (my recipe is here) adds a wonderful decadent touch but if you’re looking for something more simple, spooning some blueberry jam on top would work too.

The lemon flavour is gentle and whilst the blueberry sauce is a bit of a dream, I actually really enjoyed the plain bites where I could feel the textural crunch of the poppy seeds and really taste the lemon zest. If you wanted to make them even more lemony, I’d recommend adding the juice of half a lemon to your wet ingredients. That would really make these zing. Happy waffling!

Lemon Poppy Seed Waffles
adapted from Bon Appetit, September 2000 via Epicurious

Ingredients

  • 1 1/2 cups all purpose flour, sifted
  • 6 tbsp sugar
  • 2 tbsp poppy seeds
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1 1/4 cups plain whole yoghurt
  • 1/4 cup (1/2 stick or 2 oz) unsalted butter, melted
  • 1 tbsp grated lemon zest (from about 2 lemons)
  • Warm blueberry sauce, to serve
Directions
  1. Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl and whisk together.
  2. In a medium sized bowl, whisk the eggs, yoghurt, melted butter, and lemon zest to blend. Add the yoghurt mixture to the flour mixture and whisk until just blended. Let the mixture stand and rest for 15 minutes. Great time to do the dishes!
  3. Preheat your waffle iron according to the manufacturer’s instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes. Serve immediately with warm blueberry sauce.
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{ 18 comments… read them below or add one }

Em (Wine and Butter) February 20, 2012 at 12:02 pm

Oh my goodness – anything to do with lemon poppyseed has me crooining (or actually is crooning singing? I think perhaps I mean swooning!!). I definitely want to buy a waffle iron after our move!!

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Hayley @ Oat Couture February 20, 2012 at 12:06 pm

Lemon poppyseed is one of my fave combinations, these look fantastic!! I think I will have to wait to buy a waffle press until we move back to the uk… this is getting bookmarked and used at the very first opportunity! :)

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janetha @ meals & moves February 20, 2012 at 12:46 pm

LOVE lemon poppyseed

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sofia February 20, 2012 at 3:29 pm

you make the waffle maker seem like a necessary purchase. damn.

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Kathryn February 20, 2012 at 3:34 pm

Love anything lemon and poppyseed and love the idea of them in waffle form. Delicious.

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emily (a nutritionist eats) February 20, 2012 at 5:46 pm

You are going to really make me want to buy a waffle maker…I’m still thinking about the savory version, but this one sounds delicious as well!

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holly February 20, 2012 at 7:46 pm

that last shot where you can see all the little poppyseeds has me drooling – these look delightful! now all i have to do is purchase that waffle iron :)

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snowrose February 20, 2012 at 8:43 pm

DH is the waffle-maker in the family – and he LOVES lemon. This will be perfect! Thanks!

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Kara (karascuisine.com) February 20, 2012 at 9:49 pm

Lisa gave me her waffle maker and these are the perfect excuse to keep using it!

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Noreen February 20, 2012 at 9:53 pm

I have a waffle iron. You have removed every excuse I have to not use it! Can this batter be used for pancakes? I can actually taste the lemon from here!!

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Angharad February 21, 2012 at 8:54 am

Hi Noreen, I haven’t tried the batter for pancakes but I bet you could use it. It’s a pretty thick batter so it depends how you like your ‘cakes! If you try it, let me know how they turn out.

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Cooking on a Dime February 20, 2012 at 10:18 pm

Looks and sounds amazing! I am definitely going to have to try these!

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PolaM February 20, 2012 at 11:04 pm

Those are some wonderful waffels!

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Laurie Jesch-Kulseth @ Relishing It February 24, 2012 at 2:18 pm

These look freakin’ delicious. May have to make them this weekend!

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Lesley MacMichael March 4, 2012 at 2:47 am

This is the first time I’ve ever seen anything that would make me even think of buying a waffle iron. Looks tempting.

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Angharad March 4, 2012 at 10:16 am

Hi Lesley, I’m glad I’m tempting you – waffles are the.best. I have a few other recipes that might woo you some more. Happy waffling!

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Audrey December 7, 2013 at 12:33 am

Do you mean 1/4 cup butter (2 ounces)or 12 cup butter, which is 1/2 stick or 4 ounces, since there are 8 ounces in a cup? I’m a little confused by the amount of butter you listed.

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Angharad December 15, 2013 at 7:51 am

Hi Audrey!
There was definitely a typo there in the ounces – thanks for catching that! I’ve updated it now so it should read: 1/4 cup butter which is equivalent to 1/2 a stick or 2 oz if you’re weighing it. Thanks!

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