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


  • 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
  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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