I remember when lemon poppy seed mini muffins had a Renaissance back in the ’90s. Do you remember that? Or were you not born then? I’m old so I remember, okay? Lemon and poppy seeds seemed to find themselves in everything from muffins to breads to salad dressings. I’m bringing it back in the form of my current favorite breakfast: WAFFLES! Like Leslie Knope and also my pal Megan, who also worships at the waffle altar, I know that waffles are king.
These lemon poppy seed waffles are particularly fluffy and light, which is my fave kind of waffle. My waffle iron is one of those deep dish Belgian-types, so adjust the amount to the size of your waffle iron. You could also swing this into a savory waffle really easily. Omit the tiny amount of sugar, top with an egg, and eat with a side of greens for dinner. Nom! Lemons and poppy seeds can totally go both ways.
Comic by Depressed Alien
If Meyer lemons are in season for you (they’re not yet here), totally sub them in for an even deeper lemon flavor and color. This time of year I’m basically in denial that it’s still so cold and pretending it’s summer and the wind doesn’t hurt my face.
These lemon poppy seed waffles will help in our denial, I promise.
You maaaay also like these pancake recipes if you’re down for more breakfast ideas:
- Pumpkin cookie butter pancakes with cream cheese glaze
- Maple bacon pancake bites
- Savory sun-dried tomato pancakes
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Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup unsalted butter, melted
- 1 1/4 cup milk
- 3 Tbsp granulated sugar
- 2 large eggs
- 1 Tbsp fresh lemon zest
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tsp poppy seeds
Instructions
- In a medium bowl, mix together flour, baking powder, baking soda, and salt until just combined.
- In another small bowl, combine sugar and lemon zest. Add to the medium bowl of dry ingredients.
- In another bowl, combine butter, eggs, vanilla, lemon juice, poppy seeds, and milk. Slowly mix wet mixture into the dry mixture, making sure not to mix too much.
- Preheat your waffle iron and spray with cooking spray.
- Pour about 1/2 cup of batter into the waffle iron (use more or less depending on the iron's size) and cook until golden brown, about 3-5 minutes.
- Serve warm with syrup or toppings of your choice.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Adapted from [Joy The Baker|http://joythebaker.com/2013/07/lemon-ricotta-waffles-with-poppy-seeds]
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
How much sugar do we need to make this?
Great catch! It’s 3 Tbsp of granulated sugar. 🙂