Written by Kate Tietje
One Saturday morning, I was in the kitchen, doing the usual morning chores, when this idea occurred to me: lemon poppy seed waffles.
I love lemon poppy seed anything. And I love waffles. Why not combine them? Plus, I had some buttermilk to use up. This was the perfect way.
To make the best waffles, you need a lot of butter. It’s butter that makes waffles so light and crispy. They’ll be “okay” without so much butter, but not as good. I’ve also found that soaking the flour the night before- which I didn’t this time- makes them even better. I’ll try it next time with this recipe, and I’ll tell you how to adapt it. (I soak my regular waffles all the time.)
You know what else is good in these? Blueberries. Lemon and blueberries just go so well together, so halfway through baking them, I pulled my bag of wild blueberries out of the freezer and dumped some into the remaining batter. Oh, those were good, too. If you do this, though, watch carefully — they’re a bit more likely to burn.
Seriously. Try these. They make a wonderful and fairly healthy breakfast.
Lemon Poppy Seed Waffles
I don’t normally measure when I cook, but I measured just for you since I knew they would be good. 🙂
Ingredients:
- 2 cups whole wheat flour
- 1 tsp. sea salt
- 1.5 tsp. baking soda
- 1 tbsp. poppy seeds
- 2 lemons, zested and juiced
- 1/4 cup honey
- 2 eggs
- 1/2 cup butter, melted
- 1.5 cups buttermilk
Directions:
Optional: If you’re soaking the waffles, mix the flour and buttermilk and cover it. Let it sit overnight. In the morning, add the remaining ingredients to a blender, then the soaked flour, and blend until smooth.
Step 1: Mix the dry ingredients in a large bowl. Preheat your waffle iron, too.
Step 2: Make a well in the center and add all the wet ingredients.
Step 3: Stir the batter until smooth. If you want blueberry (or any other fruit), stir it in now. 1 – 1.5 cups is about right.
Step 4: Scoop about 1/3 cup of batter into the waffle iron for each “section.” (I have one that makes rectangles, and that’s about right for each one.) Bake for 5 minutes or until your waffle iron says it’s done. Pop them out and let them cool.
Lemon Poppy Seed Waffles
Ingredients
- 2 cups whole wheat flour
- 1 tsp. sea salt
- 1.5 tsp. baking soda
- 1 tbsp. poppy seeds
- 2 lemons zested and juiced
- 1/4 cup honey
- 2 eggs
- 1/2 cup butter melted
- 1.5 cups buttermilk
Instructions
- Optional: If you're soaking the waffles, mix the flour and buttermilk and cover it. Let it sit overnight. In the morning, add the remaining ingredients to a blender, then the soaked flour, and blend until smooth.
- Mix the dry ingredients in a large bowl. Preheat your waffle iron, too.
- Make a well in the center and add all the wet ingredients.
- Stir the batter until smooth. If you want blueberry (or any other fruit), stir it in now. 1 - 1.5 cups is about right.
- Scoop about 1/3 cup of batter into the waffle iron for each "section." (I have one that makes rectangles, and that's about right for each one.) Bake for 5 minutes or until your waffle iron says it's done. Pop them out and let them cool.
If you want, you can put them in bags and freeze them once they’re cool. We do this a lot because then breakfast is super quick. Love that.
Buttermilk is not something I tend to have on hand. Do you think I could substitute plain yogurt for that?
Jennifer you can make your own buttermilk by taking a tablespoon of lemon juice and adding enough milk to it to make 1 cup. Let it sit about five minutes and then use as directed.
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