Lemon Poppy Seed Waffles (Printable version)
Light, golden waffles infused with lemon and poppy seeds, topped with homemade blueberry syrup.
# List of ingredients:
→ Waffle Components
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 tablespoons poppy seeds
07 - 2 large eggs
08 - 1 3/4 cups milk
09 - 1/3 cup unsalted butter, melted and slightly cooled
10 - 2 tablespoons fresh lemon juice
11 - 2 teaspoons lemon zest
12 - 1 teaspoon vanilla extract
→ Blueberry Syrup
13 - 2 cups fresh or frozen blueberries
14 - 1/2 cup granulated sugar
15 - 1/2 cup water
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon lemon zest
18 - 1 teaspoon cornstarch
# Directions:
01 - Preheat your waffle iron according to the manufacturer's instructions until indicator light shows ready temperature.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until evenly distributed.
03 - In a separate bowl, beat the eggs thoroughly. Whisk in milk, melted butter, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated and smooth.
04 - Pour the wet mixture into the dry ingredients. Fold gently using a spatula or wooden spoon until just combined—stop when dry streaks disappear. Small lumps are acceptable; overmixing yields tough waffles.
05 - Lightly grease the preheated waffle iron with butter or nonstick spray. Pour appropriate amount of batter per manufacturer guidelines, close lid, and cook until golden brown and crisp (typically 4-6 minutes). Transfer cooked waffles to a wire rack or warm oven. Repeat with remaining batter.
06 - While waffles cook, combine fresh or frozen blueberries, granulated sugar, water, lemon juice, and lemon zest in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally to dissolve sugar.
07 - For thicker consistency, dissolve cornstarch in 1 tablespoon cold water, then stir into the simmering berry mixture. Continue cooking for 2 additional minutes until syrup coats the back of a spoon. Remove from heat.
08 - Place hot waffles on serving plates. Ladle warm blueberry syrup generously over the top. Serve immediately while syrup is hot and waffles remain crisp.
# Expert Advice:
01 -
- The lemon scent fills the entire kitchen like a warm hug
- Homemade blueberry syrup is ten times better than anything store bought
02 -
- Let the batter rest for five minutes before cooking. This makes fluffier waffles.
- The syrup thickens as it cools, so remove from heat while still slightly loose.
03 -
- Zest your lemons before juicing them. It is so much easier that way.
- Room temperature ingredients prevent the melted butter from solidifying when mixed.