Lemon Poppy Seed Waffles (Printable version)
Fluffy waffles infused with lemon zest and poppy seeds, served with a warm blueberry compote.
# List of ingredients:
→ For the Waffles
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 - Zest of 2 lemons
08 - 2 large eggs
09 - 1 3/4 cups buttermilk
10 - 1/3 cup unsalted butter, melted and cooled
11 - 1 teaspoon pure vanilla extract
12 - 2 tablespoons freshly squeezed lemon juice
→ For the Blueberry Compote
13 - 2 cups fresh or frozen blueberries
14 - 1/4 cup granulated sugar
15 - 1 tablespoon lemon juice
16 - 1 teaspoon cornstarch (optional)
17 - 2 tablespoons water (if using cornstarch)
# Directions:
01 - Preheat your waffle iron according to manufacturer's instructions.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well blended.
03 - In a separate bowl, beat eggs lightly, then add buttermilk, melted butter, vanilla extract, and lemon juice. Whisk until fully combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined; do not overmix. The batter may remain slightly lumpy.
05 - Lightly grease the waffle iron. Pour appropriate amount of batter onto the iron and cook according to manufacturer's instructions until golden and crisp. Repeat with remaining batter.
06 - While waffles cook, combine blueberries, sugar, and lemon juice in a small saucepan. Heat over medium heat, stirring occasionally, until berries start to release juices, about 5 minutes.
07 - For thicker consistency, dissolve cornstarch in 2 tablespoons water and stir into the blueberry mixture. Cook 1-2 minutes longer until thickened.
08 - Serve waffles warm, topped generously with warm blueberry compote.
# Expert Advice:
01 -
- The poppy seeds add this incredible nutty crunch that keeps every bite interesting, not just sweet but substantial
- That blueberry compote turns an already great waffle into something that feels restaurant-worthy but takes zero fancy technique
02 -
- I once skipped the cooling step with melted butter and ended up with tiny scrambled egg bits throughout my batter—lesson learned
- Buttermilk makes all the difference here, and I've found regular milk just doesn't give that same tender interior
03 -
- Room temperature ingredients blend more smoothly, so pull everything out about 20 minutes before you start
- A splash of almond extract in the compote adds this sophisticated background note that people can never quite identify