Lemon Poppy Seed Waffles

There was this rainy Sunday last spring when I woke up craving something sunshiney for breakfast. I had blueberries threatening to turn in the fridge and two lemons sitting lonely on the counter. The whole house smelled like warm lemon and bubbling fruit within an hour, and my roommate wandered out asking what bakery I had secretly opened up.

I made these for my moms birthday brunch because she always says lemon anything is her love language. Watching her take that first bite, eyes closed, syrup dripping everywhere, she declared it better than any restaurant waffle shes ever had.

Ingredients

• 2 cups all-purpose flour: This foundation gives the waffles their structure while still staying tender inside
• 2 tbsp poppy seeds: These little seeds create such pleasant texture scattered throughout every bite
• 2 tbsp granulated sugar: Just enough sweetness to let the lemon shine without being dessert
• 2 tsp baking powder: This is what makes them puff up beautifully in the iron
• ½ tsp baking soda: Works with the baking powder for extra lift and golden color
• ¼ tsp salt: Balances everything and makes the flavors pop
• 1 ½ cups whole milk: Creates the rich, tender batter we want
• 2 large eggs: Essential for structure and helping the waffles rise
• ⅓ cup unsalted butter, melted: Adds such wonderful flavor and helps crisp the edges
• Zest of 2 lemons: Where all that bright lemon fragrance comes from
• 2 tbsp fresh lemon juice: Adds the perfect tangy kick that wakes everything up
• 1 tsp vanilla extract: Rounds out all the flavors and adds warmth
• 2 cups fresh or frozen blueberries: Frozen works perfectly here and they break down beautifully
• ½ cup water: Creates the syrup base along with the berry juices
• ⅓ cup granulated sugar: Sweetens the syrup just right while letting blueberry shine
• 1 tbsp fresh lemon juice: Brightens the syrup and balances the sweetness
• 1 tsp cornstarch mixed with 2 tsp cold water: Optional but gives syrup that luxurious body

Instructions

Get your waffle iron ready:

Preheat it according to what the manufacturer says, and trust me when I say this step makes all the difference for crispy results

Mix the dry ingredients:

Whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl until well combined

Whisk the wet ingredients:

In another bowl, whisk milk, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth

Combine the batter:

Pour wet into dry and stir just until combined, some lumps are totally fine and actually keep them tender

Cook the waffles:

Lightly grease the iron and pour about half to three quarters cup batter per waffle, cooking 4 to 5 minutes until golden

Make the syrup:

Simmer blueberries, water, sugar, and lemon juice 6 to 8 minutes until berries burst and thickens, stir in cornstarch if you want it thicker

Serve them up:

Pile waffles onto plates and spoon that gorgeous purple syrup all over while everything is still warm

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These have become my go to when friends sleep over because theres something magical about standing at the stove together while someone mans the waffle iron and someone else stirs the syrup.

Making Them Ahead

Ive learned you can mix the dry and wet ingredients separately the night before and keep them covered in the fridge. Just whisk them together in the morning and you have fresh waffle batter in seconds.

Getting Them Crispy

The trick I discovered is letting the waffle iron get properly hot before adding batter and resisting the urge to open it early. That steam needs to work its magic.

Serving Ideas

Sometimes I add fresh blueberries right into the batter or serve with a dollop of Greek yogurt on top. The contrast of warm waffle and cool yogurt is incredible.

• Fold fresh blueberries into the batter for extra bursts
• Swap half the milk for Greek yogurt if you love tang
• A dusting of powdered sugar makes them feel extra fancy

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Hope these bring some bright lemon joy to your kitchen table.

Recipe FAQs

→ Can I fold fresh blueberries into the batter?

Yes, adding fresh blueberries to the batter provides bursts of juicy sweetness and extra texture to the waffles.

→ How do I thicken the blueberry syrup?

Stir a slurry made from cornstarch and cold water into the simmering blueberries and cook for 1-2 minutes until thickened.

→ What substitutes can I use for milk?

Greek yogurt can replace half of the milk to add a tangy flavor and richer texture to the waffles.

→ How crisp should the waffles be when cooked?

Waffles should be golden brown and crisp on the outside, usually after 4-5 minutes in a preheated waffle iron.

→ What pairs well with these waffles?

They complement well with whipped cream, powdered sugar, Earl Grey tea, or a glass of Prosecco for a special occasion.