Mar 26 11
by cara
at 7:56 PM
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Lemon Poppyseed Waffles with Blueberries

I’m on a waffle making kick!  Now that I’ve actually started using my waffle maker, I’ve really enjoyed experimenting with different flavors of waffles.  I’m still trying to find a go-to “plain” waffle recipe, but the flavored waffles are so much fun!  These lemon poppyseed waffles were delicious, especially topped with blueberries.  For this recipe, I like to use frozen blueberries because when you warm them up, they create lots of juice that is just perfect for drizzling over your waffles instead of (or in addition to) syrup.  Make a big batch and freeze the extras!

Lemon Poppyseed Waffles with Blueberries

adapted from Epicurious


  • 1 1/2 cups all purpose flour
  • 6 tablespoons sugar
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 1/2 tablespoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberries (The Picky Apple Note: frozen blueberries work best here)
Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter, lemon juice and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.Preheat waffle iron according to manufacturer’s instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberries and their juice.

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