Go Back

Lemon and poppy seed waffles

These zingy lemon and poppy seed waffles are one my favourites! They are perfect during Spring time, either for a weekend breakfast or on Mother’s Day, at Easter etc. It’s so easy to make them into dairy-free and gluten-free too! I used oat milk and gluten-free flour blend, so ticked both boxes - but normal milk and flour work just as well.  If you leave out the sugar and add a couple of pinches of salt instead -  you’ll get some lovely savoury waffles, which can be used as a base for many yummy nibbles. I served mine (made with Stevia) with a squeeze of lemon and maple syrup, but you can serve yours with your favourite sauce, fruits, compote, ice-cream, custard etc
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup flour gluten-free if needed
  • 1 Tbsp Stevia or 2 Tbsp sugar
  • 2 tsp baking powder
  • ½ tsp vanilla extract
  • 1/2 cup milk or plant-based milk
  • 1 egg
  • 1 Tbsp vegetable oil
  • Grated zest of 1 lemon
  • Juice of 1 lemon approx 1.5 tbsp
  • 1 heaped Tbsp poppy seeds

Method
 

  1. Whisk the ingredients together in a large mixing bowl (using an electric mixer or hand whisk) until smooth. Add the oil last , then rest the batter for 10-15 minutes, if time allows.
  2. Heat the waffle maker. When it’s hot, add the batter and seal. Cook the waffles until they are golden and crispy, following the machine instruction. It should take 3-5 minutes per waffle, depending on your machine.
  3. Transfer the waffle to a plate, then make 1-3 more waffles (depending on the size of your machine).
  4. Serve the waffles with lemon and sugar/honey/maple syrup or other toppings.