Lemon Poppy Seed Waffles with lemon whipped cream and fresh blackberries make a wonderful breakfast or brunch.
Josh makes waffles almost every Sunday morning. We usually cook together, but on Sunday, Josh likes to take control of the kitchen and make breakfast for the family. I never complain because I get to snuggle with the boys and get spoiled with a delicious breakfast. Josh recently made Lemon Poppy Seed Waffles with lemon whipped cream and fresh blackberries for waffle Sunday and they were such a treat!
The boys would be fine with regular waffles every week, but Josh knows I like to mix things up so sometimes he surprises us with “special” waffles. My lemon poppy seed cookies are one of our Josh’s favorite cookies, he devours them every time I make them. He used my cookies as inspiration to make Lemon Poppy Seed Waffles. Good call on Josh’s end because the waffles were amazing!
The waffles are soft, tender, and crispy on the outside. The burst of lemon with poppy seeds in every bite will WOW you! The lemon poppy seed is combo is classic and so good in waffle form.
Our boys insist on having whipped cream with waffles so Josh whipped up lemon whipped cream to dollop on top of the waffles. Josh decorated the waffles with fresh blackberries and we all went to town on our weekend waffles. They were wonderful!
If you are looking for a special breakfast recipe, I highly suggest you make Lemon Poppy Seed Waffles with lemon whipped cream. They are perfect for weekend breakfast or brunch. You can also enjoy them during the week. Josh put a few waffles in the freezer so we can enjoy them during the week with no fuss. We reheat them in the toaster and have warm and delicious waffles in minutes! FYI-this is our all-time favorite waffle maker.
If you like these Lemon Poppy Seed Waffles, you might also like:
- Lemon Poppy Seed Cookies
- Lemon Poppy Seed Muffins
- Blueberry Sour Cream Waffles
- Brown Butter Pumpkin Waffles
Lemon Poppy Seed Waffles
For the Lemon Poppy Seed Waffles:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs beaten
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 cups buttermilk at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon poppy seeds
For the Lemon Whipped Cream:
- Maple Syrup
- Preheat waffle iron according to manufacturer's directions.
- In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
- In a small bowl, combine the lemon zest and sugar. Rub together with your fingers until fragrant. Add the lemon sugar mixture to the dry ingredients and whisk together.
- In a medium bowl, beat together eggs, melted butter, buttermilk, lemon juice, and vanilla. Add the wet ingredients to the dry and stir until just combined. Gently stir in the poppy seeds.
- Use a measuring cup to pour the waffle batter onto the hot waffle iron, according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron.
- To make the lemon whipped cream, combine all ingredients in medium bowl or in the bowl of a stand mixer. Using electric mixer or the stand mixer, beat to soft peaks.
- Serve the waffles warm with lemon whipped cream, blackberries, and maple syrup, if desired.
- Note-to keep the waffles warm before you can keep them in a 200 degree F oven until ready to serve. The waffles will keep in the fridge for up to 5 days. You can also freeze the waffles up to one month. Store in a freezer bag and reheat in the toaster or microwave.
Have you tried this recipe?
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