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4.88 from 8 votes

Lemon Poppy Seed Waffles

Recipe from Two Peas and Their Pod

Lemon Poppy Seed Waffles with lemon whipped cream and fresh blackberries make a wonderful breakfast or brunch. Freeze leftovers so you can easily reheat for an easy weekday breakfast! 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes


For the Lemon Poppy Seed Waffles:

For the Lemon Whipped Cream:

Optional Toppings:


  • 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.