Lemon Poppyseed Waffles

Lemon Poppyseed Waffles

  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 5 mins 
  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 5 mins 

Lemon Poppyseed Waffles

  • Prep : 15 mins
  • Cooking : 5 mins
  • Serves : 8

Ingredients

Serves 8
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon poppyseed
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Finely grated zest and juice of 1 lemon
  • 2 large eggs
  • 1 cup 2% plain Greek yogurt
  • 1 cup 2% milk
  • ⅓ cup butter, melted
  • 3 tablespoons canola oil
  • 2 egg whites
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon poppyseed
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Finely grated zest and juice of 1 lemon
  • 2 large eggs
  • 1 cup 2% plain Greek yogurt
  • 1 cup 2% milk
  • ⅓ cup butter, melted
  • 3 tablespoons canola oil
  • 2 egg whites

Directions

Step 1.

Heat a waffle iron. Whisk together the flour, cornmeal, sugar, baking powder, poppyseed, baking soda, and salt in a large bowl.

Step 2.

Put the lemon zest and juice into a medium bowl. Whisk in the whole eggs, yogurt, milk, butter, and oil. Pour this mixture into the dry ingredients and stir until just combined; the batter should be slightly lumpy.

Step 3.

Whip the egg whites with an electric mixer on medium-high speed until stiff peaks form when the beaters are lifted, 1 to 2 minutes. Gently fold the whites into the batter.

Step 4.

Spoon about ⅔ cup of batter onto the hot waffle iron, gently spreading it to cover the entire surface. Close the lid and cook until the waffle is golden brown, 5 to 7 minutes.

Tip: Keep waffles warm in a single layer in a 200ºF oven. To prevent sogginess, avoid stacking them on plates. Freeze any leftover waffles in a ziplock bag for up to six months. Reheat in a toaster or 325ºF oven.