Lemon Poppy Seed Waffles (made with Greek yogurt, gluten-free)

Fluffy insides with a little bit of chew and a crispy exterior, these gluten-free Lemon Poppy Seed Waffles are a fun and healthy Spring breakfast.

I have this thing against waffles.

You see, it’s a total control freak issue. When you put the waffle batter into your waffle maker you have no idea what you’ll get at the end.

When you make pancakes, you can see whether you’re going to succeed or fail. You can fix the problem, if there is one. But when you make waffles you have to have patience and trust! Sheesh… who knew making a simple breakfast could teach you great life lessons…

But every time I make waffles I love them.

And my kids have recently become obsessed with waffles. So, I wanted to make a healthy and fun flavor of waffle that everyone could enjoy this Spring.

These gluten-free Lemon Poppy Seed Waffles hit the spot! We’ll be making them over and over again I’m sure.

Made healthy with Greek Yogurt (no butter or oil!) and filled with a light lemon flavor they’re fluffy, a little chewy, crispy and delicious.

So, how to whip up these Lemon Poppy Seed Waffles?

First, in a large mixing bowl you’ll stir together your dry ingredients (gluten-free flour, baking powder, sugar, poppy seeds and salt) till they’re well incorporated.

Next, in a medium sized mixing bowl, you’ll add and whisk together your milk, Greek yogurt, lemon zest, lemon juice, and vanilla.

Be sure to zest your lemons with a great lemon zester, or you won’t get nearly enough lemon flavor! The lemon flavor comes more from the zest than the juice itself. Weird, but true.

Then, the real key:

Whisk your eggs separately for a couple minutes, or till they’re frothy (with several bubbles).

Then gently fold them into your batter. That’ll give your waffle some extra FLUFF and a bit of a crispy exterior that makes waffles SO good!

Heat up your waffle maker and spray the inside with no-stick spray (prior to cooking each waffle).

Finally, put about 3/4 cup of Lemon Poppy Seed Waffle batter into your waffle maker and waffle away! This recipe makes about 5 large waffles.

Side note: The poppy seeds themselves are entirely optional, they just make the waffles “lemon poppy seed” instead of lemon. I’ve also used chia seeds instead (which I actually used in the pictures!) and they work great too.

These waffles are fluffy with a bit of chew thanks to the Greek yogurt. They HIT THE SPOT.

Sprinkle on blueberries, blueberry jam, coconut, butter, maple syrup…. whatever toppings your heart desires.

You know what else would be KILLER? The blueberry cinnamon chia seed jam I made recently.

What would YOU put on these waffles? Let me know in the comments, below!

Looking for more healthy Spring breakfast ideas? Check out my gluten-free Carrot Coconut Oat Muffins, Banana Spinach Pancakes, and Banana Steel Cut Oats.

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Lemon Poppy Seed Waffles (made with Greek yogurt, gluten-free)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: 5 waffles

Calories: 280 kcal

Ingredients

• 2 cups gluten-free all purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tbsp poppy seeds (optional)
• 1/2 tsp salt
• 1 1/2 cup milk (of choice)
• 1/2 cup plain Greek yogurt
• 1/4 cup lemon juice
• zest of 2 lemons
• 1/2 tsp vanilla
• 2 eggs

Instructions

1. In a large mixing bowl, combine your dry ingredients (gluten-free flour, sugar, baking powder, poppy seeds and salt).

2. In a medium sized mixing bowl, combine your milk, Greek yogurt, lemon juice, lemon zest, and vanilla and whisk them together till smooth.

3. Add your wet ingredients to your dry ingredients and whisk them together till you have a smooth waffle batter.

4. Whisk your eggs in a small bowl separately for a minute or two, till bubbly and frothy. Then gently fold them into your waffle batter.

5. Add your batter to your waffle machine per your waffle machines instructions. I recommend about 3/4 cup of waffle batter for one large waffle. Continue till all waffles have been cooked.

6. Devour!

Recipe Notes

Store the leftovers in your fridge and eat within 3-5 days.