In a large mixing bowl, combine your dry ingredients (gluten-free flour, sugar, baking powder, poppy seeds and salt).
In a medium sized mixing bowl, combine your milk, Greek yogurt, lemon juice, lemon zest, and vanilla and whisk them together till smooth.
Add your wet ingredients to your dry ingredients and whisk them together till you have a smooth waffle batter.
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.
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.
Store the leftovers in your fridge and eat within 3-5 days.