These bright and citrusy lemon poppyseed waffles are a sunny way to start your day!
Gluten-Free Lemon Poppyseed Waffles
Gluten-Free Lemon Poppyseed Waffles are refreshing, sweet, tart and fluffy, thanks to real lemon juice, dairy-free milk and plenty of crunchy poppy seeds!
Everyone can get behind a breakfast of hot-off-the-press waffles. I’ve been known to wake up early to whip up my Best Maple Brown Butter Banana Waffles for my son. But sometimes you want a different flavor in the morning. Especially during the summer, when fruit is fresh and you’re looking for lighter meals.
That’s why I created these crisp and fluffy lemon poppy seed waffles. They happen to be gluten-free but everyone loves them. They’re buttery and soft on the inside but crisp and golden on the outside, the perfect waffle texture if you ask me!
How to Make Gluten-Free Lemon Poppy Seed Waffles
You can use any waffle maker for these waffles, from mini to Belgian-style. All you need is a mixing bowl and a few simple ingredients:
Gluten-free all-purpose flour. You can find a great gluten-free blend from Bob’s Red Mill.
Baking powder. This helps your waffles rise and become crisp in the iron as they cook.
Lemon juice. This gives the zippy flavor and sunny yellow color to your waffles.
Agave. For a bit of sweetness without refined sugars. You can also swap out agave for honey or maple syrup.
Eggs. Make sure your eggs are at room temperature before you and them to the waffle batter. Otherwise, they will not mix well. You can warm them under warm running water for a few minutes if you forgot to take them out of the fridge.
Almond milk. Feel free to use any milk you like, including dairy milk, hemp, coconut, cashew or soy for nut-free.
Vegan butter. You can also use regular butter if you don’t have a problem eating dairy.
Poppy seeds. These are easy to find at most grocery stores in the baking aisle.
Tricks to Making Perfect Waffles
Use these tricks to make sure your lemony waffles come out perfectly:
Make sure the waffle maker is fully preheated before you add the batter.
Spray the waffle maker top and bottom well with nonstick spray to make sure your waffles don’t get stuck.
If your waffle maker has an indicator light, wait for it to go off before you open the waffle maker. Otherwise, your waffle won’t be fully cooked.
These are best served hot out of the waffle iron, so don’t wait, serve them up!
Waffle Topping Ideas
These refreshing summery waffles can be topped however you like! Here are some of my family’s favorite waffle toppers for a fun breakfast:
Coconut whipped cream
Fresh fruit like strawberries and raspberries
Can I Make Waffles Ahead of Time?
If you’re a planner, you can make a big batch of lemon poppyseed waffles and store them for later. Let the waffles cool fully, then pop them into an airtight bag or container and freeze.
You can defrost and heat the waffles in the microwave, toaster oven or regular oven to serve.
Can I Make Vegan and Gluten-Free Waffles?
The only non-vegan ingredient in these waffles are the eggs. If you’re vegan, you can try using a flax egg or chia egg to replace the real ones. Note that I have not tried this, so let me know how it goes if you do!
1 1/2cupsAlmond milk(You can use your fave plant-based milk!)
4Tbspsvegan butter, melted
Preheat the waffle maker to desired setting (if applicable)–medium-high heat worked for me!
In a large bowl, whisk together the flour, baking powder, and sea salt. Create a well in the middle.
Add the milk, eggs, vanilla, lemon juice, and Agave, in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test.
Fold in the poppy seeds until combined and spoon batter into your waffle maker (1/2 cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), add toppings (berries, orange slices, etc.), and drizzle with maple syrup, if desired.
Tips & Tricks
STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.