Go Back
+ servings
Syrup pouring over Gluten-Free Lemon Poppyseed Waffles.
Print Recipe
5 from 2 votes

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Keyword: breakfast, brunch, classic, easy, fluffy, gluten-free, homemade, indulge, kid-friendly, lemon, poppy seeds, waffles
Servings: 8 waffles
Calories: 251kcal
Author: Shanika

Ingredients

WAFFLES:

  • 3 cups all purpose gluten-free baking four
  • 2 Tbsps baking powder
  • ¼ teaspoon finely-ground sea salt
  • 3 Tbsps freshly-squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 2 Tbsps Agave syrup
  • 2 large organic eggs, room temp.
  • 1 ½ cups Almond milk (You can use your fave plant-based milk!)
  • 4 Tbsps vegan butter, melted
  • 1 tablespoon poppy seeds

Instructions

TO MAKE THE WAFFLES:

  • 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 (½ 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.
  • Bon Appetit!

Notes

  • 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.

Nutrition

Calories: 251kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 34mg | Fiber: 5g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 286mg | Iron: 2mg