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Lemon-Poppy Seed Waffles
Crispy on the outside and impossibly light inside, these golden waffles get their airy texture from a splash of club soda. You'll love how the bright lemon zest and crunchy poppy seeds cut through the richness of the melted butter. Instead of standard maple syrup, they're crowned with a quick, fruity topping made from thawed blackberries. It's a comforting breakfast that feels fancy but relies on a simple baking mix to keep your morning stress-free.
Ingredients
- 2 cups all-purpose baking mix
- 1 to 2 Tbsp. poppy seeds
- 1 Tbsp. lemon zest
- 1¼ cups cold club soda
- 1 large egg, lightly beaten
- ¼ cup butter, melted
- ½ cup maple syrup
- 1 (12-oz.) package frozen blackberries, thawed
- 1 tsp. lemon zest
- 2 tsp. fresh lemon juice
Instructions
- 1Combine the baking mix, poppy seeds, and 1 tablespoon of lemon zest in a large bowl.
- 2Whisk the cold club soda, lightly beaten egg, and melted butter together in a separate small bowl. Gently fold this wet mixture into the dry ingredients until just combined. Don't overmix; leaving some lumps ensures a tender waffle. Let the batter rest for 3 minutes.
- 3Pour about 3/4 to 1 cup of batter into a preheated, oiled Belgian waffle iron. Cook according to the manufacturer's instructions until the waffles are crisp and golden brown.
- 4Mix the maple syrup, thawed blackberries, remaining 1 teaspoon of lemon zest, and fresh lemon juice in a medium bowl. Warm the syrup mixture briefly in the microwave if desired, then serve over the hot waffles.
Notes
- Keep warm: Place cooked waffles on a wire rack in a 200F oven while you finish making the rest of the batch. The rack keeps the bottoms crispy.
- Storage: Freeze any leftover waffles in a zip-top bag and reheat them directly in a toaster for a fast morning meal.
- Tip: Make sure your club soda is ice cold to maximize the airy, crisp texture of the batter.