Valleybrink Road | Recipes | Whole Wheat Lemon Poppyseed Waffles | Makes 6-8 waffles in a Breville Waffle Maker 3/4 cup whole wheat flour 3/4 cup all purpose flour 2 teaspoons baking powder 1/2 teaspoon sea salt 2 tablespoons granulated sugar 1 large egg 1 3/4 cup lukewarm whole milk 5 tablespoons.

Please wait (up to a minute) while we process your order.

Thank you.

close
Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Login
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
submit
Reset Password
Success! Your password has been reset
submit
User Settings
submit
Email Required
Before you continue browsing the site we need your email
submit
Whole Wheat Lemon Poppyseed Waffles
Steps
1
2
3
4
Description

These waffles are insanely delicious. Lightly crisp on the outside with a soft, moist inside. Easy to make and great to freeze for a quick weekday breakfast.

Get Started
Step 1

In a medium bowl, mix together the flours, baking powder, sea salt, and sugar.

Next Step
2
Step 2

In another medium bowl, whisk together the egg, milk, melted butter, and vanilla.

Next Step
3
Step 3

Add the wet ingredients to the dry ingredient bowl and stir to combine. Stir in the poppyseeds, ground flaxseed, and the zest from two lemons. Allow batter to rest for 10 minutes while the waffle iron preheats.

Next Step
4
Step 4

Cook waffles according to the waffle makers instructions. While the waffles are cooking, heat some maple syrup with a few tablespoons of butter for topping. Drizzle over the waffles before serving and enjoy!

Done!
Share this recipe
Ingredients
  |  
Shopping List
  |  

Makes 6-8 waffles in a Breville Waffle Maker

  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 3/4 cup lukewarm whole milk
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppyseeds
  • 2 tablespoons ground flaxseed
  • zest from 2 lemons
  • maple syrup
  • extra butter for serving