i’d totally leggo my eggo for these waffles!
Last year my sissy told me she makes her own waffle mix. I was impressed because for years whenever I wanted to make a pancake or waffle, I’d grab the Bisquick (later I graduated to Farmhouse pancake & waffle) mix to make batter. Right before my birthday I lamented to her that I didn’t have a waffle iron and POOF, guess what I got for my last b-day? A waffle maker! YAY! I wonder what hints I can drop this year? (Wink, wink!) The Bisquick works fine for a speedy waffle, but if you want to know everything that’s going into your belly, making it from scratch is THE BEST. Plus these yogurt lemon waffles taste so delicious and come together so quickly, you’ll never reach for a mix or frozen waffle ever again.
ingredients for waffle nirvana
I know, it looks like a lot of ingredients but like I said, it comes together quickly with minimal effort. This recipe is slightly modified from Joy The Baker’s lemon ricotta waffles with poppy seeds. I substituted greek yogurt for the ricotta. Why? Because we love Greek yogurt! What’s also so cool about this recipe is you probably already have all the ingredients in your pantry and fridge.
First things first, in a medium bowl whisk flour, baking powder & soda, and salt together, then set aside. In a small bowl rub the sugar and lemon zest together until the sugar is lemon-y fresh smelling.
mix it up, yo
Next, whisk the lemon sugar into the flour mixture. In a larger bowl, beat together eggs, melted butter (make sure it’s cooled somewhat so it doesn’t cook your eggs), vanilla, lemon juice, yogurt, and water until well combined.
lemony fresh!
Add the egg-yogurt mixture to the dry ingredients. It’s ok to do it all at once. The batter will be slightly lumpy, don’t overthink it or overwork it! Lastly, add your poppy seeds.
don’t over mix it, yo!
Hopefully you’ve mastered your own waffle iron by now, because they all behave differently. Mine gives a green light when ready. Plug it in, heat it up, and start ladling your batter.
go with the flow but don’t over flow!
Once cooked, the waffles should have a crispy exterior with a lemony interior. The poppy seeds give a lovely little unexpected crunch.
poppies!
I swear, so good you won’t even need syrup!
The Hubs gives these waffles 2 thumbs way up!
Waffles with Lemon, Greek Yogurt, and Poppy Seeds
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 lemon’s worth of zest
- 5 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 1/2 cup Greek non-fat yogurt
- 3/4 cup water
- 2 teaspoons poppy seeds
1. In a medium bowl whisk flour, baking powder & soda, and salt together, then set aside. In a small bowl rub the sugar and lemon zest together until the sugar is lemon-y fresh smelling. Add lemon sugar to flour mixture.
2. In a large bowl, beat eggs, melted butter, vanilla, lemon juice, Greek yogurt, and water together until well combined.
3. Add the wet mix to the dry mix and stir to combine. Try not to over mix, lumps are OK.
4. Cook as directed in your waffle iron and serve immediately because no one likes soggy waffles.
These look fantastic! Waffles are the best, totally.
Also – your photos seem to be overflowing a bit, taking over the sidebar and even into part of the background. Although in your bio pic you look quite mysterious peering over the top of that photo with just your eyes. 🙂
Hi Lindsay, thank-you, I personally think you can eat waffles for any meal!
I just checked on my mac and also on my phone and the formatting on my site looks ok on my end. Would you mind closing your browser and re-opening it to double check? Let me know if you see the same formatting errors and I’ll let my webby chick know. Thank-you! -M