Lemon Poppy Seed Waffles with Whipped Honey Lemon Cream
Fluffy on the inside and crisp on the outside, these lemon poppy seed waffles are a definite crowd pleaser! Topped with whipped honey lemon cream that’s bursting with fresh lemon flavor and just the right touch of sweetness. These waffles are like summer in your mouth.
Lemon Poppy Seed Waffles 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 tablespoons poppy seeds 2 ¼ cups buttermilk 4 tablespoons butter melted and slightly cooled 3 eggs 3 tablespoons honey* 2 teaspoons vanilla ½ tablespoon lemon zest ¼ cup lemon juice Whipped Honey Lemon Cream 4 ounces cream cheese 2 tablespoons powdered sugar 1 tablespoon lemon juice 2 teaspoons lemon zest 2 tablespoons honey* ½ cup heavy whipping cream
Lemon Poppy Seed Waffles
Preheat your waffle iron.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
In a medium bowl, whisk together buttermilk, butter, eggs, honey, vanilla, lemon zest, and lemon juice.
Slowly whisk the wet ingredients into the dry ingredients until just combined. Do not over mix.
Cook the waffles according to your waffle iron’s directions (see notes). Serve topped with whipped honey lemon cream and fresh strawberries!
Whipped Honey Lemon Cream
Using an electric mixer, whip together cream cheese, powdered sugar, and lemon juice on low until smooth.
Add lemon zest, honey and whipping cream, and whip on medium-high until soft peaks form.
*If your honey is a little cold and stiff, warm it up a bit so that it mixes in easier.
Begin cooking your waffles right after your batter is mixed up. If you let the batter sit too long, it starts to thicken up a bit.
Keep in mind, the batter is supposed to be slightly thick though. I had to spread my batter in the waffle iron. If the batter is too thin, your waffles will come out thinner and flimsier.
For reference, my waffle iron makes four square waffles at one time, and I used about ⅓ cup of batter for each square.
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