Sunday, May 15, 2005

Poppy Seed Waffles

Poppy Seed Waffles (Adapted from Eating Well)

2 tablespoons poppy seeds
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg whites
1 large egg
1 1/4 cups nonfat vanilla yogurt
3/4 cup plain Greek yogurt
1/2 cup granulated sugar
1 tablespoon canola oil
1 tablespoon vanilla
2 teaspoons fresh grated lemon zest

Preheat oven to 200 degrees.

Preheat waffle iron.

In a small skillet, toast poppy seeds until fragrant, about 1 to 3 minutes, shaking pan often.

In a medium bowl, whisk together the flours, baking powder, baking soda, salt and toasted poppy seeds.

In another medium bowl, whisk together egg whites and egg. Whisk in yogurts, sugar, oil, vanilla and lemon zest. Pour into the dry ingredients and mix just until combined.

Lightly coat waffle iron with cooking spray. Scoop batter onto the waffle iron and cook until waffle is golden. Transfer to the oven rack to keep warm. Repeat process with remaining batter until it has all been used. Serve with a dusting of confectioners' sugar, if desired.

Makes about 12 "American-style" waffles.

Just found the recipe? Click here to see where we talked about it!


  1. I'm a big fan of lemon poppy seed muffins and cake so these waffles sound awesome!

  2. Brilynn - Glad I'm not the only one who likes that flavor combo!