Lemon Coconut Poppyseed Waffles: the perfect blend of sweetness and lemon flavor! These waffles are great for a family breakfast or to serve at a ladies brunch!
Most Saturday mornings we gather around the table for a family breakfast. It’s something my husband and I and all three of our kids look forward to every week. It’s the perfect way to wrap up a busy school week and to start our weekend. We are always trying different breakfast ideas like our chocolate chip muffins, baked oatmeal, and our easy breakfast casserole. These Lemon Coconut Poppyseed Waffles were a combination of some of our favorite flavors and they turned out even better than we hoped!
They have the perfect blend of lemony tartness, sweet coconut and a touch of nuttiness from the poppyseeds. My husband topped his Lemon Coconut Poppyseed Waffles with honey but the kids and I just used regular buttermilk syrup. You could even top them with a delicious berry syrup or fresh berries such as cut up strawberries or blueberries like we do with our Lemon Ricotta Pancakes.
The magic of these lemon coconut poppyseed waffles is with the lemon zest. Don’t skimp on it! It looks like a lot of lemon zest but it really adds such a delicious flavor that blends beautifully with the coconut extract.
I’ve always been a sucker for any type of bread or dessert that is dotted with poppyseeds so we added some to our batter. It adds just a touch of nuttiness to the waffles but feel free to leave them out if your family doesn’t like them.
For this recipe we used a Belgium waffle maker and were able to get 4 large waffles out of the batter, which works perfect since my kids only eat half of one 🙂 Feel free to use a regular size waffle maker to get more waffles.
Lemon Coconut Poppyseed Waffles
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 TBSP. sugar
- Lemon zest of 2 lemons
- 1/3 cup coconut oil melted
- 2 large eggs
- 1 TBSP coconut extract
- 1/3 cup fresh lemon juice
- 1 1/4 cup milk
- 3 tsp. poppy seeds
- In a medium bowl mix together flour, baking powder, baking soda and salt. Set aside.
- In a small bowl mix together sugar and lemon zest. Add to flour mixture.
- In a separate bowl whisk together coconut oil, eggs, essential oil, lemon juice and milk. Combine with dry ingredients.
- Stir in poppy seeds. You can add a touch more milk if batter is too thick.
- Pour into preheated waffle iron.
Lastly, add some toasted shredded coconut or coconut chips to waffles and serve with your favorite toppings. It’s a delicious breakfast that I hope your family loves!
These images were updated on 4/16/2018