Yes, I’m still very much so in love with my waffle maker. I love sweet waffles. I love savory waffles. I love waffles. With Spring kicking in the door lately, I’ve turned my attention to the bright and vibrant flavors of lemon and berries. These Lemon Poppy Seed Waffles are a perfect transition into Spring. Light and citrusy and made from scratch.

I lightened these waffles up firstly by swapping regular milk for unsweetened almond milk, because you aren’t going to be able to tell the difference here. I also used a whole wheat white flour in place of regular just to get the added bonus points for the whole wheat in there.

I topped my Lemon Poppy Seed Waffles off with a blueberry syrup, but another option would be a lemon curd. Or both. You could definitely go with both too! As mentioned below, I use a large Belgian waffle maker, but you can use this same batter in any waffle iron so long s you go along with the manufacture instructions as far as how much batter and cook time.

Serve these up for breakfast or brunch with some fresh fruit on the side and you will have a lot of happy bellies!

Step-by-Step Photos: