Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup

Learn how to make Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time:
30 mins
4 servings



  • 2 cups all-purpose baking mix

  • 1 to 2 tablespoons poppy seeds

  • 1 tablespoon lemon zest

  • 1 1/4 cups cold club soda

  • 1 large egg, lightly beaten

  • 1/4 cup butter, melted

  • crème fraîche (optional)

  • Garnish: fresh mint sprigs

Blackberry Maple Syrup

  • ½ cup maple syrup

  • 1 (12-ounce) package frozen blackberries, thawed (can substitute for frozen mixed berries)

  • 1 teaspoon lemon zest

  • 2 teaspoons lemon juice


  1. Stir together baking mix, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl; gently whisk egg mixture into poppy seed mixture. (Mixture will be lumpy.) Let stand 3 minutes.

  2. To make the syrup, combine all ingredients into a medium bowl and let sit until ready to serve.

  3. Cook batter in a preheated, oiled Belgian-style waffle iron until golden (about ¾ to 1 cup batter each). Serve with Blackberry Maple Syrup and, if desired, crème fraîche. Garnish, if desired.


Note: If you don't have a Belgian-style waffle iron, use 1/2 cup batter for each waffle in a traditional waffle iron. Try this twist! Lemon-Poppy Seed Pancakes: Prepare batter as directed. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.

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