Lemon Poppy Seed Yogurt Waffles with Blueberry Syrup

waffles adapted from Nibbledish, syrup adapted from Cooking Light

Breakfast | Servings: about 6 waffles or 5 Belgian waffles (may depend on the size of your waffle iron)
Prep time: 15 min | Cook time: 5 min | Total time: 40 min


  • 2 tbsp. sugar
  • Zest from one lemon (about 1 tbsp.)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 tbsp. poppy seeds
  • 1 cup low-fat buttermilk
  • 1/4 cup milk (any kind, I use 1%)
  • 3/4 cup plain low-fat yogurt
  • 4 tbsp. unsalted butter, melted
  • 2 large eggs, separated
  • Pinch of cream of tartar
  • 1 tbsp. lemon juice

Blueberry Syrup

  • 3 cups fresh or frozen blueberries – no need to thaw (substitution: blackberries)
  • 1/2 cup maple syrup
  • 1 tbsp. lemon juice


  1. In a small sauce pan over medium heat, add blueberries, syrup and lemon juice. Cook until blueberries are soft (and thawed if frozen) and the mixture is heated through. Turn down to low and keep warm until ready to serve.
  2. Preheat your waffle iron.
  3. In a large bowl add sugar and lemon zest and mix together with your fingers until almost like a paste, about a minute. (If you’re like me, you’ll want to lick your fingers afterward, it tastes like lemon drops!)
  4. Stir in both flours, baking soda, salt and poppyseeds.
  5. In a separate bowl, whisk together buttermilk, milk, yogurt, melted butter and egg yolks. Set aside.
  6. In a third bowl or electric mixer, whip egg whites and cream or tartar to soft peaks.
  7. Make a well in the flour mixture and pour in the buttermilk mixture. Stir with a wooden spoon a few times.
  8. Add lemon juice and mix until the ingredients are almost incorporated.
  9. Gently fold in egg whites.

  10. Spray waffle iron with cooking spray. Spoon in 1/3 cup (or 1/2 cup for Belgian waffles) of batter. Bake until crisp and golden. Serve with warm blueberry syrup.

Nutrition info

Serving size: 1 waffle/1 Belgian waffle
Calories: 323/388
Fat: 12g/14g
Carbohydrates: 45g/54g
Fiber: 4g/4g
Protein: 11g/13g

Blueberry Syrup
Serving size: 1/3 cup
Calories: 113
Fat: 0
Carbohydrates: 29g
Fiber: 2g
Protein: 1g

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