Meyer Lemon Poppy Seed Waffles

Meyer Lemon Poppy Seed Waffles {@beardandbonnet }

Can we talk about my obsession with my new waffle iron?! Ever since I made those banana chocolate chip waffles a few weeks ago I have been whipping up more and more waffle recipes for my family. Obsessed may be an understatement…

I have literally been waffling everything from sandwiches to potatoes the past few weeks and although I am pumped to start sharing a few of my non-waffle waffled creations here with you. I had to share these Meyer Lemon Poppy Seed Waffles first! Imagine the yummiest lemon loaf you have ever had in waffle form. It’s a beautiful thing!

These waffles are loaded with the zest from Meyer lemons along with poppy seeds and a hint of vanilla then we topped them with warm Meyer Lemon Maple Syrup. These beauties are sweet and citrusy – the perfect start to any day!



Meyer Lemon Poppy Seed Waffles

  • Author: Beard And Bonnet
  • Yield: 4 servings


  • 1½ cups gluten free oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon Kosher salt
  • 1/2 tablespoon poppy seeds
  • ¾ cup light coconut milk at room temperature
  • ¼ cup melted coconut oil
  • 2 large eggs, lightly beaten
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon Meyer lemon zest

Meyer lemon maple syrup

  • 1 cup maple syrup
  • juice from 1 Meyer lemon


  1. In a large bowl combine the oat flour, baking powder, salt, and poppy seeds with a whisk. In a separate large bowl combine the coconut milk, oil, eggs, maple syrup, vanilla extract , and zest- whisk well to combine.
  2. Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be slightly lumpy. Set the batter aside to rest for 10 minutes.
  3. Preheat your waffle iron according to the manufacturers specifications. (For my Belgian waffle maker set it to medium-high heat. ) Pour the batter onto the preheated waffle iron (approximately ½-3/4 cup batter per waffle) and cook until crisp and golden brown.
  4. Place cooked waffles onto a baking sheet lined with parchment paper. Repeat with the remaining batter. Be careful not to stack them or they will loose their crispness. If you are cooking a big batch you may want to store the cooked waffles in a 200°F oven.
  5. Drizzle each one with warm Meyer lemon maple syrup before serving.

To make Meyer lemon maple syrup:

  1. Heat the syrup and Meyer lemon juice in a small saucepan over medium low heat until warmed through and completely combined.



  1. My heart is twinging with jealousy just a bit because that waffle maker is like a dream for me! It would force me right back into my waffle addiction and I think that needs to happen immediately. Plus I have some Meyer lemons waiting to be used so I think this is the perfect beginning 🙂 Looks amazing!

    • Meg

      Thank you Cara! Waffle irons are for sharing 🙂 You are more than welcome to use mine or to just come and munch on waffles with me 🙂

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.