• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Almond Poppyseed Waffles

By Jennifer Leave a Comment

Almond Poppyseed Waffles

Jump to Recipe Print Recipe
almond poppy seed waffles
 
My family loves breakfast, especially the kids. Finding time to make a hearty breakfast on busy school mornings usually slips away from me and the kids end up with cereal. However, most Saturday mornings are reserved for a special breakfast in our house. You might as well call it brunch because we typically don't eat lunch that day. We usually sleep in a little, Quinton and I have coffee, and then I get to work in the kitchen making something worth a real plate, fork, knife and spoon. I love these mornings. Sometimes one or all of the kids eventually join me in the kitchen, after smelling bacon cooking, to help out with breakfast and then we gather around the table and actually have conversations face-to-face about whatever's on our mind.
 
These almond poppy seed waffles are full of great flavor and texture. The toasted almonds and poppy seeds give this Belgian-style waffle a heartiness and good crunch. They are well worth the time and effort!
 
SaveSaved! SaveSaved!

Almond Poppyseed Waffles

No ratings yet
Print Pin Rate
Author: Jennifer Locklin

Ingredients

  • 3 tablespoons almond paste
  • 2 cups whole milk
  • 1 cup sour cream
  • 1 tablespoon almond extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 1-½ teaspoons kosher salt
  • ¼ cup poppy seeds
  • ½ stick unsalted butter melted
  • 1 cup sliced almonds toasted
  • Whipped butter for serving
  • Maple syrup for serving
Get Recipe Ingredients

Instructions

  • Heat the oven to 200°F.
  • In a dry skillet, toast almonds over medium heat, tossing often to evenly brown. Remove from heat immediately and place on a plate for serving.
  • Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Add the milk, sour cream, almond extract, and eggs. Whisk until well-blended and smooth.
  • In a separate large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.
  • Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don’t overmix or the waffles will be tough and chewy). The mixture will be a little lumpy (and that’s OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more).
  • Pour in the melted butter and gently mix with a spoon just until incorporated.
  • If using an electric griddle or waffle maker, set the heat to 350°F.
  • Spray griddle or waffle maker with cooking spray.
  • Ladle batter onto waffle maker and cook until golden brown.
  • Repeat with the remaining batter.
  • Keep the waffles warm on a heatproof platter or baking sheet in the oven.
  • Serve with whipped butter, maple syrup and sprinkle with toasted almonds.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

 

Filed Under: Breakfast & Brunch

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Creamsicle Sparkler Cocktail
    Creamsicle Sparkler
  • A dish of Cherry Dump Cake with Pineapple and Coconut Crunch topped with a scoop of vanilla ice cream.
    Cherry Dump Cake
  • Creamy Crockpot Macaroni and Cheese
    Crockpot Macaroni and Cheese
  • Sparkling Elderflower Vodka Spritz
    Elderflower Vodka Spritz

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required