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Birkesvafler (Poppy Seed Waffles)

A recipe for Birkesvafler (Poppy Seed Waffles) inspired by our visit to Copenhagen! These light waffles are studded with poppy seeds and topped with lemon whipped cream and a drizzle of caramel sauce.
Course Breakfast
Cuisine Danish
Keyword breakfast, poppyseed, waffle
Prep Time 15 minutes
Cook Time 3 minutes
0 minutes
Total Time 18 minutes
Servings 7 Waffles


  • 1 2/3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons poppy seeds
  • 2 eggs
  • 1 cup milk
  • Zest from 1 lemon
  • 6 tablespoons unsalted butter melted and slightly cooled, plus more for greasing the iron


  • 2 cups heavy cream
  • Zest from 1 lemon
  • Caramel sauce for drizzling


  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
  • In a medium bowl, beat together eggs, milk, lemon zest, and butter.
  • Add the egg mixture to the dry ingredients and whisk by hand or use a hand mixer to combine just until no lumps remain. This batter can be refrigerated for up to two days.
  • Preheat a waffle iron according to manufacturer's instructions. Grease the heated iron with butter. Pour in a ladleful of the prepared batter, about 1/4 cup.┬áHeat until the waffle is cooked through and starting to turn golden. Transfer to a plate and repeat with remaining batter.

To serve:

  • To make the lemon whipped cream: In a stand mixer, blender, or by hand, beat the cream until soft peaks form. Fold in the lemon zest.
  • Top the warm waffles with the lemon whipped cream and a drizzle of caramel sauce and serve immediately.