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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 15 minutes
0 minutes
Total Time 30 minutes
Servings 6 -8 Waffles


  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 2 tablespoons (20 grams) poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups (300 milliliters) milk
  • Zest from 1 lemon
  • 6 tablespoons (85 grams) unsalted butter melted and slightly cooled, plus more for greasing the iron


  • 2 cups (473 milliliters) heavy cream
  • Zest from 1 lemon
  • Caramel sauce for drizzling


  • In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
  • 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 used right away or covered and refrigerated for up to two days.
  • Preheat a waffle iron according to manufacturer's instructions. Grease the heated iron with butter.
  • Once hot, pour in a ladleful of the prepared batter, about 1/4 cup (60 milliliters).┬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.