I have been wanting to make these orange poppy seed waffles for a while. So when kiddo woke me up at 4am this morning, and I couldn’t go back to sleep, it was time.
I mentioned a few posts ago, when researching my kale and cheese quick bread recipe, that I discovered Michael Ruhlman’s book Ratio. The book also includes a ratio for pancakes. That ratio is (by weight) 2 parts flour: 2 parts liquid: 1 part egg: 1/2 part fat. In usable terms, that’s 8 oz (~1 3/4 cup) flour: 1 cup milk/buttermilk/etc: 2 eggs: 4 tbsp (2 oz) of butter.
But we want orange poppy seed waffles, not orange poppy seed pancakes!
What’s the difference in the formula? Generally, the ratio stays the same, but waffles have slightly more fat, so the butter goes up by a tablespoon or two. And waffles have (more) sugar.
This is where I put myself and everyone else out of business. You can create your own recipes. Or take this orange poppy seed waffle recipe and make pancakes, or vice versa. I would much rather teach you to waffle.
Give someone a waffle recipe and you feed them for a day. Teach someone to waffle and you feed them for a lifetime.
FAQs about orange poppy seed waffles
Well, it is true that separating your eggs gives you lighter waffles. If that is important to you, you can separate your eggs and add the yolks per the recipe then whip the whites and fold them in at the end. I promise you they are still delicious without this step. And they take less than 30 minutes to put together, even at 5am and before the coffee has finished brewing.
Feel free to sub out store-bought orange juice for the orange zest and hand-squeezed juice – just strain it if it has pulp.
You could easily make a half batch of these instead of the full. Or make the full batch and freeze the extras, if you have any! They do freeze really well. Just reheat them in the toaster.
You can use orange extract or vanilla in place of the Grand Marnier. Just know that this isn’t a substitute if you are avoiding alcohol.
Orange poppy seed waffles
- Waffle iron
- 5 tbsp (2.5 oz/71g) unsalted butter, melted
- 1 ¾ cup (8 oz/225g) bleached all purpose flour
- ¼ cup granulated sugar
- ¼ cup poppy seeds
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- zest and juice from two small or one medium orange, separated this should yield about 1/4 cup of juice
- up to 1 cup milk, to total 1 cup of liquid
- 2 eggs, see note about separating if desired
- 1 tsp Grand Marnier or other orange liqueur
- In a large bowl, mix the dry ingredients (flour, sugar, poppy seeds, baking powder, baking soda, salt, and orange zest).
- In a large measuring cup, add the orange juice and then add milk so that the liquid total is 1 cup. Add the eggs and Grand Marnier and beat lightly until uniform.
- Add the liquid from the measuring cup and the melted butter to the dry ingredients. Mix together only until the mixture has been incorporated fully. Do not overmix.
- Preheat your waffle iron and waffle per the manufacturer's instructions. This recipe made seven 1/2 cup waffles in my waffle iron.
If make this recipe for orange poppy seed waffles, please comment here or tag me and share a pic on Instagram!
Do you love the combination of orange and poppy seed? Make these orange poppy seed muffins!