Grapefruit Poppy Seed Crispy Waffles
4
Updated Jul 18, 2025, Published Feb 23, 2018
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Table of Contents
It took about three months for me to convince Josh to go to the dermatologist to get his thing on his hip checked out. (I’ll refrain from going into details because this is a food blog.) He finally went to the dermatologist on Thursday and had a “surgery” that was barely surgery.
But now—since he’s a hypochondriac—he’s requiring a heavy amount of attention for his “recovery.” I’m trying not to laugh and roll my eyes at the same time, but I did promise him that I was going to make him waffles. Hopefully these will be enough because babying grown men isn’t my greatest virtue. Lol.
These grapefruit poppy seed crispy waffles are crispy and lacy AND also taste like the Winter-y sunshine of February. It’s been oddly cold in California, which I am fully embracing with warm coffee and tea and cuddly foods. These included.
I topped them with a good dusting of powdered sugar and slices and segments of blood oranges, grapefruit and sweet cara caras.
These grapefruit poppy seed waffles are interesting. They require you to separate the eggs and whip the egg whites with a bit of sugar, creating a very soft meringue of sorts.
This is folded into the batter. This makes super crispy and delicious waffles that are dreamy. I love this recipe so very much.
Grapefruit Poppy Seed Crispy Waffles
Equipment
- 1 Waffle iron
- 2 Large bowls
- 1 Whisk
Ingredients
Dry:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon poppy seeds, plus more as garnish
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet:
- 3/4 cup buttermilk, shaken
- 1/4 cup grapefruit juice
- 1 large egg yolk, egg white reserved
- 6 tbls unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Zest from 1/2 ruby red grapefruit grapefruit
Egg White:
- 1 large egg white
- 3 tablespoons white sugar
Topping:
- Various winter citrus, segmented
- Powdered sugar
Instructions
- In a large bowl, whisk together the dry ingredients.
- In a large measuring cup, whisk the wet ingredients together. Pour the wet mixture into the dry ingredients and mix until just combined. Set aside.
- In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the batter until just combined.
- Cook the batter according to your waffle iron’s instructions. Top waffles with a dusting of powdered sugar, a sprinkling of poppy seeds and a few slices of winter citrus.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were the perfect weekend breakfast—even though I discovered halfway through I had no cornstarch and had to substitute 1/2 C of flour instead! I also used lemon instead of grapefruit—although I am sure any kind of citrus would be a dream!
ahh well I’m glad they still worked!
Yum yum yum, these are my kind of waffles! Banana oat waffles + pancakes are my go-to when I want a “fancy breakfast. I just made some earlier today! Also, I”m laughing at your comment about your hubby not knowing where things are in your kitchen SAME HERE GIRL. Just yesterday he was putting away dishes and asked where something went that we”ve had for years haha hey, that”s a man brain vs a woman brain!
Yum. I’m imagining these with a little bit of dark chocolate sauce for a Jaffa-y twist