Lemon Poppy Seed Pancakes
March 4th, 2019 
2 comments
Lemon and poppy seed are a match made in breakfast heaven. Usually found in muffin form, who doesn’t love this flavor combination?!? But let’s be real, sometimes you just don’t have the time to bake a fresh batch and this recipe is so much quicker. These fluffy pancakes are made with dairy-free ingredients; however, feel free to swap them out for their dairy counterpart. Breakfast, brunch or even dessert, these pancakes will become one of your new favorites recipes.
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Lemon Poppy Seed Pancakes
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makes about 16 pancakes
10 minutes
20-30 minutes
- 2 cups gluten free flour, preferably Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 3 tablespoons poppy seeds
- 2 tablespoons granulated sugar, maple sugar, or sweetener of choice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- zest of two large lemons, about 2 tablespoons
- ¾ cup unsweetened almond milk, or milk of choice
- 2/3 cup non-dairy yogurt, plain or vanilla
- 2 large eggs
- juice of 1 large lemon, about ¼ cup
- 3 tablespoons vegetable oil or butter
- 1 teaspoon vanilla extract
- nonstick cooking spray or extra vegetable oil
- Preheat oven to 200°, line a baking pan with a wire rack and set aside. In a large bowl, using a whisk, mix together flour, poppy seeds, sugar, baking powder, baking soda, and salt. Then mix in lemon zest.
- In a separate bowl whisk together almond milk, yogurt, eggs, lemon juice, vegetable oil and vanilla until completely blended. Pour the wet ingredients into the dry ingredients and mix until combined but has a few lumps. Batter will be a little thick.
- Heat a large nonstick skillet on medium heat. Spray skillet with nonstick cooking spray. Begin cooking the pancakes by placing two rounded tablespoons worth of batter into the pan at a time. Cook for about 2 minutes, until the pancake starts to brown and flip with a spatula. Cook for another 2 minutes or so, until the pancakes are cooked through. Place cooked pancakes on the pan lined with the wire rack in the oven until they are all cooked and ready to serve. Serve with maple syrup or agave.
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Lemon Poppy Seed Blueberry Pancakes! That sounds like a great idea. Try adding 1 ½ cup of blueberries or raspberries to the batter.
Hi Danielle,
This sounds amazing. Can I use Almond Flour instead for the Lemon Poppyseed Pancakes?
You can try, but the texture will most likely be pretty fragile. It may require a more almond flour. If you’re not worried about keeping them gluten free try using regular all purpose flour.