These Gluten-Free Lemon Poppy Seed Pancakes are incredibly light and bursting with bright citrus flavor. They come together in minutes making them the perfect breakfast for a lazy Sunday morning.
The awakening of Summer has inspired a lot of ideas for me. It is after all the season of fresh fruits, boundless produce, cool and refreshing drinks, and bright, zippy recipes. That is where today's recipe comes into play.
Lemon and Poppy seeds are summer comforts. From muffins to cakes, it's a timeless combo, and for good reason. The richness of the poppy seeds balances the acidity of the lemons perfectly. Not to mention, they make quite a lovely presentation together too.
Today, I'm sharing a few tips and tricks for achieving the fluffiest stack of pancakes with a buttery golden brown exterior. Alongside the recipe notes, you'll find a Q&A at the bottom of the post as well as related lemon recipes from the blog you might enjoy this season! Now without further adieu, let's get cooking...
Lemon Poppy Seed Pancakes- RECIPE OVERVIEW
Whether this is the first time you're cooking with poppy seeds or you're quite familiar with this ingredient and you're wondering what sets this recipe apart from the rest, read on for a full recipe overview and the ingredient checklist below.
- Taste & Texture - Flavorwise this pancake batter is sweet with a pleasantly subtle hint of lemon, making it a truly delightful treat in the morning. Because I've whipped the egg whites into a meringue and folded it into the batter, the result is a very light and fluffy pancake. When cooking, make sure there's enough butter in the pan to ensure a buttery crisp edge. Now, if you're wondering about the poppy seeds they won't change the texture of the batter at all. They're quite small so they tend to just melt in your mouth especially since I've added just enough to play into the barely visible lemon flavor. Personally, I am not a fan of recipes that call for an overabundance of poppy seeds that change the color of the batter. This is preference of course, but that is how I enjoy cooking/baking with them.
- Difficulty Level - This is a very beginner-friendly recipe. There is an extra step to this recipe as opposed to other pancake recipes you will find on LTG, which is to whip the egg whites. This is a technique I think is worth the extra two minutes for the ultimate stack of airiness, especially if you are making a gluten-free batter.
- Pairings - As with most breakfasts, coffee (or tea) is the perfect pairing. Aside from hot beverages, orange juice is also nice as it picks up the citrusy notes of the lemon. You can pair this with a savory side like eggs and bacon, or serve on its own with warm maple syrup and your favorite jam (I actually served mine with marmalade). If you are really in the mood for lemon, try serving these with lemon curd. We have a recipe for a homemade curd used to make our Lemon Curd Tartlets.
- Storage - When I make pancakes, I like making a big batch so I can easily heat them up the next day for a quick morning breakfast. If you're meal prepping, just wrap the leftovers in aluminum foil for an easy reheat whenever you're hungry for more.
Lemon Poppy Seed Pancakes Ingredient Checklist
The ingredients for today's recipe are quite straightforward and accessible.
- Lemon Zest
- Notes: You're going to need lemons to make this recipe but there is also room for some versatility...
- Substitutions: Could you use orange? Yes, technically but then I'd commit to making these orange poppy seed pancakes. So, swap out the lemon zest and juice for orange zest and juice.
- Sugar
- Notes: I like a sweet pancake and I'm not apologizing for it. Most recipes call for a tablespoon of sugar but personally, that's barely detectable when you're making a batter with 1½ - 2 cups of flour. I like a ratio of one tablespoon per cup. So today's recipe calls for two tablespoons.
- Substitutions: Light brown sugar, brown sugar, raw sugar, and cane sugar are all acceptable substitutes here. I've not tested the recipe with liquid sweeteners but if I'm being honest, I'm not a fan of liquid sweeteners or artificial sweeteners.
- Eggs
- Notes: These are the key ingredients to the ultra-light and fluffy texture of these pancakes. That said, I do not have any recommended substitutions for eggs. You need to beat the egg whites and fold them into the rest of the ingredients for an airy batter. I also like to leave the batter to rest for a few minutes before cooking.
- Cream of Tartar
- Notes: Cream of tartar helps to stabilize the egg whites, which we'll be whisking to stiff peaks for today's recipe. This is what will really make your pancakes fluffy and this technique can be used for any pancake recipe as well.
- Sour Milk
- Notes: Not as in spoiled milk. In many of our recipes when buttermilk is called for, we often substitute that for sour milk. To do so, you let the milk stand with vinegar or in today's recipe, lemon juice, to curdle and there you have homemade 'buttermilk'. Firstly, I never have buttermilk on hand but note that you can use either. I also used lemon juice because it works well with the theme of the recipe.
- Substitutions: Buttermilk, as mentioned above.
- Flour
- Notes: For personal reasons (not necessarily preferences) I made today's recipe with gluten-free flour. After testing many, many gluten-free recipes over the years to maintain a healthy gut, I've found only two brands are reliably good for both cooking and baking- Krusteaz All Purpose Gluten Free Flour or King Arthur Measure for Measure Gluten-Free Flour.
- Substitutions: If you don't need or want gluten-free, you can absolutely use good old all-purpose wheat flour. It's a 1:1 substitution as well, so you can just use whichever flour you prefer.
- Butter
- Notes: While I use butter throughout the entirety of the recipe, the reality is, you can use a neutral oil for the batter but I do highly recommend butter for cooking to achieve that crispy exterior for your pancakes for added texture.
- Substitutions: Aside from neutral oils, you can also use coconut oil, olive oil, or avocado oil, but note those oils will play into flavor of the batter. Again, don't substitute unless you have to, stick with butter.
- Baking Power
- Notes: Helps the pancakes to rise, adding extra body to them for the ultimate fluffy pancake we're trying to achieve here.
- Substitutions: Often I'm asked if you can substitute baking powder for baking soda. The answer is...yes, but also no. While you can technically substitute these ingredients, you need to use significantly less baking soda, otherwise, your batter will taste like baking soda and the texture will be completely off. Baking powder is a combination of baking soda, cornstarch, and cream of tartar creating twice as much carbon dioxide when it comes into contact with heat, which is why it's more commonly used in pancake recipes than baking soda.
- Salt
- Notes: Don't you just love melted salted butter over a hot stack of pancakes with maple syrup? That's why you need salt. The salt adds balance and just a pinch of it actually brings out the sweetness of the sugar as well. Don't skip the salt.
- Vanilla
- Notes: PanCAKES need vanilla. It adds a richness to the flavor of the recipe and I never make cakes (be it layered or pan-fried) without it.
- Substitutions: If you're feeling boujie, vanilla bean can be used here as well, but extract is really all you need. Can you add almond extract? Of course, but just a scant amount since almond extract is much stronger than vanilla.
- Poppy Seeds
- Notes: Alas the star of the show. Poppy seeds themselves are slightly nutty in flavor and somewhat fruity when broken down into a paste. They have some surprising health benefits as well but that's not the main reason why we're using them today, though it is a side bonus.
- Substitutions: If you aren't a fan of poppy seeds or if your diet restricts you from eating seeds, feel free to omit them from today's recipe. Your pancakes will still be fluffy, citrusy, and delicious.
More Lemon recipes to Love
- Lemon Bars - This recipe is an oldie, but such a goodie. A rich, simple lemon base is baked over a buttery oat crust for the most delightful treat.
- French Lemon Tart - By far one of our most popular recipes on LTG and for good reason. It's truly a showstopper in terms of presentation and ease.
- Lemon Olive Oil Cake - Another favorite amongst our readers. The unexpected combination of lemon and olive oil proves that this pair can be as delicious in a sweet batter as it is in a savory dish.
- Lemon Poppy Seed Scones - These scones are one of my favorites. They're buttery, sweet, and delicately flakey. Another delicious way to enjoy lemon and poppy seeds!
- Classic Lemon Pound Cake - Pound cake is a quintessential tea-time dessert. This one is rich and bursting with the vibrancy of fresh lemons.
- Lemon Snowball Cookies - Covered in powdered sugar, these melt-in-your mouth delights certainly do not last long!
Gluten-Free Lemon Poppy Seed Pancakes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 2 large eggs, divided
- 1/4 teaspoon cream of tartar
- Zest of 1 lemon
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 3 tablespoons butter, melted
- 2 cups gluten-free all-purpose flour (can be substituted with regular all-purpose flour)
- Pinch of salt
- 1 teaspoon baking powder
- 1 1/2 cups whole milk
- 2 tablespoons lemon juice
- 2 teaspoons poppy seeds
Instructions
- Combine whole milk and 2 tablespoons of lemon juice then set aside and allow the mixture to curdle while preparing the pancake batter.
- In a large bowl, whisk egg whites and cream of tartar together until stiff peaks form. Set aside.
- In a small bowl, blend together sugar and lemon zest. This releases the lemon flavors. Add egg yolks, vanilla, and butter. Whisk until incorporated.
- Add flour, baking powder, and salt to the wet ingredients. Whisk until combined. Add the sour milk and continue to whisk just until everything is incorporated, but that batter should still be a little lumpy.
- Now fold the egg whites into the batter gently. The mixture should be thick but ribbon slightly once combined. Fold in the poppy seeds and let the mixture rest for about 10 minutes before cooking.
- Heat a large cast iron frying pan with butter over medium, and pour about ¼ cup-sized amounts into the pan. Once bubbles start appearing, flip each pancake and cook until golden.
- Plate the pancakes on a serving dish and dust with confectioner's sugar if desired. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Gluten-Free Lemon Poppy Seed Pancakes FAQ
• Firstly, make sure not to overmix your pancake batter. Doing so will cause your pancakes to deflate and flatten.
• Secondly, make sure your pan is preheated. There's a lot of science behind it but basically you don't want your pancakes (or any food) steaming as you try to cook them while the pan is heating up. Ladaling your batter into a preheated pan ensures a beautifully golden result and the heat will also help them rise.
• Do not flip your pancakes too soon! You can determine if your pancakes are ready to flip two ways: if the edges are golden and crispy and if there are tiny bubbles forming on top.
Resting the pancake batter is just an extra step to ensuring the lightest, fluffiest result. It allows the flour to hyrdrate so you get a soft tender pancake. Leave it to rest for at least 10 minutes or even up to overnight if you want to prepare ahead of time.
Absolutely! It's a 1:1 ratio so keep the measurements the same but use whatever desired flour you like. This recipe will yield the same result regardless of which flour you choose.
I personally do not recommend using straight almond flour or oat flour. It will result in a very grainy texture and make the batter heavy. You need a lighter grain-free alternative in addition which is why I like using an all-purpose mix, typically one with a larger ratio of rice flour since it has a finer consistency. If you have the ingredients on hand, you can check out our own homemade gluten-free blend in our Gluten Free Chocolate Chip Cookies.
Pancake batter lasts anywhere between 2-4 days depending on the freshness of your eggs and milk but I personally would not let this batter stay for more than 2 days. Alternatively what you can do is, make the pancakes and store for future use. They freeze well too, so all you have to do it reheat them when ready to serve.
That concludes our post on Lemon Poppy Seed Pancakes. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
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Beth says
I love the bright lemon flavor combined with the poppy seeds. I've never made pancakes quite like these before. They're so good!
Jupiter Hadley says
It's always good to have a gluten free recipe, and these lemon and poppy seed pancakes sound fantastic! Thank you for sharing.
paula says
These were so fluffy and I loved the addition of lemon and poppyseed!
Charah says
Love this recipe, delicious. thank you!
TAYLER ROSS says
I made these pancakes for breakfast this morning and they were incredible! So full of lemon flavor!
Sue-Tanya Mchorgh says
This blog post on Gluten-Free Lemon Poppy Seed Pancakes is fantastic! The combination of lemon and poppy seeds is a summer classic, and I love how you've made it accessible for those on a gluten-free diet. Your tips for achieving the perfect pancake texture are super helpful, and I appreciate the Q&A section at the end. Can't wait to try these for a lazy Sunday morning breakfast!
Justine says
These were quite lovely! Youd never even know they were gluten free!
Jen says
I love Lemon Poppy Seed muffins! I think I would quite enjoy it as pancakes too. Thanks for the recipe!
Hari says
I love this pancake simply because they are gluten free. Citrus flavour is the attractive point for this dessert in my opinion!
Lavanda michelle says
These Gluten-Free Lemon Poppy Seed Pancakes sound like a dreamy start to any summer day! Quick, flavorful, and packed with seasonal zest.
Rachael says
Dang, these are so good and easy to make, too! Thanks for sharinG!
Kira Kira says
Lemon and poppy seed is one of my favourite combinations. Will try these out soon
Gloria says
What a great pancake recipe for brunch of the weekends. Lemon and poppy seeds are a great combination. My gluten free friends will enjoy this.
Lauren says
I was on the hunt for recipes with poppy seeds because I have a ton of them to use up and found this pancake recipe. They were great! Fluffy and flavorful - thanks!
Bernice says
What a treat! You turned my favourite muffins into pancakes and I couldn't resist. Can't wait to make these again on Father's Day.
Leslie says
This lemon poppyseed pancake recipe is brilliant! The lemon flavor is perfection and not overpowering!
Ashley says
I've always enjoyed lemon poppyseed muffins, but have never had the flavor combo in pancakes. Wow! I'm sold!
Jacqueline Debono says
Although I'm not on a gluten free diet, I like to try recipes that I can make when my sister comes to stay (she's gluten free). These pancakes were super good. Can't wait to make them for my sis!
Lori | The Kitchen Whisperer says
So light and fluffy! Such a great summer-time breakfast and brunch recipe! I served this with some lemon mint ricotta for brunch and my family devoured it! Seriously so good!
Hayley Dhanecha says
We made these lemon poppy pancakes for our brunch yesterday on father's day, and they turned out incredible! lovely lemon flavour without overpowering.
Ramona says
I love anything with lemon and poppy seeds whether its muffins, pastries and definitely pancakes! They came out perfectly fluffy and were a great addition to my morning coffee
Sandhya Ramakrishnan says
These lemon poppy seed pancakes are the fluffiest pancakes I have ever made. Adding the whipped egg whites makes a big difference.