What mistakes should I avoid?

• 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.

Why should I rest my pancake batter?

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.

Can I make these with regular flour?

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 don't have an all-purpose gluten free mix. Can I just use Almond flour or oat flour?

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 .

How long does pancake batter last?

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.

Gluten-Free Lemon Poppy Seed Pancakes

Name: Gluten-Free Lemon Poppy Seed Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 large eggs, divided; ¼ 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; 1½ cups whole milk; 2 tablespoons lemon juice; 2 teaspoons poppy seeds

Ingredients

Units Scale

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

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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