These Paleo Lemon Poppy Seed Pancakes are light, fluffy and slightly sweetened. They’re the best healthy lemon pancake recipe – perfect for Sunday morning breakfast.

When I think of Spring flavored baked goods, lemon poppy seed always comes to mind. It’s such a refreshing flavor! And it’s the perfect pairing for these simple Paleo pancakes.

These Lemon Poppy Seed Pancakes are light and fluffy, moist, bursting with flavor and made with wholesome, healthy ingredients. In addition, this recipe is:

Paleo
gluten free
dairy free
less than 10 ingredients
lightly sweetened

It’s just what you need for Sunday morning brunch!

Ingredients in Paleo Lemon Poppy Seed Pancakes

These pancakes contain a few Paleo staples including:

Paleo Baking Flour
poppy seeds
baking powder
salt
eggs
honey
lemon juice
lemon zest
water

For this recipe, I used Bob’s Red Mill Paleo Baking Flour. It contains a combination of grain free flours that gives these pancakes a moist, fluffy texture and nutty flavor.

Honey pairs perfectly with the lemon in these pancakes. That being said, maple syrup or any liquid sweetener would work as a replacement.

This recipe has not been tested without eggs. For texture purposes, I don’t recommend an egg substitute.

How to Make Lemon Poppy Seed Pancakes

These pancakes are so easy to make. The batter is made in one bowl and cooked on the stove top, then these pancakes are ready to eat!

First, combine all the dry ingredients in a large mixing bowl. This includes the flour, baking powder, poppy seeds and salt.

Next, mix in the wet ingredients. This includes the eggs, honey, lemon juice, lemon zest and water.

Let the batter sit for 5 minutes and preheat a frying pan on medium-low heat.

Grease the frying pan, then add 1/4 cup of the pancake batter to the pan. Cover and cook on medium-low heat. Once bubbles have formed on top of the pancake and the bottom is golden brown, flip and cook about 1 minute more.

When done cooking, these pancakes have a golden top and bottom and a fluffy, yellow interior. They are soft, fluffy and moist on the inside – just how pancakes should be!

This recipe makes 6 pancakes, using 1/4 cup batter per each. However, feel free to double the recipe to make more.

These pancakes can be cooked and stored in the fridge or freezer for meal prep. Or, you can keep the batter in the fridge and save for another day.

More Paleo Pancake Recipes

For more easy Paleo pancake recipes, check these out:

Enjoy!