Paleo Lemon Poppy Seed Pancakes

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These paleo lemon poppy seed pancakes are light and fluffy with a sweet lemon flavor. They're made with a grain free flour blend, lightly sweetened with honey, flavored with fresh lemon and loaded with poppy seeds! These pancakes are perfect for a gluten free, paleo friendly breakfast.

Lemon flavored baked goods like lemon banana bread and cookie bars are all I want when Spring makes an appearance! These lemon poppy seed pancakes are often my go-to at the first tease of warm weather and buds on the trees.

They have a sweet lemon flavor and are light and fluffy in texture. These pancakes are made with a gluten free flour blend and lightly sweetened, but still have a lovely lemon flavor.

My kids even love them; and that's saying something since they typically turn down any pancake without chocolate chips added!

Why You'll Love these Paleo Lemon Poppy Seed Pancakes

paleo and gluten free - made with a grain free flour blend
fluffy and moist - perfect pancake texture
easy to make - combine ingredients in a mixing bowl and cook on a frying pan
healthy - these pancakes are lightly sweetened with honey (no refined sugar) and made with simple, wholesome ingredients

Ingredients

These gluten free lemon poppy seed pancakes require less than 10 ingredients. You can find the full recipe in the recipe card below, but here's an overview of what you need:

paleo baking flour: 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. If you don't have access to this flour, you can use a combination of almond flour, tapioca flour and coconut flour.
poppy seeds - these are a good source of fiber and I consider them "nature's sprinkles". While this recipe calls for poppy seeds, you can leave them out if you wish.
baking powder - I like to make my own paleo baking powder, but any brand will work.
salt - enhances the flavors
eggs - needed to bind the ingredients. I have not tried an egg substitute, but if you do then let me know how the pancakes turn out in the comment section below.
honey - to sweeten the pancakes. Maple syrup is a great option too!
lemon juice - since these are lemon pancakes
lemon zest - adds more lemon flavor
water - to thin the batter

How to Make Lemon Poppy Seed Pancakes

These pancakes are so easy - the batter is made in one bowl and cooked on the stove top. Here are the steps:

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 ¼ 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!

Storage

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.

FAQ

How many pancakes does this recipe make?

This recipe makes 6 pancakes, using ¼ cup batter per each. However, feel free to double the recipe to make more.

Is there a substitute for the paleo baking flour?

You may swap the paleo baking flour with a combination of almond flour, tapioca starch an coconut flour. The exact quantities are given in the recipe card below.

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