These gluten-free lemon poppyseed pancakes are guaranteed to make your mornings brighter with their sweetness and ultra fluffy texture!
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It's More Than Poppyseeds...
As you can probably tell from my Lemon Bars and Lemon Poppyseed Muffins recipes, I LOVE all things lemon. Being gluten-free AND allergic to chocolate, makes finding good desserts very hard. So, lemony desserts have become my go-to at restaurants. But lemony foods aren't just for desserts! I decided to combine my love for lemons with my love for breakfast, thus the gluten-free lemon poppyseed pancakes were born! These are the FLUFFIEST gluten-free pancakes I've ever had!
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Why You'll Love This
These pancakes are perfect for Sunday brunch and pair nicely with a good mimosa. I like to add a little greek yogurt on top of my pancakes and some fresh strawberries before I drown it in maple syrup. The greek yogurt on top marries the two together in a creamy fashion. The contrasting citrus and berry makes for the ultimate combination!
So, these pancakes are for the people out there looking to indulge without spending $30 at their favorite brunch spot this weekend. I know that you will absolutely fall in love with these and won't be able to go back to boring pancakes. You have been warned!
Ingredients
This recipe is very straightforward and simple with ingredients! Here is everything you need to know to set yourself up for success.
Cooking the batter on the skillet!
- Gluten-free flour: This flour will bind all ingredients and create that perfect pancake batter.
- Baking powder: This is important as the baking powder will increase the texture of the pancakes and improve its fluffiness.
- Baking soda: Baking soda will exaggerate the fluffiness.
- Salt: Using salt will help to round out the lemon juice, dialing it down a bit.
- Milk: This will lighten the batter consistency creating the perfect wet to dry ratio.
- Melted butter: Adding melted butter will help round out the texture and enhance flavor.
- Lemon juice: Lemon juice to make our pancakes lemon!
- Poppy seeds: These are rich in fiber!
- Lemon zest: Some lemon zest to ensure the lemon flavor and to further enhance it.
- Eggs: These will bind all ingredients and contribute to creating the perfect batter consistency.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
Whether you're missing a few of the above ingredients, or just looking for simple modifications, these tips below can help you adjust the recipe!
- Make Them Waffles: All you need to do is add another ¼ teaspoon of baking powder and baking soda. Then, pour it into your waffle iron and wait for it to get nice and crispy.
- Make'em Fancy: If you are wanting to go the extra mile, I would suggest pairing a lemon blueberry compote with ricotta cheese on top of the pancakes.
- Make it Non-GF: If you don't have gluten-free baking flour, you can always use regular flour for this recipe. So, you won't need to add or subtract any other ingredients! It will all stay as is.
Please note that this recipe has only been tested with the listed ingredients. Substituting or adding any new ingredients may affect the results.
Equipment
This recipe requires you to use your usual pancake utensils such as a spatula, whisk, and a mixing bowl along with your pan. There really isn't need for anything else!
Instructions
This section will be a breeze! Here is all you need to do for these pancakes:
First, in a mixing bowl, combine all of your ingredients.
Second, use a spatula to fold the ingredients together until you have a smooth, creamy batter.
Third, grease your pan or griddle and heat to medium.
Fourth, use a spatula to pour your batter.
Next, let your batter sit on medium heat for about two minutes until flipping and then let the other side cook for another two minutes.
Then, continue with the rest of the batter. This recipe should make 10 large pancakes!
Finally, dress your pancakes with some greek yogurt and strawberries and serve!
Serving Suggestions
These pancakes are amazing on their own. Just add some syrup of your choosing and they are ready! However, if you would like to add more to them, I highly recommend throwing on some greek yogurt and strawberries.
Expert Tips
First, you don’t want the batter to be perfectly smooth. You want a few lumps to create that fluffy texture! So, keeping the batter lumpy will increase the batter's viscosity, add air pockets and not allow the pancake to spread out too much. All of these in combination make for a taller and fluffy pancake, rather than a thin dense one.
Keep note: these fluffy flapjacks DON'T bubble.
Storage
If you plan on storing them, I suggest sealing tightly and storing into the refrigerator. Make sure to store for no longer than 3 days! These pancakes can also be frozen for up to 2 months. Before freezing, make sure to layer between sheets of wax paper and kept in a freezer container or reusable freezer bag
To re-heat, throw them back on the stove. But, if you would like a much faster option, you may microwave them. However, with the microwave, they may end up a bit soggy.
FAQ
Of course! These are fantastic pancakes that deserved to be shared with many! Batch as many as needed.
Yes! Get fun and creative with it. Create your own toppings bar for the pancakes or simply incorporate your own preferred stack on the pancakes. So, the choice is yours entirely.
Actually, you can! All you need to do is add another ¼ teaspoon of baking powder and baking soda into the batter.
Related
If you love this recipe, I know you will adore these:
Pairing
Looking to pair something more with this dish? Here is what I recommend:
Lemon Poppyseed Pancakes
Course: BreakfastDifficulty: Easy4
servings30
minutes40
minutesThe most delicious no fuss gluten-free lemon poppyseed pancakes you ever did make!
Ingredients
2 cups of gluten-free flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cups of milk
½ cup of melted butter
½ cup lemon juice
2 teaspoons of poppy seeds
1 tablespoon lemon zest
2 eggs
Directions
- In a mixing bowl, combine all of your ingredients
(Yes, you read that right. No need for multiple bowls or an orderly system here! Just throw all your ingredients in.) - Use a spatula to fold the ingredients together until you have a smooth, creamy batter
- Grease your pan or griddle and heat to medium
- Use a spatula to pour your batter
TIP: Unlike normal pancakes, these fluffy flapjacks DON'T bubble. Let your batter sit on medium heat for about 2 minutes until flipping and then let the other side cook for 2 minutes - Continue with the rest of the batter (should make 10 large pancakes)
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