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! I consider myself more of a waffle girl but I could eat this lemon poppyseed stack everyday.
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
Instructions
- 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)
Load Them Up & Enjoy!
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. And I will be the first to admit, these are not healthy pancakes. While there’s many protein pancake recipes out there, this is not one. These pancakes are for the people out there looking to indulge without spending $30 at their favorite brunch spot this weekend.
And if you are more of a waffle girl, like me, you can use this recipe for your waffle batter! 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. Throw on your toppings and you have lemon-poppyseed waffles!
Remember to follow me on social media at @TheBottomlessPit for more delicious, gluten-free recipes!
Lemon Poppyseed Pancakes
Course: Cake4
servings30
minutes40
minutes300
kcalIngredients
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)
