Last Updated on February 17, 2025 by Toya
Are you looking for a flavorful breakfast that’s both light and satisfying, these Lemon Poppyseed Pancakes are just what you need. With the perfect balance of zesty lemon, nutty poppy seeds, and a touch of sweetness, these healthy, quick and easy pancakes are sure to become on of your favorite go-to breakfasts on rotation.
In just 20 minutes (both for prep time and cooking time), you can have a stack of the fluffiest pancakes that are not only delicious but also made with wholesome ingredients.
So, whether you’re preparing breakfast for yourself or a family gathering, these pancakes are a great choice!
Why You’ll Love These Lemon Poppyseed Pancakes:
- They’re Quick & Easy: These pancakes only take 10 minutes of prep and 10 minutes of cooking time, so you can have a delicious breakfast ready in under 25 minutes!
- They’re Fresh & Flavorful: The tangy lemon zest and juice used to make these pancakes add a refreshing burst of citrus, while the poppy seeds offer a subtle crunch to the pancakes. A combination that is _____.
- Very customizable: You can drizzle the pancakes with your favorite syrup, or top them off with fresh fruit, yogurt, or a dusting of powdered sugar for a perfect finishing touch.
- They’re Dairy-Free: This recipe uses coconut yogurt and almond milk so it’s perfect for plant based or dairy free diets!
How To Make Lemon Poppyseed Pancakes
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 pancakes (1 pancake per serving)
Ingredients:
- ¾ cup + 2 tbsp all-purpose flour
- ½ tsp baking powder
- ¼ cup almond milk (or any plant-based milk)
- ½ lemon (zest and juice)
- 1 tsp coconut yogurt (or any dairy-free yogurt)
- ½ tsp vanilla extract
- 1 tbsp poppy seeds
- 50ml agave syrup or maple syrup (for serving)
Instructions:
Gather all the ingredients in one place.
In a medium bowl, whisk together the flour and baking powder to ensure your pancakes are fluffy and rise beautifully.
Add the almond milk, lemon juice, lemon zest, coconut yogurt, agave syrup, and vanilla extract into the bowl. Stir until everything is almost fully combined. Also, gently stir in the poppy seeds to the bowl.
Continue stirring until you have a smooth batter with no lumps. The consistency should be thick but not too thick.
Heat a large non-stick skillet over medium-high heat. Once the pan is hot, drop about ¼ cup of batter per pancake onto the skillet. You should be able to fit two pancakes at a time, depending on the size of your skillet.
Cook the pancakes until bubbles appear on the surface, then flip them gently. Cook the other side for about 30 seconds or until golden brown. Repeat with the remaining batter.
Serve your lemon poppyseed pancakes warm. Drizzle with your favorite syrup (maple syrup is a classic choice), or add a dollop of coconut yogurt and fresh berries for extra flavor.
Tips for Perfect Lemon Poppyseed Pancakes:
- Adjust the Sweetness: If you like your pancakes sweeter, you can add a little extra agave syrup or maple syrup to the batter.
- Fluffier Pancakes: For even fluffier pancakes, make sure your baking powder is fresh and don’t overmix the batter.
- Add Toppings: Get creative with your toppings! Fresh berries, whipped coconut cream, or a dusting of powdered sugar can take these pancakes to the next level.
These Lemon Poppyseed Pancakes are the perfect way to add a burst of citrus to your morning. With minimal ingredients and simple steps, this recipe is ideal for both beginners and seasoned chefs. Whether you’re looking for a quick weekend breakfast or a special treat to share with your loved ones, these pancakes are the way to go! Enjoy them with syrup, fruit, or just as they are — either way, they’re absolutely delicious!