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Lemon Poppy Seed Pancakes – Vegan & GF

stack of pancakes with maple syrup being poured on top

Another day, another pancake recipe! This time, I’ve got lemon poppy seed pancakes for you. Starbucks has a delicious lemon poppy seed bread that I just love, so I thought a pancake version was in order. These pancakes are a little tart, a little sweet, and a lot delicious. They also happen to be perfect for all eating preferences. They’re vegan, gluten free, oil free, sugar free, and can easily be made nut free by swapping the cashew milk with any plant milk of choice. So get ready to dig in!

lemon poppy seed pancakes with strawberries and blueberries on top

How do you make lemon poppy seed pancakes?

All you need is 8 ingredients (plus any toppings of choice) to make these pancakes.

  • oat flour (if you don’t have oat flour, you can grind oats in a high speed blender to make some)
  • poppy seeds
  • baking powder
  • flax eggs
  • lemon
  • apple cider vinegar
  • vanilla
  • plant milk of choice

Combine dry ingredients in one bowl and wet in another, then mix everything together and the batter is ready!

bowls of pancake batter

When your nonstick griddle is hot, drop scoops of batter down and spread slightly with the back of your ladle to help with even cooking. When the edges are golden brown, they’re ready to flip and cook the other side.

pancakes cooking on griddle

Then enjoy these pancakes garnished with all of your favourite toppings. I love topping pancakes with fresh berries and pure maple syrup. But you may also use shredded coconut, powdered sugar, chocolate sauce, butter or whipped cream to make it really indulgent.

maple syrup dripping down stack of pancakes

stack of lemon poppy seed pancakes with maple syrup

If you enjoy this pancake recipe and want even more pancakes recipes, you should definitely give these a try!

lemon poppyseed pancakes pin

stack of pancakes with maple syrup being poured on top

Lemon Poppy Seed Pancakes - Vegan & Gluten Free

Course: Breakfast
Cuisine: American, French, Mediterranean
Keyword: gluten free, oil free, sugar free, vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10 3" Pancakes
Lemon poppy seed pancakes are tart, sweet, delicious, and moist. Try these perfectly healthy and delicious pancakes for breakfast, lunch or dinner!
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Dry Ingredients

  • 2 cups oat flour, gluten free if preferred or all purpose flour if not avoiding gluten
  • 3 tbsp poppy seeds
  • 2 tsp baking powder

Wet Ingredients

Optional Toppings

  • maple syrup
  • fresh strawberries
  • shredded coconut


  • Preheat your non stick griddle, then prepare your flax eggs in a small bowl and set aside.
  • In a large bowl mix all the dry ingredients together and set aside.
  • In another bowl combine all the wet ingredients, and add the flax eggs and mix well. Then pour the wet into the dry and mix until combined.
  • Ladle the batter on your griddle to make your pancakes approx 4 inches in diameter. You may need to help spread the batter as it will be thick.
  • Cook 4-5 minutes, then flip and cook another 3-5 minutes longer until edges are golden. Repeat with remaining batter.


The batter will further thicken as it sits, so if it gets too thick, add another tablespoon or two of plant milk or water.
Serving: 1Pancake | Calories: 124kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Sodium: 22mg | Potassium: 233mg | Fiber: 2g | Vitamin C: 5.7mg | Calcium: 90mg | Iron: 1.4mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Meg

    5 stars
    These pancakes were delicious and surprisingly filling! They also make yummy leftovers. My 4 year old loved them too and said they tasted like cookies.

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