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Lemon Poppy Seed Pancakes – Vegan & Gluten Free

lemon poppyseed pancakes stack

Since today is Father’s Day, I decided to make my husband breakfast this morning! Plus I may or may not have been craving pancakes. I mean, I could eat pancakes every day! Who doesn’t love a fresh, fluffy and delicious pancake? Am I right? So anyhow, my husband just loves Starbuck’s lemon poppy seed bread. So this is my inspiration today. Plus, it’s the end of the week and I’m low on ingredients, HA! But I do have lemons, and I do have poppy seeds! These lemon poppy seed pancakes are so fluffy, sweet and delicious without any refined sugar. That means they’re healthy right? Or at least, let’s say, healthy-ish. Bonus, they are gluten free and dairy free, making them perfectly suitable for people with intolerances.

I top my lemon poppy seed pancakes with cut up strawberries and maple syrup. But if I’m being honest, these were delicious even without any toppings!

What are your favourite pancake toppings? Let me know in the comments below.

Want more pancake recipes?

I’ve got plenty! Because as I may have mentioned once or twice, I LOVE pancakes!

For fluffy and sweet options, try my Blueberry Pancakes, Peanut Butter Pancakes, Whole Wheat Pumpkin Spice Pancakes, or Easy Banana Spinach Pancakes.

Want a savoury pancake? Try these AMAZING, gluten free Lentil Spinach Pancakes. A perfectly acceptable dinner pancake! YUM

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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