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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

lemon poppyseed pancakes stack

Lemon Poppy Seed Pancakes - Vegan & Gluten Free

Course: Breakfast
Cuisine: American, French, Mediterranean
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 perfectly soft and moist. Try these perfectly healthy and delicious pancakes today!
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Dry Ingredients

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

Wet Ingredients

  • 2 flax eggs
  • 1 lemon zest & juice
  • 2 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened cashew milk or almond milk
  • Coconut oil for frying
  • Optional Toppings: Strawberries, maple syrup, whipped cream, or chopped nuts.


  • Prepare your flax eggs and set aside.
  • In a large bowl combine all the dry ingredients and set aside.
  • In another bowl combine your flax eggs and all the wet ingredients (except coconut oil) and mix well.
  • Slowly add the wet ingredients to the dry and mix until combined.
  • Using a griddle or skillet, add a small spoon of coconut oil and wait until the pan is very hot. Test the oil by dropping a tiny drop of water or batter to see if it sizzles.
  • When the pan is ready, pour small amounts of the batter onto the hot oil to make your pancakes approx 3-4 inches in diameter.
  • Cook for a 3-4 minutes until small bubbles form on top. Then flip to cook the other side for a 2-3 more minutes.
  • Serve with strawberries, maple syrup, or any other desired toppings.


If the batter gets too thick while making the pancakes (especially when doing so in batches) add a tablespoon or 2 of water and mix well.
Serving: 1Pancake | Calories: 124kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Sodium: 22mg | Potassium: 233mg | Fiber: 2g | Vitamin C: 6.9% | Calcium: 9% | Iron: 7.7%
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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