I remember the first time I tried lemon poppy seed pancakes. It was a sunny morning, and the smell of fresh lemons filled the kitchen. That zesty aroma just makes everything feel brighter, doesn’t it?
These pancakes are a delightful twist on a classic breakfast favorite. They’re light, fluffy, and have that perfect balance of sweet and tangy. Plus, they’re gluten-free, so everyone can enjoy them without missing out.
Ingredients
Let me share what you’ll need to make these tasty pancakes.
- 1 cup gluten-free all-purpose flour
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter, plus more for cooking
Tools And Equipment
I always start with my medium mixing bowl and whisk. These are like my magic wand for smooth batter.
A measuring jug helps me with liquids. Almond milk and lemon juice need just the right amounts.
My trusty non-stick skillet gets a good workout. You want your pancakes golden not stuck.
I use a rubber spatula to flip those pancakes. It keeps them from breaking.
A zester is key. Fresh lemon zest makes all the difference.
Lastly I grab a ladle. It’s the best way to pour batter right onto the skillet.
Directions
Let’s whip up some scrumptious gluten-free lemon poppy seed pancakes that everyone can enjoy!
Prep
I zest one lemon and squeeze it for fresh juice. I set my skillet on medium heat to warm up while I prep the batter.
Make The Batter
In a medium bowl, I whisk together 1 cup of gluten-free flour, 1 tablespoon of poppy seeds, 1 teaspoon of baking powder, and a pinch of salt. I make a well and pour in 1 cup of almond milk, 2 tablespoons of maple syrup, 2 tablespoons of lemon juice, 1 teaspoon of vanilla, plus 2 tablespoons of melted coconut oil. I stir gently until smooth and can see little bubbles forming.
Cook The Pancakes
With a ladle, I scoop some batter onto the skillet. I watch until bubbles pop and the edges look firm, about 2-3 minutes. Then I flip the pancake with a spatula and cook the other side until golden, about 1 more minute. I keep going till all the batter becomes yummy pancakes.
Serving Suggestions
I love topping these pancakes with a dollop of creamy vanilla yogurt and a sprinkle of extra poppy seeds.
Fresh berries like blueberries and raspberries are perfect. They add a burst of color and tangy sweetness.
Sometimes, I drizzle a little maple syrup or honey for added richness.
A little lemon zest on top enhances the citrus flavor. It really makes them shine.
For something extra special, a light dusting of powdered sugar can be just what you need.
Make-Ahead And Storage
You can whip up these pancakes ahead of time. Just make the batter and pop it in the fridge for up to 24 hours.
Cooked pancakes? They store great! Let them cool completely.
Stack ’em with parchment paper in between and keep in a zip-lock bag.
Freeze them for up to a month.
To reheat, toast them or zap in the microwave till warm.
Conclusion
Whipping up a batch of gluten-free lemon poppy seed pancakes is like bringing a bit of sunshine to your breakfast table. The combination of zesty lemon and crunchy poppy seeds creates a delightful experience that’s both comforting and refreshing. Plus, knowing they’re gluten-free means everyone can indulge without worry.
Whether you’re savoring them fresh off the skillet or pulling them from the freezer for a quick breakfast, these pancakes are sure to brighten your day. With the right toppings and a little creativity, you can turn a simple morning meal into something special. So go ahead and treat yourself to a stack of these delicious pancakes—your taste buds will thank you!
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- Zest of 1 lemon
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
- In another bowl, combine the milk, egg, melted butter or oil, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; the batter may be slightly lumpy.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- For a dairy-free option, use non-dairy milk and oil instead of butter.
- Adjust the amount of milk to achieve the desired batter consistency.
