Lemon Poppy Seed Pancakes

These Lemon Poppy Seed Pancakes are so delicious. Thick and fluffy, sweet and tangy. Full of beautiful summery flavors. So easy to make too, using only a few simple ingredients. Loaded with oats and made without refined sugars, these lemon pancakes make a perfect healthy breakfast or brunch.

It's mid-Spring, and the weather is perfect for all things lemony. Lemons are now in season and just perfect for baking and making sweet treats. Bright, plump, refreshing, and beautiful. Honestly, how can you even resist them?!

Lemon Smoothie is one of my favorite ways to indulge my lemon cravings lately. Followed with these Lemon Turmeric Balls. But these Lemon Poppy Seed Pancakes are even better. 

There's something about the lemon and poppy seed combo. These two ingredients are just meant to be combined and enjoyed in the most delicious ways. And these lemon pancakes are proof that this combo is really sensational.

They are sweet, fluffy, packed with poppy flavor with a citrus kick, and flecked with raisins. So refreshing, summery, delicate, and delicious. They are also made with wholesome ingredients, without refined flour or sugar. Just 185 calories each! That's what I call a delicious healthy breakfast.

This delicious recipe will surely brighten up your day and delight the whole family. And now get ready to be totally amazed at how easy they are to prepare. 

Ingredients used

This lemon pancake recipe is super simple. You will need only a few pantry ingredients: 

• Rolled oats. Oats are a great substitute for regular flour. They are an excellent source of soluble fiber, beta-glucan, that keeps our heart healthy. Fibers in oats also support healthy digestion and the growth of good bacteria in our bowels, which is essential for good immunity. I used rolled oats here, but you can use quick oats if you like.
• Milk. I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won't work well here.
• Lemon. Lemon is now in season and so beautiful. You will need lemon juice as well as some lemon zest, so make sure you use organic lemon here. The zest gives the majority of the citrus flavor (not the lemon juice!), so don’t skip it!
• Sweetener. I used pure maple syrup, but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn't overload the pancakes with many sugary calories.
• Poppy seeds. Tiny but mighty, poppy seeds pack a powerful punch. Like most seeds, poppy seeds are rich in fiber, healthy omega fats, and antioxidants polyphenols that reduce inflammation. (1) And yes, they are perfectly safe to consume when eaten in small amounts.
• Hemp seeds. To give pancakes a little extra boost, I tossed in hemp seeds. They are an excellent source of healthy Omega-3s, but also a great source of proteins. A great addition to pancakes that makes them more filling.
• Raisins. I also tossed in some dried raisins. They go so well with lemon and poppy seed flavor.

Other pantry ingredients you’ll need:

• Egg - I used free-range, pasture-raised.  
• Baking powder.
• Vanilla extract.
• Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan. 

How to make Lemon Poppy Seed Pancakes

These Lemon Poppy Seed Pancakes are the easiest pancakes ever. It only takes 15 minutes to make them, and you'll need only basic equipment.

Equipment used

• Measuring cups.
• High-speed blender. 
• Pancake pan - or any pan with a non-stick surface.
• Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

• Start with preparing and measuring all the ingredients. I like to use measuring cups.
• Take the blender and add all ingredients except raisins! Note: add wet ingredients first for easier blending.
• Mix everything at high speed until you get a smooth texture.
• Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
• Add raisins to the batter and mix with a spoon or spatula.
• Let the batter rest for few minutes. Oats will soak some of the moisture, and the batter will become denser. Don’t mix batter after resting.
• In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush. 
• For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned. 
• Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
• Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
• Repeat the process with the remaining pancake batter.
• Add toppings and serve. I used vanilla yogurt and strawberries. You can be creative here and use any fruits, nuts, and toppings you like.
• Makes 6 pancakes that serve 2-3 people. The serving size is 2-3 pancakes.

Substitutions

• You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here. 
• You can substitute coconut oil with avocado oil/avocado oil cooking spray for greasing the pancake pan. Don't use butter.
• You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too. 
• You can substitute lemon juice with lemon extract.
• You can substitute fresh lemon zest with dried lemon zest.
• MAKE IT VEGAN: Swap egg with a flax or chia egg. Use non-dairy milk.
• MAKE IT GLUTEN-FREE: Use certified gluten-free oats. 

Useful tips

• You can use old-fashioned rolled oats or quick oats here. Both are equally healthy and equally good.
• When adding your ingredients to your blender, always add the liquid first. Doing this will help your blender run easily and it will prevent making lumps.
• Use a high-power blender to ensure everything blends well and pancake batter is smooth. 
• Make sure you let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser. This is very important because you don't want runny pancake batter.
• Don’t mix batter after resting.
• If you let the batter sit overnight, it will become super dense so you may need to add a bit more liquid. Lightly stir after adding the liquid, don't overmix.
• Make sure to choose extra virgin coconut oil rather than refined versions.
• Cook pancakes over low heat. This allows pancakes to cook through without burning or turning overly brown.
• Pick lemons that are plum and have pure yellow skin without any spots.
• Choose organic, non-waxed lemons.

Tips for serving

• Top lemon pancakes with yogurt and fresh fruits, like blueberries, strawberries, blackberries, or raspberries.
• Drizzle them with maple syrup or honey.
• Sprinkle them with bee pollen, chopped nuts, or seeds.
• You can be creative and choose any other toppings you like.

Tips for storing

• Keep covered in the refrigerator for up to 4 days. 
• How to freeze? Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• Pancakes can be warmed in the microwave. Be careful not to overheat them.

More pancakes recipes to try

• Matcha Pancakes
• Carrot Cake Pancakes
• Gingerbread Pancakes
• Blueberry Cinnamon Pancake Casserole
• Apple Oatmeal Pancakes
• Chocolate Banana Pancakes 
• Peanut Butter Oatmeal Pancakes

Recipe

Lemon Poppy Seed Pancakes

By Natalie

These Lemon Poppy Seed Pancakes are so delicious. Thick and fluffy, sweet and tangy. Full of beautiful summery flavors. So easy to make too, using only a few simple ingredients.

5 from 59 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 6 pancakes

Calories 185 kcal

Equipment

• Measuring cups
• Blender
• Pancake pan
• Flexible silicone spatula

Ingredients

  

1x2x3x

• 1 cup milk I used oat milk
• 1 egg
• 1 ½ cup rolled oats
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon poppy seeds
• 2 tablespoons hemp seeds
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup or honey
• ½ teaspoon baking powder
• ¼ cup raisins
• Pinch of salt

Instructions

 

• Put all ingredients, except raisins, into the blender and mix at high speed until you get a smooth texture. Note: add wet ingredients first for easier blending.
• Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
• Add raisins to the batter and mix with a spoon or spatula.
• Let the batter rest for few minutes. Oats will soak some of the moisture, and the batter will become denser. Don’t mix batter after resting.
• Heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
• For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
• Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
• Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
• Repeat the process with the remaining pancake batter.
• Add toppings and serve.

Notes

Makes 6 pancakes that serve 2-3 people. The serving size is 2-3 pancakes.

Substitutions

• You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
• You can substitute coconut oil with avocado oil/avocado oil cooking spray for greasing the pancake pan. Don't use butter.
• You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too.
• You can substitute lemon juice with lemon extract.
• You can substitute fresh lemon zest with dried lemon zest.

MAKE IT VEGAN: Swap egg with a flax or chia egg. Use non-dairy milk.

MAKE IT GLUTEN-FREE: Use certified gluten-free oats.

Tips for storing

• Keep covered in the refrigerator for up to 4 days.
• How to freeze? Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• Pancakes can be warmed in the microwave. Be careful not to overheat them.

As a measure, I use a US cup (240ml).

Nutrition

Serving: 1pancake | Calories: 185kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 219mg | Fiber: 3g | Sugar: 8g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg

Keyword Healthy lemon pancakes, Lemon pancakes, Lemon Poppy Seed Pancakes

Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.