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Fluffy Lemon Poppy Seed Pancakes (Vegan + Gluten-Free)

These Lemon Poppy Seed Pancakes are a bright and zesty twist on your typical breakfast stack! Naturally gluten-free and vegan, they’re soft, fluffy, and bursting with fresh lemon flavor. Easy to make and freezer-friendly, they’ll quickly become a go-to favorite for leisurely brunches or busy weekday mornings.

🍋 Pour on the maple syrup and get ready for your new favorite lemon breakfast!

Why You’ll Love These Pancakes

  • Zesty Lemon Flavor: These pancakes are like a bite of lemon cake—but much easier to whip up.
  • Light & Fluffy Texture: Thanks to a balanced mix of gluten-free flours and baking powder, they cook up pillowy and tender.
  • Poppy Seed Crunch: A sprinkle of poppy seeds adds a lovely texture and that classic lemon-poppy flavor.
  • Vegan & Gluten-Free: Made without dairy, eggs, or wheat—yet no one would guess!
  • Freezer-Friendly: Store extras in the freezer and pop them in the toaster for a quick snack or breakfast on-the-go.

Ingredients You’ll Need

These pancakes use a blend of wholesome gluten-free flours and plant-based ingredients. Check the recipe card below for full measurements.

  • Flax eggs – Or use chicken eggs if you’re not vegan.
  • Quinoa flour – Toasting it first adds a nutty depth.
  • Almond flour + Coconut flour – Help create a soft, cake-like crumb.
  • Arrowroot starch – For structure and fluffiness.
  • Baking powder – Gives rise to the pancakes.
  • Cinnamon + sea salt – For warmth and flavor balance.
  • Mashed banana – Acts as a binder and natural sweetener.
  • Coconut yogurt – Or your favorite plant-based yogurt.
  • Non-dairy milk – Almond, oat, soy—your choice!
  • Almond oil – Or any light, neutral oil.
  • Lemon juice + zest + lemon extract – Use all three for maximum citrus flavor.
  • Vanilla extract
  • Poppy seeds – Optional but recommended.
  • To serve: Fresh berries, extra yogurt, maple syrup

Lemon Extract vs. Lemon Juice

They’re not the same! Lemon juice gives a fresh, tart zing, but lemon extract delivers bold, concentrated lemon flavor. Using both (plus zest) gives these pancakes that vibrant, unmistakable lemony punch.

How to Make Lemon Poppy Seed Pancakes

1. Preheat & Prepare

Heat a griddle or nonstick pan over medium. If using flax eggs, whisk flaxseed and water together and let sit for a few minutes to thicken.

2. Mix Dry Ingredients

In a large bowl, whisk together the quinoa flour, almond flour, coconut flour, arrowroot starch, baking powder, cinnamon, and salt.

3. Mix Wet Ingredients

In another bowl, combine the flax eggs (or regular eggs), mashed banana, coconut yogurt, milk, oil, lemon juice, vanilla, and lemon extract.

4. Combine & Fold

Pour the wet mixture into the dry ingredients. Stir until just combined and smooth. Gently fold in the lemon zest and poppy seeds.

5. Cook the Pancakes

Lightly grease your hot griddle with oil or nonstick spray. Scoop ¼ cup of batter for each pancake onto the surface. Cook for 2–3 minutes until bubbles form around the edges, then flip and cook 1–2 minutes more until golden brown.

6. Serve

Serve warm, topped with berries, a dollop of coconut yogurt (or whipped coconut cream!), and maple syrup.

Recipe Tips

  • Stick to the flours listed: The balance of quinoa, almond, and coconut flour is key to the texture—substituting may affect the outcome.
  • Don’t rush the cooking: Medium heat ensures even cooking and no mushy middles.
  • Re-grease between batches: This keeps the pancakes from sticking and helps them brown beautifully.

Serving Ideas

Take your stack to the next level with these fun toppings:

  • Whipped coconut cream
  • Cashew cream
  • Chia seed jam
  • Toasted coconut flakes
  • Extra lemon zest for garnish

Storing & Reheating

  • Fridge: Store in an airtight container for up to 1 week.
  • Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months.
  • Reheat: Toast, microwave, or warm on the stovetop until heated through.

More Pancake Recipes to Try

⭐️ Lemon Poppy Seed Pancakes

Author: Alyssa
Yield: About 14 pancakes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Ingredients

  • 2 flax eggs (or 2 regular eggs)
  • 1 cup quinoa flour (toasted if desired)
  • ½ cup almond flour
  • 2 tbsp arrowroot starch
  • 2 tsp coconut flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ¼ cup mashed banana (about 1 small)
  • ¼ cup coconut yogurt
  • 1 cup non-dairy milk
  • 2 tbsp almond oil (or neutral oil)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼–½ tsp lemon extract
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1 tbsp poppy seeds
  • Fresh berries, coconut yogurt, maple syrup to serve

Instructions

  1. Preheat a griddle to medium heat. Prepare flax eggs and let gel.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, combine the wet ingredients.
  4. Add wet to dry, mixing until smooth. Fold in lemon zest and poppy seeds.
  5. Lightly grease the griddle. Use ¼ cup batter per pancake. Cook 2–3 minutes per side until golden.
  6. Serve warm with your favorite toppings.