Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!

I have a very vivid memory from when I was little, licking finger-fuls of lemon poppyseed cake batter in our kitchen. 

Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!

Our off-white vinyl countertops came up to my nose, just high enough so it made it hard to see what was on the counter. But just low enough so I could reach my little hands up and into whatever goodness my mom was baking that day. 

Her lemon poppyseed cake had one of my favorite batters. Warm flavors of vanilla carried the batter, complete with a hint of lemon and what can only be described as the perfect amount of poppy seeds. 

Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!

Once baked, the cake was perfection. Light, fluffy, and pillowy soft. Eggy and golden and just right. I loved that cake.

So years later in high school I remember asking my mom what the recipe for it was.

“You mean the one I always used to make?” she said.
“Yes, that one!” I said.

Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!

“Sarah, that was just vanilla cake mix with lemon extract and a few tablespoons of poppy seeds.”

Yep. Turns out this delicious cake I had romanticized from childhood was a boxed cake mix. She didn’t even use real lemon juice and zest! Just fake news lemon extract (lol, I had to).

Which just goes to show that sometimes the memory of food can carry just as much power and love as the food itself.  I adored those moments in the kitchen with my mom, eating spoonfuls of cookie dough or nearly burning my fingers from holding a too-hot brownie because I couldn’t wait to let it cool.

Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!

It didn’t matter whether Mom’s lemon poppyseed cake was made from scratch or mixed together out of a box. It was about me having time with her, and I loved it.

So speaking of Lemon Poppy Seed things, I have to say, I’m pretty darn pleased with this recipe for Gluten Free Lemon Poppyseed Pancakes. 

Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!

What’s in these gluten free lemon poppy seed pancakes?

They’re moist as heck thanks to Bob’s Red Mill Super-Fine Natural Almond Flour, and have a strong but balanced lemon flavor that comes through in every bite. 

(and yes, I used real lemons 😀 )

This is one of the first recipes Sofi and I worked on together when she started last month, and I have to say, she killed it with these pancakes. You go, Sofi! 

Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!

Though we wanted to make them purely almond flour pancakes, we found that in doing so, we couldn’t get a good bind with the finished product. So we added in 1/4 cup of gluten free flour, which did just the trick. 

Hope you all enjoy them as much as we did! Happy baking! 

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Gluten Free Lemon Poppyseed Pancakes

Light and fluffy Gluten Free Lemon Poppy Seed Pancakes made with almond flour and lemon zest. But proceed with caution: you might eat the whole batch!
  • Author: Sarah Fennel & Sofi Llanso
  • Yield: 10 pancakes 1x
Scale

Ingredients

Instructions

  1. Heat a large skillet or griddle on medium heat.
  2. In a medium bowl combine eggs, melted coconut oil, milk, lemon juice, lemon zest, and maple syrup, whisking until combined
  3. In a separate bowl, sift almond flour, gluten free flour, baking powder, and salt together. Add in the poppy seeds. Incorporate into wet ingredients, stirring only until combined. 
  4. Once griddle is hot, liberally grease with oil (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.
  5. Serve with fresh whipped cream and a healthy dose of maple syrup!

This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!

10 comments

Shivani Raja
Reply

Mmm this stack looks delectable! I’m lucky enough to still be at the stage where I can cook with my mum at home, so thank you for reminding me to cherish it. Shivani xo

Ashlyn @ F5 Method
Reply

Wow I don’t know why I’ve never had lemon poppyseed pancakes before! I need these in my life ASAP!! 🙂

Sarah | Broma Bakery
Reply

One of my absolute favorite flavor combos You must try!

CHRISTINE RITZKOWSKI
Reply

Can’t wait to make these this weekend!

Sarah | Broma Bakery
Reply

YAY! Enjoy 🙂

Dan
Reply

Recently my wife has had gluten intolerance and it was a long time building up. She’s been slightly discouraged in giving up some things that she really liked. I came across this recipe online and tried it this morning. I messed up on the directions a little bit but that’s ok. While mixing this together I remembered a comment made the night before about going to miss donuts. I looked to see what kinds of pans I had and in knowing that I had made this recipe up and it was only the two of us, I figured I would try a couple additional things with the batter. I had a tray that could make donuts and I had a designer muffin tray. I made 8 pancakes up and I poured three donuts and three muffins, which happened to be the remainder of the batter from the pancakes. I already had the oven preheated to 350 and put the donuts and muffins in the oven. I had also made up a sugar glaze using spring water and powdered sugar. The donuts were done sooner. I took the donuts out of the tray and let them cool. When they were still slightly warm I poured the powders sugar glaze over them, the warmth of the donuts helped thin the glaze a little, making it cool like a hot glazed ‘cake’ donut. I have not done anything to the muffins, although will probably use the remaining glaze, like a frosting to put on the muffins. The donuts will be for tomorrow morning and the muffins whenever we are ready for them. The reason for three…the third for our son. The pancakes were good.

Gabriella Iacovetti
Reply

These are very tasty and not terribly difficult to make.
Do you have any nutritional information?

Sofi Llanso
Reply

Hey Gabriella,

I actually don’t keep track of the nutrition information, but there are tons of online tools you could use by just inputting the ingredients and dividing by the amount of pancakes you make! Hope this helps!

Sabrina
Reply

yep. food memories are definitely powerful, but mine memory never including this recipe, love the flavors, I’m now hungry and am making it…for dinner! thank you!

Ana
Reply

These pancakes turned out well, but I wonder if they were perhaps too acidic as the two lemons I had were very juicy. It might help to specify how many tablespoons of lemon juice this recipe should have. The maple syrup helped offset the acid.

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