Fluffy gluten-free lemon poppyseed pancakes made with oat flour, Greek yogurt, honey and lots of lemon.They’re bright, zesty and subtlety sweet. Make them this a spring weekend breakfast.
Lemon poppy seed pancakes may be the ultimate spring breakfast. At least for me it is. I love lemon, especially in baked goods —lemon bars, lemon poppy seed muffins, lemon blueberry bread, and these lemon thumbprint cookies. I could’t pick a favorite if you asked me. The flavor is bright, sweet and reminds me of warmer days and all the newness of spring.
My love for lemon gets channeled into these fluffy gluten-free lemon poppy seed pancakes. They’re naturally gluten-free from the oat flour and have more fiber and protein that your traditional pancake. This is better for blood sugar balance which is key for optimal health and hormone balance. Top them with more yogurt and the easiest homemade lemon curd instead of maple syrup. Just trust me on this one.
Nutrition Tip: Serve with a side of eggs (or another protein of choice) or top with more yogurt for a more blood sugar balancing meal.
The main ingredients In the lemon Yogurt pancakes:
- Oat flour – this naturally gluten-free flour has more fiber than your traditional flour. Read below on how to make it at home.
- Organic Greek yogurt – the secret ingredient to the fluffiest pancakes. Plus, the full-fat greek yogurt adds protein, fat and calcium. For a dairy-free version use this almond milk yogurt (I prefer the regular not the Greek-style) or a thick full-fat coconut yogurt.
- Eggs – add moisture, richness and helps the pancakes rise a bit.
- Lemon juice + lemon zest – add the fresh and bright flavor. Try Meyer lemon or orange juice for a fun twist.
- Honey – the floral notes of this naturally sweetener pair beautifully with lemon. Only two tablespoons in this recipe to help balance out the acidity of the lemon and yogurt while still keeping them lower in sugar.
Oat flour – I haven’t tried this recipe with other flours. Grain-free flours like almond flour and coconut flour aren’t a one-for-one replacement for grain flours. If you don’t have oat flour, you can easily make your own from rolled or quick oats.
- How to make homemade oat flour: Simply place 1 cup of oats in a blender and blend until a fine flour forms. Spoon and level out one cup of flour for this recipe.
Greek yogurt – I’ve been trying to ease my way back into incorporating more dairy/yogurt. I highly recommend organic, grass-fed if possible. This recipe calls for full-fat plain Greek yogurt. For a dairy-free version use this almond milk yogurt (I prefer the regular not the Greek-style) or a thick full-fat coconut yogurt. The fat in the yogurt helps keep the pancakes tender since there is no other fat/oil in the recipe.
Honey – you can easily swap this for maple syrup or another liquid sweetener or your choice.
Homemade Lemon Curd
If you’ve never made homemade lemon curd is much easier than you think! All you need is 4 simply ingredients— fresh squeezed lemon juice lemons, your choice of honey or maple syrup, lemon zest, eggs and a pinch of salt—and about 10 minutes of patience while it thickens up on the stove. The result is smooth luscious lemon curd that is irresistibly delicious.
HOW TO USE LEFTOVER LEMON CURD
You’ll have a little extra lemon curd from this recipe. Lemon curd pair beautifully with a lot of the foods you’re probably already eating! Here’s a few of my favorite ways to use up the extra.
- Spread on toast. I love it paired with almond ricotta or almond butter.
- Swirl into yogurt or oatmeal
- Dollop on top of fresh berries for a light dessert
- Serve over vanilla or strawberry ice cream
- Spread on pancakes, waffles or use as a crape filling
More Breakfast Recipes You’ll Love:
If you make these gluten-free lemon poppyseed pancakes be sure to leave a comment and rate the recipe below. I’d love to hear from you and it encourages others to make the recipe too.Print
Gluten-Free Lemon Poppy Seed Pancakes
Fluffy, zesty, and subtlety sweet gluten-free lemon poppyseed pancakes. Make them this a spring weekend breakfast. I highly recommend putting in the extra effort to make the lemon curd. It makes the pancakes to the next level.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 minutes
- Yield: 6-8 pancakes 1x
Lemon Poppyseed Pancakes
- 1 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 2/3 cup Greek yogurt or thick almond or coconut yogurt
- 1/4 cup lemon juice (juice from 2 small lemons)
- Zest from one lemon
- 2 tbsp honey
- 1 tsp vanilla
- 1 tbsp poppy seeds
- 1/3 cup lemon juice (about 2–3 small lemons)
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 egg yolk
- Pinch of sea salt
- Zest from 1 lemon
Prepare the Lemon Curd: In a medium bowl, whisk together the eggs and egg yolk. Add in the maple syrup, lemon juice and lemon zest, and whisk again until smooth.
Warm a saucepan over medium-low heat. Pour the egg mixture into the pan and cook over low heat, whisking constantly, until it begins to thicken; about 10 to 15 minutes. Make sure to not let the egg mixture boil. Do not overcook, as the eggs will become lumpy. It should have the texture of loose pudding.
Remove the pan from the heat and pour the mixture through a fine-mesh strainer into a glass jar. This set makes for silky smooth lemon curd and removes and overcooked egg whites. Cool the lemon curd then store in the refrigerator for up to a week.
For the Pancakes: Heat a large skillet on medium-low heat.
In a medium bowl, whisk together the eggs, yogurt, lemon juice, lemon zest, honey, and vanilla. Add in the oat flour, baking powder and baking soda, salt and poppy seeds. Gently stir until just combined.
Lightly coat the pan with coconut or avocado oil. Pour 1/4 cup of batter onto the pan and cook for about 3-4 minute on one side. Flip and continue to cook for another minute or two. Continue with the rest of the batter.
Plate the pancakes. Serve with lemon curd and yogurt. Sprinkle with powdered sugar or monk fruit if desired.