Lemon Poppy Pancakes are a delicious twist on a classic breakfast. They’re made with wholesome ingredients like coconut milk and oats and they’re naturally sweetened with honey, so you can feel good about feeding them to your family.
I created this recipe for my client, the National Honey Board. Thank you for supporting the brands that keep me inspired in the kitchen.
There’s nothing better than a tall stack of pancakes on a Sunday morning – except maybe a stack of these fluffy lemon poppy pancakes! They’re a bright and sunny breakfast that’s perfect for rainy spring days.
Lemon zest and juice give these pancakes a great pop of flavor, while poppy seeds give them a nice crunch.
I serve them with a pat of butter and a drizzle of honey for an extra kiss of sweetness.
These lemon poppy pancakes are a riff on of one of my favorite pancake recipes from culinary school. They use two full tablespoons of baking powder and two eggs to make them extra tall and fluffy! They also have the delicious crisp edge that’s the hallmark of any great pancake.
I swap in rolled oats for half of the flour and I sweeten these pancakes with honey, which helps balance the sour flavor of the lemon. Honey adds the perfect touch of sweetness without being too sweet, and the flavor really complements the tart lemon. (Honey + lemon are a match made in heaven – think about a tall glass of honey-sweetened lemonade on a hot summer day.)
As always, be sure to read your label when you buy honey. Honey should contain just one ingredient – honey – and shouldn’t have any other ingredients or sweeteners. If your honey starts to crystalize before you finish the bottle, don’t throw it away! Gently warm it and give it a good stir and the graininess will go away.
This recipe makes 12 pancakes and I usually eat 2, so there are some leftover. Luckily you have options! These pancakes freeze really well and you can pop them in the microwave or toast them on low to reheat (like you would with a frozen waffle). You can also freeze the batter in small portions. Put it in the refrigerator to thaw the night before you want to make them, and you’ll be all set to make fresh pancakes in no time at all.
- 1 1/4 cup all purpose flour
- 1 cup rolled oats
- 2 lemons, zested and juiced
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 cups unsweetened coconut milk (or other dairy or nondairy milk of your choice)
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons oil
- 1 teaspoon lemon or vanilla extract (optional)
- 2 tablespoons poppy seeds
- butter and honey, for serving
- Add the flour, oats and lemon zest to a blender canister. Cover and blend on medium speed for 10-15 seconds, or until the oat break down and everything has a consistent texture. Pour into a large mixing bowl. Mix in the baking powder and salt.
- In a second bowl, mix the coconut milk eggs, honey, oil, lemon juice, and extract until smooth. Pour into the dry ingredients and mix gently until everything in incorporated. Stir in the poppy seeds.
- Let the batter rest for 10 minutes. It will be very thin and foamy.
- Heat a nonstick griddle or frying pan over medium heat. Add a pat of butter and let melt. When the butter is melted, add 1/4 cup of pancake batter. Cook for 2-3 minutes, or until the top of the pancakes starts to look dry. Flip and cook another 1-2 minutes, until golden brown. Repeat with remaining batter, adding more butter to the pan as needed.
- Serve with butter and honey.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g