Lemon Poppyseed Oatmeal Pancakes (Honey Sweetened)

No ratings yet

This post may contain affiliate links.

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.

Lemon Poppyseed Oatmeal Pancakes Stack

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.

Lemon Poppyseed Oatmeal Pancakes Ingredients

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.)

Lemon Poppyseed Oatmeal Pancakes with Oney

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.
Honey Sweetened Lemon Poppyseed Oatmeal Pancakes

Lemon Poppyseed Pancakes with Oat Flour

Lemon Poppyseed Oatmeal Pancakes (Honey Sweetened)

No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 (2 pancakes per serving)


  • 1 ¼ cup all purpose flour
  • 1 cup rolled oats
  • 2 lemons zested and juiced
  • 2 tablespoons baking powder
  • ¼ 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.

Lemon Poppyseed Oatmeal Pancakes for Breakfast

By on May 2nd, 2017

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

1 thought on “Lemon Poppyseed Oatmeal Pancakes (Honey Sweetened)”

Leave a Comment

Recipe Rating (Optional)

This site uses Akismet to reduce spam. Learn how your comment data is processed.