Lemon Poppy Seed Pancakes

These ultra fluffy gluten-free and dairy-free pancakes are filled with lemon zest and bursting with poppy seeds. They are so good that you will want to make these lemon poppy seed pancakes every weekend!

Lemon Poppy Seed Pancakes drizzled with maple syrup.

These flavorful lemon pancakes are made secretly healthy using overly ripe bananas (I promise the banana flavor is not overwhelming) giving these pancakes the fluff they deserve.

I’m always stuck on what to do with my overly ripe bananas because I am the worst at actually eating my bananas when they are ripe. Last week I made Paleo Chocolate Chip Banana Bread and it was amazing AF–you have to try! So this week I wanted to switch it up a bit. I like using overly ripe bananas in my pancakes because the taste is subtle but gives your pancakes a deliciously moist texture without having to use a bunch of oil.

Lemon Poppy Seed Pancakes drizzled with maple syrup.

Here’s what you need to make these Lemon Poppy Seed Pancakes

  • overly ripe bananas
  • gluten free baking flour or oat flour
  • eggs
  • almond milk
  • lemons
  • poppy seeds
  • baking powder
  • vanilla extract
  • salt
  • stevia packet

For these pancakes, first I created a “buttermilk” by stirring together the lemon juice and almond milk and letting it sit for 5 minutes. I whisk together the remaining when ingredients and then added the dry. I let the batter sit for 10 minutes before making my pancakes–this really helps with the fluff factor!

Lemon Poppy Seed Pancakes drizzled with maple syrup.

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Lemon Poppy Seed Pancakes drizzled with maple syrup.

Lemon Poppy Seed Pancakes

Gluten-free and dairy-free pancakes filled with lemon zest and bursting with poppy seeds. 
Course: Breakfast
Cuisine: American, gluten free
Keyword: pancakes


  • 1 cup gluten free baking flour or oat flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 packet stevia
  • 1 tbsp poppy seeds
  • 2 bananas overly ripe
  • 2 eggs large
  • 1/4 cup almond milk unsweetened
  • 1 tsp vanilla extract
  • juice and zest of 1 lemon


  • In a bowl, stir together the almond milk and lemon juice. Set aside for 5 minutes.
  • In another bowl, mash the bananas, add the eggs, zest, vanilla and lemon/milk mixture and whisk until well combined. Add the remaining dry ingredients and stir until no dry spots remain.  Let the batter sit for 5 minutes.
  • Cook the pancakes 1/4 cup at a time in a frying pancake prepared with oil or non-stick spray over low heat. Cook until bubbles start to pop, flip and cook the other side until golden brown. Serve immediately.

If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx


What’s the measurement of the stevia packet? I’d like to sub regular granulated sugar, as I’m not refined sugar free.
And is the GF flour without gums or the kind with gums?


Hi Christine,
It was just a single packet of uncut stevia (like the ones that go in coffee). I would just add however much sugar to taste and yes, mine included xanthan gum.


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