These easy and fluffy gluten free lemon poppy seed pancakes make the perfect Sunday morning pancakes! Serve these high-protein pancakes with lemon syrup.
This post is sponsored by Kodiak Cakes.
How to Make Lemon Poppy Seed Pancakes:
The secret ingredient in these dreamy fluffy pancakes is ricotta cheese. You might be asking yourself why on earth would I add cheese to pancakes? Ricotta adds so much moisture and gives them the most incredible texture. It’s a very mild flavor that pairs so well with this sweet dish and adds a wonderful Italian vibe.
I’ve got a couple of tips to help you make the best lemon and poppy seed ricotta pancakes.
First, use lemon zest and lemon juice. You need both to really help the lemon flavor in this recipe sing.
Second, let your batter rest for 10 minutes before cooking the pancakes. This allows the batter to thicken and the flavors to meld together.
Third, cook the pancakes for a bit longer than you normally would. You want the first side to be a truly golden color before you flip them. The ricotta moistens the pancakes, so you need that beautiful crisp to hold the pancake together when you flip them.
Fourth, make the lemon glaze! Seriously. Trust me on this one. This lemon glaze is, quite literally, the icing on the cake. It tastes like homemade lemonade in the best possible way.
How to Make Gluten Free Lemon Poppy Seed Pancakes:
Here’s the dilemma I run into with gluten free baking. I LOVE the convenience of using gluten free flour blends, but I’m almost always never completely pleased with the final result. That’s why I’m so thrilled to partner with Kodiak Cakes on this recipe! Their Gluten-Free Flapjack & Waffle Mix is a mix that I genuinely love and that produces consistently great results. The main ingredient is certified gluten-free oat flour, which is my favorite gluten free flour for pancakes.
It’s fun to spruce it up with different flavors, but it doesn’t need them to be delicious. I’m so happy that our special weekend breakfast just got an easy upgrade thanks to this mix. I love not having to make our mix from scratch now! Be sure to buy Kodiak Cakes Gluten-Free Flapjack & Waffle Mix here.
Lemon Poppy Seed Pancakes Toppings:
I definitely recommend topping these pancakes with the lemon glaze recipe in the recipe card. It’s such a fantastic addition!
Lemon poppyseed pancakes taste amazing with fresh fruit – my favorite additions are blueberries, raspberries, and strawberries. These would also be perfect paired with either my baked eggs or my cloud eggs recipe for a truly epic weekend brunch!
If you’re rushed for time, you can also go with the classic approach of a dab of butter with pure maple syrup.
What You’ll Need:
This recipe is such a breeze to make! You will need a few tools though. For the batter, you’ll need an extra large mixing bowl, a good whisk, and it’s very helpful to have a good zester. To cook the pancakes, I recommend using a nice large griddle and it’s always helpful to have a large pancake spatula.
- 1 cup cold water
- ½ teaspoon baking soda
- ¾ cup ricotta
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 Tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 1 ½ Tablespoons lemon zest (yellow portion only)
- 1 ½ cups Kodiak Cakes Gluten-Free Flapjack Mix
- 1 ½ Tablespoons poppy seeds
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoon melted coconut oil
- 1 cup powdered sugar
- ½ Tablespoon lemon zest (yellow portion only)
- 2 Tablespoon lemon juice
- ½ - 1 Tablespoon milk (optional - only if you want a pourable glaze)
- In a large bowl, mix the water and baking soda together.
- Add in the ricotta, eggs, vanilla, sugar, salt, and lemon zest. Stir until the ricotta and eggs are fully combined with the other wet ingredients.
- Add in the Kodiak Cakes Gluten-Free Flapjack Mix, poppy seeds, lemon juice, and coconut oil. Stir until just combined. Don’t overmix! You want a few lumps in pancake batter. Let the batter rest for 10 minutes while the griddle heats - this allows the batter to thicken.
- Heat a griddle over medium-high heat. Add a good amount of coconut oil and spread it across the griddle.
- Using a ¼ cup measuring cup, scoop the batter onto the griddle. Cook until several small bubbles have formed on the top. Flip using a large spatula. Continue cooking until the pancakes are cooked through.
- In a medium bowl, mix the powdered sugar, lemon zest, and lemon juice. If you want a thick spreadable glaze, this should be the perfect consistency. If you want a thinner glaze that is pourable, add milk 1 teaspoon at a time until you reach the consistency you want.
Because of the ricotta, these pancakes are more moist, so they need a little longer to cook than other pancakes do. If you flip them too early, they will break apart. Wait until the first side is a beautiful golden brown before flipping them.
Serving Size:2 pancakes with glaze
Amount Per Serving: Calories: 246 Total Fat: 8.5g Saturated Fat: 4.8g Trans Fat: 0.1g Cholesterol: 61.7mg Sodium: 410.4mg Carbohydrates: 34.3g Fiber: 2.4g Sugar: 21.6g Protein: 8.9g
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
The next time you’re looking for a delicious Sunday morning breakfast, try making these gluten free lemon poppy seed pancakes!