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a plate stacked high with lemon poppyseed pancakes layered with lemon curd and topped with whipped cream

Lemon Poppyseed Pancakes

Make these refined sugar free lemon poppyseed pancakes a part of your weekend brunch rotation! A super zingy and delightful twist on regular American-style pancakes, these fluffy beauties are loaded up with poppy seeds and fresh lemon flavour and naturally sweetened with honey. You’ll love them stacked with layers of homemade lemon curd, fluffy whipped cream, and fresh blueberries!

Category Breakfast
Cuisine American, Canadian
Keyword lemon pancakes, lemon poppyseed pancakes, lemon poppyseed pancakes healthy
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serves 2 people
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 125 ml milk
  • 60 g Greek yoghurt
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 1 ½ tbsp honey
  • 1 ½ tbsp lemon juice (about ½ medium lemon)
  • ½ tbsp lemon zest (about ½ medium lemon)
  • 100 g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ tbsp poppy seeds
  • 1 batch Refined Sugar Free Lemon Curd, for serving (see notes for link)
  • ½ batch Refined Sugar Free Whipped Cream, for serving (see notes for link)
  • Fresh blueberries, for serving

Method

  1. Add the milk, yoghurt, egg, coconut oil, honey, lemon juice and zest to a bowl and whisk well to combine.
  2. Sift in the flour, baking powder, baking soda, salt, and poppy seeds. Whisk until all the flour disappears – it’s okay if the batter is a bit lumpy. Let the batter sit for 5-10 minutes to activate.
  3. Meanwhile, get a large non-stick skillet heating on the hob on a medium heat. Once the batter is ready and the pan is hot, drop 60ml (¼ cup) measures onto the pan. Allow them to cook for 30-60 seconds on the first side or until golden underneath and bubbles start to form on the top. Flip the pancake and let it cook another 15-30 seconds or until golden on the bottom.
  4. Set the pancake on a wire rack and repeat the process for the rest of the batter. It should make about 8 pancakes.
  5. Serve immediately with naturally sweetened Lemon Curd (see notes for recipe link), refined sugar free Whipped Cream (see notes for recipe link), and fresh blueberries.

Notes

  • These pancakes are best served with Refined Sugar Free Lemon Curd for the best lemony flavour.
  • Get the recipe for Refined Sugar Free Whipped Cream here.
  • These pancakes are best eaten on the day they are made. However, leftovers will keep wrapped in aluminium foil and refrigerated for up to 3 days. Reheat in a 180°C (350°F) oven for 10 minutes or until hot throughout.