Lemon Poppyseed Pancakes

Pancakes are absolutely delicious! So is anything lemon poppyseed. So in this recipe I combine the two for the an extremely easy pancake recipe. Made in partnership with Bob’s Red Mill.

Who doesn’t like pancakes??? I absolutely them. When I was a child, we would go to my grandmothers house every Sunday and she would make me pancakes and then additional pancakes that would last me the entire week for breakfast. It is such a special childhood memory, especially helping her make them. 

I decided to do a spin on your traditional pancakes, and made these lemon poppyseed. I love anything lemon poppyseed so I thought to combine the two! Let me say, it’s an A+ combo. 

For the base of this recipe, I used the Bob’s Red Mill  All Purpose Flour. I use this flour for pretty much all of my recipes that include flour. Bob’s Red Mill is easily accessible and I always know I am getting the best of the best. 

Bob’s Red Mill  also makes gluten free & whole wheat flours as well as oats, grains, and one of my favorite products: Nutritional Yeast. 

Also, poppyseed’s are really easy to find. They are usually found in the spice section. 

What you will need:

Bob’s Red Mill All Purpose Flour

Unsweetened Soy Milk 

Lemon juice & zest

Coconut Oil 

Vanilla Extract

Maple Syrup

Baking Powder

Baking Soda

Poppy Seeds


This recipe is also relatively low in sugar. Instead of using cane sugar, I swapped for some maple syrup. 

I hope that you enjoy this recipe! If you make any of my recipes, don’t forget to tag me on Instagram @plantbasedjane

Lemon Poppyseed Pancakes
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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 9-10 pancakes

Lemon Poppyseed Pancakes


  • 1 cup Bob's Red Mill Unbleached All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons poppyseed
  • 1 teaspoon lemon zest
  • 3/4 cup unsweetened soy milk
  • 2 tablespoons lemon juice
  • 2 tablespoons melted coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. Combine all your dry ingredients in a bowl (including lemon zest) mix to combine.
  2. In a separate bowl, combine your wet ingredients. Create a well into your dry ingredients and add in all your wet ingredients. Mix to combine.
  3. Turn on your griddle (or whatever pan you use to make your pancakes) to a medium heat. Spray on some non stick spray.
  4. Once heated, scoop 1/4 batter onto the griddle. Cook until the first side is golden brown and flip. Let cook another 1-2 minutes.
  5. Serve!



















Thank you to Bob’s Red Mill for sponsoring this post. It means a lot to me to work with brands I love and support my blog. 



  1. vanessa
    June 22, 2018 / 1:40 pm

    how can I make this recipe gluten free? 🍑

    • plantbasedjane
      July 7, 2018 / 7:16 pm

      Sub gluten free flour 🙂

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