Gluten-free Lemon Poppy Seed Pancakes Print Recipe Print Recipe


I rolled over in bed, nudged my husband and said, “I think I need pancakes.”

I’m sure those were the exact words he wanted to hear as he was being woken up. If it makes a difference, I’m almost positive I slipped in an ‘I love you’.

Sadly pancakes didn’t happen for breakfast. I was too hungry to think it through or even wait for them to be made so I went for toast and he went for cereal. Super fancy.

No pancakes for breakfast, but second best, pancakes for dinner.



I don’t always love blueberries IN my pancakes, but on top, all is good.

With my obsession for blueberries, I was on a hunt for a u-pick farm here in Portland.

It worked out perfectly, my friend Mindy and her adorable daughters were also up for a little blueberry picking, so we made a date of it. Something about picking fruit out in the orchards is incredibly relaxing. We’ve already scheduled future dates.



Growing up, I would always gravitate towards poppy seed muffins when given the option. I’d only eat the tops and maybe pick at the rest. Anyone else do that? I’m guessing yes because now you can buy JUST muffin top PANS! There’s a pan for everything now.

I never thought about making them as pancakes until I saw this lemon poppy-seed pancake recipe and knew I had to create something similar. Let me back up, have you been her blog, The First Mess? Absolutely gorgeous photography and mouth watering recipes. I haven’t tried this exact recipe, but if you’re looking for a vegan option, might want to give her recipe a try.

After a few attempts, I finally created a killer dinner recipe. Lemon poppy seed muffin meet pancakes, minus all the sugar. SOLD!

Also, I’m not a big syrup person, so I just made a light blueberry topping, more like blueberries mixed with a little sugar. If you want more, you can add a little butter, syrup and/or preserves.


Gluten-free Lemon Poppy Seed Pancakes with Sugared Blueberries

[Inspired by The First Mess]

PRINT Recipe


  • 1/2 cup brown rice flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 3 tablespoon brown sugar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup almond milk – or milk of choice
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh lemon juice
  • zest of one lemon
  • 2 eggs, lightly beaten

Sugared Blueberry Topping

  • 2 cup fresh blueberries
  • 1 tablespoon sugar cane sugar
  • 1 tablespoon honey
  • 2 teaspoons fresh lemon juice

Additional toppings – optional

  • butter
  • syrup
  • preserves


Blueberry Topping – mix together blueberries, sugar, honey and fresh lemon juice. Let marinate in the fridge while you prepare pancakes.

In a medium bowl, mix together dry ingredients – brown rice flour, coconut flour, tapioca flour, brown sugar, poppy seeds, baking powder & salt.

In a separate bowl, whisk together milk, applesauce, vanilla, lemon juice, lemon zest and the beaten eggs.

Carefully add the wet ingredients to the wet and mix until well combined.

Heat skillet, griddle, or pan to medium. Spray with non-stick or coconut oil. With an ice cream scoop or 1/4 cup, scoop pancake mix onto the hot surface. Once there’s a few bubbles [about 2 minutes] flip and cook for another 2-3 minutes or until cooked through.

Serve warm and top with sugared blueberries and other optional toppings.



*gluten-free *dairy-free

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  • Katrina @ Warm Vanilla Sugar

    Such a great pancake recipe! I love lemon and poppyseed ANYTHING!

  • Bev @ Bev Cooks

    I want to just crawl to the top of that stack and sleep. 

  • Janelle

    I love pancakes more than the average person… and these just made my day. 

  • Laura

    They look SO great, Lisa. Loving your blueberry version, so summery. I totally get you on those “I need pancakes” kind of mornings. That craving is unlike any. And thanks for the lovely words too 🙂

  • Heather @ Heather’s Dish

    these pancakes are perfection.  feed me.

  • Shaina Olmanson

    Those are gorgeous. I can just imagine how good these taste with all their lemon poppy seed goodness. My kids would go nuts.

  • Jacklyn Mccann

    These sound/look delicious! Can’t wait to try. 

  • Anonymous

    Absolutely, I just adore your blog! Thank you for the inspiration.

  • Kasey

    I hate when I’m too hungry in the morning to follow through with a craving! These look lovely, Lisa. I would SO love to go blueberry picking in Oregon.

  • Marla Meridith

    Girl, this is the most dreamy stack of pancakes!

  • Anonymous

    Oh I really must try these!!!!!!! I have tons of blueberries in my freezer from my own picking extravaganza, and I love anything lemon-poppyseed too.

  • Russell van Kraayenburg

    These pancakes look incredible. I am adoring this recipe (so many wonderful flavors together).

  • Pint Sized Baker

    Those look so good! And I can would never guess that these were GF.

  • Nestofposies

    these sound amazing.  love lemon blueberry together!

  • Alison Lewis

    okay Lisa, these ROCK

  • Anonymous

    I love lemon poppy seed and in pancakes?! Please! 

  • Aida Mollenkamp

    Such gorgeous photos, Lisa, and those pancakes sound fabulous!

  • Brenda @ a farmgirl’s dabbles

    Oooooo…need to try this. My oldest daughter is a huge fan of lemon poppy seed!

  • Jeanette Chen

    I love it – lemon poppy seed muffin in pancake form – and topped with gorgeous blueberries, what a fantastic breakfast!

  • Carolyn

    Those are seriously gorgeous pancakes.  And pancakes for dinner is always a hit in my family!

  • Green Valley Organics

    What a great idea -who doesn’t like Lemon Poppyseed anything? And pancakes are perfect for that thin, toast grilled flavor. I’ll try them with our plain kefir for the milk. And your bluebery topping is perfect – I love the taste of syrup, but always makes me feel yucky after eating it.

  • Chari of CIC

    I never thought of making Lemon poppyseed pancakes!! Thanks so much for the idea! Looks delish!

    Continued blessings! <3

  • Davina

    These look amazing!!! Can’t wait to try them out!!! Love that you used coconut flour too….

  • Rachel

    These look divine! Keep it up!

  • Sarah

    Just stumbled upon your GORGEOUS gluten free blog! Love, love, love. Your photos are stunning and your recipes look amazing! Can’t wait to try these pancakes!

    I actually just entered the gluten free blog world myself and it’s been quite fun! You can check out my recipe blog at…

    Have a great day, Lisa!

    -Sarah Hornacek

  • Gwen

    Perfect! Love the flours in these. Will make them tomorrow.

  • choldcraft

    These were delicious!!! I think I’ll substitute almond flour for the rice flour next time.

  • Bella

    How many pancakes does this recipe make? Thanks!

  • WithStyleGrace

    this is a small batch – about 12-15 small pancakes

  • WithStyleGrace

    so happy you liked them!

  • KimsKlutterMO