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I’ve been on a pancake kick lately hopping on the #pancakesunday trend on Instagram.
Sunday is a great day to make pancakes since it’s the perfect time for a slowed-down morning where you can spend time in the kitchen making a little bit more a special breakfast or brunch than on a weekday.
For me, my weekday go-tos are usually either a Green Protein Smoothie or a cup of Banana Chia Pudding, both of which are easy to make on the spot or prepare in advance.
These lemon poppy seed spelt pancakes are my new favourite for spring. They have a refreshing vibrant lemony flavour and are speckled with poppy seeds.
Now let’s talk a bit about the secret to getting light and fluffy pancakes. The key to light and fluffy pancakes is to NOT overmix the batter. I’m serious here, you may be tempted to keep whisking it away but don’t. A few little clumps in your batter is okay.
Another thing you’ll want to make sure of is that your baking powder isn’t stale. (i.e. has been sitting in the back of your pantry for two years.) Fresh baking powder will lead to dreamy fluffy pancakes!
I love to top these pancakes with some fresh blackberries, blueberries and a generous amount of maple syrup. but these would also be delicious topped with any fresh fruits, yogurts, or whipped coconut cream.
These lemon poppy seed spelt pancakes are:
- Make with wholesome ingredients
- Filled with vibrant lemon flavour
- Quick & easy to make
You can even make these pancakes ahead of time and store them in the freezer to take out and toast when you want!
Lemon poppy seed spelt pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8-10 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
Spelt flour pancakes filled with lemon zest and poppy seeds.
Ingredients
Scale
- 2 cups white spelt flour
- 1 tbsp baking powder
- zest of 1 lemon
- 2 tbsp poppy seeds
- 1/2 tsp salt
- 2 eggs
- 1 1/4 cup almond milk
- 1 tbsp avocado oil (or any neutral flavoured vegetable oil)
- 1 tsp vanilla extract
- extra oil for the pan
Instructions
- Mix the spelt flour, baking powder, lemon zest, poppy seeds and salt together in a bowl
- In a separate bowl, whisk together the eggs, almond milk, avocado oil and vanilla extract.
- Pour the wet ingredients into the dry and mix until combined. Do not overmix!
- Oil a large non-stick pan on medium heat.
- Pour a large scoop of the batter into the pan and cook until brown on each side (about 2-3 minutes on one side and 1 minute on the second side)
- Serve with maple syrup and fresh fruit
Notes
You can substitute regular flour or whole-grain flour for the spelt flour.
Nutrition
- Serving Size: 1 pancake
- Calories: 115
- Sugar: 1g
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
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Really enjoyed these! They had a nice lemon flavor and turned out soft and fluffy. The poppy seeds made them feel a little extra without any extra effort. Great for a weekend breakfast that feels a bit special.
Would a flax egg substitute work well in this recipe? Or applesauce perhaps?
Let me know thanks! These look very yummy and I have quite a few lemons on hand!
Hi Danielle, I haven’t tested this recipe with a flax egg, but if you like you can use the base from my vegan blueberry pancakes recipe here: https://choosingchia.com/vegan-blueberry-pancakes/ and then add in the poppyseeds and lemon!
I made these and the batter was really thick. Is it supposed to be or did I do something wrong? The flavor was great though.
Hi Dana, the batter should be a bit on the thicker side. When measuring the flour make sure that is it and not a bit more otherwise they may come out a little thicker. If they are too thick for your liking you can add an extra 1-2 tbsp of almond milk to the recipe, though they may come out *a bit* less fluffy if you do this. (But still delicious!)
Do you use, regular almond milk? or the unsweetened one?
Hi Stella! I use unsweetened regular almond milk or homemade almond milk (which is also unsweetened!)
I’m currently fan girl-ing over everything on your site! The recipes are one thing, but your photography is STUNNING. Seriously I am so inspired!
These pancakes look so delicious, I love to make a special breakfast on the weekends too! During the week it’s smoothie bowls for me for the most part then on Sundays I love making french toast or pancakes. I have yet to bake with spelt flour so I need to pin these and try it out soon!
Hi Selena, thank you so much and thanks for stopping by! And I’m the exact same way. Smoothie bowls during the week and then something more special like pancakes or waffles on the weekend! I love using spelt and buckwheat flour when I make them instead of regular flour, so good!
Overmixing pancake batter is my WORST vice in making pancakes! UGH, it is SO tempting to just keep stirring and stirring until all the clumps disappear. I definitely will practice refraining from doing so from now on. Meanwhile, I also definitely have to make these pancakes! I love lemon poppyseed flavored treats. Yummy!