The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
You will love these Overnight Lemon Poppy Seed Pancakes! They’re gluten-free, dairy-free, and filled with wholesome ingredients like oats, almond flour, lemons, and poppy seeds.
This recipe makes four servings for about $3.26 per serving. Therefore, the approximate cost for the entire recipe is $13.06.
I know what you’re thinking. Overnight pancakes? But why?
Allow me to explain. Creating gluten-free must-haves like pancakes is quite tricky because there is no gluten. When making traditional pancakes, the proteins have adhesive properties. Furthermore, it’s essential to know that the more you mix and knead, the stronger the adhesiveness becomes, resulting in a more stable pancake.
Using ingredients that do not contain gluten will create challenges in the kitchen. However, magical things happen when the batter rests overnight. During this time, the ingredients absorb each other, swell, and become thicker—thus retaining their shape better.
Lemon Poppyseed Pancakes are a healthy way to start the day. The light and fluffy pancakes, with slightly crisp edges, bursting with fresh lemon flavor and bits of poppyseed.
What is the trick to fluffy oat pancakes?
- Have two mixing bowls ready. One for the wet ingredients and another for the dry ingredients.
- Let the pancake batter rest overnight. Otherwise, you will get a flat disk for a pancake. You don’t want that now, do you?
- Use a cast-iron pan to create those crispy edges.
- Grease your cast iron well with butter, coconut oil, or grease of choice.
- Wipe out the pan after each cooked pancake if cooking one by one or after each batch.
Lastly, when zesting your lemon, only zest the fruit’s thin, yellow-colored skin. Leave behind the delicate, white pith that lies beneath.
Ingredients and Estimated Cost:
- 1 large egg – $0.17
- 2 tablespoons pure maple syrup – $0.66
- 2 teaspoons vanilla extract – $1.36
- 1 cup non-dairy milk – $6.49
- 1 tablespoon lemon zest – $0.48
- 2 tablespoons lemon juice – $0.48
- 1 cup oat flour – $1.89
- ⅓ cup almond flour – $1.12
- 1 teaspoon baking powder – $0.04
- 1 tablespoon poppy seeds – $0.36
- ¼ teaspoon kosher salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Lemon Poppy Seed Pancakes
- First, whisk together the egg, maple syrup, and vanilla using a large mixing bowl.
- Whisk in the non-dairy milk, lemon zest, and lemon juice.
- Then, mix the oat flour, almond flour, baking powder, poppyseeds, and kosher salt in a separate bowl.
- Fold the dry ingredients into the wet ingredients, and then cover the bowl with saran wrap and set it in the fridge overnight.
- Preheat a pan and place a dollop of coconut oil or dairy-free butter on the pan. Once the pancake has air bubbles formed, flip the pancake over and cook for another thirty seconds.
- Finish cooking the remaining pancakes and serve with warm maple syrup.
***For complete recipe instructions, see the recipe card below.
Serving and Storage Tips
Serve: Serve the pancakes with maple syrup or honey.
Store: Store the batter in an airtight container in the fridge for up to two days.
Freeze: Once cooled, place the pancakes on a baking sheet and freeze until solid. Transfer the pancakes to a freezer-safe zipper top bag and freeze for 2-3 months.
Defrost: Defrost overnight in the refrigerator or at room temperature for 1-2 hours.
The batter should be thick enough to drip off the spoon instead of running off the spoon. If it is too thick, add one tablespoon of non-dairy milk at a time until the desired consistency is met. If the batter is too thin, add one tablespoon of flour at a time until the desired consistency is met.
To make oat flour, add the rolled oats to a high-speed blender and blend on high until a flour-like consistency is met. This should take about one to two minutes.
When made correctly, gluten-free pancakes do not taste much different than regular ones. This recipe is full of flavor and wholesome ingredients, so you get the best of both worlds.
Overall Tips for Making Overnight Oat Lemon Poppy Seed Pancakes Successful every-Time
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, which can affect the overall taste of the pancakes.
Separate the wet from the dry ingredients. Again, always start with two large bowls. One bowl for the wet ingredients and the other for the dry ingredients. Then, always add the dry ingredients to the wet a little at a time, folding and mixing until finished.
Have your kitchen tools on deck. Indeed, it’s helpful to have a whisk to help incorporate the wet ingredients better. Also, a ladle or a measuring cup to transfer the batter to the hot skillet. Furthermore, using a measuring cup will also prevent over-pouring, thus creating a consistent shape every time.
Alrighty then. Let’s make tender Overnight Oat Lemon Poppy Seed Pancakes without further ado!
More Breakfast Recipes
- Almond Joy Chia Pudding
- Easy Coconut Cashew Butter
- Rosemary Yogurt Muffins
- Mediterranean Egg Sandwich
- Greek Yogurt Chia Parfait with Strawberry Applesauce
- Gluten-Free Waffle Recipe
- Easy Baked Breakfast Potatoes
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
- 1 large egg
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1 cup non-dairy milk
- 1 tbsp lemon zest loosely packed (about one lemon)
- 2 tbsp lemon juice ( about one lemon)
- 1 cup oat flour gluten-free oat if needed
- ⅓ cup blanched almond flour
- 1 tsp baking powder
- 1 tbsp poppy seeds
- ¼ tsp kosher salt
- Non-dairy butter or coconut oil for greasing the pan.
Prepare the wet ingredients
- In a large mixing bowl, add the egg, maple syrup, vanilla, and whisk to combine. When ready, add the non-dairy milk, lemon zest, lemon juice, and give another whisk to incorporate the ingredients. Set aside.
Prepare the dry ingredients
- In a separate mixing bowl, add the oat flour, almond flour, baking powder, poppyseeds, and kosher salt. Mix to combine. Combine the dry ingredients in with the wet ingredients, folding and mixing until a batter forms. The batter will be thin at this point. Cover the bowl with saran wrap or a lid and place it into the fridge overnight.
Cook the pancakes
- Dollop dairy-free butter or coconut oil onto the already heated pan.
- Flip the pancakes once the top of the pancake contains air bubbles. Flip and cook for another 30 seconds or so. Repeat the steps until all the batter is gone.
- Enjoy immediately with warm maple syrup.