These lemon poppy seed pancakes are a breakfast winner! They’re gluten free oatmeal pancakes using oat flour, which makes them hearty and filling.

Lemon Poppyseed Pancakes | Gluten Free Oatmeal Pancakes

Alex and I are simple breakfast people. For me, my everyday is a whole grain English muffin and peanut butter. Alex is more of a wait-until-I-get-hungry-then-eat-massive-amounts-of-yogurt-and-granola type person. But if it’s a weekend morning, sometimes we’ll spring for pancakes. One of my complaints about pancakes has always been that they are not filling enough. When I do eat them, I go into a sugar-induced coma, then crash, hungry just a few hours later. Our goal with this gluten free oatmeal pancakes recipe was to create a hearty pancake: filling, yet still light and fluffy. We also wanted it to be gluten-free, since it is the most versatile way to cover a variety of dietary needs. So, Alex and I came up with this lemon poppy seed pancake recipe: which happens to be all those things–and delicious!

Related: Gluten Free Breakfast Ideas for Everyone

Lemon Poppy Seed Pancakes | Gluten Free Oatmeal Pancakes | Gluten free brunch ideas

How to make gluten free oatmeal pancakes

The trick to gluten free oatmeal pancakes is using oat flour. The cool thing is that you can make your own oat flour if you have a food processor! To make oat flour, just food process normal old fashioned oats for a few minutes until they have a fine, flour-like texture. The measurements are 1 for 1, so 1 cup of oats makes 1 cup oat flour. Simple as that! You can also buy ground oat flour at the store. (Here are lots of oat flour recipes if you have some left over!)

For this gluten free oatmeal pancakes recipe, the oat flour is combined with just a bit of gluten-free flour to keep the pancakes light and fluffy. You can also use whole wheat flour if your diet is not 100% gluten free. The other secret is cornstarch! This also keeps the pancakes light, since oat flour is very dense.

Looking for more gluten free brunch ideas?

Outside of these gluten free oatmeal pancakes, we have dozens of vegan breakfast ideas and gluten free brunch recipes on our website. Here are a few of our favorites:

This recipe is…

This gluten free oatmeal pancakes recipe is vegetarian and gluten free.

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Lemon Poppy Seed Oatmeal Pancakes (Gluten Free)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x


These lemon poppy seed pancakes are a breakfast winner! They’re gluten free oatmeal pancakes using oat flour, which makes them hearty and filling.


  • 1 ½ cups old-fashioned oats or oat flour
  • ½ cup gluten-free flour (or whole wheat flour)
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • 2 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 2 tablespoons brown sugar (or 2 ½ tablespoons maple syrup)
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 large lemon (zest + 3 tablespoons fresh lemon juice)
  • 3 tablespoons melted coconut oil (or butter)
  • 1 cup milk


  1. If using oats, make oat flour by placing 1 ½ cup oats in a food processor and processing until finely ground.
  2. In a medium bowl, combine the dry ingredients: 1 ½ cups oat flour, ½ cup gluten-free or whole-wheat flour, ¼ cup cornstarch, 2 teaspoons baking powder, 2 tablespoons poppy seeds, 1 teaspoon kosher salt, and 2 tablespoons sugar (if using maple syrup, omit sugar and add 2 ½ tablespoons maple syrup with the eggs in the next step).
  3. In a medium bowl, whisk together 2 eggs, 2 teaspoons vanilla, 3 tablespoons lemon juice and the zest of one lemon. Pour into the dry ingredients, then add 3 tablespoons melted coconut oil. Pour in 1 cup milk (¾ cup if using maple syrup instead of sugar), and stir everything to combine. The batter should be thick but just pourable. If not pourable, add a small bit of milk to lighten the batter and stir to combine.
  4. Lightly grease a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium heat. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip them and cook until done.
  5. Serve the pancakes warm with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Oatmeal pancakes, Gluten free oatmeal pancakes, Lemon poppyseed pancakes, Gluten free brunch

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. 4 years and no pancake recipe?! WHOA! Well, you totally made up for it with these amazing one…Pancakes are totally mt breakfast life, so I am loving all up on these! Plus, I love that you used Fair Trade ingredients – I LOVE Nutiva Coconut Oil! Pinned!

  2. just a few days ago, my man was like, “why don’t you ever make pancakes?” and i was like, “because you’re gluten free, sillyhead” but now i have no excuse. and i must admit, i’ve been craving a pancake.

  3. I had poppy seed pancakes at brunch this past weekend and have been craving them ever since. This recipe came at the perfect time, I’m trying it out tonight!

  4. What a great combo for pancakes! Ironically enough I was also recently scheming/pondering a more “whole” take on pancakes. My fav pancakes from childhood were made with buttermilk which made them tangy, so I know I’ll love the lemon in these. I laughed at your description of Alex’s approach to breakfast. ;-)

  5. Question – what purpose does the cornstarch serve in this recipe? Thanks. I use it only as a sauce thickener and homemade fries crisp-en-er. Yeah that’s a word.

  6. I can’t wait to try these. Of course I love pancakes (I think it’s on the list of questions one answers to even be allowed to immigrate to the US) but also don’t love the after effect of sugar-hard-crash-there-goes-the-rest-of-the-day feeling.
    Also, I think you guys are just wonderful for trying and trying again, thank you for doing that!!

  7. I saw the drizzle, then the pancakes, then the lemons, oh my! My family devours pancakes, which I try to make delicious with whole wheat, oatmeal and fruit. But these look even better! Hello, Saturday? Pancakes calling!

  8. I love lemon cake, lemon bread, but lemon pancakes?!! Wow, never would have thought of that! I would devour these! This is why I love coming to your site. There’s so much creativity!

  9. What a lovely combo! They look so super fluffy and absolutely delicious! And I’m absolutely in love with your photography and use of light – just a short glance at the yellow lemons on tastespotting was enough to leave me craving these pancakes ;-)

  10. Oh my, how delicious! I’m going to have to make them… I absolutely LOVE lemon and poppyseed… and pancakes, of course! They look amazing, great job, guys!

  11. Hello! I just wanted to let you know that these are our absolute FAVORITE gluten-free pancakes!! I’ve made them several times and they are always so good – next day they’re still so delicious … though, to be honest, there usually isn’t a next day! ;)

    Just thought I should ask though … in case I’ve been making them incorrectly all along!? … does GF Flour mean an All-Purpose GF Flour Blend or just any GF Flour – like Brown Rice, Almond, Teff, Sorghum, etc?

    Thanks again for the wonderful recipe – much appreciated!!

  12. These are delicious! I made a couple of changes for our not-gluten free family (used regular flour), and because I was too lazy to make oat flour. I just used quick oats and reduced the milk a bit, then let them soak to thicken up for 5-10 minutes before cooking.

  13. I know this is about 4 years old
    But my partner and I just discovered this recipe and can’t get Enough if it!’

  14. Just made these, with a few changes, and we’re delicious, my new favorite GF pancakes!
    Changes to the base mix:. I used tapioca starch instead of cornstarch as I didn’t have any, and subbed quinoa flour for half of the “regular” GF flour, for a bit of added protein. I don’t like to use too much of it bc it does have a stronger taste.

    It’s really hard to get GF right, particularly when you’re trying to be thoughtful about flour composition for health reasons (is not just using a basic GF mix from rice flours), and this one is delish and filling and fluffy!

    1. Oh we’re so glad to hear this! Thank you for providing these changes so others can learn about what works for subs too. Excited to hear that they were a hit!

  15. So I tried making this today for the hubbys bday, as he loves all things pancakes and lemon poppyseed, and unfortunately I didn’t get the same overwhelmingly good results as others have posted. The first few I made did not taste lemony at all, even after following the recipe to a tee. I added more zest and juice for the next few pancakes, but still wasn’t loving the flavor. They got a bit better with syrup, but I’m sad to say I won’t be making these again. They may benefit from a lemon/powdered sugar glaze/syrup of some sort. But I did love the idea of making oatmeal flour, so will definitely be trying that out on some other pancake recipes.

  16. Hi. I’m so looking forward to try this one. Is it possible to either refrigerate the dough or freeze the cooked pancakes? Thank you.

    1. You can definitely freeze the pancakes! Place them in a freezer safe container and they should work for a few months. Reheat on a griddle!

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