Lemon-Poppy Seed Buttermilk Pancakes

Servings 4


  • cups Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cups buttermilk or 1½ cups dairy-free milk stirred together with 1½ tablespoons apple cider vinegar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • Finely grated zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon poppy seeds
  • 6 tablespoons unsalted butter or dairy-free buttery sticks melted and cooled, plus more for greasing
  • Warm pure maple syrup for serving


  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, whisk together the buttermilk, eggs, vanilla, zest, lemon juice, poppy seeds and 6 tablespoons melted butter. Stir the wet ingredients into the dry ingredients until combined.
  3. Heat a large nonstick skillet and brush lightly with melted butter. Scoop ¼-cup mounds of batter into the skillet and spread into 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes; flip and cook until fluffy and cooked through, about 2 minutes more. Serve with maple syrup.