Whether you desire gluten free lemon poppy seed pancakes or also dairy free, you can make them high and fluffy, or thin for rolling and stuffing. A sweet ricotta filling is amazing! Top with honey or your favorite maple syrup. Blueberry or strawberry puree/sauce also complement lemon well. Enjoy!
Whisk together the milk, vinegar, and lemon juice; allow to rest for about 10 minutes to make homemade buttermilk (or use actual buttermilk.)
Whisk in the eggs, melted butter, and vanilla.
Whisk in the sugar until most dissolves.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest until thoroughly combined.
Create a well in the center of the dry ingredients and pour the wet mixture into the well. Whisk until almost smooth.
Preheat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet. Cook about 2 minutes on each side or until fluffy. Keep on a heat-proof plate in the a warm oven until they are all cooked.
Serve immediately or freeze in single layers and store in a zipper-sealed gallon freezer bag in the freezer. Then defrost at room temperature or microwave on defrost setting. Top with your favorite gluten free syrup, honey (not vegan), confectioners' sugar, fruit puree with optional added sugar and/or juice, or yogurt.
Tips
*Add a little additional milk or water for thin pancakes as you see in the above photo.
**If you're short on lemon juice, you may substitute 1 tablespoon apple cider vinegar for 1 tablespoon lemon juice, but your pancakes will have less lemon flavor. You can even add some pure lemon extract!
***For corn-free, use guar gum in the flour blend and substitute additional potato starch for the cornstarch.