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Bisquick Lemon Poppy Seed Pancakes | Gluten Free with L.B.
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Bisquick Lemon Poppy Seed Pancakes

These poppy seed lemon pancakes are so refreshing. 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 175 kcal


  • 2 c Bisquick gluten free
  • 1 ¾ c buttermilk
  • 2 T butter melted
  • 2 T coconut oil melted
  • 2 eggs
  • 2 lemons juice and zest (~1/3 c. juice)
  • 1 t vanilla
  • 2 T poppy seeds
  • 2 T sugar


  1. Combine all ingredients in a large bowl and mix with a spoon. Be careful not to over mix as this will make pancakes very flat. (Definitely don’t use an electric mixer to mix!)
  2. Bring a skillet to medium or medium-low heat (or a griddle to 350-375 degrees) and place ~ ½ T. butter for each pancake in the skillet. (I placed about ¼ T. butter and ¼ T. coconut oil for each of mine. )
  3. Pour in 3-4 T. of pancake batter. Let each side cook for 1 minute. Do this with the remaining batter. Enjoy!
Nutrition Facts
Bisquick Lemon Poppy Seed Pancakes
Amount Per Serving
Calories 175 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 320mg14%
Potassium 125mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 9.6mg12%
Calcium 106mg11%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.