paleo lemon poppy seed pancake muffins

Paleo Lemon Poppy Seed Pancake Muffins

These Paleo Lemon Poppy Seed Pancake Muffins are one of my favorite things as of late. Not just because I’m obsessed with breakfast food. These lovely muffins are also grain-free and refined sugar-free, take just six simple ingredients, and are pure citrus-y, buttery bliss.

First, I’d like to make a controversial statement about pancakes. I really don’t think pancakes should be relegated to weekends. I don’t know how that idea started, but it needs to stop. It’s been a long time coming, but someone had to say it. Of course, there are the logistics involved with making weekday pancakes. It takes a little extra time to get them on the table, and if you’re anything like me, you barely have enough time to peel a hard-boiled egg or pour yourself a big cup of coffee before heading out the door.

Also, eating refined carbs every morning isn’t *necessarily* conducive to a great, well-rounded diet (which by all accounts, should be full of clean protein, veggies, and healthy fat). Unfortunately (to my disappointment), if you eat pancakes every single morning, you’ll probably crash after 11:00 AM. So, what’s the solution? Make these deliciously simple and refined sugar-freeĀ Paleo Lemon Poppy Seed Pancake Muffins, and eat them the whole week! Problem solved.

These fluffy, buttery, citrus-flavored pancake muffins will make you a full-fledged believer in the power of weekday pancakes.

the process

The process for making Paleo Lemon Poppy Seed Pancake Muffins is about as simple as mixing together pancake batter. Then, instead of getting out your griddle, take out a muffin pan, and just fill it up (after spraying it with coconut oil and preheating the oven, of course). There’s no flipping or anxiously waiting for each side to cook evenly before proceeding. The main ingredient here is a good grain-free pancake mix. I like to use Birch Benders Paleo Pancake Mix, because it has a very clean list of ingredients and no added junk. And most importantly, it tastes good!

Another note here is that you’ll see that my version includes dairy, but don’t turn on your paleo sirens just yet! Personally, I don’t have a problem eating quality (mostly full fat) dairy in my day to day life. And I obviously include dairy in other recipes. But since this recipe is mostly paleo otherwise (and I included a paleo-friendly option), I left the recipe as-is.

And truthfully, if you don’t have an intolerance to good quality dairy, I don’t see anything wrong with it. With that said, you know your body best. I’m not going to tell you to do otherwise. But for what it’s worth, the siggi’s yogurt in these muffins makes them so darn fluffy and moist. Just don’t tell your dogmatic paleo friends.

Paleo Lemon Poppy Seed Pancake Muffins

Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 muffins
Author Edited Kitchen


  • 1 cup Birch Benders Paleo Pancake Mix or grain-free or gluten-free mix of your choice
  • Coconut oil spray
  • 1/2 cup siggi's plain 4% yogurt or plain non-dairy yogurt for an entirely paleo version
  • 1/2 cup water
  • 1/4 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tbsp poppy seeds
  • Juice from 1 large lemon about 1/3 cup


  1. Preheat oven to 350 degrees Fahrenheit
  2. Spray or grease a 12-cup muffin pan with coconut oil
  3. Whisk all ingredients together in a large bowl until completely smooth
  4. Fill muffin tin up halfway (give a little space at the top for them to rise)
  5. Bake for 13-15 minutes, until there's a slightly golden edge