Vegan Lemon Poppy Seed Pancakes

Easy Vegan Lemon Poppy Seed Pancakes

In case you’re new around here, I loooooove all things lemon! Especially lemon sweets! Breakfast is no exception! These Easy Vegan Lemon Poppy Seed Pancakes are definitely going to be my new favorites! These pancakes are perfectly fluffy with crispy edges, a little crunch thanks to the poppy seeds and the perfect balance of lemon flavor to welcome spring.

Vegan Lemon Poppy Seed Pancakes

Ingredients You’ll Need to Make Vegan Lemon Poppy Seed Pancakes:

  • Unsweetened Almond Milk
  • Apple Cider Vinegar
  • All-Purpose White Flour
  • Baking Powder
  • Organic Cane Sugar
  • Poppy Seeds
  • Lemon Zest (I used Meyer Lemons, but you can use traditional lemons too)
  • Vegan Butter
  • Lemon Extract
Vegan Lemon Poppy Seed Pancakes

How to Make Vegan Lemon Poppy Seed Pancakes

Making these Vegan Lemon Poppy Seed Pancakes is really simple! With just nine basic ingredients, you’ll have breakfast together in no time! You’ll want to start by first rounding up all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you’re missing an ingredient or two. Trust me, I’ve learned from experience!

What kind of lemons should I use? You might be wondering why my lemons have a slight orange tint… well that’s because they’re Meyer lemons! What is a Meyer lemon? They’re a cross between a lemon and a mandarin orange. Their outer skin is a lot softer than that of a traditional lemon and a much higher juice content. I picked these up in Trader Joe’s on a whim because they’re seasonal and once they’re gone, they’re gone! No Meyer lemons? No problem. These Vegan Lemon Poppy Seed Pancakes can also be made using traditional lemons as well.

Vegan Lemon Poppy Seed Pancakes

Once all of your ingredients are gathered, use a liquid measuring cup to measure out your unsweetened almond milk, then add in the apple cider vinegar. Combine the two, then set it aside. Congratulations! You’ve just made your very own vegan buttermilk! If this is your first time making vegan buttermilk, don’t worry if you notice some separation towards the bottom. This is exactly what’s supposed to happen.

In a large mixing bowl, add in all of your dry ingredients: the all-purpose flour, baking powder, organic cane sugar, salt, poppy seeds and lemon zest. Whisk these together, then add in all of your wet ingredients: melted vegan butter, lemon extract and your vegan buttermilk. Whisk everything together until well combined, then set aside for about 6-7 minutes to let the batter rest. Don’t skip this part! You’ll notice that after the batter has rested, it creates a ton of air bubbles. These air bubbles are exactly what we want to help us achieve light and fluffy pancakes.

Vegan Lemon Poppy Seed Pancakes

While the batter is resting, you can begin heating the pan you intend on using to make the pancakes. I also like to use this time to clean up my workspace so when the pancakes are done I can dig right in! Alternatively, it might also be a good time to pull out any toppings or sides you want to pair with your pancakes.

Once the batter has had a chance to rest for a few minutes, you’re ready to start cooking! For consistency, I always like to use a ⅓ measuring cup to portion out each pancake. But before I do that, I like to add a dollop of vegan butter to the pan, then add the pancake batter. Why? This is how you ensure you get crispy edges every time.

Vegan Lemon Poppy Seed Pancakes

Once you’ve poured the batter into the heated pan, you’ll know that the pancake is ready to be flipped once you see bubbles starting to form. After flipping, it only needs to cook for a few moments more before it’s ready to be removed from the pan and set aside so you can cook the rest of the batter. This recipe will give you six pancakes total (if using a ⅓ measuring cup).

Can These Vegan Lemon Poppy Seed Pancakes Be Reheated?

I’m so glad you asked! YES! They can be reheated! I recently discovered the magic in reheating pancakes in a toaster. I have no idea what made me try this in the first place, but it’s one of the best discoveries I’ve ever made. I’ve prepped these a few times and happily eaten them for an entire week! I made a double-batch of course 🙂

Vegan Lemon Poppy Seed Pancakes

Tips for Making the Best Vegan Lemon Poppy Seed Pancakes:

  • Create the vegan buttermilk first. Creating the vegan buttermilk by mixing the unsweetened almond milk and apple cider vinegar together first gives the ingredients a chance to set while you’re putting together the dry ingredients.
  • Allow the batter to rest. Even if it’s just for a few minutes. The air bubbles created when you let the batter rest will give you those fluffy pancakes you’re after.
  • Preheat your pan. I’ve found that the best way to get consistent pancakes from start to finish every time is to preheat the pan for a few minutes so that each pancake is able to cook at roughly the same temperature. I used to get so annoyed when I made pancakes in the past and the first one was always different from the rest. Then I realized I wasn’t preheating the pan long enough and it changed the game!
  • Add a dollop of vegan butter to the pan before each pancake. I know this sounds redundant, but this is the only way I’ve found to make sure I get those nice, golden, crispy edges that I love for these Vegan Lemon Poppy Seed Pancakes.
  • Use a measuring cup for consistency. I find that using a ⅓ measuring cup creates the perfect size pancakes for me. Of course you can go smaller or bigger, but a measuring cup is helpful nonetheless.
Vegan Lemon Poppy Seed Pancakes

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5 from 2 votes

Easy Vegan Lemon Poppy Seed Pancakes

Easy Vegan Lemon Poppy Seed Pancakes made without eggs, milk or dairy! Light, crispy edges with a fluffy inside making them perfect for the entire family!
Course Breakfast
Cuisine American
Keyword Breakfast, Fluffy Pancakes, Meyer Lemon, Pancakes, Poppy Seed
Prep Time 10 minutes
Cook Time 4 minutes
Rest Time 7 minutes
Total Time 21 minutes
Servings 6 pancakes

Ingredients

Instructions

  • Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
  • In a medium sized mixing bowl, combine all of the dry ingredients.
  • Add the melted butter, almond milk mixture and lemon extract to the bowl and whisk to combine. Batter should be mostly smooth.
  • Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
  • After about 3 minutes, heat a non-stick pan on the stove over medium heat.
  • Once the batter has rested, it should appear airy and fluffy when stirred.
  • Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
  • Use a ⅓ measuring cup to scoop out the mix and transfer it to the pan.
  • Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
  • Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake to ensure crispy edges.
  • Enjoy!

4 Comments

  1. Keandra Ewing

    5 stars
    Oh my goodness Desiree!! You have done it again. I made these pancakes today and they were so delicious. I had to make myself stop eating them. Do yourself a favor and go make them NOW.

  2. 5 stars
    I just found this website and these recipes look amazing!! Do you have a recipe for a vegan cheese sauce? The ones that I have tried taste disgusting. Thank you!!

    • Hey Heidi! Happy to have you here! What were you planning to use the cheese sauce for? The one from my Mac and Cheese might work!🤔

  3. These pancakes were delicious! I love the incorporation of the poppy seeds and how light these pancakes are! Definitely the perfect treat for a Sunday morning 🙂

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