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Vegan Lemon Poppy Seed Pancakes

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



  • 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!