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Vegan Lemon Poppy Seed Pancakes

A stack of fluffy Vegan Lemon Poppy Seed Pancakes with visible poppy seeds and syrup.
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A simple recipe for fluffy, moist pancakes made without eggs or dairy, featuring bright lemon flavor and poppy seeds.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup unsweetened plant milk (soy or almond work well)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons neutral oil (like canola or vegetable)

Instructions

  1. Combine the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly. This creates vegan ‘buttermilk’.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. Add the lemon zest, lemon juice, vanilla extract, and oil to the plant milk mixture. Whisk briefly.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes after mixing before cooking.
  • If you want a stronger lemon flavor, add 1 teaspoon of lemon extract along with the vanilla.
  • Top with a simple glaze made from powdered sugar and lemon juice for extra sweetness.

Nutrition

Find it online: https://cookerykings.com/vegan-lemon-poppy-seed-pancakes-recipe/