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Vegan Lemon Poppy Seed Pancakes

A stack of three fluffy Vegan Lemon Poppy Seed Pancakes drizzled with lemon glaze and poppy seeds.
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Make light and fluffy vegan lemon poppy seed pancakes using simple ingredients. This recipe provides a bright citrus flavor perfect for a weekend breakfast.

Ingredients

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

Instructions

  1. Combine the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly, creating vegan buttermilk.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. To the curdled milk mixture, whisk in the oil, lemon zest, lemon juice, and vanilla extract.
  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 prefer a sweeter pancake, add 1 tablespoon of maple syrup to the wet ingredients.
  • Serve with a simple lemon glaze made from powdered sugar and lemon juice for extra citrus flavor.

Nutrition

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