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Vegan Lemon Poppy Seed Pancakes Recipe

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3.8 from 55 reviews

These Vegan Lemon Poppy Seed Pancakes are fluffy, citrusy, and lightly sweetened, perfect for a refreshing and wholesome breakfast. Made without eggs or dairy, they use plant-based milk and yogurt combined with fresh lemon juice and zest to create a tangy ‘buttermilk’ batter. The addition of poppy seeds adds a delightful crunch and subtle nutty flavor. Quick to prepare and cook, these pancakes serve 8 and are a delightful vegan option for weekend brunches or any day of the week.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 3/4 cup unsweetened plant milk
  • Juice from one large lemon (about 3-4 tbsp)
  • Zest from one large lemon
  • 1/4 cup unsweetened plant-based yogurt
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tbsp poppy seeds

Instructions

  1. Prepare the vegan buttermilk mixture: In a small bowl, combine the unsweetened plant milk with the fresh lemon juice and lemon zest. Stir well and set aside to allow the mixture to slightly curdle, mimicking traditional buttermilk.
  2. Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  3. Combine wet and dry ingredients: Add the plant-based yogurt, maple syrup, vanilla extract, and the prepared lemon “buttermilk” mixture to the dry ingredients. Whisk gently until a batter forms; it’s okay if the batter is not completely smooth and has some lumps.
  4. Preheat and grease the griddle: Heat a griddle or non-stick skillet over medium heat and lightly grease it with oil or vegan butter to prevent sticking.
  5. Cook the pancakes: Spoon about 1/4 cup of batter onto the griddle for each pancake. Cook for 3-4 minutes until the edges look set and bubbles form on the surface, then flip carefully and cook for another 2-3 minutes on the other side until golden brown and cooked through.
  6. Serve: Repeat the process with the remaining batter. Serve the pancakes warm with your favorite toppings such as extra maple syrup, fresh fruit, or vegan butter.

Notes

  • You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
  • If you prefer a sweeter batter, increase the maple syrup slightly.
  • Make sure your plant-based milk is unsweetened to control sweetness levels.
  • Use a non-stick griddle or skillet for optimal cooking and easy flipping.
  • These pancakes can be frozen after cooking; reheat in a toaster or oven for a quick breakfast.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

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