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Vegan Lemon Poppy Seed Pancakes

A stack of three fluffy Vegan Lemon Poppy Seed Pancakes dusted with powdered sugar.
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Make light, fluffy vegan lemon poppy seed pancakes using simple ingredients. This recipe provides a bright citrus flavor and tender texture without eggs or dairy.

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 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. To the vegan buttermilk mixture, add the vanilla extract, lemon zest, lemon juice, and oil. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  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 favorite toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract to the wet ingredients.
  • To make a simple glaze, mix 1/2 cup powdered sugar with 1 tablespoon of fresh lemon juice and drizzle over the finished pancakes.

Nutrition

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