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Vegan Lemon Poppy Seed Pancakes

A stack of three golden Vegan Lemon Poppy Seed Pancakes drizzled with a thick lemon glaze and topped with zest.
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Make light and fluffy vegan pancakes flavored with fresh lemon zest and poppy seeds. This recipe uses simple plant-based ingredients for a bright breakfast.

Ingredients

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  • 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 tablespoon lemon zest
  • 1 1/4 cups unsweetened plant milk (soy or almond work well)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons neutral oil (like canola or vegetable) plus more for the griddle
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

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, poppy seeds, and lemon zest.
  3. Add the oil, vanilla extract, and the prepared vegan buttermilk mixture to the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the fresh lemon juice last.
  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 finished batter rest for 5 minutes before cooking.
  • You can substitute the all-purpose flour with a 1-to-1 gluten-free blend if needed.
  • If you do not have apple cider vinegar, use white vinegar or fresh lemon juice in place of the vinegar when curdling the milk.

Nutrition

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