These thick, light, and fluffy vegan lemon poppyseed pancakes are anything but boring. These pancakes will soon become a favorite in your house!
Start your morning with these zesty pancakes, topped with your favorite syrup, fruits, and nuts.
These vegan poppy seed pancakes are made with (pantry) wholesome ingredients, and you’ll enjoy the crunchiness of each pancake, bite after bite.
Only a few basic ingredients to make these easy lemon poppy seed pancakes:
- All Purpose Flour: In this recipe we used all-purpose flour. However, whole Wheat Flour can also be used. If using whole wheat flour, be mindful that it can weigh down your batter.
- Baking Powder & Baking Soda: We use both ingredients as leaveners. The ingredients are added lift and help the pancakes rise the pancakes.
- Honey (Optional): Honey is added as a sweetener. However, it is not needed; especially if you plan on adding maple syrup.
- Salt: We used Kosher salt to help balance out the sweet flavor from the honey.
- Coconut Oil: If you have a good quality nonstick skillet, it will work well. However, you can also use coconut milk as used in this recipe. This will allow the pancakes to have that extra crispy ring around the edges. The coconut oil will also add flavor! We do not recommend leaving it out.
- Lemons: For extra lemon flavor, we used both the lemon zest and juice.
- Seeds (Chia and Poppy Seeds): We used Chia seeds as a binding agent. Normally eggs would be added as a binding agent, in the non-dairy recipe. Chia seeds are used to replace the eggs. In addition to being used as a binding agent, chia seeds are rich in omega-3 fatty acids, antioxidants, fiber, and minerals.
- Soy Milk: If you do not want to use soy milk, Almond or coconut milk will also work. In this recipe, we used Vanilla flavored soy milk.
Gather and mix all the dry ingredients. Start with the dry ingredients first, then work your way to the wet ingredients.
Combine both the wet and dry ingredients together. Mix until well combined. If the batter is too thick add more milk, if it is too thin, add more flour.
Heat the pan or griddle to 325 degrees. Spray with cooking oil. Use a ⅓ measuring cup or up to ½ cup (measuring cup) to pour in the batter.
As soon as you see the bubbles start to form on the surface, it is time to flip the pancakes.
Repeat the process. Serve warm and enjoy!
- Don’t overmix! If your batter is too well-combined, your pancakes will be rubbery, tough, and not light and fluffy. It’s completely okay if there are a few lumps in your poppy seed pancake batter.
- Adjust the heat as you cook. Normally we start at 325 degrees. You do not want the griddle or the pan to be too high as it will cook the outside faster and will possibly burn the pancakes. We recommend you start with medium heat, but I adjust the heat during the cooking process if needed to ensure that the pancakes cook evenly.
- Add oil as needed or between batches. You do not want your pancakes to stick to your pan or griddle.
- Keep a close eye on your pancakes. Be mindful that this is a thick batter, therefore, it doesn’t bubble up as much as traditional pancake batter would. I usually cook the pancakes for 2 – 4 minutes per side (checking periodically). Feel free to insert a toothpick to see if they are completed. If the toothpick comes out clean, then your pancakes are complete and ready to be served.
Fold a scoop of sliced almonds into the batter, feel free to also include blueberries or blackberries.
Feel free to spice it up by adding pumpkin spice as this will intensify the warm flavors in these pancakes. You may also include the following ingredients:
- Peanut butter
- Almon butter
- Or your favorite fresh fruits
More Breakfast Recipes
If you love these poppy seed pancakes, check out our strawberry pancake recipe, and for more breakfast ideas, try one of these favorite breakfast recipes next:
It warms our hearts to see the recipes you make from our site.
Vegan Lemon Poppyseed Pancakes
Vegan Lemon Poppyseed Pancakes
- 1 ½ Cup All-Purpose Flour
- 2 tablespoon Poppyseeds
- 2 tablespoon Chia Seeds
- ¼ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- Zest From 1 Lemon
- Juice From 1 Lemon
- 1 ½ Cup Soy Milk Plus More If Needed We used the vanilla flavored soy milk
- Coconut cooking spray Optional
- 2 ½ cup All-Purpose Flour
- 3 tablespoon poppyseed
- ½ cup Honey
- ¼ teaspoon Kosher Salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup sour cream
- 1 Lemon juice
- Lemon Zest
- 2 large Eggs
- 1 cup Milk
Vegan Cooking Method
- Gather and mix all the dry ingredients. Start with the dry ingredients first, then work your way to the wet ingredients.
- Combine both the wet and dry ingredients together. Mix until well combined. If the batter is too thick add more milk, if it is too thin, add more flour. Heat the pan or griddle to 325 degrees. Spray with cooking oil. Use a ⅓ measuring cup or up to ½ cup (measuring cup) to pour in the batter.As soon as you see the bubbles start to form on the surface, it is time to flip the pancakes.Repeat the process. Serve warm and enjoy!
Dairy Cooking Method
- In a medium mixing bowl, combine all the dry ingredients. Then add the wet ingredients. Mix well. Starting with 1 tablespoon butter at a time, melt the butter in the griddle over medium-low heat (adjust the heat as needed). If using an electric griddle, heat the griddle to 325 degrees.
- Use a measuring cup to add the batter to the griddle. I used a ¼ measuring cup. When the bubbles start to form on the surface, flip the pancakes. The batter makes 13 pancakes. Repeat the steps and serve warm with your favorite syrup. Enjoy!