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    Breakfast Recipes » Lemon Poppyseed Pancakes

    Lemon Poppyseed Pancakes

    Posted On August 22, 2021 By Mirlene Last updated February 27, 2022 14 Comments

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    Lemon poppy seed pancakes Pinterest pin

    These thick, light, and fluffy vegan lemon poppyseed pancakes are anything but boring. These pancakes will soon become a favorite in your house!

    pouring syrup over pancakes

    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.

    pancakes topped with maple syrup and pecans in white plate

    Ingredients

     

    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. 

    Preparation Method

    Gather and mix all the dry ingredients. Start with the dry ingredients first, then work your way to the wet ingredients.

    Dry ingredients in glass mixing bowl
    grating lemon in bowl

    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. 

    Pancake batter in glass bowl

    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.

    pancake batter in skillet

    As soon as you see the bubbles start to form on the surface, it is time to flip the pancakes.

    Cooked pancake in nonstick skillet

    Repeat the process. Serve warm and enjoy! 

    stacks of pancakes in plate topped with pecans

    Recipe Tips

    • 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. 

    Pancakes Variations

    Fold a scoop of sliced almonds into the batter, feel free to also include blueberries or blackberries. 

    pancakes, syrup, and nuts on gray board

    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
    • Bananas 
    • Almon butter
    • Or your favorite fresh fruits
    pancakes, syrup, and nuts on gray board in white plate

    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:

    Dragon Fruit Smoothie

    Scrambled Eggs In Air Fryer

    Haitian Breakfast Recipes

    Labouyi Bannann-Plantain Porridge

    Pumpkin Waffles

    Breakfast Potatoes

    Dutch Baby Pancakes

    It warms our hearts to see the recipes you make from our site.

    We’d especially would love to know if you have tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.

    pancakes and syrup on plate

    Vegan Lemon Poppyseed Pancakes

    Savory Thoughts
    These thick, light, and fluffy vegan lemon poppyseed pancakes are anything but boring. These pancakes will soon become a favorite in your house!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Cook Time 25 minutes mins
    Total Time 32 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 People
    Calories 403 kcal

    Ingredients
      

    Vegan Lemon Poppyseed Pancakes

    • 1 ½ Cup All-Purpose Flour
    • 2 Tbsp. Poppyseeds
    • 2 Tbsp. Chia Seeds
    • ¼ Tsp. Kosher Salt
    • ½ Tsp. Baking Soda
    • 1 ½ Tsp. 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

    Dairy Option

    • 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
    • butter

    Instructions
     

    Vegan Cooking Method

    • Gather and mix all the dry ingredients. Start with the dry ingredients first, then work your way to the wet ingredients.
      Dry ingredients in glass mixing bowl
    • 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! 
      Cooked pancake in nonstick skillet

    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. 
      pouring syrup in batter
    • 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!
      pancakes and syrup on plate

    Video

    Notes

    This recipe was first published on February 13, 2019. It has been updated with new pictures. A vegan version is now included in the recipe card. 
    **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
    *** Calories are estimated per serving

    Nutrition

    Serving: 6PeopleCalories: 403kcalCarbohydrates: 67gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 215mgPotassium: 115mgFiber: 3gSugar: 28gVitamin A: 150IUVitamin C: 23.9mgCalcium: 80mgIron: 0.7mg
    Making this recipe?Mention @MSavoryThoughts or tag #SavoryThoughts!
    Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!
    « Vegetable Lo Mein Recipe
    Sour Cream Mashed Potatoes »

    Reader Interactions

    Comments

    1. Amy Nash

      July 15, 2022 at 6:34 pm

      5 stars
      These pancakes were wonderful! Love the little crunch of the poppyseeds and the bright lemon flavor. So tasty and a nice change from our regular pancakes!

      Reply
      • Mirlene

        August 02, 2022 at 6:37 pm

        Thank you so much, Amy!

        Reply
    2. Laressa

      July 15, 2022 at 6:25 pm

      I love lemon poppyseed pancakes. such a fun variation of pancakes!

      Reply
    3. Caitlin

      July 15, 2022 at 6:22 pm

      5 stars
      This is hands down the best pancake recipe, love it!

      Reply
    4. Andrea

      July 15, 2022 at 5:57 pm

      5 stars
      I love how light and fluffy these lemon poppyseed pancakes are. They sound fantastic and make for a perfect breakfast.

      Reply
    5. Toni

      July 15, 2022 at 5:51 pm

      5 stars
      Such an amazing day starter!! My kids loved it! Thanks!

      Reply
    6. Caitlyn Erhardt

      December 06, 2019 at 3:08 pm

      5 stars
      Anddddd now I need pancakes! These look so tasty I just want to reach into the screen and take a bite!

      Reply
    7. Sue | the view from great island

      December 06, 2019 at 3:06 pm

      5 stars
      I’ve made lemon poppy seed pancakes for years, and they’ve always been super popular, they bring a little ray of sunshine to a winter morning!!

      Reply
    8. Sandhya Hariharan

      December 06, 2019 at 12:47 pm

      5 stars
      Light and fluffy is the way to go.. Love these pancakes!

      Reply
    9. Angela Allison

      December 06, 2019 at 12:19 pm

      5 stars
      Wow! What a delicious treat to wake up to. Love these pancakes! So light and airy, I will be making again for sure. Thanks so much for sharing 🙂

      Reply
    10. David

      December 06, 2019 at 11:43 am

      5 stars
      I sometimes shy away from pancakes as I don’t like them when they are too heavy. Light and fluffy is the way to go! Interesting to see sour cream as an ingredient.

      Reply
      • Mirlene

        December 06, 2019 at 12:00 pm

        Thanks, David! The sour cream help to make them fluffy.

        Reply
    11. Trina

      February 21, 2019 at 8:20 pm

      I love poppyseed and I love lemon, so this looks like heaven! I have pinned this to try the next time I make pancakes!!! Thanks for the tasty looking recipe.

      Reply
      • Mirlene

        February 26, 2019 at 9:18 am

        Awesome! Thank you.

        Reply

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