1 ½CupSoy Milk Plus More If NeededWe used the vanilla flavored soy milk
Coconut cooking sprayOptional
Dairy Option
2 ½cupAll-Purpose Flour
3tablespoonpoppyseed
½cupHoney
¼teaspoonKosher Salt
½teaspoonbaking soda
1teaspoonbaking powder
⅓cupsour cream
1Lemon juice
Lemon Zest
2large Eggs
1cupMilk
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.
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!
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