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pancakes and syrup on plate
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Vegan Lemon Poppyseed Pancakes

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

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
  • 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: 6People | Calories: 403kcal | Carbohydrates: 67g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 215mg | Potassium: 115mg | Fiber: 3g | Sugar: 28g | Vitamin A: 150IU | Vitamin C: 23.9mg | Calcium: 80mg | Iron: 0.7mg