Vegan Lemon Poppyseed Pancakes

Indulge in a stack of fluffy Vegan Lemon Poppyseed Pancakes, a delightful and healthy breakfast option bursting with vibrant flavors. Infused with fresh lemon zest, sweetened with agave, and made with dairy-free milk, these pancakes offer a refreshing twist to your morning routine. Perfect for springtime mornings or as a standout dish for Easter brunch, they're a delicious way to welcome the season with every fluffy bite. Completely Vegan, Dairy-free, Egg-free + Gluten-free Option.

These Vegan Lemon Poppyseed Pancakes have become my springtime breakfast staple. They're quick, easy, and loved by everyone in my family! Plus they just happen to be dairy-free + egg-free. And if you've been following Orchids + Sweet Tea, you know I'm all about those light + airy pancakes.

Brunch, especially on Easter, is just the perfect way to enjoy them! I mean starting the day with pancakes always feels like a treat, right? They have bright and fresh lemon flavor with just enough sweetness to balance out the tartness that infuses each bite! I just love playing around with pancake flavors! Check out a few of my top picks: Gluten-Free Blueberry Chia Pancakes, the super fluffy One-Bowl Vegan Oreo Pancakes, and for all you banana bread fans out there, the Easy Healthy Banana Bread Pancakes—they're just for you!

These vegan pancakes are the real deal, ya'll. If you're a lover of pancakes + lemon, then these are PERFECT! They're like little pillows of joy on your plate. They are such a fun + cozy way to make breakfast + brunch so special and truly they are so easy + quick to make.

Why You Will Love These Vegan Lemon Poppyseed Pancakes

• They are SUPER fluffy + light.
• Keeps you full + energized
• Perfect for breakfast or brunch
• So easy to whip together.
• Only requires ONE bowl! No mixer required!
• Entirely dairy-free + vegan----Gluten-free option available!
• Fun for the entire family to make.

How To Make Vegan Lemon Poppyseed Pancakes

It's as simple as mixing all your ingredients together, being careful not to overmix, as this can result in pancakes that are less fluffy and more dense. Then, cook them to perfection! Check out my tips below.

Ingredients

Here's what you need to make these dairy-free flapjacks:

• Flour. I use organic all-purpose flour from Bob's Red Mill. It's certified vegan. 
• Baking powder. To help your pancakes become light and fluffy.
• Lemon zest + juice. For real lemon flavor.
• Agave syrup. You can also use maple syrup. or hone if you're not vegan.
• Coconut oil. You can also use your favorite vegan butter if you like.
• Poppy seeds. These are usually sold in the spice or baking aisle of the grocery store.
• Almond milk. You can easily substitute this with soy milk, rice milk, coconut milk (my NEW Fave!), oat milk or even dairy milk if you're not vegan.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE PANCAKES!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with these Vegan Lemon Poppyseed Pancakes. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Tips for Making the PERFECT Vegan Lemon Poppyseed Pancakes Every Time

Ensuring that you make the perfect vegan pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:

TIP #1: LOW + SLOW IS BEST.

When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.

TIP #2: DOUBLE CHECK THAT LEAVENERS AREN’T EXPIRED.

Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.

TIP #3: ABSOLUTELY NO OVER-MIXING!!

Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.

TIP #4: LET THE BATTER SIT TO REST.

Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!

TIP #5: EVENNESS IS KEY.

While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack. 

TIP #6: YES, THE CORRECT PAN MATTERS.

I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for flipping despite their sloped sides.

TIP #7: FLIP WHEN IT’S TIME, OK?!

Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid-air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.

TIP #8: FLIP ONLY ONCE!

I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.

TIP #9: BUTTER IN BETWEEN.

I used to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.

Tip For Warm Pancakes!!!

Since you have to cook the Vegan Lemon Poppyseed Pancakes in batches, I like to keep the completed pancakes in the oven. This keeps them warm before serving. I hate having pancakes of varying temperatures, but unfortunately, that is how it works sometimes! By using the oven trick, your pancakes will all be done at the same time.

Topping Ideas For Lemon Poppyseed Pancakes

You can add so many tasty toppings to these citrusy pancakes. Here are some ideas:

• Lemon slices
• Blueberries
• Warm maple syrup or homemade blueberry compote
• Freshly sliced bananas
• Dairy-Free Yogurt or CocoWhip
• Cinnamon sprinkle
• Almond or cashew butter
• Granola

How To Serve Fluffy Lemon Vegan Pancakes

Warm + fresh: Enjoy your lemon poppy seed pancakes while their still warm. You can savor it as is or add a pat of vegan butter or a drizzle of maple syrup for extra indulgence.

Pair with a beverage: Apple pancakes pair beautifully with a hot or iced coffee like this Dalgona Coffee Vanilla Latte or a juice like this refreshing Morning Glory Detox Juice

With Ice cream: Feeling extra indulgent? Scoop your favorite ice cream like this Caramel Ice Cream or Butter Pecan Ice Cream on top and enjoy the extra sweetness!

Breakfast or brunch spread: Serve your lemon pancakes as part of a breakfast or brunch spread. Pair it with fresh fruits, yogurt, or a variety of spreads like vegan cream cheese, nut butter, or jam.

How to Know If Your Baking Powder + Baking Soda Are Fresh

Baking is such a science, but more importantly, certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your banana cake (and other baked goods) fully rises and bakes through nicely.

In case you weren't aware, it's easy to double-check both the baking powder and baking soda. Here's what you need:

BAKING SODA HACK:

-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.

BAKING POWDER: 

-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.

Can I Make Gluten-Free Pancakes?

Absolutely! If you'd like to make this recipe gluten-free, simply swap the flour with your favorite gluten-free all-purpose flour blend. I like Bob's Red Mill. If the batter is too runny, add more flour, ¼ cup at a time, until you have a thick and fluffy batter.

You may need to make slightly smaller pancakes so they hold their shape better.

Can I Use Other Types of Milk?

Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.

Vegan Lemon Poppyseed Pancakes Q + A's

More Pancakes Recipes You'll Love

If you loved this Vegan Lemon Poppyseed Pancakes recipe then you have to try these delicious pancake recipes next!

• Fluffy Vegan Banana Chocolate Chip Pancakes
• Warm Vegan Apple Cinnamon Pancakes
• Vegan Banana Pancakes
• One-Bowl Fluffy Vegan Oreo Pancakes 
• Vegan Funfetti Pancakes

MADE OUR RECIPE(S)?

If you tried this Vegan Lemon Poppyseed Pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Vegan Lemon Poppyseed Pancakes

April 5, 2022 •

By Shanika

5 from 1 vote

Indulge in a stack of fluffy Vegan Lemon Poppyseed Pancakes, a delightful and healthy breakfast option bursting with vibrant flavors. Infused with fresh lemon zest, sweetened with agave, and made with dairy-free milk, these pancakes offer a refreshing twist to your morning routine. Perfect for springtime mornings or as a standout dish for Easter brunch, they're a delicious way to welcome the season with every fluffy bite. Completely Vegan, Dairy-free, Egg-free + Gluten-free Option.

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Serves: 6 pancakes

Units:

US Customary|Metric

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Ingredients

PANCAKES:

• 2 cups organic all-purpose flour
• 2 tsps baking powder
• 1 teaspoon lemon zest
• ½ teaspoon sea salt
• 1 tablespoon freshly-squeezed lemon juice
• 2-3 Tbsps Agave syrup
• 2 Tbsps coconut oil (See Notes!)
• ⅓ cup poppyseeds
• 1 ½ cups Almond milk
• 1 tablespoon vegan butter, for cooking

OPTIONAL TOPPINGS:

• Lemon slices
• Fresh blueberries
• Pure maple syrup, for drizzle

Instructions

TO MMAKE BATTER:

• In a large bowl, add the flour, baking powder, lemon zest, and salt together and whisk until well combined.
• Make a small well in the middle of the dry ingredients and add in the milk, lemon juice, Agave, coconut oil, and poppyseeds, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
• Let the batter sit for 10 minutes so that it rests and "activates" the ingredients for a fluffier texture.
• Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
• Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
• To serve, stack pancakes onto one another and top with lemon slices, fresh blueberries and lightly drizzle with maple syrup, if desired.
• Bon Appetit!

Tips & Tricks

• GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
• SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or organic cane sugar.
• OIL: Instead of coconut oil,  you can use melted vegan butter or vegetable oil, if preferred.
• WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Almond milk when using store-bought is Califia Farms. However, you can always use your fave or one of the following: Almond, coconut milk, oat milk (froths/foams VERY WELL), cashew milk, potato milk, flax milk, etc.

Nutrition

Calories: 268kcal | Carbohydrates: 40g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Sodium: 434mg | Potassium: 89mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 3mg

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Vegan Lemon Poppyseed Pancakes.

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