Healthy Vegan Lemon Poppy Seed Pancakes

These healthy vegan lemon poppy seed pancakes are a little tart, with a lovely texture from the poppy seeds throughout. They’re wholesome, sugar-free, oil-free, nut-free, and gluten-free, too!

This post was originally published in August 2019. It has been updated for content and photos.

We love pancakes in this house and make them on a weekly rotation, so I’m always looking for new, fun, and exciting ways to do pancake stacks!

This version is incredibly wholesome, like our lentil banana pancakes, blueberry pancakes, and pumpkin pancakes! (See ALL the vegan pancake recipes here.)

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• Reader Feedback
• Ingredients
• Instructions
• Equipment
• Storage
• Expert Tips
• More delicious vegan pancake recipes
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• FAQ

Reader Feedback

⭐⭐⭐⭐⭐ These pancakes were delicious and surprisingly filling! They also make yummy leftovers. My 4 year old loved them too and said they tasted like cookies. – Meg

Ingredients

All you need is 7 ingredients to make these delicious vegan lemon poppy seed pancakes.

• Oat flour: Choose gluten-free if needed, and if you don’t have any on hand, you can grind oats in a high-speed blender to make some. 😉
• Poppyseeds: They add incredible texture to these pancakes.
• Baking powder: Our rising agent, so make sure to use fresh and active baking powder. (Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.)
• Flaxseed: Acts as a binder when combined with the liquids, and adds extra protein and nutrients to these wholesome pancakes.
• Lemon: Use a freshly squeezed lemon juice for the best flavour. Make sure to zest the lemon BEFORE juicing it.
• Vanilla: For added flavour, but you may skip it if preferred.
• Soy milk: Soy milk makes the best vegan buttermilk when combined with lemon juice and zest, but if you cannot have soy, almond milk is the next best dairy-free choice.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Serve your lemon poppy seed pancakes with the toppings of your choice.

I love fresh berries and maple syrup for these, but you may also try shredded coconut, powdered sugar, homemade Nutella, or coconut cream.

For the ultimate breakfast or brunch, serve up a stack of these with air-fried hash browns, or tofu (no-eggs) scramble, or top them with “baked” apples.

Equipment

I use this Cuisinart Griddler and get great results every time. You can make 8 pancakes at once, and get these pancakes done in just 2 batches. Make sure to preheat before pouring the batter on top. If the griddle is cold, the batter will stick.

If using a non-stick pan or skillet, make sure to preheat it as well, and be prepared to work in additional batches.

Storage

These pancakes taste best when freshly made. However, you may refrigerate leftovers for 2-3 days and reheat them in a pan, toaster, or toaster oven when ready to serve.

You may also freeze leftovers in a freezer-safe airtight container for up to 3 months. Or use zip-top freezer bags. Make sure the pancakes are completely cooled to room temperature before freezing.

Expert Tips

• Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
• No need to overmix your pancake batter. If there are a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.
• Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.
• Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.
• Flip your pancakes ONCE. When the edges are golden brown and they’ve cooked for at least 3-4 minutes flip them. Flipping too often can cause them to deflate and result in a denser pancake texture.
• The batter will thicken as it sits, so if it gets too thick in between cooking batches of pancakes, add 1-2 tablespoons of plant milk to the bowl.

More delicious vegan pancake recipes

Or check out ALL the vegan pancake recipes!

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