My family is OBSESSED with lemon poppy seed muffins. Every time we go to our local farmers market, we just have to pick up a batch. I’m not quite sure what exactly entices me about those muffins, but I simply cannot resist them ever! I thought about making some myself, and I’m sure I will eventually, but on that exact morning, I didn’t have the time to make an entire batch of muffins. I tried to think of a quicker way to get my lemon poppy seed fix. That’s when I came up with Vegan Lemon Poppy Seed Pancakes. They are delicious, beautiful, and they don’t take much time to make!
Buttermilk is a great way to add texture and moisture to your recipes. When making buttermilk, don’t worry if the milk starts looking lumpy and curdled. That’s what it’s supposed to look like! I’ve made buttermilk with oat milk, coconut milk, and soy milk. All of them seemed to work well, so I’m sure you can choose which milk you like best. I love oat milk so that is what I used, but feel free to experiment and let me know how it goes in the comments!
I also want to let you all know about our instagram. I’ve been working hard to put out content/pictures for everyone to love and enjoy. If you want your weekly dose of tasty pictures of food or if you want notifications for when a new recipe is up on the website, go ahead and give it a follow! I hope to being posting a lot more and I hope to add more recipes to this website, so get excited!
Without further ado, here is the Vegan Lemon Poppy Seed Pancakes recipe! Pair it with our Vegan Iced Chai Latte and enjoy the perfect breakfast!
Vegan Lemon Poppy Seed Pancakes
Put an absolutely delicious spin on your regular pancake recipe, by adding Lemon and Poppy Seeds! These pancakes wowed my whole family and it’s definitely a recipe to save in the recipe books!
- Prep Time: 20m
- Cook Time: 10m
- Total Time: 30m
- Serves: 6
- Yield: 12 Pancakes
- Category: Breakfast, Dairy Free, Egg Free, Nut Free, Vegan
Ingredients
- 3/4 c Vegan Milk (I used oat milk)
- 1 tbsp. Vinegar
- 1 tbsp. Lemon Juice
- 1 Equivalent Egg Replacer
- 2 tbsp. Vegan Melted Butter
- 1/2 tsp. Vanilla Extract
- 1 c Flour
- 2 tbsp. Granulated Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 1/2 tsp. Poppy Seeds
- 1 1/2 tsp. Lemon Zest
Instructions
- Make the buttermilk by mixing the milk, vinegar, and lemon juice in a medium-sized bowl, letting that sit for 10 minutes. Then, make your Equivalent Egg Replacer and let that sit for 10 minutes. Stir the equivalent egg replacer, vegan melted butter, and vanilla extract into the buttermilk.
- In a separate larger bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest. Then, pour the wet mixture in to the dry mixture and whisk until fully incorporated.
- Spray cooking spray on a skillet and heat over medium heat. Pour a pancake-sized amount of batter (about 1/4 cup) on the skillet and cook until bubbles start appearing on the surface or until the bottom side is slightly browned. Flip the pancake over and brown the other side evenly. Repeat with the rest of the batter.
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