Go Back
Stack of fluffy lemon poppy seed pancakes served with lemon slices and maple syrup on a white plate
Print Recipe

Lemon Poppy Seed Pancakes – Easy, Fluffy & Vegan

These lemon poppy seed pancakes are fluffy, citrusy, and perfect for weekend mornings. A fun vegan twist on classic pancakes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: International / Vegan Breakfast
Keyword: citrus breakfast, dairy-free brunch, easy pancake recipe, fluffy vegan pancakes, lemon poppy seed pancakes, vegan pancakes, weekend pancakes
Servings: 4 portions
Calories: 469kcal
Cost: €0.80

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3 tbsp sugar or sweetener of choice
  • 3 tbsp poppy seeds
  • Zest of 1 lemon
  • 1 pinch of salt
  • 1½ cups soy milk or other plant milk
  • ⅓ cup vegetable oil or melted coconut oil
  • Juice of ½ lemon
  • 1 dash vanilla extract optional

Instructions

Step 1: Preheat the Pan

  • Place a non-stick skillet over medium heat.

Step 2: Mix Dry Ingredients

  • In a bowl, stir together flour, baking powder, sugar, poppy seeds, lemon zest, and salt.

Step 3: Add Wet Ingredients

  • Pour in soy milk, vegetable oil, lemon juice, and vanilla (if using). Mix until just combined. Don’t overmix.

Step 4: Cook the Pancakes

  • Scoop about 2 tbsp of batter per pancake into the hot pan. Cook for 2 minutes on each side or until golden brown.

Step 5: Serve

  • Stack 'em up and serve warm with fresh berries, syrup, or a sprinkle of powdered sugar.