Vegan Lemon Poppyseed Pancakes

Here are the light and fluffy vegan lemon poppyseed pancakes of my (and your) dreams! Serve up a plate of warm, soft vegan pancakes – they will be an instant hit with your family.

I love this recipe for its zesty lemon glaze – it turns these pancakes into something extra special.

If you love trying new cozy vegan breakfast recipes, whip up some of these vegan oat waffles or my fall pumpkin pancakes!

Check out my extra tips on making vegan pancakes, including troubleshooting and FAQs here in my vegan pancake post!

Why you’ll love vegan lemon poppyseed pancakes

• Easy, quick recipe: No long and complicated steps. Whip this recipe up in minutes. 
• Bright and zesty flavor: The fresh flavors cut through the richness of the pancake batter.
• Versatility with plant-based milk: Almond milk adds a nutty undertone – you can use any plant milk you like!
• Crunchy texture: Poppyseeds not only look pretty but also provide a delightful crunch in every bite.
• Customizable: The recipe is super versatile. There are tons of things you can add to it. Whether you prefer berries or nuts, you can tailor these pancakes to suit your taste.
• Make-ahead: The option to prepare a dry mix and flaxseed mixture in advance, along with make-ahead instructions, makes breakfast preparation more convenient, especially for busy mornings.
• Freezer-friendly: These pancakes freeze well, providing a quick and satisfying breakfast option for those hectic days. It’s a time-saving and practical solution.

Ingredients and substitution notes 

• Flour: Use a blend of regular all-purpose flour and spelt flour for a balanced texture. The spelt flour adds a nutty flavor and additional nutrients.
• Sugar: Choose organic cane sugar or another plant-based sweetener to add sweetness to the pancakes.
• Golden ground flaxseed: This serves as an egg substitute in vegan recipes, adding moisture and helping to bind the ingredients. Ensure it’s finely ground to achieve a smooth batter.
• Baking powder: Choose aluminum-free baking powder to provide leavening and make the pancakes fluffy. Check the expiration date for optimal results.
• Vanilla extract: Use pure vanilla extract for a rich flavor profile. It complements the lemon and gives your vegan pancakes a lovely aroma.
• Poppyseeds: For crunch and their good looks! 
• Coconut oil: Use refined coconut oil. It adds moisture and a hint of coconut essence to the pancakes. 
• Plant-based milk: I love to use almond milk in my pancakes, but go ahead and use any plant-based milk you like. You could use rice, soy, or even coconut milk (this will change the flavor to be more tropical, though). I suggest using unsweetened milk to control the sweetness of the pancakes. 
• Fresh lemon juice: Use freshly squeezed lemon juice for a bright and zesty flavor. You can adjust the quantity based on your taste preferences.

Vegan Pancake Recipe variations and add-ins

• Blueberry: How classic would some fresh or frozen blueberries be? 
• Citrus medley: Experiment with a mix of citrus fruits. Add orange or lime zest to the batter along with the lemon for a citrusy medley of flavors.
• Nutty crunch: Stir in chopped nuts such as almonds, walnuts, or pecans for a delightful crunch. Toast the nuts before adding them to make them even more delicious.
• Coconut boost: Adding shredded coconut to the batter will take the tropical vibe to another level. 
• Chia seeds: Add a nutritional boost by incorporating chia seeds into the batter. 
• Lavender: Add floral notes by infusing the batter with culinary lavender. Use dried lavender buds sparingly to avoid overpowering the other flavors.
• Raspberry: Mix in fresh or frozen raspberries for a tart and sweet taste. 

Top tips

Here are my top recommendations for getting the absolute best out of these vegan lemon poppyseed pancakes:

• Ensure all ingredients are at room temperature for a more even batter.
• Experiment with the sweetness and lemon intensity to tailor the recipe to your liking.
• Mix the batter gently to avoid overworking it, which can lead to dense pancakes.

Make ahead of instructions and storage

Prepare dry ingredients:

In advance, you can mix the dry ingredients (flour, spelt flour, sugar, baking powder, ground flaxseed, and poppyseeds) in a large bowl. Store this dry mix in an airtight container at room temperature.

Zest the lemons and extract the juice ahead of time. Store the zest in a small container in the refrigerator and the juice in a sealed container in the refrigerator as well.

Wet ingredients:

If you’re using almond milk, measure it and store it in the refrigerator. Make sure to use unsweetened almond milk for better control over sweetness.

If using coconut oil, melt it and let it cool to room temperature. Store it in a sealed container at room temperature.

Storage instructions:

Once cooked, allow the pancakes to cool completely. Stack them with parchment paper between each pancake to prevent sticking.

Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.

To freeze pancakes, place them on a baking sheet in a single layer and freeze until solid. Transfer them to a zip-top bag or airtight container with parchment paper between each pancake. Label with the date. They can be frozen for up to 2-3 months.

Reheat refrigerated pancakes in a toaster, oven, or microwave until warmed through. For frozen pancakes, thaw in the refrigerator overnight and reheat as desired.

If you made components of the recipe in advance (dry mix, flaxseed mixture, etc.), store them according to the initial instructions. Ensure proper labeling to make assembling the batter quick and easy.

Serving suggestions for vegan lemon poppyseed pancakes

There are so many ways to serve these lovely vegan lemon poppyseed pancakes. I love them with a drizzle of my vegan pear cream or some whipped coconut cream.

They are lovely with a fresh fruit salad to balance out the rich glaze!

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