Vegan Lemon Poppyseed Pancakes
Vegan Lemon Poppyseed Pancakes, a tasty pancake recipe with lemon zest, lemon juice, and poppyseeds with a lemon glaze drizzle. Perfect for a plant-based brunch!
Equipment
- 1 large pan
- 1 citrus juicer
- 1 microblade zester
Ingredients
Lemon Glaze Ingredients
- 6 tablespoons powdered sugar
- 2 tablespoons fresh lemon juice
Lemon Poppyseed Pancake Ingredients
- 2 tablespoons lemon zest
- 3 tablespoons granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- 2 tablespoons poppyseeds
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¼ cups plant-based milk oat, soy, almond, etc.
- 1-2 tablespoons vegan butter or oil
- ¼ cup maple syrup optional, if not making the lemon glaze drizzle
Instructions
- Make the lemon glaze: Add the 6 tablespoons powdered sugar and 2 tablespoons fresh lemon juice to a small bowl and whisk to combine. Set aside.
- Prepare lemon sugar: To a small plate or bowl, add 3 tablespoons granulated sugar and 2 tablespoons lemon zest. Then using your hands, slowly mix and rub the zest into the sugar so that the lemon zest releases its natural oils and is soaked up into the sugar.
- Mix pancake batter: To a large mixing bowl add 1 ½ cups all-purpose flour, 1 teaspoon baking soda, lemon zest and sugar mixture, 1 tablespoon lemon juice, 2 tablespoons poppyseeds, and ⅛ teaspoon salt and whisk to combine. Then add 1 teaspoon vanilla extract and slowly whisk in 1 ¼ cups plant-based milk, mixing it into the dry ingredients until it is well combined and has a smooth but slightly thick consistency. If the batter is thin, add a bit more flour. If the batter is too thick, add a bit more plant-based milk. Once you have the batter done, set the bowl aside while you heat the pan.
- Cook pancakes: Warm a large pancake pan or cast iron skillet over medium-high heat, it’s important to let the pan become hot before cooking the pancakes. When water sizzles when dropped onto the pan, add the 1-2 tablespoons vegan butter or oil and let it coat the pan. Then pour about 1/2 cup of the batter to the pan to form the pancakes (usually 3-4 can cook at one time, depending on the size of your pan). Let cook about 2 minutes, or until the top of the pancake batter begins to bubble and take form. Lift the pancake with a spatula to make sure the pancakes are a medium brown color, and then flip them. Cook the pancakes about 1 minute more and then remove them to a plate.
- To keep pancakes warm when cooking: If you’re making a bit batch and want to keep the pancakes warm before serving, heat your oven to 200 degrees F (about 100 degrees C) and place a glass baking dish inside. When the pancakes are done cooking on the stovetop, place them inside the glass dish until ready to serve.
- Serve pancakes: To serve, add your desired number of pancakes to a plate and top with a drizzle of the lemon glaze (or optional ¼ cup maple syrup), fresh fruit, or other toppings.
Notes
Prep ahead: This recipe is a great meal prep recipe because you can make a big batch of pancakes and then refrigerate or freeze them for later.
Leftover and storage: Store leftover lemon poppyseed pancakes in an airtight container in the refrigerator for up to five days. To freeze, store leftover pancakes in a freezer-friendly bag or container in the freezer for up to 2 months. To thaw, simply pop them in the toaster or in the microwave for 30 seconds to reheat or remove them to the refrigerator 24 hours before reheating.
Nutrition notes: Nutrition information is calculated for pancake ingredients and lemon glaze drizzle, not optional maple syrup. This recipe uses all plant-based ingredients so it is suitable for vegan diets. This recipe uses gluten-containing flour, so it is not gluten free.
Nutrition
Serving: 1pancakeCalories: 199kcalCarbohydrates: 40gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 204mgPotassium: 92mgFiber: 2gSugar: 20gVitamin A: 145IUVitamin C: 4mgCalcium: 103mgIron: 2mg
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