Lemon Poppy Seed Pancakes

There’s nothing better than a stack of tangy Lemon Poppy Seed Pancakes on a beautiful spring weekend. Drizzle them with maple syrup and enjoy!

Course Breakfast

Cuisine American, Vegan

Prep Time 20

Cook Time 15

Total Time 35

Servings stacks of 4 pancakes each

Calories 377kcal

Author Elephantastic Vegan

In a bowl, add the flour, baking powder, and poppy seeds. Give it a whisk.
Then add the plant-based milk, lemon juice, and maple syrup. Stir until combined. Try not to overmix.
Brush/spray a pan with oil. Use an ice cream scoop to add the pancake batter to the pan* (over low to medium heat). When you see bubbles in the center of the pancakes it’s time to flip. Let the pancake cook on the other side until golden. Repeat until you’ve used up the pancake batter.
Stack the pancakes and drizzle them with maple syrup. You can also add a slice of lemon, if you're feeling fancy!

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn’t spread enough, add a bit more plant-based milk.

Tips for making the perfect vegan pancakes:

Flip the pancakes when you see small bubbles in the center.
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
Not fluffy enough? Add more baking powder.
If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and spray the pan with oil before adding the batter.