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Fluffy Vegan Lemon Poppy Seed Pancakes with Bright Lemon Glaze

A tall stack of fluffy Vegan Lemon Poppy Seed Pancakes drizzled with glaze and topped with lemon slices.
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Make light and airy vegan pancakes featuring bright lemon flavor and poppy seeds, topped with a simple lemon glaze.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon zest (from about 1 large lemon)
  • 1 1/4 cups unsweetened plant milk (soy or almond work well)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Combine the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly; this acts as vegan buttermilk.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  3. Add the oil and vanilla extract to the plant milk mixture. Whisk briefly.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  6. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  8. While pancakes cook, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. Add more juice, one teaspoon at a time, until you reach a thick but pourable consistency.
  9. Stack the warm pancakes and drizzle generously with the lemon glaze.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes after mixing before cooking.
  • You can make the batter ahead of time and store it covered in the refrigerator for up to 24 hours. Stir gently before using, adding a splash of milk if it seems too thick.
  • Serve immediately with fresh berries or a dusting of powdered sugar if you skip the glaze.

Nutrition

Find it online: https://flavorvista.com/vegan-lemon-poppy-seed-pancakes/