Lemon Poppy Seed Pancakes (Vegan)

5 from 1 vote
These Lemon Poppy Seed Pancakes are not your standard pancake recipe! Soft, fluffy pancakes filled with fresh lemon juice, lemon zest, and poppy seeds for premium flavour. Serve with a dollop of creamy coconut yogurt and maple syrup for the best cozy weekend mornings in!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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Mar 16, 2019 (Last updated Jan 22, 2024) by Hannah Sunderani

Lemon Poppy Seed Pancakes (Vegan)

These Lemon Poppy Seed Pancakes are not your standard pancake recipe! Soft, fluffy pancakes filled with fresh lemon juice, lemon zest, and poppy seeds for premium flavour. Serve with a dollop of creamy coconut yogurt and maple syrup for the best cozy weekend mornings in!

Vegan lemon recipes and Vegan Pancake Recipes are two of my favourite things! So naturally, taking a basic pancake recipe and infusing it with a bright citrus flavour was bound to happen! And, well – these lemon poppy seed pancakes take the (pan)cake as one of my favourite flavours of all time. Meyer lemons, nutty poppy seeds, and fluffy vegan pancakes all wrapped into one and cooked until soft and golden. During the Spring, a stack of these sunny pancakes is a welcome change from my regular Almond Flour Banana Pancakes or Vegan Buckwheat Pancakes

Hannah’s hot take

Why you’ll love my recipe

These lemon pancakes are full of lemon flavour, using meyer lemons and lemon zest for a distinct lemon taste with every bite! The recipe is also entirely vegan, made with no egg or dairy-products. Instead, the recipe uses tapioca starch, which acts as an egg replacer and helps to thicken the batter and gives it structure. The result is a perfectly textured, light, and fluffy vegan lemon poppy seed pancakes recipe that’s so scrumptious for breakfast or brunch!

If you’re a fan of my lemon flavoured treats, like these Vegan Lemon Bars, these Lemon Cheesecake Tartlets, or this Vegan Lemon Almond Cake, you won’t want to miss out on these fluffy lemon pancakes!

Hannah xx

Lemon poppy seed pancakes, stacked, and topped with a dollop of coconut yogurt, lemon zest and maple syrup. The pancakes are stacked on a grey plate. The plate is sitting on a white backdrop with lemon zest in the bottom left, lemon slices in the bottom right.

These Lemon Poppy Seed Pancakes are….

  • Vegan 
  • Gluten-free friendly 
  • Full of lemon flavour
  • Tall and fluffy
  • Freezer-friendly 
  • Made with 10 ingredients 
  • Kid-approved
  • Gorgeous and flavour rich
  • Ready in 30 minutes
all of the ingredients required to make lemon poppyseed pancakes separated into individual bowls.

Ingredient Notes

There are 10 simple ingredients for these vegan pancakes: 

  • Flour: This recipe can be made with all-purpose flour or a gluten-free flour blend of choice. I typically use Bob’s Red Mill
  • Baking powder: Just like my Fluffy Vegan Banana Pancakes, these pancakes are made with baking powder to make them extra tall and fluffy. 
  • Poppy seeds: The mild, nutty seeds are the perfect pair for fresh lemon flavour. If you’re out, you can also use omega-rich chia seeds in their place. 
  • Tapioca starch: Acts as an egg replacer and helps to thicken the batter and gives it structure. 
  • Spices: You’ll need ground ginger, ground cinnamon, finely ground sea salt, and a splash of pure vanilla extract. These warm, aromatic spices complement the flavour in the lemon and makes these sweet pancakes so delicious! 
  • Almond milk: I love to use Homemade Almond Milk with my Vitamix or Almond Cow, but any plant-based milk of choice will do. Try oat milk, or coconut milk to enhance the slight coconut flavour in the pancake batter. 
  • Real maple syrup: Adds a natural sweetness without overpowering the brightness in the fresh lemons. You can also use another sweetener of choice, such as agave or try honey if you are not vegan. 
  • Coconut oil: Adds a bit of fat to the pancake batter that helps to keep the pancakes extra soft and buttery! 
  • Lemon: For a bright and tangy lemon flavour, you’ll need both fresh lemon juice and the zest from one full lemon. Don’t skip the zest – this is where the flavour really comes in! 
Lemon poppy seed pancakes, stacked, and topped with a dollop of coconut yogurt, lemon zest and maple syrup. The pancakes are stacked on a grey plate with a slice taken out to show the fluffy inside. The plate is sitting on a white backdrop with lemon zest in the bottom left, lemon slices in the bottom right.

How to Make Lemon Poppy Seed Pancakes

Making these pancakes is as simple as can be! Start by combining the dry ingredients in a large bowl. Whisk well until combined. 

In a separate bowl, whisk together the maple syrup, almond milk, melted coconut oil, and vanilla extract. Add the lemon juice and lemon zest and mix again to combine. 

Pour the wet ingredients into the bowl with the dry ingredients. Whisk until a smooth pancake batter forms. 

Set the pancake batter aside to thicken while you heat a large non-stick skillet over medium-low heat. If desired, grease your non-stick skillet with 1/2 teaspoon of coconut oil to help prevent sticking. 

Once the pan is hot, scoop 1/4 cup of batter into the skillet and cook pancakes for 2 minutes, or until little bubbles form and the underside is golden brown. Flip and cook the second side for 30 seconds. 

Continue this process until you’ve used all of the remaining batter (this recipe should make approximately 16 pancakes!). Grease the skillet in between pancakes, as needed, to stop the pancakes from sticking.

Then serve your pancakes while warm. Enjoy! 

Lemon poppy seed pancakes scattered on a white plate. The plate is sitting on a white backdrop.

How to Keep Pancakes Warm Until Serving 

This is one of my favourite tips that I first shared on my Coconut Flour Pancakes post. It’s the perfect trick to use when you’re making fluffy pancakes for a weekend brunch or a big family meal. 

Simply heat your oven to 200F/100C and place a parchment paper lined baking sheet on the middle rack of the oven. As you cook the pancakes on the stovetop, transfer the cooked pancakes to a parchment paper lined baking sheet. This will keep the pancakes soft and warm, but not so warm they dry out. Then, when ready to serve, remove the pancakes from the oven and form your pancake stacks! 

Lemon poppy seed pancakes, stacked, and topped with a dollop of coconut yogurt, lemon zest and maple syrup. The pancakes are stacked on a grey plate. The plate is sitting on a white backdrop with lemon zest in the bottom left, lemon slices in the bottom right.

Serving Suggestions 

I love to serve these pancakes with a dollop of Coconut Yogurt, an extra squeeze of lemon, lemon slices or additional lemon zest, and a generous drizzle of warm maple syrup. While I urge you not to skip the coconut yogurt topping as it pairs so beautifully with the bright citrus flavour, here are a few additional topping ideas to perfect your morning stack: 

  • Fresh fruit such as fresh blueberries, blackberries, or sliced bananas. 
  • Lemon curd
  • Chopped nuts ​like almonds, walnuts, and pecans. 
  • Coconut flakes to enhance the coconut yogurt and coconut oil in the batter. 
  • A small dusting of powdered sugar (great for celebrating holidays like Easter!).
  • Tofu cream cheese (the plain version is a perfect swap for the dollop of coconut yogurt)
  • A spread of Raspberry Chia Jam or Strawberry Jam for added sweetness. 
Lemon poppy seed pancakes, stacked, and topped with a dollop of coconut yogurt, lemon zest and maple syrup. The pancakes are stacked on a grey plate. The plate is sitting on a white backdrop with lemon zest in the bottom left, lemon slices in the bottom right.

Storage Instructions

Leftover pancakes will keep for up to 5 days when stored in an airtight container in the refrigerator. To keep them extra moist, you can also wrap the pancakes tightly in plastic wrap before placing in an airtight container. 

Then, when ready to eat, unwrap the pancakes and reheat them in the toaster or oven at 300F/150C and bake covered in foil for 20 minutes. 

Can I Freeze These Lemon Pancakes?

Yes! If you’d like to prepare these lemon pancakes for a quick pancake breakfast during week days, make a batch then let the pancakes cool on a wire rack until room temperature. Once cooled, transfer the pancakes to a parchment lined baking sheet and place the baking sheet in the freezer. Flash freeze the pancakes for 1-2 hours, then once solid, transfer the frozen pancakes to a freezer safe container or bag. These pancakes will keep fresh in the freezer for up to 2 months. 

More Vegan Pancake Recipes You Might Like:

Lemon poppy seed pancakes, stacked, and topped with a dollop of coconut yogurt, lemon zest and maple syrup. The pancakes are stacked on a grey plate with a slice taken out to show the fluffy inside. The plate is sitting on a white backdrop with lemon zest in the bottom left, lemon slices in the bottom right.

I hope you love these Lemon-y Poppy Seed Pancakes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Lemon Poppy Seed Pancakes (Vegan)

5 from 1 vote
These Lemon Poppy Seed Pancakes are not your standard pancake recipe! Soft, fluffy pancakes filled with fresh lemon juice, lemon zest, and poppy seeds for premium flavour. Serve with a dollop of creamy coconut yogurt and maple syrup for the best cozy weekend mornings in!
Lemon poppy seed pancakes, stacked, and topped with a dollop of coconut yogurt, lemon zest and maple syrup. The pancakes are stacked on a grey plate with a slice taken out to show the fluffy inside. The plate is sitting on a white backdrop with lemon zest in the bottom left, lemon slices in the bottom right.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serves 16 pancakes

Ingredients

  • 1 1/2 cup all-purpose flour (or sub 1:1 gluten-free flour blend)
  • 1 tbsp baking powder
  • 2 tbsp poppyseeds
  • 2 tbsp tapioca starch (or arrowroot starch)
  • 1/2 tsp sea salt finely ground
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 1/2 cup almond milk (or other plant milk of choice)
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil , melted (or other neutral oil)
  • 1 tsp vanilla extract
  • 1 lemon zest and juice

Instructions

  • In a mixing bowl combine flour, baking powder, poppyseeds, tapioca starch, sea salt, ginger and cinnamon. Mix to combine.
  • In a separate bowl whisk together maple syrup, almond milk, coconut oil (melted), and vanilla extract. Add the juice and zest of one lemon, and mix again to combine.
  • Pour wet ingredients into dry and whisk until smooth and combined. Then, wait 10 minutes for the chia to absorb and thicken. (While you're waiting, turn stove top to medium-low heat). Optional to season your non-stick skillet with 1/2 tsp coconut oil to stop pancakes from sticking.
  • Transfer batter to a measuring cup with spout (this will make it easier to pour). When pan is hot, pour approx. 1/4 cup batter into the skillet and cook pancake for 2 minutes, or until little bubbles form, flip and cook the second side for 30 seconds. Continue until you've used all your batter. (Makes approx. 16 pancakes)
  • Top pancakes with a dollop of coconut yogurt and drizzle with maple syrup to taste.

Notes

DO AHEAD: Pancakes can be made ahead. Reheat by popping them into the toaster, or turn oven to 300F/150C and bake covered in foil for 20 minutes.
Chia seeds take time to absorb liquid, which is why I’ve recommended waiting 10 minutes for the chia to absorb and thicken the batter. If you notice the batter is thin at first, this is why. If batter looks too thick after 10 minutes, you can add splashes more oat milk to thin. I found 1.5 cups oat milk in total the perfect amount.
I recommend using a non-stick skillet to flip your pancakes. I started by adding 1/2 tsp coconut oil to season. Both these recommendations help to stop your pancake batter from sticking to the pan. 
Nutritional information is a rough estimate. Per pancake without toppings. 

Approvals

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 126mg | Fiber: 2g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 1mg
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  1. Yummmm!! I made these for my husband and I and we love them! Their easy to make. I love that not only is there fresh lemon juice in them, but also the zest! The coconut yogurt topping is the perfect companion to this lemon pancake! I wouldn’t change a thing!

    • I’m so happy that you enjoyed the recipe Krystal! I also love just how lemony they are!