Tomorrow is Shrove Tuesday AKA Pancake Day and I’ve had this recipe in my head for weeks – so glad to finally make it and share it with you all!
IT’S SO GOOD.
If you love lemon poppy seed muffins and pancakes then these lemon poppy seed pancakes will be the breakfast of your dreams.
One of the great things about pancakes, as if there aren’t tons of great things about them, is that they are super quick to cook so if you’ve got a craving for a lemon poppy seed muffin but are impatient and lazy, like me, then these are a good substitute.
The batter contains plenty of lemon zest, lemon juice and some poppy seeds but I also like to load up some extra lemon zest and seeds on top, along with a few dollops of vegan yoghurt and maple syrup. Pure heaven.
Tips for making the perfect vegan pancakes
For the fluffiest, lightest pancakes, we need the right blend of ingredients.
I use self-raising flour but if you can’t get hold of any, you can use plain flour mixed with baking powder (see recipe notes).
This recipe is similar to a muffin or cake, in that it will result in a very light and fluffy texture, which is just what we want! And the bonus is… it’s much quicker to make.
Pan & tools
You don’t actually need any fancy tools to make these pancakes, at all. Just a frying pan and a spatula.
But to make life a lot easier, you can use specialist pans that have “dimples” allowing you to create multiple pancakes at once, with the perfect shape.
I personally use a mini frying pan (I think it’s intended use is for making fried eggs) but it works perfectly for creating a neat, round pancake shape and allowing it to raise higher in the pan, for maximum fluffiness.
I strongly recommend that the first pancake you cook is your “test” pancake.
If it’s cooking too quickly, turn down the heat and if no bubbles are appearing on top, turn the heat up slightly.
It should take approximately 20-30 seconds each side and the colour should be golden brown. If your pancakes are gooey in the middle, you need to increase the temperature or use less batter per pancake.
I usually just have golden syrup or maple syrup with these pancakes, but since the recipe calls for yoghurt anyway, it’s a great way to use it up and tastes delicious with it.
Experiment with whatever toppings you lke. Blueberries are delicious with these pancakes, especially blueberry jam!
You could also serve it with some lemon curd, marmelade, coconut cream or whatever you fancy.
Look at the fluffiness.
I’ll be making these again tomorrow and hope you will be inspired to make them too!
Remember to tag me on social media or with #WallflowerKitchen so I can see your creations and share on my stories.
- 100 ml / 3.5 fl oz dairy-free milk
- 4 tbsp vegan yoghurt
- 1 tsp vanilla extract
- 80ml / 1/3 cup maple syrup
- 2 tbsp vegetable oil
- Zest and juice of 1 medium lemon
- 200g / 7 oz self-raising flour, (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda)
- 1 1/2 tbsp poppy seeds
- Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.
- Mix the dry ingredients together in a large bowl.
- Stir in the wet ingredients until well combined and the texture is runny but thick.
- Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
- Repeat with the rest of the batter.
- Serve with some vegan yoghurt, extra zest or whatever other toppings you like and enjoy!
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Nutrition InformationYield 12 Serving Size 1 pancake
Amount Per Serving Calories 125Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 216mgCarbohydrates 22gFiber 1gSugar 8gProtein 2g