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
Ingredients
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.
Heat
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.
Toppings
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.
Vegan Lemon Poppy Seed Pancakes
If you love lemon poppy seed muffins and pancakes then this will be the breakfast of your dreams. No eggs, no dairy, just vegan pancake fluffiness.
Ingredients
Wet ingredients
- 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
Dry ingredients
- 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
Instructions
- 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 Information
Yield 12 Serving Size 1 pancakeAmount Per Serving Calories 125Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 216mgCarbohydrates 22gFiber 1gSugar 8gProtein 2g
Oh my heart….. my love for lemon in breakfast form. I cannot wait to try these!
Warum alles nur in Englisch?
Es ist keine Schande, Deutsch zu sprechen und auch zu schreiben!
Wir leben hier schließlich in Deutschland … oder müssen wir uns deshalb schämen???
Ich jedenfalls nicht!!!
Matthias
Well, I speak English and live in England, and sadly cannot speak another language fluently, so this website is in English. Feel free to google translate anything you might need!
What is the icing on top of the pancakes??
It’s just vegan yoghurt, that is used in the recipe too :-)
These look delish! What could we use as a substitute for the vegan yoghurt? It’s ridiculously expensive and hard to get hold of in South Africa :(
Thanks Laura! Can you get hold of applesauce? That can be used instead, with a little less sugar. Or you can try my original pancake recipe (no yoghurt) and add the lemon + poppy seeds into the mix.
Can you please let me know what the calories are and for how many? That would be greatly appreciated. I can’t wait to try these!
Very tasty pancakes. Just made them this morning. Very filling! I tried cooking them on low as mentioned in the recipe but this didn’t work for some reason. I found cranking the heat up to medium worked and they needed about 3 minutes on each side, not 20-30 seconds. Think I’ll add an extra lemon next time because I love the flavour.
Could you leave out the maple syrup?
Delicious!! I didn’t have vegan yogurt so I just used Greek yogurt. They are fantastic. Loved the consistency, was prefect and light. Lemon poppyseed flavor was amazing. I topped mine with berry compote and honey yogurt. My boyfriend said his all time favorite pancakes I’ve made!
Wow, I am so happy to hear that. Thanks Morgan!
I can’t get these to not stick to the pan for the life of me :(
I substituted the maple syrup for more plant milk, and forgot to add the yoghurt. To my surprise they turned out really good and fluffy.
Truly were the most fluffy and amazing pancakes I’ve made ever! They were a huge hit at my large family brunch! Even had to make them again a few days later because I couldn’t get enough!
Haha, I am so happy you liked them! Thank you Megan
Delicious! I love that these aren’t overly saccharine-sweet. It makes room for sweet toppings like maple syrup, a dusting of powdered sugar, honey (if you eat it), or fruit compotes. For sweeter pancakes just add a bit more maple syrup into the batter. These would also be great with a little lavender extract.
I made these and they look nothing like your photo. I did not like them at all. Very disappointed they look so good. I followed your instructions. I don’t know what went wrong.
Some happened to me. They were quite bitter.
Elisa, hi! I have the same bitter taste to my pancakes if the oil is too hot. It ruins the sweetness of the batter. Maybe try coconut oil? It has a low smoke point and won’t change flavor if it is heated too high.
Just tried these and they were fantastic. Topped them with a little raspberry jam.
So glad you liked them, kristen! They’re sooooo good with jam, thats how I like them too.
Would you happen to know the calories?
Hi Aimee,
These look great and are definitely on my list to try. Do you know if they freeze well?
Thanks!
Ooh I’ve never tried freezing them before. But they are very similar to a muffin or cake mix so I imagine they would freeze just fine. Let me know if you give it a try!
These were SO good!!! Fluffy and delicious!! I used 2 tablespoons of applesauce instead of oil. This is the best recipe I have found yet for pancakes! Tasted just like a lemon poppyseed muffin.
Did you actually put the syrup into the batter?
Yes! I use maple syrup as the sweetener in the pancakes as well as to serve on top, once they’ve cooked.
It looks like you missed to include the nutrition for this recipe! Could you add it please?!
Could I leave out the yoghurt or is there something I could sub for it? It’s not something I normally have on hand.
The yoghurt is essentially an egg replacer but also adds a nice flavour so you could try a flaxseed or cornstarch egg replacer, perhaps applesauce or some kind of fruit puree. You can also just use my base recipe here: http://wallflowerkitchen.com/fluffiest-vegan-pancakes/ and add lemon zest and poppy seeds to the batter instead.
I love that these are vegan, but as a vegetarian I wouldn’t mind the egg instead. Could I just use one whole egg instead of the yogurt? Trying not to go to the grocery store for just vegan yogurt with the pandemic. I have all the other ingredients though and would love to make these for breakfast tomorrow!
You could give it a go, I imagine so. Or you could just use ordinary yoghurt.
Can you use gluten free flour?
Yes! I have tested with Doves Farm gluten-free mix and they were pretty good. Just a bit paler in colour and didn’t rise quite as well. Still good though :) Hope you try them
Yes! I have tested with Doves Farm gluten-free mix and they were pretty good. Just a bit paler in colour and didn’t rise quite as well. Still good though :) Hope you try them
Huuum they look very good !!
XX
Thank you!