Lemon Poppy Seed Pancakes
This lemony stack is golden and crisp on the outside and super fluffy and moist on the inside. My lemon poppy seed pancakes are inspired by my famous Super Moist Lemon Loaf with vegan cream cheese icing. They are like having your favorite dessert for breakfast! The best part, they're easy, vegan, gluten free, and DELICIOUS!
Ingredients
Poppy Seed Pancakes
- ½ cup lemon juice
- 2 teaspoon baking powder
- 1 tablespoon poppy seeds
- 1 ½ cup unsweetened oat or almond milk
- ½ cup sugar
- 2 tablespoon melted vegan butter
- 2 cup gluten free or regular all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Cream Cheese Glaze
- 2 tablespoon melted vegan butter
- 2 oz vegan cream cheese
- ¾ cup powdered sugar
Instructions
- In a large mixing bowl, mix your almond or oat milk, lemon juice, sugar, butter, and poppy seeds. Then, stir in baking powder.
- Mix in flour until combined. Set aside.
- Use an electric hand mixer or whisk to mix together vegan cream cheese glaze. Set aside.
- Heat a skillet or griddle to medium heat, be careful not to allow the pan to get too hot as the pancakes will burn.
- Coat the pan with oil spray or vegan butter and scoop in about ¼ a cup of batter per pancake.
- Once bubbles begin to form on the outside of the pancakes, flip and they should be golden brown. Continue until all of the batter is used. You should have about 18 pancakes.
- Option to serve your pancakes with vegan cream cheese glaze and enjoy!
Notes
- Leftovers: Leftover lemon poppy seed pancakes will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. For the fridge, let pancakes cool completely and then place them in a zip-top baggie or airtight container. You can reheat in a toaster or microwave when you’re ready to eat.
- Freezing: Once these have cooled to room temperature, flash freeze them first on a large pan or plate. When they are slightly hard, transfer them to a freezer-safe bag. They will keep in the freezer for up to 3 months. Flash freezing them first, separately, keeps the pancakes from sticking together.
- Reheating: To rewarm frozen pancakes, you can either heat them in a toaster oven, microwave, or a warm oven. No need to thaw them first!
Nutrition
Serving: 1pancakeCalories: 120kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 107mgPotassium: 12mgFiber: 2gSugar: 11gVitamin A: 119IUVitamin C: 3mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!