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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 thick glaze and lemon zest.
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Make light and airy vegan pancakes featuring bright lemon zest and poppy seeds, topped with a simple lemon glaze.

Ingredients

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

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 your 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 melted vegan butter and vanilla extract to the vegan buttermilk 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. Test the temperature by flicking a drop of water; it should sizzle immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. While pancakes cook, prepare the glaze: Whisk the powdered sugar, lemon juice, and lemon zest together until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  9. Stack the pancakes and drizzle generously with the lemon glaze before serving.

Notes

  • For extra fluffiness, let the mixed batter rest for 5 minutes before cooking. This allows the baking powder to activate fully.
  • You can prepare the batter up to 30 minutes ahead of time, but keep it covered in the refrigerator. Stir gently before cooking, as it may thicken.
  • Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven.
  • Use fresh lemon zest for the strongest citrus flavor; the zest contains the essential oils.

Nutrition

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