Lemon Poppy Seed Pancakes are a light and fresh summery version of your favorite vegan pancakes! They’re soft and fluffy, full of lemon and coconut flavors. They will soon become an essential of your brunchs and breakfasts!
Perfect fluffy Lemon Poppy Seed Pancakes
These lemon poppy seed pancakes are a great light and fresh version for Summer! They’re soft, fluffy, with bites of crunchy poppy seeds, and bursting with delicious coconut and lemon lemon flavors. They are entirely dairy and egg free, low in sugar, and made with only simple ingredients you probably have on hand right now.
Lemon poppy seed pancakes are so flavorful that they’re delicious by themself. But try them with coconut yogurt, caramel sauce, coconut yogurt and extra zest for the ultimate breakfast!
Ingredients you need
As usual, I tried to keep the recipe for these lemon poppy seed pancakes as simple as possible, with only basic and natural ingredients. I used the basic recipe for fluffy vegan pancakes and added shredded coconut, lemon zest and poppy seed for a fresh and fruity version.
- All-purpose flour – To keep the recipe the most accessible to everyone, I choose to use all-purpose flour. Standard wheat flour also ensures to get really soft and fluffy pancakes! You might be able to substitute all-purpose flour for a gluten-free flour mix or oat flour, but I didn’t try it.
- Almond meal – Almond meal is a grainy powder made from raw almonds. I love to use it in my cake batters to add fluffiness and softness. Almond meal is different of almond flour, which is a fine powder made from blanched almonds.
- Desiccated coconut – It’s dried flaked or shredded coconut flesh. Desiccated coconut bring a delicious coconut flavor to lemon poppy seed pancakes as well as a little texture. There are different sizes of desiccated coconut but I recommend to use finely shredded coconut. If you don’t like the taste of coconut you can omit it.
- Lemon zest – From fresh lemon. I highly recommend to use organic lemon as the skin of fruits hold most of the chemicals. Lemon zest brings this pleasant lemon flavor without the acidity.
- Poppy seeds – As the name suggest, they’re the seeds from the poppy plant. Whereas they’re tiny, poppy seeds hold a strong flavor and add a little crunchiness.
- Corn starch – Is commonly used in gluten free recipes to add starch and help the batter to hold and thicken.
- Baking powder – To help the pancakes rise as they cook and get this nice fluffy and airy texture.
- Dairy free milk – I use almond milk but you might substitute for soy or oat milk. I recommend to use unsweetened and unflavored milk.
- Dairy free yogurt – I I use soy yogurt, but you can also use almond yogurt or light coconut yogurt. Same as for the milk, I recommend to use unsweetened and unflavored milk.
- Oil – You need a little of vegetable oil to enrich the batter and keep the gluten free pancakes nice and moist. I like grape seed oil but you can use whatever neutral vegetable oil.
- Cane sugar – This is optional, but if you like your pancakes just a little bit sweeter you can add a few tablespoons. Keep in mind that the toppings can bring more sweetness!
Tips for making fluffy Lemon Poppy Seed Pancakes
- Do not over-mix the batter! Over mixing the batter will make the pancakes chewy and dense, while you want them to be light and airy. When you mix the wet and dry ingredients, whisk gently with a large spoon just until a batter forms. It’s okay if they’re some lumps remaining.
- Use a scale to measure the ingredients. This ensures you measure the exact quantities for each ingredients and get the right consistency of batter. For a successful recipe, I always recommend to use a kitchen scale and refer to metrics measurements.
- Check your leaving agent. Leavening agents are active products that lose their effectiveness over time. An old or expired baking powder could explain why your pancakes aren’t fluffy, as it plays a significant part in how the pancake lifts when it cooks. Make sure to use fresh baking powder.
- Make sure the batter has the right consistency. The batter for these lemon poppy seed pancakes must be pretty thick so that it doesn’t spread completely flat on the pan, but thin enough to be poured. If you feel that the batter is too thin, add a few tablespoons of flour. If it is too thick, add just a little more milk.
- Cook 1/4 cup of the batter and don’t spread it much. This makes thick and fluffy pancakes. Just scoop it up in the pan and gently arrange the batter with the back of a spoon to make a nice circle. You can also cook the batter in a round form.
- Be gentle! Once your pancake is cooked on the first side, carefully loosen the edges and use a spatula to gently flip the pancake, as soft as you can. Then, don’t press the pancakes down with the spatula or you’ll smash the air bubbles in the batter, creating a flat pancake.
Variations and serving suggestions
Lemon poppy seed pancakes are already a fresh and light summery adaptation of plain pancakes. They’re full of flavors, with a combination of coconut, lemon zest and poppy seeds. But the wonderful thing about pancakes is that they are so versatile and there are many ways to adapt the recipe to make it your own.
Customize the pancake batter
One first option is to change or add ingredients directly into the batter. As these pancakes are already loaded with flavor, I don’t recommend to add a new flavor but rather to substitute an ingredient. Don’t overload the batter as it can result in dense and heavy pancakes rather than fluffy. Some suggestions are: chocolate chips, flavored powders like cocoa or matcha, spices (vanilla, cinnamon, chai mix, …), fresh fruits like berries, …
Play with the toppings
An other easy way to customize your pancakes is to play with the toppings. There are no rules, so lets your imagination run free! These lemon poppy seed pancakes go very well with coconut yogurt, a drizzle of maple syrup or my homemade caramel sauce, and coconut chips. Other suggestions include:
- Homemade chocolate sauce, I like to use this simple chocolate sauce recipe with only 3 ingredients
- Nut butter, I recommend almond or cashew butter that have a light flavor, or peanut butter or tahini for a nut free version
- Fresh seasonal fruits, especially blueberries, or banana slices.
- Nuts and seeds, like toasted almonds, pecans, cashews, Brazil nuts …
Lemon Poppy Seed Pancakes FAQ
Are these pancakes gluten free?
To keep the recipe the as simple as possible and accessible to everyone, I choose to use all-purpose flour. Standard wheat flour also ensures to get really soft and fluffy pancakes. You might be able to substitute all-purpose flour for a gluten-free flour mix or oat flour, but I didn’t try it and can’t ensure the result. For safe gluten free pancakes, I invite you to check these two recipes:
How to store lemon poppy seed pancakes?
Lemon poppy seed pancakes are best enjoyed shortly after they’re cooked, for ultimate fluffiness and softness. Like most pancakes, they tend to dry a little bit after a day.
However, you can make a larger batch and keep leftovers for the next days, as a quick breakfast or snack. Leave the pancakes cool completely before you store them or the moisture they hold can make them soggy. Place the pancakes in an airtight container or in a zip bag, and store in the fridge for up to 3 days. Before to enjoy, reheat the pancakes in the toaster, oven or microwave.
Pancake lovers, you might also want to check these recipes
- Gluten-free Double Chocolate Pancakes (GF)
- Easy Gluten-free Chocolate Chips Pancakes (GF)
- Fluffy Sourdough Pancakes
- Easy Oats Banana Pancakes (GF)
- Buckwheat Matcha Pancakes (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.Print
Easy Vegan Lemon Poppy Seed Pancakes are light, fluffy, bursting with lemon and coconut flavors. Perfect for a delicious summery breakfast!
- 200 g all-purpose flour
- 30 g cornstarch
- 30 g desiccated coconut, shredded
- 50 g almond meal
- 1 tbsp poppy seeds
- 15 g baking powder
- 1/4 tsp salt
- 280 ml almond or dairy-free milk
- 140 g soy or dairy-free yogurt
- 2 tbsp vegetable oil
- 2 tbsp cane sugar
- Zest from one lemon
- In a large bowl, mix together the flour, cornstarch, coconut, almond meal, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the yogurt, oil, sugar and lemon zest. Add the milk and whisk to combine.
- Pour the wet preparation into the bowl with the dry ingredients, and gently stir with a spatula until just combined. Don’t over mix the batter or your pancakes won’t be as fluffy!
- Grease a large griddle or pan with cooking oil or vegan butter, and preheat over medium heat. Once hot, spoon 1/4 cup of the batter on to the pan. Cook for 3-4 minutes until bubbles form at the surface, then flip to the other side and cook for 1-2 minutes or until golden. Repeat the process with the remaining pancake batter.
- Serve warm with thick dairy-free yogurt, coconut chips, extra zest and a drizzle of caramel sauce.
- These pancakes are best enjoyed warm right after baking. Cooled leftover pancakes stored in an airtight container will keep in the refrigerator up to 3 days. Quickly reheat the pancakes in the toaster before to enjoy.
- Do not overmix your batter or your pancakes won’t be as fluffy! Mix your batter to combine, and that’s it. A few lumps are okay.
- For the best vegan caramel sauce, check out this or this recipes.
Keywords: pancakes, lemon poppy seed, lemon poppy seed pancakes, breakfast, brunch
Recette version françaisePrint
Ces pancakes vegan moelleux et légers, au doux parfum de citron et aux graines de pavot sont parfaits pour un petit-déjeuner gourmand, réconfortant et rapide à préparer.
- 200 g de farine tout usage (T55)
- 30 g de fécule de maïs
- 30 g de noix de coco râpée
- 50 g d’amandes en poudre
- 2 cuil. à s. de graines de pavot
- 15 g de levure chimique
- 1/2 cuil. à c. de sel
- 280 ml de lait d’amandes
- 140 g de yaourt de soja
- 25 g d’huile végétale neutre
- 30 g de sucre de canne
- Le zest d’un citron
- Dans un grand saladier, mélanger la farine, la fécule, la noix de coco, la poudre d’amandes, les graines de pavot, la levure chimique et le sel.
- Dans un saladier à part, fouetter le yaourt avec l’huile, le sucre et le zest de citron. Ajouter le lait et mélanger.
- Verser la préparation dans le saladier d’ingrédients secs. Mélanger délicatement avec une spatule pour obtenir une pâte homogène, sans trop la travailler. Il est important de ne pas trop remuer la pâte pour des pancakes moelleux et légers.
- Huiler ou beurrer une poêle anti-adhésive et mettre à chauffer sur feu moyen. Quand la poêle est chaude, verser une louche de pâte, et si besoin l’arrondir délicatement avec le dos d’une cuillère. Cuire 3 à 4 minutes jusqu’à ce que des bulles se forment en surface, puis retourner et cuire 1à 2 minutes de l’autre côté. Répéter jusqu’à épuisement de la pâte.
- Servir les pancakes aussitôt, garnis de yaourt végétal, de chips de coco, de zest de citron et nappés de sauce caramel maison ou de sirop d’érable.
- Dégustez les pancakes si possible rapidement après cuisson, quand ils sont encore frais et tendres. Vous pourrez ensuite les conserver dans une boite hermétique au réfrigérateur pendant 3 jours. Réchauffez les pancakes à la poêle avant de servir.
- Pour des pancakes moelleux et légers, il est important de ne pas trop mélanger la pâte. Ça n’est pas grave si il reste quelques grumeaux.
- Pour une sauce caramel maison simple et rapide, je vous invite à consulter sur cette recette ou celle-ci.
Keywords: pancakes, pancakes citron pavot, pancakes vegan, petit-déjeuner, brunch