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    Home » Recipes » Breakfast and Brunch

    Lemon Poppyseed Pancakes

    Published: Feb 12, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Lemon Poppyseed Pancakes - bright with lemon and little bursts of poppyseed, these pancakes totally remind me of spring. Top them off with some fresh berries and a drizzle of pure maple syrup for a cheery morning. You can feel good about eating these pancakes too because they are refined sugar free, egg free, dairy free, and oil free! Grab a fork!

    These Lemon Poppyseed Pancakes are bright with lemon and little bursts of poppyseeds. Perfect for anytime you want to brighten your morning!

    Stack of Lemon Poppyseed Pancakes topped with fresh chopped strawberries and a drizzle of maple syrup.

    These lovely Lemon Poppyseed Pancakes are bright with lemon and little bursts of poppyseeds and topped off with fresh berries and a drizzle of pure maple syrup. Gorgeous and delicious!

    Stack of Lemon Poppyseed Pancakes with fresh cut strawberries on top and on the plate. Small glass jar of maple syrup and a blue bowl of fresh whole strawberries in the background.

    These Lemon Poppy Seed Pancakes are refined sugar free, dairy free, egg free, and oil free.

    The lemons bring lots of Vitamin C and the poppy seeds provide fiber, B vitamins, iron, calcium, potassium and healthy unsaturated fats.

    And if you top these vegan pancakes with fresh berries, you’ll have a lot more vitamins and minerals there too!

    A drizzle of maple syrup being poured over a stack of Lemon Poppyseed Pancakes

    You can easily make a big batch of these and freeze them for quick and easy breakfasts all week long.

    Just pop them in the toaster or reheat gently in a skillet..or even the microwave for a few seconds.

    They also make a great lunchbox item. My son loves it when I send breakfast for lunch.

    2 plates of Lemon Poppyseed Pancakes next to a glass jar of maple syrup. Two forks nearby.

    I put a whole ¼ cup of fresh lemon juice in these Lemon Poppyseed Pancakes. You can tone it down a notch if you wish, but I actually like to taste the lemon.

    Lemon is a flavor that tends to get overpowered in baked goods, including pancakes, and I didn’t want that to happen here.

    For that same reason, I chose to go with neutral soy milk for the liquid, but your favorite non-dairy milk would work (Almond or Cashew milk should work fine…even lite Coconut milk. I think Rice milk might be too thin, though).

    Whole fresh strawberries on a plate with a stack of lemon poppyseed pancakes. A blue bowl of fresh strawberries next to the plate.

    Now, go make up a big batch and call the family to the table. It’s breakfast time!

    Close up of a stack of Lemon Poppyseed Pancakes topped with chopped strawberries and maple syrup.

    More Vegan Pancake Recipes

    • Gluten Free Oat Flour Pancakes
    • Classic Eggless Pancakes
    • Peanut Butter Pancakes
    • Carrot Cake Pancakes
    • Gluten Free Buckwheat Pancakes

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Lemon Poppyseed Pancakes

    These Lemon Poppyseed Pancakes remind me of spring, but they can be made anytime of year. Bright lemon flavor with little bursts of poppyseed and then topped with fresh berries or your favorite toppings. These are pancakes you can feel good about too – refined sugar free, dairy free, egg free and oil free!
    5 from 5 votes
    Print Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 4
    Calories: 278kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 ½ cups white whole wheat flour
    • ¼ cup flaxmeal
    • 3 tablespoons coconut sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups unsweetened, non-dairy milk I used soy. Cashew, almond, or oat, would work, too.
    • ¼ cup fresh lemon juice use 2-3 tbsp if you want less lemon flavor
    • 2 tablespoons lemon zest
    • 2 teaspoon poppy seeds

    Pancake Topping Suggestions:

    • Sliced fresh berries
    • Shredded coconut
    • Fruit jam
    • Pure maple syrup

    Instructions

    • Whisk together the flour, flaxmeal, coconut sugar, baking powder and salt in a small mixing bowl.
    • In a medium mixing bowl, whisk together the nondairy milk, lemon juice, and lemon zest.
    • Pour the dry into the wet and whisk to combine.
    • Add the poppyseeds and stir to combine.
    • Heat a skillet over medium heat. Add a spritz of cooking spray if you don’t have non-stick pan.
    • Pour about ¼ cup of batter into the skillet for each pancake – do not crown the pan.
    • Cook about 4 minutes on the first side. When the edges start to pull away from the pan, it's ready to flip. Cook another 3 to 4 minutes on the second side. Adjust the heat as necessary.
    • Repeat until all the batter is gone.
    • Top with your favorite pancake toppings and serve immediately.

    Notes

    Nutrition facts calculated without toppings.
     
     

    Nutrition

    Calories: 278kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Monounsaturated Fat: 1g | Sodium: 348mg | Potassium: 138mg | Fiber: 10g | Sugar: 10g | Vitamin C: 8.3mg | Calcium: 60mg | Iron: 3.1mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Breakfast and Brunch

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    • Smoky Tempeh Bacon
    • Strawberry Overnight Oats with Coconut Milk
    • Caroline’s Chocolate Mixed Berry Smoothie
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    Comments

    1. Anne says

      July 17, 2018 at 11:58 am

      Just made these – they are delicious and my 22 month old loves them! Just wondering – is your nutritional information based per pancake or per serving (~3 pancakes)? Thanks so much!5 stars

      Reply
      • Jenn S. says

        July 17, 2018 at 1:51 pm

        Oh, that’s great to hear! Anytime a toddler approves, that’s a win! The nutrition info is per serving, not per pancake. Obviously, serving size will depend on how big/small you make the pancakes, but I estimated 1 serving to about 1/4th of the whole batch. Thanks for your comment!

        Reply
    2. Leann says

      February 01, 2018 at 8:57 am

      Can an egg replace the flaxmeal? And how many?

      Reply
      • Jenn S. says

        February 01, 2018 at 3:36 pm

        Hi, Leann. Yes, you should be able to use one egg instead of the flax. You might need to reduce the milk a little bit…maybe start with 1 cup and add more as necessary to get the consistency of pancake batter. Sorry, I can’t be more specific. Let me know how it goes.

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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