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Fluffy Vegan Lemon Poppy Seed Pancakes with Bright Lemon Glaze

Close-up of a tall stack of fluffy Vegan Lemon Poppy Seed Pancakes drizzled with white 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 about 1 large lemon)
  • 1 1/4 cups unsweetened soy milk or almond milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons neutral oil (like canola or vegetable), plus more for the griddle
  • 1/4 cup fresh lemon juice
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon extra lemon juice (for glaze)

Instructions

  1. Combine the soy milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly; this creates 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 oil, vanilla extract, and the prepared vegan buttermilk mixture to the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set, then flip and cook until golden brown.
  6. While pancakes cook, prepare the glaze: Whisk the powdered sugar and 1 tablespoon of extra lemon juice until smooth. Add a few drops more lemon juice if the glaze is too thick.
  7. Stack the warm pancakes and drizzle generously with the lemon glaze before serving.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes after mixing before cooking.
  • You can prepare the batter up to 30 minutes ahead; cover and refrigerate. Stir lightly before using, adding a splash of milk if it seems too thick.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven.
  • Use fresh lemon zest and juice for the strongest citrus flavor.

Nutrition

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