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Vegan Lemon Poppyseed Pancakes Stacked with Syrup and Butter

Vegan Lemon Poppyseed Pancakes

  • Author: Angela Rummans
  • Prep Time: 7 minutes
  • Cook Time: 8 minutes
  • Total Time: 15 minutes
  • Yield: 1 large or 2 small 1x
  • Category: Breakfast
  • Method: Skillet/Stovetop
  • Cuisine: American
  • Diet: Vegan


Luscious and lemony! Angela’s plant-based pancakes are positively full of poppy seeds and a light citrus tang. This recipe from Angela’s Plant-Based Kitchen is both vegan and gluten-free and will quickly become a family favorite.


  • 1 cup of old-fashioned oats
  • 1 banana
  • 1 tablespoon of lemon juice
  • ⅓ cup + 1 tablespoon of plant-based milk
  • 1 ½ tablespoon of sugar
  • ¼ teaspoon of lemon extract
  • ¼ teaspoon of vanilla extract
  • pinch of salt
  • 1 teaspoon of baking powder
  • 1 teaspoon poppy seeds
  • cooking oil spray
  • ¼ cup of maple syrup


  1. In a high-speed blender, add oats and blend on high until oats turn to flour.
  2. To the blender, add banana, lemon juice, plant-based milk, granulated sugar, lemon extract, vanilla extract, and salt. Blend on high until smooth.
  3. Transfer blender contents to a small mixing bowl. Stir in poppy seeds and baking powder.
  4. In a non-stick skillet over medium-high, lightly spray with cooking oil.
  5. Pour about ⅓ cup batter into the center of the pan. Cook until bubbles form and the edges of the pancake appear dry. Carefully flip and brown the other side.
  6. Repeat the pancake process with the rest of the batter.


  • Serve these vegan lemon poppyseed pancakes hot with maple syrup.
  • Like it extra lemony? Add a pinch of lemon zest to the batter.

Keywords: breakfast, brunch, lemon, pancakes, poppy seed, weekend