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Vegan Lemon Poppy Seed Pancakes

Think lemon poppy seed muffins but in the form of fluffy pancakes!


  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground flaxseed
  • 3 tbsp poppy seeds
  • 1/2 tsp salt
  • 2 cup oat milk room temperature
  • 1 juice from one lemon
  • 1 zest of one lemon
  • 3 tbsp coconut oil melted and cooled


  • Preheat oven to 200 degrees. Set a wire rack on a baking sheet and place in oven.
  • In a medium sized bowl, mix oat milk and lemon juice and set aside for 5 minutes. Add coconut oil.
  • In a large size bowl, whisk flour, sugar, baking powder, baking soda, ground flaxseeds, poppy seeds, and salt together. Make a well in the centre of the dry mixture and add wet mixture including lemon zest. Whisk together until combined - don't overmix, some small lumps are ok.
  • Heat pan over medium heat with a little oil. Scoop 1/4 cup of batter onto pan and cook the first side for about 2-3 minutes, until the edges are set and bubbles on surface are beginning to break.
  • Flip and continue to cook until second side is golden. Repeat with remaining batter.
  • Transfer finished pancakes to wire rack in the oven.
  • Serve and top with your favourites! Mine include lemon zest, blueberries, coconut yogurt, flaked coconut and maple syrup.


I found the zest of one lemon provided a nice light lemony taste but if you want it to be stronger add more.