Fluffiest Lemon Poppy Seed Pancakes

Makes 5 Pancakes

Perfectly sweet, tangy, and moist, you're guaranteed to fall in love with these pancakes! Top with blueberries for an extra flavorful burst of color!


Dry Ingredients:

1 tbsp poppy seeds

1 cup all-purpose flour


1 tbsp baking powder


¼ tsp salt 

Wet Ingredients:

¼ cup white sugar


¼ cup applesauce


1 tbsp olive oil (optional)

3 tbsp fresh lemon juice


2 tbsp fresh lemon zest


¼ cup non-dairy milk


1 tsp vanilla


Thoroughly grease a non-stick frying pan with olive or canola oil.

In a separate ungreased pan, toast poppy seeds on medium-high heat for about 3 minutes, shuffling them constantly. Then set aside.

In a medium bowl, whisk together dry ingredients. In a large bowl, whisk together wet ingredients, careful not to overmix. Gradually incorporate dry mixture into large bowl.

Using ¼ cup measurement, scoop batter onto greased pan. Cook on medium heat for 1-3 minutes on each side, flipping when small bubbles appear and removing from heat when golden. Serve warm with add-ons of choice.

Store in an airtight container kept in refrigerator, and eat within 3 days. If kept in freezer, these pancakes last up to a month. To reheat, I recommend popping them in the toaster.


Greasing your pan with oil helps the pancakes achieve a perfect golden color, so I wouldn't recommend cooking spray for this recipe.

I always use plain and unsweetened non-dairy milk, but any type works fine.


For a simple and delicious flavor combo, try these pancakes topped with blueberries and agave syrup!

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