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!

Ingredients

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

Instructions

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.

Notes

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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