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Lemon Poppyseed Pancakes


Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes.

© 2009 Ashley Skabar, licensed to About.com, Inc.

These pancakes are fun, new renditions of the classic flavor combination, and they're vegan! Richer than most pancakes but still fluffy, these flapjacks melt in your mouth. While you can cut in the soy margarine by hand or pastry cutter, using a food processor for this recipe yields the best results.

Serves 8 to 10


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 T. baking powder
  • 1/4 t. salt
  • 1/2 cup (1 stick) dairy-free soy margarine, cut into small pieces
  • 3 cups almond milk
  • 1/4 cup fresh lemon juice
  • 2 T finely grated lemon zest
  • 1/3 cup poppy seeds


1. In a food processor, mix together the four, sugar, baking powder and salt. Add the soy margarine, and process until the mixture resembles a coarse meal. With the machine running, and the almond milk until the mixture is thick batter. Turn off the machine. Stir in the lemon juice, lemon juice and poppy seeds until the seeds are evenly distributed.

2. Heat a lightly-greased skillet or pan over medium-high heat. Add the batter about 1/3 cup at a time to the hot pan, flipping the pancake once bubbles appear on the surface and the bottom is golden brown in color. Cook the other side until golden brown, then transfer to a plate and cover while repeating with the remaining batter. Serve warm with syrup or powdered sugar.

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