These Vegan Lemon Poppyseed Pancakes are made in a few minutes in the blender with minimal ingredients – all gluten-free, dairy-free, and nut-free! These oat-based pancakes are lemony, loaded with flavor, and so easy to make. Thanks to Bob’s Red Mill for sponsoring this post!

Let’s talk PANCAKES. Dreamy, fluffy, lemony, absolutely delicious pancakes. While I’m not always a sweet breakfast girl, many times opting for avocado toast on some homemade bread, when I want a sweet breakfast, it’s almost always pancakes. Occasionally waffles too, but let’s be honest, cleaning a waffle iron can be a pain in the butt, so I usually go for pancakes.

Pancakes can take on so many forms and flavors, and they’re pretty much always delicious. These double chocolate pancakes always make me swoon, and I’m a major sucker for peanut butter, so these peanut butter pancakes are a favorite, but sometimes I want a more light & refreshing pancake. Enter, lemon poppyseed pancakes!

How do you make vegan pancakes?

I first developed my favorite pancake recipe while I was writing my gluten-free cookbook and it’s evolved into so many different iterations ever since. This is the latest and greatest, and definitely one of my top favorites.

These lemon poppyseed pancakes are awesome because the batter is made entirely in the blender. You can just toss in all of the ingredients, blend until smooth, and then you’re ready to cook them. It couldn’t be easier. Since all of the ingredients are so simple, you’ll probably have all of them on hand already too.

To make these lemon pancakes, you’ll need:

  • Milk: any kind will work! I usually use oat milk or almond milk. You’ll need to use dairy-free if you’re looking to keep this recipe dairy-free or vegan.
  • Lemon Juice & Zest: you’ll want the juice and zest of about two lemons for maximum lemony, tangy flavor.
  • Bob’s Red Mill Gluten-Free Rolled Oats: my go-to oats since they’re certified gluten-free. This is SO important if you’re using oats in a recipe for anyone who eats gluten-free since oats are super commonly cross-contaminated. Of course, they’re also super delicious and organic :)
  • Applesauce or Banana: I personally preferred these with the banana. However, the banana flavor comes through a bit more, so if you don’t love bananas, use applesauce which tastes pretty neutral.
  • Maple Syrup: for a touch of sweetness! You could also use honey or another liquid sweetener of your choice.
  • Baking Powder: it may seem like a lot of baking powder, but bear with me: you need this amount to get delightfully fluffy and delicious pancakes without any eggs!
  • Salt & Vanilla: two of my favorite flavor friends!
  • Poppy Seeds: for extra texture! If you prefer a classic lemon pancake, you can skip these.

TIP: To keep these pancakes warm while you make the rest, set your oven to its lowest setting and keep them on a plate in the oven, adding them to the plate as they come out of the oven!

Are oats gluten-free?

While oats are naturally gluten-free, they are very frequently cross-contaminated by being processed on the same equipment as wheat and other gluten-containing ingredients. That’s why I love using Bob’s Red Mill. Yhey have certified gluten-free oats that are processed in a certified gluten-free facility. This ensures that there is NO danger of cross-contamination for anyone who is celiac or highly sensitive to gluten. This is true of their oats, and all of their certified gluten-free products!

Can you make pancakes ahead of time?

Yes, you absolutely can! These lemon poppyseed pancakes are actually really great reheated. Sometimes, I make a double batch so I can have some on hand to eat the rest of the week. I keep them tightly sealed in an airtight container or wrapped in plastic wrap in the refrigerator. When ready to eat, reheat them for about 30 seconds in the microwave. You can also reheat over the stove in a covered pan over low heat.

You can also freeze them easily. I’d recommend separating each pancake with parchment paper and sealing it in an airtight container or zip bag before freezing. Thaw in the fridge overnight before eating.

Want more breakfast treats?

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Vegan Lemon Poppyseed Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 small pancakes 1x
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan

Description

These Vegan Lemon Poppyseed Pancakes are made in a few minutes in the blender with minimal ingredients – all gluten-free and dairy-free! These oat-based pancakes are lemony, loaded with flavor, and so easy to make.


Ingredients

Scale
  • ⅔ cup almond milk or dairy-free milk of choice (use nut-free milk to keep these nut-free)
  • ⅓ cup fresh lemon juice & 1 tablespoon zest, from approx 2 lemons
  • 2 cups Bob’s Red Mill gluten-free rolled oats
  • ½ cup unsweetened applesauce or 1 ripe banana
  • ⅓ cup pure maple syrup
  • 2 tablespoons baking powder
  • ⅛ teaspoon kosher salt
  • 2 teaspoon vanilla extract
  • 2 tablespoons poppy seeds

Instructions

  1. In a blender, combine the almond milk, lemon juice & zest, oats, applesauce or banana, maple syrup, baking powder, kosher salt, and vanilla.
  2. Blend for 30 seconds until the oats are broken down and smooth. Stir in the poppy seeds. Let the batter stand for 5 minutes to thicken up while you heat the skillet or griddle pan.
  3. While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if needed. If you’re using a griddle or large pan, you can do more than one at a time.
  4. Serve warm, with yogurt, lemon curd, maple syrup, fruit, and/or nut butter!
  5. If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

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