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Vegan Lemon Poppyseed Pancakes

  • 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


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.


  • 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


  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.

Keywords: lemon pancakes, lemon poppyseed, lemon poppyseed pancakes, oat pancakes, blender pancakes