Best case scenario, summer is offering you a little time to relax. Second best case scenario, the weekend is allowing you a little time for relaxing. Third best case scenario, you've got a day or two off sometime this week for a relaxing morning. I'd like to think that relaxing mornings = pancake breakfasts, but in my case, relaxing mornings probably mean sleeping in (like waaay in...)
No matter when your lazy morning happens to fit into your schedule, I hope you've got one coming up soon. Today's recipe is perfect for a lazy morning (and by lazy I mean you've got time to spare, not that you're feeling lazy - in which case I'd probably suggest just drinking too much coffee and eating some toast. I'm sorry, my "I-don't-want-to-do-a-damn-thing" mornings are quite simply, not pretty.)
So, back to today's recipe: lemon poppy seed blueberry pancakes!! Yes!! This is my favourite combo of combos, lemon poppy seed + blueberry pancakes. Ugh, so good!
Fluffy vegan pancakes studded with ripe summer blueberries, lemon zest, and itty-bitty poppy seeds. Top these delightful, slightly sweet pancakes with the usual: vegan butter and heaps of pure maple syrup.
This post is sponsored by Silk. We love Silk for providing a delicious variety of non-dairy plant milks, from your typical soy and almond milks to cashew, coconut, and non-dairy milk blends! All opinions and text are my own.
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Lemon Poppy Seed Blueberry Pancakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 -7 pancakes 1x
- Category: Breakfast
- Cuisine: Vegan
Fluffy vegan lemon poppy seeds pancakes studded with sweet blueberries.
- 1 cup + 2 tablespoon (155g) all-purpose flour
- 1 ½ tbsp baking powder
- ½ tsp sea salt
- 2 tbsp lemon zest (approx. 2 lemons worth)
- 2 tbsp poppy seeds
- ½ cup fresh or frozen blueberries
- 1 tbsp melted coconut oil
- 1 cup Silk Vanilla Soymilk
- 1 tbsp lemon juice
- ¼ cup sugar
- Preheat a nonstick frying pan over medium heat.
- Mix together flour, baking powder, and sea salt. Stir in the lemon zest, poppy seeds, and blueberries.
- Add the lemon juice to the vanilla soy milk. Set aside for 5 minutes.
- Stir sugar into the vanilla soy milk + lemon juice.
- Stir the melted coconut oil into the dry ingredients.
- Add the soy milk/lemon juice/sugar to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter.
- Spoon ¼-1/3 cup of the batter onto your preheated pan. Cook the first side for about 1-2 minutes - until the edges appear dry and cooked. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
- Flip and cook for another 1-2 minutes.
- Store the cooked pancakes in a single layer on the racks in your warm oven - this will keep them warm but not soggy.
- Continue cooking the pancakes until all the batter is used up. Makes about 6-7 pancakes.
For best results, use a food scale to weigh out the flour. (If you do not have a food scale, please refer to How to Measure Flour.)Serve with vegan butter and maple syrup.
So delicious! Added in an extra handful of blueberries, and used unsweetened vanilla almond milk, and it turned out perfect!
Thanks for the recipe!
That sounds great Kaitlyn, I'm glad you enoyed them 🙂
Followed this recipe to a T because I don’t usually make pancakes and the mix was so clumpy that I didn’t even cook them. I don’t know where the issue was. I would definitely add the blueberries last next time as they turned the batter blue. I don’t know if it was because they were frozen that everything was so clumpy. Anyways, definite huge fail for me.
Aren't you worried about what is in the Earth Balance butter? A lot of the ingredients are processed and oils that are used are high markers for inflammation. I really worry about Vegan products for they seem very processed. Your thoughts? I'm sure its best just to make everything homemade but then who has the time? Argh? Thank you for your lovely website.
Hi Jenny! No, that's not something I'm concerned with. Moderation is key for me, a little Earth Balance on pancakes doesn't bother me at all! Thanks for commenting, I appreciate your input! ♥
Hi, would this work with gluten-free flour?
Can you make this without the coconut oil?
I haven't tried it. Some sort of solid fat (coconut oil, vegan butter, vegetable shortening) is necessary for flaky scones 🙂
is 1 and a half tablespoon of baking powder correct? Seems like a lot ...?
Yes, that's correct!
Hey , just wondering if I could use this recipe to also make waffles?
Hi Bekah! Unfortunately I haven't tried this recipe as waffles, please let me know how it works out if you give it a shot though! Thanks for commenting 🙂
Made these for "brinner" tonight. THE best pancake recipe we have ever had!
Yay!! I'm so glad you loved them 😀 😀 Thanks for commenting Brandon!
Just made these this morning. Delicious! Thanks!
Yay! I'm so glad you enjoyed them Christine - thanks for commenting!
I am going to do these for Sunday brunch with my friends. I am curious to know if that is butter on top or did you use something similar? Any recommendations for a replacement of butter?
Hi there! That's Earth Balance on top. It's my favourite vegan "butter" (but non-dairy margarine is a good option if you aren't able to find Earth Balance.) I hope that helps!
I've been making these pancakes for 5 years because of how delicious they are. Just wanted to thank you for giving me my favourite breakfast. I've made these for countless people and they have all loved it.
I also just wanted to say that I've stopped using the oil and the pancakes turn out just fine (if you're wanting not to use it).
These look amazing! I can’t wait to give them a try!
Thank you so much for the inspiration Brittany. These look like the perfect pancake.
Aloha from Maui!
Thank you Ashley!
These looks so incredibly yummy, I'm definitely going to have to try them out for myself. Thank you for sharing the recipe.
Thank you Natalie!
I love pancakes and this vegan recipe looks so delicious.
Can you recommend a good quality non stick pan. Quite a few of the ones I have tried still stick and are difficult to clean. Any advice or brands that you can suggest? Thanks!
Thanks Cheryl! I had really good results with my Heritage non-stick frying pan (it's this one - it goes on sale for close to 50% off regularly so I wouldn't recommend buying it full price...) The cast aluminum heats very evenly and is really responsive to temperature changes. I tried using my Lodge cast iron pan but I like the Heritage better for pancakes. You might still want to use a touch of non-stick cooking spray for good measure!
Wow, I just checked out the Heritage pan from Sears online and it does look very good. Thank you!
It is! It's actually the same pan you gave us yeeeears ago and we just bought a new one a few months ago. It's pretty heavy but we use it ALL THE TIME.
Gorgeous looking pancakes. And they're vegan, too! The combo blueberry poppy seed is lovely, great breakfast. We like pancakes so much that we make pancakes even on weekdays and we still take the time to sit and enjoy (but weekends are better) 🙂 .
Thank you so much Nicoletta! I'm impressed by your dedication to pancakes, even on weekdays! 😀