If you’ve been on the hunt for the best vegan pancakes with a bright, citrusy twist and a deliciously sweet topping, let me introduce you to your new breakfast favorite: vegan lemon poppy seed pancakes with berry compote. These pancakes strike that perfect balance between fluffy and moist, and they come with the bonus of a naturally sweet and tangy compote that elevates the entire experience. Whether you’re easing into plant-based eating or are already well-versed in vegan breakfast recipes, this one deserves a spot on your weekend brunch table (or Tuesday morning—no judgment).
These aren't just simple vegan pancakes; they’re bursting with lemon zest, subtly crunchy from poppy seeds, and feel like a fresh breeze in the morning. What’s better? You won’t need any hard-to-find ingredients—this is an easy vegan breakfast that tastes like it came from your favorite café. Let’s dig in.
Fluffy Vegan Lemon Poppy Seed Pancakes with Berry Compote
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 4 (makes about 10-12 pancakes)
Mixing bowls One large for dry ingredients and another for wet.
Whisk A standard balloon whisk will do just fine to bring the batter together.
Non-stick skillet or griddle Preferably cast iron or a ceramic non-stick pan for even browning.
Spatula A silicone or flexible metal spatula works well to flip pancakes cleanly.
Small saucepan For making the berry compote.
Zester or microplane To get all the flavorful oils from the lemon skin.
For the Lemon Poppy Seed Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups unsweetened almond milk or any plant-based milk
- 1 tablespoon apple cider vinegar to make vegan buttermilk
- 2 tablespoons maple syrup or agave nectar
- Zest of 1 large lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons neutral oil like avocado or canola, plus more for greasing
For the Berry Compote
- 1 ½ cups mixed berries fresh or frozen—blueberries, raspberries, strawberries
- 1 tablespoon maple syrup adjust to taste
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
Make the Vegan Buttermilk
In a small bowl or measuring cup, combine the almond milk with apple cider vinegar. Let it sit for 5–10 minutes to curdle slightly. This creates a dairy-free "buttermilk" effect that gives the pancakes a tender texture and a little tang, just like traditional buttermilk pancakes.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Stir in the lemon zest, making sure it's evenly distributed through the flour. This helps release the aromatic oils in the zest and ensures a bright citrus flavor in every bite.
Mix Wet Ingredients
Add the maple syrup, vanilla extract, lemon juice, and neutral oil to the vegan buttermilk mixture. Stir until combined.
Combine Wet and Dry
Pour the wet mixture into the dry and whisk until just combined. Do not overmix. A few small lumps are totally fine—overmixing can make the pancakes tough. Let the batter rest for about 5 minutes to activate the leavening agents.
Make the Berry Compote
While the batter rests, combine the berries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir occasionally as the berries begin to break down and release their juices. If you'd like a thicker compote, stir in the cornstarch slurry and simmer for another 2–3 minutes until slightly thickened.
Cook the Pancakes
Heat your non-stick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter for each pancake onto the hot surface. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes on the other side. Repeat with the remaining batter.
Serve and Enjoy
Stack the pancakes high, spoon warm berry compote over the top, and drizzle with a little extra maple syrup if desired. Add fresh lemon zest for extra zing.
Pairings
These plant based pancakes are flavorful on their own, but a few simple pairings can make your breakfast spread feel complete:
- Tofu scramble – For a savory contrast to the citrus-sweet stack, a simple tofu scramble with turmeric and black salt balances the meal nicely.
- Coconut yogurt – Add a dollop on top of your pancake stack for extra creaminess.
- Herbal teas or cold brew coffee – Chamomile or peppermint tea complements the lemony notes, while cold brew pairs great if you prefer something bold.
- Chia pudding – Prep it the night before for an easy side that complements the fruity compote.
For brunch spreads, include roasted potatoes, sautéed greens, or even some veggie pancakes for a more rounded, filling offering.
FAQs
1. Can I use store-bought vegan pancake mix for this recipe?
Yes, absolutely. If you're short on time or ingredients, you can start with a good quality vegan pancake mix and add lemon zest, lemon juice, and poppy seeds to it. It won’t be quite the same as from-scratch, but it’s a great shortcut.
2. Can I make these pancakes gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure it contains xanthan gum or another binder for structure. You might need a touch more plant milk to adjust the batter consistency.
3. Can I freeze these pancakes?
Totally. Let them cool completely, then freeze in a single layer before transferring to a bag or airtight container. Reheat in a toaster or on a pan over medium-low heat. The berry compote can also be frozen and reheated when needed.
4. Are these pancakes fluffy?
Yes! Thanks to the homemade vegan buttermilk and baking powder, these are vegan pancakes fluffy fans will love. They puff up beautifully and have a soft interior that’s not gummy or dense.
5. What kind of milk works best in this vegan pancake recipe?
Unsweetened almond milk is our go-to, but oat milk, soy milk, or even coconut milk (light, not canned) will also work well. Just keep an eye on the consistency, especially with thicker plant milks.
