Fluffy Vegan Lemon Poppy Seed Pancakes with Berry Compote
Equipment
- 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.
Ingredients
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
Instructions
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.