These vegan poppy seed pancakes are the perfect start to any morning. With this recipe comes an easy magical almond syrup that pairs perfectly with these guest-worthy vegan pancakes.
These awesome vegan poppy seed pancakes are just that, awesome.
This is always my go-to breakfast when guests stay with us, and it never disappoints.
They make a big batch, are easy to make, and come together fairly quickly.
They have a super easy-to-make almond syrup, and it’s a must with this recipe.
It takes these already delicious pancakes to the next level of deliciousness.
It really takes it over the edge.
I have made these in huge batches for a baby shower, Easter brunch, holidays, regular days; you name it.
They are SO good.
The night I was making them for blog photos, my friend came over, and I told her I make these for guests when they stay, and after trying them, she said, “can I be a guest at your house and eat these?” telling you good.
These don’t make overly fluffy pancakes; these are more of a flatter pancake.
If you prefer fluffy vegan pancakes, decrease the amount of non-dairy milk you use to create a thicker vegan pancake.
Can I use Chia Seeds for the poppy seeds?
I would not because chia seeds tend to soak up the liquid in this recipe, unlike poppy seeds.
Vegan Poppy Seed Pancake Recipe Q&A
Can I use whole wheat flour?
You can, but it won’t be quite as tasty. You may need to adjust the liquid slightly, but it will work fine.
Can you make these vegan poppy seed pancakes gluten-free?
You can use all-purpose gluten-free flour to make these gluten-free.
Can you use pure maple syrup instead of homemade syrup?
You can, but I prefer the homemade syrup; it just really makes this pancake pop.
Can I make these vegan lemon poppy seed pancakes?
Add some lemon zest and a little fresh lemon juice if you want to. However, these are SO tasty I would stick to the original recipe.
What do you need to make these awesome vegan almond poppy seed pancakes?
For the full ingredients to this easy recipe, check out the recipe card at the bottom of the post.
- all-purpose flour
- poppy seeds
- baking powder
- baking soda
- salt
- non-dairy milk (soy milk, oat milk, almond milk, cashew milk, whichever you love)
- white vinegar or apple cider vinegar
- flax seeds
- sugar
- oil
- applesauce
- almond extract + vanilla extract
- vegan butter
How do you make these vegan poppy seed pancakes?
You’re going to start by making your vegan buttermilk and flax eggs.
The flax eggs or any egg replacer are optional in this recipe.
It makes them a bit more fluffy, and I prefer it that way, but if you don’t have any, you can make it without it.
Flax eggs are super easy to make.
Take two tablespoons of flax meal, mix with four tablespoons water, stir and set aside.
Now make your vegan buttermilk. Take 1.5 cups of plant milk, add 1 TB of vinegar, and stir and set aside.
Mix all your dry ingredients in a large bowl with a whisk and make a well for the wet ingredients.
Now take all your wet ingredients, add them to your dry ingredients, and stir until combined, but not overly- clumps are okay.
Let the pancake batter rest while you heat the griddle.
Heat your pancake griddle or large skillet on medium heat and spray with cooking spray or vegan butter.
Scoop the pancakes with 1/4 cup of batter and cook for about a minute before flipping.
These don’t bubble like regular pancakes, so make sure to check the bottom before flipping.
They tend to cook pretty quickly.
Repeat with the remainder of the pancakes.
Now it’s time to make your syrup; this goes fast.
You need to make a little bit of buttermilk again.
This time only use 1/2 tsp of vinegar into the plant milk.
Let sit while you prepare the other ingredients.
Place the vegan butter, sugar, plant milk, and buttermilk. Stir constantly and mix until boiling and sugar have dissolved.
Remove from heat, add the almond extract and baking soda, and stir until it is frothy.
Serve the warm syrup on warm pancakes and enjoy!
How do you keep pancakes warm before serving them?
It’s best to get a baking sheet and put the cooked pancakes on the baking sheet in a preheated 200F oven.
Do this until you’re ready to serve.
How do you serve these poppy seed pancakes?
These are best served warm, with the warm homemade almond syrup.
This easy breakfast goes great with a side of fresh fruit, vegan yogurt, hashbrowns, tofu scramble, whatever you love to serve with pancakes.
How do you store these vegan pancakes?
Place them in an airtight container in the fridge once they have come to room temperature.
These will last in the fridge for up to 4-5 days.
What’s the best way to reheat pancakes?
A toaster oven does a great job reheating pancakes; you can also reheat them in a microwave, but go at 50% power to help not dry them out.
Can you freeze pancakes?
Yes, pancakes can be frozen and brought out individually as needed.
Freeze in freezer-safe containers or a freezer gallon Ziploc bag.
It’s best to flash freeze them. To do this, follow these instructions;
Take a cookie sheet lined, place vegan pancakes in a single file, and freeze them; after they are frozen (an hour or so), put them in the freezer bag and freeze for up to 3 months.
The homemade syrup can be frozen as well.
Want other vegan pancake recipes?
Vegan Poppy Seed Pancakes
These vegan almond poppyseed pancakes are the ultimate pancakes. These are guest worthy.
Ingredients
Pancakes
- 2 cups all purpose flour
- 3 TB poppy seeds
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups vegan buttermilk (plant milk + 1 TB vinegar)
- 3/4 to 1 cup plant milk
- 2 flax eggs
- 1/3 cup sugar,white
- 2 TB neutral oil
- 2 TB applesauce
- 1 tsp vanilla extract
- 2 tsp almond extract
Syrup
- 1/4 cup vegan butter
- 1 cup sugar, white
- 1/2 cup plant milk
- 1/4 cup buttermilk (1/4 cup plant milk + 1 tsp vinegar)
- 1/2 tsp baking soda
- 1 tsp almond extract
Instructions
- Start by making your flax egg. Take 2 TB ground flaxseed and mix 4 TB water and stir, set aside. Now make your buttermilk. Mix 1 1/2 cups milk with 1 TB vinegar, stir and let sit while you mix the rest of the ingredients.
- Take a medium bowl and mix your dry ingredients, make a well in the middle, and add your wet ingredients. Stir until combined; lumps are okay. Let the mixture sit while you heat your skillet.
- When your skillet is heated, spray with cooking spray, then add pancakes with a 1/4 cup measuring cup. These pancakes don't bubble as well as normal pancakes; you'll want to keep an eye on the bottom, so they don't burn. Flip and cook until done. Repeat with remaining pancakes.
- Make your syrup
- Melt the vegan butter, sugar, plant milk, and vegan buttermilk (make the same way you did above, adding the vinegar). Stir constantly until the mixture starts to boil and the sugar has dissolved. Remove from the heat and add the baking soda and almond extract. Be careful it bubbles up a bit; stir until nice and foamy. Serve warm on the pancakes.
Notes
See blog post for recipe Q&A
Nutrition Information:
Yield: 18 Serving Size: 1 pancakeAmount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 305mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 4g
* This calculated all the syrup into the calories, so they aren't totally accurate. The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Recipe altered from an unknown recipe source, I have been making these pancakes for many years and do not have the original source.
