• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel

Courtney's Homestead

menu icon
go to homepage
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Vegan
    • Contact
    • DIY
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast

    Published: Sep 1, 2019 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · 1 Comment

    Vegan Poppy Seed Pancakes with Homemade Syurp

    Sharing is caring!

    126 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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. 

    Vegan Poppy Seed 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.

    vegan poppy seed pancake stack

    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.

    vegan poppy seed pancake batter

    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 ¼ 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 ½ teaspoon 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.

    homemade syrup

    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.

    vegan almond poppy seed 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?

    • Baked Vegan Pancakes
    • Classic Vegan Pancakes
    • Buttermilk Vegan Pancakes
    vegan almond poppy seed pancakes

    Vegan Poppy Seed Pancakes

    These vegan almond poppyseed pancakes are the ultimate pancakes. These are guest worthy.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 18 pancakes
    Calories: 172kcal
    Author: Courtney Hunter

    Ingredients

    Pancakes

    • 2 cups all purpose flour
    • 3 TB poppy seeds
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups vegan buttermilk plant milk + 1 TB vinegar
    • ¾ to 1 cup plant milk
    • 2 flax eggs
    • ⅓ cup sugar white
    • 2 TB neutral oil
    • 2 TB applesauce
    • 1 teaspoon vanilla extract
    • 2 teaspoon almond extract

    Syrup

    • ¼ cup vegan butter
    • 1 cup sugar white
    • ½ cup plant milk
    • ¼ cup buttermilk ¼ cup plant milk + 1 teaspoon vinegar
    • ½ teaspoon baking soda
    • 1 teaspoon 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 ½ 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 ¼ 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

    Serving: 1pancake | Calories: 172kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 305mg | Fiber: 1g | Sugar: 13g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    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.

    Guest Worthy Vegan Almond Poppyseed Pancakes

    More Breakfast

    • vegan baked chocolate donut
      Vegan Chocolate Donut Recipe
    • vegan breakfast casserole
      Vegan Breakfast Casserole with Just Egg
    • vegan brownie oatmel with peanut butter drizzle
      Vegan Brownie Oatmeal (GF)
    • single vegan protein cookie
      Vegan Protein Cookies

    Sharing is caring!

    126 shares
    • Share
    • Tweet

    Filed Under: All Recipes, Breakfast, Dinner recipes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Bryon Bromley says

      October 23, 2022 at 6:43 pm

      5 stars
      These poppyseed pancakes put a fun spin on a family favorite. And the homemade almond syrup is so tasty!

      Reply

    Primary Sidebar

    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

    Fall Favorites

    • Single slice of vegan pumpkin pie on a blue plate.
      Easy Vegan Pumpkin Pie
    • One slice of vegan apple pie on a blue plate with vanilla ice cream and a caramel drizzle.
      Easy Vegan Apple Pie
    • Vegan Apple Cider donuts cut in half, stacked on top of each other.
      Vegan Apple Cider Donuts
    • Single vegan pumpkin cookie on a white background with some cookie crumbs around it and a cinnamon drizzle on the cookie.
      Vegan Pumpkin Cookies

    Most Popular Recipes

    • pink sugar cookie on a cooling rack.
      Easy Vegan Sugar Cookies
    • vegan beef and broccoli close up shot.
      Vegan Beef and Broccoli
    • vegan cornbread
      The Best Vegan Cornbread
    • vegan waffles
      Amazing Vegan Waffles

    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



    Footer

    ↑ back to top

    About

    • Accessibility
    • Terms and Conditions
    • Privacy Policy + Cookie Policy

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Instagram

    Contact

    • About Me
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Courtney's Homestead

    126 shares