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Fluffy Vegan Lemon Poppy Seed Pancakes with Berry Compote

These light and refreshing pancakes are packed with lemon zest and poppy seeds, served with a sweet and tangy berry compote.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1.5 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1.5 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)
  • 1 large lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons neutral oil (like avocado or canola)
Berry Compote Ingredients
  • 1.5 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)

Method
 

Preparation
  1. Make the Vegan Buttermilk: In a bowl, combine almond milk and apple cider vinegar. Let it sit for about 5-10 minutes to curdle.
  2. Mix Dry Ingredients: In another bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a separate bowl, mix the vegan buttermilk, maple syrup, lemon zest, lemon juice, vanilla extract, and oil.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
Cooking
  1. Make the Berry Compote: In a small saucepan, combine the mixed berries, maple syrup, lemon juice, and cornstarch mixture (if using). Cook over medium heat until the berries break down and the mixture thickens a bit.
  2. Cook the Pancakes: Heat a non-stick skillet over medium heat and grease lightly with oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form, then flip and cook for another 2 minutes.
  3. Serve and Enjoy: Serve the pancakes warm with the berry compote drizzled on top.

Notes

These pancakes are best served warm straight from the skillet. Top them with homemade berry compote, extra poppy seeds, and maple syrup. For storage, let pancakes cool and store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.