Breakfast Recipe

Lemon & Poppy Seed Pancakes

lemon and poppy seed pancakes vegan recipe

Whether it's Pancake day or simply a morning that requires a bit tasty stack, this recipe will hopefully do the trick. The batter creates a fluffy pancake which reminds me of the scotch pancakes I used to have when I was younger.

This recipe is part of a campaign on Instagram with Clarks Maple Syrup.


200g plain flour (sub for 100g buckwheat flour and 100g of GF plain flour)

2 tsp baking powder

1/2 tsp bicarb soda

200ml oat milk

2 tbsp Clarks Maple Syrup

1 tbsp poppy seeds

Pinch salt
1/2 lemon squeezed

To top:

2 tbsp Clarks Original Maple Syrup
Fresh lemon zest

1 tbsp DF yogurt with a squeeze of fresh lemon juice

Fresh lemon zest


Mix the dry ingredients together in a large mixing bowl

Mix the lemon juice and oat milk in a separate bowl then slowly mix in with the dry ingredients and stir, ensuring fully combined

Place a large frying pan on a medium - high heat with 1 tsp of either butter, olive oil or coconut oil

Spoon on the pancake batter to desired pancake size and wait until it starts to bubble, then flip over and cook for a further 1-2 minutes

Stack up those pancakes and top with the yogurt, fresh lemon zest and a generous portion of Clarks Maple Syrup.


lemon and poppy seed vegan pancakes
lemon and poppy seed vegan pancakes

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  • Emma
    February 4, 2021 at 8:41 am

    Just made this pancake recipe and it is delicious! So nice that you can still eat pancakes when vegan! Thanks Lucy!