I'm going to get right to it because you need these fluffy lemon poppyseed pancakes in your life as soon as possible. They're so light and airy they could almost levitate off your plate. I make them diary free and with white whole wheat flour so they're actually healthier and satisfying. They're perfect for any weekend breakfast, but simple enough to make any day of the week.
The Secret to the Fluff
Many pancake recipes call for buttermilk, and there is a good reason for that. The acid in buttermilk acts on the baking soda and baking powder to create air bubbles that help tenderize the gluten, which results in that beautiful fluffiness we all love in pancakes. In this recipe, I make my own plant-based version of buttermilk by adding an acid, (in this case lemon juice) to almond milk. Two tablespoons of lemon juice is added to about a cup of milk. In about 5-10 minutes, the acid in the lemon juice will start "curdling" the milk, which is exactly what produces those lovely bubbles that will ultimately create a fluffy pancake.
How To Make Pancakes More Nutritious
I don't know about you, but sometimes pancakes can leave my stomach feeling a little unsettled and then I'm hungry an hour later. I attribute this to all the sugar and processed white flour. But when I use whole grain flour and less sugar in my recipe this doesn't happen. Whole grain flours (such as whole wheat, oat, etc.) give pancakes more fiber, nutritional value and make them a better choice for breakfast.
I like to add toppings such as fresh berries, low sugar granola, yogurt and/or coconut flakes to my pancakes to make it more of a complete meal. These pancakes are sure to become a family favorite!
Fluffy Lemon Poppyseed Pancakes
- ¾ cup almond milk you can use a non nut based milk if nut allergy
- 2 tablespoon lemon juice
- 1 cup white whole wheat flour
- 1.5 tablespoon poppyseeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- ¼ cup vegan or regular butter melted
- zest from 2 lemons
- 1 large egg
- 1 tablespoon sugar
- In a measuring cup or small bowl, add the lemon juice to the milk and let sit for 5-10 minutes.
- In meantime, add the dry ingredients: flour, baking soda, baking powder, poppyseeds, lemon zest and salt in a large bowl and gently whisk together to combine.
- In a separate smaller bowl whisk the egg, sugar and melted butter together until combined.
- Pour the milk and egg mixtures into the dry ingredients and gently fold until combined. Do not overmix. A few lumps are ok.
- Allow the batter to rest for about 5-10 minutes (makes fluffier pancakes).
- Heat up and spray a large skillet or griddle pan with cooking oil or smear with butter.
- Use a small ladle to scoop the pancake mixture onto the pan.
- Cook for about 3 minutes per side or until pancakes are slighlty browned cooked through. Flip and repeat.
- Serve hot with your favorite toppings.