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Vegan Strawberry Lemon Poppy Seed Pancakes

These vegan strawberry lemon poppy seed pancakes are easy to make and perfect for spring when the freshest ripe strawberries arrive at the markets. Serve them with vegan butter, maple syrup or a sweet homemade strawberry syrup for a delicious weekend brunch!
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Course: Breakfast
Cuisine: American
Total Price: $2.33
Price per Serving: $0.39
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 pancakes
Calories: 192kcal


For the strawberry syrup

  • 1 cup (150 grams) chopped strawberries - $0.45
  • ½ cup (120 ml) water - $0.00
  • ¼ cup (100 grams) sugar - $0.16

For the pancakes

  • 1 ¼ cups (190 grams) flour - $0.10
  • 1 tablespoon baking powder - $0.35
  • 2 tablespoons sugar - $0.04
  • ¼ teaspoon salt - $0.01
  • 1 ½ tablespoons poppy seeds - $0.15
  • 2 teaspoons apple cider vinegar - $0.03
  • 1 cup (240 ml) soy milk - $0.26
  • The zest and juice of 1 lemon (about 4 tablespoons juice) - $0.48
  • ¾ cup (100 grams) diced strawberries - $0.30
  • Optional garnishes: more diced strawberries, lemon zest, icing sugar, mint leaves, vegan butter


  • Start with the syrup. Put the chopped strawberries in a small pot and cover with water. Bring to a simmer and cook for 10 minutes until the water is bright pink and the strawberries are mushy.
  • Strain the strawberries out and return the water to the pot. Add the sugar and bring to a simmer. Simmer for 5 – 10 minutes until the syrup begins to thicken. Since the syrup thickens as it cools, test the thickness by taking a small amount on a spoon and blowing on it to cool. When you’re happy with the consistency, remove the syrup from the heat and set aside to cool.
  • Combine the flour, baking powder, sugar, salt and poppy seeds in a bowl. Put the 2 teaspoons of vinegar in a measuring cup and pour in the soy milk until you reach 1 cup (240 ml). Add the zest and juice of the lemon to the milk.
  • Pour the liquid mix into the dry mix and combine. Let rest for 5 minutes. Heat a non-stick pan over medium heat. After the batter has rested fold in the diced strawberries and ladle a small amount of batter into the pan. Cook on the first side until the bubbles on the top begin to burst then flip to the other side.
  • Remove to a plate and keep warm in the oven or under a tea towel until you’ve made all the pancakes. Serve with the strawberry syrup and your choice of garnishes.
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Calories: 192kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Sodium: 121mg | Potassium: 390mg | Fiber: 2g | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 36.9mg | Calcium: 189mg | Iron: 2.1mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.