The kid-in-you and your kids will love my homemade mini pancakes recipe. Made from wholesome vegan-friendly ingredients, you won’t have to worry about how many tiny pancakes your family gobbles up. These cute pancakes can be topped with fruit, maple syrup, and any of your favorite toppings for an epic breakfast, brunch, or even breakfast for dinner!
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Table of Contents
Why You’ll Love This Recipe
- Fun: There’s something about mini foods that makes eating them more fun for everyone!
- Customizable: You can add whatever you like on top or even to the batter, like cut up fresh berries.
- Kid-friendly: Kids love small pancakes, and you’ll love that this homemade mini pancakes recipe is made without preservatives or other questionable ingredients.
Nutrition For Mental Health
These mini pancakes contain 50mg of potassium, 180mg of calcium, and 2mg of iron. Did you know that increased dietary intake of calcium has been shown to lower depressive symptoms?
Ingredients + Notes
You only need a few simple ingredients that you already have in your kitchen to make these tiny pancakes, even in a pinch!
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions + Variations
When your kids want cute pancakes, and you’re missing an ingredient, you don’t have to put this idea back on the shelf. See which substitutions you can make to get this recipe on your table!
- Milk: I use almond milk, but if you have another plant-based milk you prefer, go for it!
- Chocolate: Chocolate makes everything better, right? Mini chocolate chips are the perfect size for these cute little pancakes.
How To Make Mini Pancakes
These homemade mini pancakes are ready so quickly. They’re so simple and delicious that you’ll wonder why you didn’t make these sooner!
- Add dry ingredients to a medium bowl and combine with a whisk.
- Pour in liquid ingredients and whisk thoroughly for 30-60 seconds.
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- Heat a cast iron skillet over medium heat (with a little avocado oil in it). Once hot, turn down heat to medium-low and scoop batter into frying pan using a tablespoon.
- Cook until bubbles form, and the glossy shine of the batter starts to fade. Flip and cook for another minute or so. Repeat until all batter is used. (Add some cooking oil or cooking oil spray to the skillet as needed.)
- Serve with warm maple syrup and fresh berries.
Servings Ideas
Want to make it a big and full breakfast or brunch bonanza? I have other great recipes that are a perfect match.
- Sweet: For other sweet flavors, try my Banana Pecan Muffins, Cinnamon Brown Sugar Oatmeal, Easy Chocolate Oatmeal, or Matcha Chia Pudding.
- Savory: Want something savory to balance it out? Go with my Home Fries, Avocado Protein Toast, or Vegan Avocado Toast.
- Drinks: How about a refreshing breakfast beverage? I’ve got you covered with the No Yogurt Blueberry Smoothie, Blueberry Raspberry Smoothie, or, for something extra fancy, try this Berry Smash Mocktail Recipe or Coconut Cream Lemonade.
Storage Tips
It’s hard to imagine having any of these left over, and if you make a big batch for meal prep, you just might get lucky and have more to enjoy at a later date. Make sure you put them in an airtight container in the fridge for up to 2-3 days. You can also freeze them, which makes them handy in a pinch for busy mornings. Place into a freezer-safe container for up to 3 months.
FAQ
Mini pancakes are often called “silver dollar pancakes,” named for their small size. It was a common name for them back in the 1800s, though since silver dollars aren’t common anymore, neither is that moniker.
It should take about 1 to 2 minutes per side, though go with the look of them before you flip. They should develop a lot of bubbles on the top, and it will go from looking glossy to matte.
When making vegan homemade pancakes, the best way to ensure they stay fluffy is by not over-mixing the batter. This ensures you’ll have the perfect texture for your tiny pancakes!
More Vegan Brunch Recipes
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Mini Pancake Recipe
Ingredients
- 1 cup all-purpose flour, unbleached
- 2 teaspoons baking powder
- 3/4 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 3/4 cup almond milk
Instructions
- Add dry ingredients to a medium bowl and combine with a whisk.
- Pour in liquid ingredients and whisk thoroughly for 30-60 seconds.
- Heat a cast iron skillet over medium heat (with a little avocado oil in it). Once hot, turn down heat to medium-low and scoop batter into frying pan using a tablespoon.
- Cook until bubbles form, and the glossy shine of the batter starts to fade. Flip and cook for another minute or so. Repeat until all batter is used. (Add some cooking oil or cooking oil spray to the skillet as needed.)
- Serve with warm maple syrup and fresh berries.
Video
Notes
Nutrition
Did you make this recipe?
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Reference
Shen, X., Gu, X., Liu, Y. Y., Yang, L., Zheng, M., & Jiang, L. (2023). Association between dietary calcium and depression among American adults: National health and nutrition examination survey. Frontiers in nutrition, 10, 1042522. https://doi.org/10.3389/fnut.2023.1042522
Best silver dollar pancakes I’ve ever had!
These are perfect!