Fluffy mini pancakes that are quick, easy, and completely vegan. Made with simple pantry ingredients, these bite-sized, silver dollar pancakes are perfect for breakfast or special occasions.
Mini pancakes (sometimes called silver dollar pancakes) are such a fun twist on a classic breakfast food. They're just as welcome at a festive table as they are on a quiet weekend brunch at home.
This easy recipe comes together quickly with a few simple ingredients, making fluffy, bite-sized pancakes every time.
Because these are vegan mini pancakes-completely dairy-free and egg-free-they are a wonderful, inclusive option when you're hosting guests with different dietary needs.
Soft, light, and incredibly versatile, they are perfect for stacking, dipping in maple syrup, or serving on a grand brunch platter.
Whether you're celebrating Pancake Day, Easter, or just a weekend morning, this is one of those reliable, wholesome recipes you'll reach for again and again.
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Quick Overview
- Prep Time: 10 minutes
- Cook Time: 1-2 minutes per side
- Total Time: 25-30 minutes
- Yield: Serves 2-4 (adjust as needed)
- Equipment Needed: Nonstick skillet or griddle
- Serving Suggestions: Serve these mini pancakes warm. One fun option is mini stacks-stack three pancakes and top with fresh fruit, maple syrup, a little vegan butter, or a dollop of homemade ricotta cheese. Another is mini pancake skewers with fruit, served alongside vegan yogurt or chocolate sauce. No matter how you serve them, these mini pancakes are sure to be a hit for brunch, breakfast, or festive gatherings.
Ingredients
- All-purpose flour: the base for fluffy mini pancakes
- Granulated sugar: adds a touch of sweetness; an be swapped for coconut sugar or another preferred sweetener
- Baking powder: helps pancakes rise
- Baking soda: optional, gives extra lightness
- Ground flaxseed: optional, adds nutrition and helps bind
- Salt: balances flavors
- Almond milk: or any plant-based milk alternative, room temperature
- Water: room temperature, can adjust for thinner batter
- Vegetable oil: for the batter; extra for greasing the pan; can use melted coconut oil or another neutral oil
- Lemon juice: freshly squeezed, helps activate the baking soda
- Vanilla extract: adds a subtle, sweet flavor
How to Make Mini Pancakes
The procedure for making these miniature pancakes is the same as for regular pancakes.
First, properly whisk together all dry ingredients in a large mixing bowl.
More specifically, 1½ cups of all-purpose flour, 2 tablespoons of granulated sugar (vegan), 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon salt and, as an option, 1 teaspoon of ground flaxseed. Set aside for now.
In a medium bowl, whisk together 1 cup of almond milk or milk alternative (room temperature), ½ cup of water (room temperature), 2 tablespoons of vegetable oil, 1 tablespoon of lemon juice, and 1 teaspoon of pure vanilla extract.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir with a wooden spoon or rubber spatula until combined and you no longer see any dry streaks. Make sure to scrape the sides and the bottom of the bowl properly. Avoid overmixing.
Over medium heat, heat a large griddle or nonstick pan, brush lightly with vegetable oil, then wipe quickly with a paper towel.
Drop a small scoop of batter on the pan, about 1 tablespoon of batter per portion.
It is time to flip when you see crispy edges and air bubbles that remain open when surfacing. This usually takes about 2 minutes on medium heat. Once you flip your pancake, cook them for another 45-60 seconds until golden.
Repeat with the remaining batter, greasing the pan as needed. This recipe yields 48 little pancakes.
Serve immediately or keep warm until ready to serve.
More Reasons to Love This Mini Pancakes Recipe
There are so many reasons to love these mini pancakes. They're quick to cook, making them perfect when you're short on time, and they're small enough to serve as appetizers, for brunch, or even as a fun dessert. Kids love helping in the kitchen, too, making these pancakes a great way to get little hands involved.
These tiny pancakes also freeze beautifully, so you can make a batch ahead and enjoy them later. And since they're dairy- and egg-free, they're an excellent choice for guests with dietary restrictions - all without sacrificing that light, fluffy texture and classic pancake flavor.
Tips
- Proper whisking of the dry ingredients is important for ensuring that all the leavening agents are well distributed.
- Avoid overmixing as this creates gluten, producing tough, dense pancakes.
- If you’re having trouble flipping the mini pancakes, use an angled spatula to help release them from the pan before flipping.
- A griddle or large, heavy frying pan will give you pancakes that cook and brown evenly with nice crispy edges. A nonstick skillet can also be used.
What are Mini Pancakes?
Mini pancakes are tiny versions of regular pancakes, typically about two inches in diameter. They’re also often called silver dollar pancakes due to their resemblance to U.S. currency.
Mini pancakes can be made with the same batter as regular ones, but they cook faster and need a shorter cooking time – usually no more than a minute or two per side.
Popular Toppings for Mini Pancakes
There are so many ways to top your mini pancakes, and it's fun to mix and match flavors to suit your taste. Here are a few of my favorites.
FAQ
Making mini pancakes is the same as regular homemade pancakes, with a few minor adjustments. The most significant difference is the cooking time – mini pancakes need less time on the griddle or pan. Other than that, follow basic pancake-making instructions.
The key to making mini pancakes is using a small scoop to portion the batter. You can use a regular tablespoon, but a smaller scoop will yield more consistent results. Once you’ve scooped out the batter, allow it to drop on a griddle or hot pan and cook the pancakes over medium heat until they’re golden brown and cooked through.
Pancakes are ready to be flipped when the bottoms are golden brown around the edges and start forming small bubbles on the surface that stay open. Use a spatula to help release them from the pan before flipping.
It's frustrating when your mini fluffy pancakes cool down too quickly, but there are a couple of easy tricks:
1- Place cooked pancakes on a wire rack set over a rimmed sheet pan in a preheated oven at 250℉ (120℃).
2- Or, stack the pancakes on a warm plate and cover with a clean kitchen towel until ready to serve.
Place mini pancakes in an airtight container, separated by wax paper sheets. Store them in the fridge for up to three days.
Yes! Cool them completely, then place them on a baking sheet to flash freeze for about 2 hours. Transfer to a ziplock bag or airtight container. They will keep in the freezer for up to two months.
For the best results, use an oven or toaster oven. Preheat to 325°F (160°C) and place pancakes on an ungreased baking pan. Heat for 3-4 minutes if refrigerated or 6 minutes if frozen. Avoid microwaving to prevent sogginess.
Recipe Origins
My whole family loves dollar pancakes, especially my daughter.
During the holidays, I wanted to make something festive with the same light and fluffy texture as her favorite buttermilk pancakes - but vegan, of course!
I started with a recipe from Nora Cooks and made a few tweaks: I added 1 teaspoon vanilla extract, 1 teaspoon ground flaxseed, ¼ teaspoon baking soda, and 1 tablespoon lemon juice.
These tiny pancakes got the stamp of approval from my daughter and the whole family. I hope you'll get a chance to try them too!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these fluffy mini pancakes, I would love to hear about it in the comments below and be sure to rate the recipe!
More Pancake Recipes
Recipe
Mini Pancakes: Easy Vegan Recipe
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Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour 215 grams
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground flaxseed optional
- ½ teaspoon salt
Wet Ingredients:
- 1 cup almond milk room temperature, or milk alternative
- ½ water room temperature
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- extra vegetable oil for greasing pan
Instructions
- In a large mixing bowl, whisk together all the dry ingredients for 1-2 minutes and set aside.
- In another bowl, whisk together all the wet ingredients.
- Add the wet ingredients to the dry ones. Stir with a wooden spoon or rubber spatula until just combined and you no longer see any dry streaks. Make sure to scrape the sides and the bottom of the bowl properly.
- Over medium heat, heat a large nonstick skillet or a griddle pan.
- Brush lightly with vegetable oil, then wipe quickly with a paper towel.
- Once your batter is combined, use a small disher to drop the batter.
- When you begin to see the air bubbles surfacing, it is time to flip. This usually takes about 2 minutes on medium heat. Once you have flipped your pancake, continue to cook for another minute until golden brown.
- As the pancakes are being made, place them on a wire rack set in a rimmed sheet pan in a preheated oven at 250℉/120℃.
- Serve immediately with your favorite toppings.
Notes
- 1 serving=1 mini pancake
- The proper whisking of the dry ingredients is an important part of making sure that all your leavening agents are well distributed.
- Avoid overmixing as this creates gluten which in turn produces tough dense pancakes.
- If you’re having trouble flipping the mini pancakes, use an angled spatula to help release them from the pan before flipping.
- A griddle or large, heavy frying pan will give you pancakes that cook and brown evenly with nice crispy edges. A nonstick skillet can also be used.
Nutrition
I originally published this article on February 26, 2022, and republished it on February 16, 2026, with updated content. Thanks for sharing!
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Val
I can’t wait to make these for kids. They look so good! Thanks Maria.
Maria
Enjoy Val!
Annamarie
I make many of your recipes, and all are winners! Recently my husband made 6 batches of biscotti on a snowy weekend. He said your recipes are THE BEST ever!
We’ve been married 52 years and pancake’s & pizzelle have been his specialty, but now he’s known in the family for his biscotti! Thanks to YOU!
Annamarie & Ercole
Maria
52 years! Congratulations! God bless you both ♥
Thank you so much for your kind words, they made my day!