Are you looking for an easy mini pancake recipe perfect for special occasions? Look no further! These vegan mini pancakes are festive, delicious, and simple to make. This recipe is dairy and egg-free, making it an excellent option for dietary restrictions.
These bite-sized mini pancakes are also perfect for a quick and easy breakfast! You can make these with only a few basic ingredients in no time.
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Introduction
Have you ever considered making mini pancakes for your next festive gathering?
If not, you should!
This is a simple pancake recipe, but they’re downright adorable, just like these mini crepe cakes!
They are perfect for breakfast, brunch, or dessert. Whether the occasion is Pancake Day (Shrove Tuesday), an Easter brunch, or a special dessert for your next family get-together, they are sure to be a success!
These fluffy pancakes are vegan-friendly, making them an excellent option for guests with dietary restrictions.
If you’re looking for an easy vegan mini pancake recipe that will be a success at your next gathering, try this one out!
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.
More reasons to love this mini pancakes recipe
- They’re perfect for serving as an appetizer, brunch, or dessert.
- They’re a fun and easy way to introduce kids to making pancakes.
- They cook slightly faster than regular pancakes, so they’re great when you’re short on time.
- They are the perfect finger food for a festive gathering.
- They freeze well.
As a dietitian, I am happy to share that this recipe is dairy and egg-free, making it an excellent option for individuals with these dietary restrictions.
How to make mini pancakes
The procedure to make these miniature pancakes is the same as 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 (refer to next topic).
How to keep pancakes warm
It’s frustrating when your mini fluffy pancakes cool down before you eat them. But don’t worry! Here are some ways to keep them warm:
- Once cooked, place them on a wire rack set in a rimmed sheet pan in a preheated oven at 250℉/120℃.
- Another option is to place mini pancakes on a warm plate and cover them with a clean kitchen towel until ready to serve.
How to serve
Mini pancakes are the perfect brunch food because they are versatile and can be served with various toppings, depending on the season or the occasion. Some favorites include a healthy fruit salad, apple butter, strawberry jam or chunky applesauce.
One way to serve these silver-dollar pancakes is to create mini stacks. Group them into a stack of three and top them with fresh fruit, maple syrup, and vegan butter or margarine.
Another way is to create mini pancake skewers with fresh fruit and serve vegan yogurt or chocolate sauce alongside them.
No matter how you choose to serve them, mini pancakes will surely be a hit with your guests!
Tips
- The proper whisking of the dry ingredients is an important part of ensuring that all your 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.
Popular pancake toppings
Sweet Ricotta
You can’t have breakfast without ricotta cheese! The delicate, fresh taste of this Sweet Ricotta spread is amazing on toast or as an addition to your favorite pancake recipe.
As previously mentioned, there are endless possibilities for toppings for mini pancakes – the sky’s the limit! Experiment and find your favorite combinations!
Some favorites include:
- maple syrup
- healthy fresh fruit
- vegan butter or margarine
- hazelnut or almond butter
- chocolate sauce
How to store leftover pancakes
To store mini pancakes in the refrigerator: Place them in an airtight container, separated by wax paper sheets, and store them in the fridge for up to three days.
To freeze mini pancakes: Cool completely to room temperature, place them on a baking sheet in the freezer, flash freeze them for about 2 hours, and transfer them to a ziplock bag or airtight container. They will keep in the freezer for up to two months. Although perfectly safe to eat after this time, please note that the longer they stay in the freezer, the greater the chances of developing ice crystals and experiencing freezer burn.
How to reheat pancakes
Reheating pancakes is a quick and easy way to enjoy breakfast for dinner or brunch without prep work.
The best way to reheat pancakes is in your oven or toaster oven. Preheat your appliance to 325℉/160℃ and place pancakes on an ungreased baking pan. Heat 3-4 minutes for refrigerated pancakes and 6 minutes if they are frozen; avoid using microwaves if you can, as this can result in a soggy and steamy pancake. A toaster is another quick option.
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.
More pancake recipes
There are few things better than having breakfast pancakes. I’ve got a variety of recipes, from classic oatmeal pancakes to ricotta pancakes or even buttermilk pancakes for you to try.
Recipe origins
My whole family loves pancakes, especially my daughter.
She recently visited over the holidays, and I wanted to create festive-looking vegan pancakes with the same light and fluffy texture as her favorite buttermilk pancake recipe.
I used this recipe from Nora Cooks for inspiration with the following changes: I added 1 teaspoon of vanilla extract, 1 teaspoon of ground flaxseed, 1/4 teaspoon of baking soda and 1 tablespoon of lemon juice.
These miniature pancakes got the stamp of approval from my daughter and the entire family.
I hope you get a chance to try these tiny pancakes!
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!
Recipe
Mini Pancakes: Easy Vegan Recipe
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.
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!