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Mini pancakes are a simple yet delicious breakfast the whole family will love! Ready in under 20 minutes, you’ll soon be sitting down to a batch of tender, fluffy, syrup-soaked saucers.
Table of Contents
🥞 What are mini pancakes?
Mini pancakes (aka silver dollar pancakes) are a great way to change up your usual pancakes. When creating this recipe, we kept one thing in mind — simplicity.
That means you won’t find ingredients like buttermilk, which is included in our buttermilk pancakes. This recipe is quick, easy, and straight to the point!
All you’ll need are a few pantry staples you probably already have kicking around — flour, sugar, baking powder, salt, plant milk, vanilla, and oil.
Easy enough, right?
Each bite is warm, soft, tender, and sweet. Drizzle maple syrup, strawberry compote or blueberry compote, coconut whip, and powdered sugar for the ultimate start to your day.
Now all you have to do is decide if you want to eat them in one bite or two!
The first written mention of pancakes dates all the way back to 600 BC. The warmth of pancakes was mentioned in the workings of an ancient Greek poet. However, archeologists have also found evidence of pancakes in prehistoric times!
Although they have a long history, most cultures serve their own version of pancakes in a slightly different manner.
France prepares thin pancakes called crêpes. Scotland makes a similar version to flapjacks. Austrians eat them for dessert, while Germans cut theirs into strips to eat with soup.
What each culture has in common is a love for warm, syrup-covered saucers.
🪙 Why are they called silver dollar pancakes?
Silver dollar pancakes originated back in the 1800s, and they are typically made to be only a few inches wide. Since they are so mini, silver dollar pancakes were named in reference to the American silver dollar that used to be in circulation before the 70s and 80s.
Whether you call them mini pancakes or silver dollar pancakes, they are both delicious breakfasts!
🌱 Are mini pancakes vegan?
Generally speaking, pancakes contain non-vegan ingredients like milk and eggs. However, with a few easy swaps, it couldn’t be easier to make vegan pancakes! You won’t even be able to tell a difference.
Eggs — Many pancake recipes call for eggs to help with leavening and binding, but you can omit them and just use baking powder and achieve a similar effect.
Milk — Use your favorite dairy-free milk in place of cow’s milk. In our humble opinions, there is no noticeable difference in flavor or texture.
Butter — Instead of dairy butter, top your pancakes with vegan butter for a completely plant-based recipe.
🛒 Ingredients & substitutions
Flour — We use all-purpose flour in this recipe as the gluten helps bind the batter together. You can swap in a gluten-free blend, though we haven’t tested the recipe this way.
Baking powder — To help with leavening and creating a light, fluffy texture. If you only have baking soda, make sure to replace regular plant milk with vegan buttermilk for the acid.
Cane sugar — For a touch of sweetness in these mini pancakes.
Salt — To enhance the other flavors.
Plant milk — We prefer soy milk for its creamy consistency and full-bodied flavor, but you can use other varieties like oat, almond, or cashew milk.
Vanilla — Use pure vanilla extract for this recipe. It’s always worth splurging for the real deal as a little goes a long way!
Oil — To emulate the richness that egg yolks provide. Any neutral vegetable oil will work here. We like avocado oil, but you can swap in canola, sunflower, or safflower oil too.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Step 1 — In a large mixing bowl, whisk together the flour, baking powder, cane sugar, and salt until incorporated.
Step 2 — Mix the soy milk, vanilla, and oil in another bowl, then transfer the mixture to the bowl of dry ingredients.
Step 3 — Stir until combined, being careful not to overmix. Then, set the bowl aside for a few minutes to rest.
Step 4 — In the meantime, heat a large skillet or griddle over medium. Lightly grease the pan with neutral vegetable oil, cooking spray, or vegan butter.
Step 5 — Add ½ tablespoon scoops of batter to the griddle. Cook until you see bubbles, then flip and cook until golden brown on the other side.
Step 6 — Serve these silver dollar pancakes immediately with any of your usual topping choices for pancakes. Happy eating!
If you have questions about these mini pancakes, check out our FAQs or leave a comment down below!
🍁 What to serve with pancakes
When it comes to silver dollar pancakes, we like them loaded! For a decadent eating experience, try them with some of the following toppings:
🌡️ Storage & reheating
Pancakes are an easy recipe to meal prep for the week ahead. Here are the easiest ways to keep them fresh:
Fridge — Once cooled, store pancakes in an airtight container for 3-4 days.
Freezer — Freeze cooled pancakes for up to 3 months. Just make sure they’re in a freezer-safe bag or container.
Reheating — Thaw pancakes overnight if frozen, then cook them on a skillet over low-medium for 20-25 seconds per side, or until warmed all the way through.
Chocolate chips — Add any type of chocolate chips to the batter. Both dark chocolate and white chocolate are seriously delicious options.
Double chocolate — Take your mini pancakes one step further by adding chocolate chips and cocoa powder to the batter.
Hazelnut spread — Make or purchase some vegan Nutella or chocolate spread to level up this mini pancake recipe.
Lemon poppyseed — A little lemon juice, zest, and poppyseeds mixed into the batter will transform this recipe into a citrus party in your mouth!
Nut butter — Add 2-3 tablespoons of peanut butter to the batter and top the pancakes with jam for a PB&J version.
🧑🍳 Top tips
Wait for bubbles — Don’t flip the pancakes until you see bubbles forming to ensure the perfect cook.
Use a pancake shaper — To make sure they’re all the same shape, use a pancake shaper or a small metal cookie cutter.
Keep them warm — To keep the pancakes warm while you cook the rest, store them on a platter in the oven at 200 degrees F.
Don’t overmix the batter — Avoid dense, rubbery pancakes by not overmixing the batter (it’s okay to have some flour clumps left).
Leavening agents form bubbles in the batter, and gluten traps the bubbles to give rise to pancakes. In this recipe, baking powder is responsible for the chemical reaction.
If your pancakes are flat, you may have either overmixed the batter or used expired baking powder. Although denser, they will still taste delicious!
Pancake batter should be fairly thick but still easily pour into the skillet. It’s okay to have a few lumps remaining. If it’s too thick, add plant milk 1 tablespoon at a time. If it’s too runny, add 1 tablespoon of flour at a time to achieve the proper consistency.
🍴 More sweet breakfast ideas
If you enjoyed making these mini pancakes, be sure to check out some other sweet breakfasts and brunches like these:
- Buttermilk pancakes: Larger pancakes made tender and fluffy with homemade vegan buttermilk.
- Gorditas de nata: Sweet, fluffy, and tender gorditas that taste like a cross between an English muffin and a pancake.
- Chocolate chip banana oat waffles: Waffles that are crispy on the outside, fluffy on the inside, and filled with chocolate chips.
- Gorditas de azucar: Mexican griddle cakes that are soft, sweet, and tender.
- Torrejas: A Mexican version of French toast topped with piloncillo syrup.
- Sourdough French toast: A tangier, more rustic version of traditional French toast.
Perfect Mini Pancakes
- Mixing bowl
- Skillet or griddle
- Mini pancake shaper
- 2 cups all-purpose flour ($0.16)
- 3 tablespoons cane sugar ($0.01)
- 2 teaspoons baking powder ($0.01)
- ½ teaspoon salt ($0.01)
- 2 cups soy milk ($0.42)
- 1 teaspoon vanilla extract ($0.21)
- 2 tablespoons neutral oil ($0.22)
For serving optional
- Vegan butter
- Maple syrup
- Strawberry compote
- Coconut whip
- Fruit slices
- In a large mixing bowl, whisk together the flour, baking powder, cane sugar, and salt until incorporated.
- Mix the soy milk, vanilla, and oil in another bowl, then transfer the mixture to the bowl of dry ingredients. Stir until combined, being careful not to overmix.
- Let the batter rest for ~10 minutes. In the meantime, heat a large skillet or griddle over medium. Lightly grease the pan with neutral vegetable oil, cooking spray, or vegan butter.
- Add ½ tablespoon scoops of batter to the griddle. Cook until you see bubbles, about 1-2 minutes. Flip and cook until golden brown on the other side, around 1-2 more minutes. Repeat with the rest of the batter.
- Serve immediately with vegan butter, coconut whip, berry compote, maple syrup, and any fruit of your choice. Happy eating!
- Wait for bubbles — Don’t flip the pancakes until you see bubbles forming to ensure the perfect cook.
- Use a pancake shaper — To make sure they’re all the same shape, use a pancake shaper or a small metal cookie cutter.
- Keep them warm — To keep the pancakes warm while you cook the rest, store them on a platter in the oven at 200 degrees F.
- Don’t overmix the batter — Avoid dense, rubbery pancakes by not overmixing the batter (it’s okay to have some flour clumps left).
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.
Thank you!! They taste pretty delicious too 😉