Cute little mini pancakes - so easy to make with an easy pancake batter, these small pancakes are perfect served for brunch or as a party snack!
They are so much fun to make and simply a fun breakfast idea to make the first meal of the day even more exciting! They are perfect for all kinds of special occasions to share with the whole family, and also easily prepared ahead of time and stored in the fridge or freezer - ready to dish them up on those busy mornings!
These tiny pancakes are a great way to bring some fun into boring mornings and they can be served in a variety of ways, with all kinds of toppings, drizzled in maple syrup or nut butter, on a breakfast kebab skewer, or dipped into melted chocolate - something the entire family will enjoy!
What are Silver Dollar Pancakes?
These cute pancakes are often called 'Silver Dollar' as they are the size of a silver dollar (who would've guessed!).
They are small round pancakes, that are the perfect size to serve as a little snack, as part of a brunch spread, and at parties. In addition, they are also kid-friendly and deliciously served on a kebab skewer and drizzled or dipped into your favorite sauces.
They are sometimes also known as 'Pancake Cereal' which was a popular trend on Tik Tok in 2020. As mini pancake cereal, they are often served in a bowl, covered in milk, often alongside fresh fruit or fresh berries and nuts for a crunch.
Ingredients
You only need a few simple ingredients to make these easy pancakes.
- all-purpose flour: I like to use plain flour (all-purpose) flour for pancakes.
- plant milk: Soya milk is my go-to for lots of recipes, but you can use your favorite plant milk for this recipe. Make sure the milk is at room temperature for best results.
- apple cider vinegar: to make these pancakes fluffy, we need a little bit of acidity. I like to use apple cider vinegar and stir it into the plant milk to curdle. This will give you fluffier pancakes.
- vanilla extract: this is an optional ingredient, but worth adding for the extra flavor!
- salt: we're only using a small pinch of salt to balance the flavor of the pancake batter.
- baking powder: To get a soft rise in our pancakes! The baking powder reacts with the acidity of the vinegar, adding air into the batter and making our pancakes fluffy.
- vegetable oil (please see equipment notes)
See recipe card for full quantities.
Equipment
You can create these tiny pancakes with only simple kitchen utensils such as:
- a large bowl to mix the pancake batter, such as a large mixing bowl
- whisk
- a wooden spoon: I like to use a wooden spoon to not scratch my nonstick skillet in the process
- a nonstick pan/skillet: I like to use a nonstick crepe or pancake skillet or a hot griddle. You can easily find these at TJ Maxx or on Amazon, and these do not require any addition of oil. If you're unsure about your nonstick pan, I recommend adding a small amount of oil to prevent the pancakes from sticking.
For best results, however, I also recommend using a squeeze bottle with a small hole to portion the little pancakes into your frying pan.
Alternatively, you can also use a piping bag, a large freezer bag or a ziplock bag, and transfer your pancake batter into the bag. Cut a small hole into the corner of the bag, then gently squeeze the batter through the hole straight into your non-stick pan to shape your pancakes.
Instructions
With this easy recipe, these delicious pancakes are super easy to make, and ready in just a few minutes!
Pour the vinegar into the plant milk and set aside to curdle.
Combine flour, salt and baking powder in a mixing bowl. To avoid any lumps, sift the ingredients.
Stir the vanilla extract and maple syrup into the curdled milk.
Whisk the wet and dry ingredients into a batter.
Fill the pancake batter into a squeeze bottle.
Squeeze the batter into a preheated and lightly greased pan.
Hint: For best results, use the pancake batter right away as it can deflate if it sits for too long.
Flip the pancakes and remove from the heat when golden on both sides.
Serve immediately or store in the fridge or freezer (see notes).
Hint: Leave enough space between the pancakes, so they don't touch each other.
Repeat until you've used up the entire batter and have created loads of tiny fluffy pancakes. And that's it! Super simple, right?
These fluffy mini pancakes are delicious on their own, or served as pancake cereal in a bowl with a splash of your favorite milk, and they are divine drizzled with melted almond butter and sprinkled with some crunchy pecan nuts or granola (so good, you've got to try it!).
Serving
There are a lot of fun and delicious ways to serve these miniature pancakes. I personally love dipping them into chocolate sauce or simply drizzling them with maple syrup. Here are a few more ideas and favorite toppings to serve these pancakes:
- with fresh fruit or homemade compote
- alongside chocolate chips
- as pancake cereal, served with homemade oat milk
- dipped into peanut butter or chocolate spread
- drizzled with your favorite nut butter and some crunchy nuts or cacao nibs
- drizzle with homemade vanilla syrup or pumpkin spice syrup
- topped with homemade granola, such as Vanilla Almond Granola or Chocolate Granola
Storage
You can store any leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezing
To freeze the pancakes, place them on parchment paper or wax paper in a single layer and transfer them to the freezer. Once frozen, you can place the pancakes into a freezer container or freezer bag and store them in the freezer for up to 3 months.
To defrost or reheat from frozen, there are 3 options:
- Fridge: place the frozen mini pancakes onto a paper towel on a plate and let them thaw in the fridge overnight.
- Toaster: pop the small pancakes into your toaster for a minute or two! Stay close by so they don't burn, but if you love crispier pancakes, feel free to leave them in the toaster a little longer. This only works if you have made the pancakes slightly larger than silver dollars, so they don't fall through the grid of your toaster. Please don't attempt to use a toaster for tiny pancakes.
- Oven: Pop the mini pancakes into the oven on a lined tray. Make sure to keep them in a single layer and reheat them in the oven at 150C for 4-5 minutes.
Substitutions
If you don't have all ingredients to hand or are simply looking for a few adjustments to suit your diet, then here are some recommendations for you:
- Gluten-free - you can make these pancakes gluten-free by swapping out the all-purpose flour with a gluten-free flour blend intended for baking. I love using the gluten-free flour from Freee (Doves Farm).
- Vanilla - instead of vanilla extract, you can also use vanilla powder (use 1/4 teaspoon) or vanilla paste (use 1/4 teaspoon). You can also leave it out completely if you don't have any vanilla to hand but I recommend adding it for flavor.
- Vinegar - Instead of vinegar, you can also add lemon juice as an acidic ingredient!
Variations
It's easy to make a couple of changes to this recipe, and adjust these mini pancakes to your personal tastebuds. Here are just a few ideas, but feel free to get creative:
- add small chocolate chips to the pancake batter
- add lemon juice & poppy seeds
- add melted peanut butter to the batter to make mini peanut pancakes
- add a tablespoon of cacao powder to the batter to make delicious chocolate pancakes!
- use whole wheat flour instead of all-purpose flour to add more fiber to the pancakes
- coconut flour: add 1-2 tablespoons of coconut flour into the batter to give the pancakes a nutty note. Also, try the regular-size coconut pancakes from the blog!
Frequently Asked Questions
Absolutely! The base recipe is great for both mini and regular-size pancakes.
The best time to flip your pancake is when you can see the bottom edges of the mini pancakes brown and firm up. Once the edges are getting golden, don't wait too long to flip them to avoid burning.
Once the batter is whipped up, it is best used right away. You can however make these pancakes in advance and store them in the fridge for up to 3 days or in the freezer for up to 3 months. Check out the storage notes above for more details.
If you - like me - are a big fan of homemade pancakes and pancake day is always marked as a holiday on your calendar, you might enjoy some of my recipes for big pancakes from the blog!
My Fluffy Buttermilk Pancakes are some of my personal favorites that you simply need to try especially if you love thick pancakes. My Banana Pancakes are a close second, but you can also find a bullet-proof recipe for regular pancakes on the blog.
Looking for more delicious recipes to serve up for an easy breakfast? Try my Homemade Cinnamon Crunch Toast Cereal Recipe, or for a savory breakfast, try the Vegan Scrambled Eggs (made without tofu!) or the Vegan McDonalds Egg McMuffin - both ultimately tasty and satisfying!
Related
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Mini Pancakes (Silver Dollar Pancakes)
Equipment
- 1 mixing bowl
- 1 squeezy bottle
- 1 non-stick pan/skillet
Ingredients
- 3/4 cup plant milk (180 ml)
- 1 tbsp apple cider vinegar (15 ml)
- 2 tbsp maple syrup (30 ml) 1
- 1 tsp vanilla extract
- 1 cup all-purpose flour (120 g)
- 1 tsp baking powder
- 1 pinch salt
- a little coconut oil
Instructions
- Whisk together the milk and apple cider vinegar. Set aside to curdle for 10 minutes.
- Sift the flour and baking powder into a mixing bowl and stir through the salt.
- Stir the maple syrup and vanilla extract into the curdled milk and whisk the wet ingredients into the flour mix.
- Transfer the mix into a squeezy bottle.
- Lightly grease a non-stick pan over medium heat with a little coconut oil and allow for the pan to preheat.
- Shape your mini pancakes into the pan with the squeezy bottle, then flip the pancakes after 1 minute or when the edges begin to firm up.
- Remove the mini pancakes from the pan once they are golden on both sides.
Notes
- Serving - You can serve these mini pancakes on their own, drizzled with maple syrup or nut butter, or as a pancake cereal in a bowl, topped with fresh berries and milk.
- Best enjoy these Silver Dollar Pancakes right away. You can also store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- You can also make full-size pancakes with this pancake mix!
- Gluten-free - you can make these pancakes gluten-free by swapping out the all-purpose flour with a gluten-free flour blend intended for baking. I love using the gluten-free flour from Freee (Doves Farm).
- Vanilla - instead of vanilla extract, you can also use vanilla powder (use 1/4 teaspoon) or vanilla paste (use 1/4 teaspoon). You can also leave it out completely if you don't have any vanilla to hand but I recommend adding it for flavor.
- Vinegar: Instead of vinegar, you can also add lemon juice as an acidic ingredient!
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