These Mini Pancakes are perfect for kids, kabobs, and breakfast boards. They’re the perfect freezer pancake recipe to meal prep for a quick and easy breakfast.
Silver dollar pancakes are mini pancakes perfect for the kiddos or a fun breakfast, even as an adult.
Want more pancake recipes? We love making Dairy Free Pancakes, Banana Chocolate Chip Pancakes with Oatmeal, Chocolate Pancakes, and of course our Fruity Pebble Pancakes!
Recipe ingredients and notes:
- All-purpose flour – We use all-purpose flour, but you can use your favorite gluten-free blend if you’re celiac or gluten-free.
- Cinnamon – This adds a very tiny amount of flavor. It brings it together!
- Baking powder – We use this to create fluffy pancakes. It helps them rise.
- Sugar – To add sweetness, you can also use your preferred sweetener.
- Salt – To balance all of the flavors.
- Milk – You could also use your preferred dairy-free milk to make this recipe dairy free.
- Vinegar – We use vinegar in our milk to create faux buttermilk.
- Vanilla – Use real vanilla extract for the best flavor.
- Egg – If you cannot use eggs, you can also use banana, applesauce, or even a flax egg.
- Avocado oil – We use avocado oil to add a bit of fat. You could also use melted butter.
How to make mini pancakes
Combine dry ingredients in a bowl: all-purpose flour, cinnamon, sugar, baking powder, and salt.
In a separate bowl, combine the wet ingredients: First, combine the milk and vinegar and let sit for 5 minutes to allow the milk to curdle, then add in the remaining wet ingredients.
Combine the wet and dry ingredients and let sit for 3-5 minutes until you see it start to get a bit airier from the baking soda. Once combined you can add in any optional pancake mix-ins like mini chocolate chips, sprinkles, or fruit.
Heat a skillet with avocado oil on medium heat before placing the batter onto the skillet.
Place tablespoon amounts of pancake batter with 2 inches in space around them onto the skillet. You’ll see bubbles form on the top of the pancakes when they’re ready to be flipped.
Remove the mini pancakes from the pan once fully cooked and stack the pancakes on a serving plate or serve as desired.
Serve and enjoy.
Recipe tips and variations
- Add your favorite pancake mix-ins like fresh fruit, chocolate, nuts, seeds, or crushed Oreo cookies.
- Double the batch and freeze half so you can have pancakes whenever you’re craving them or have a quick and easy breakfast ready!
- These are great for a back-to-school breakfast.
- Use these to style a breakfast charcuterie board or even a buffet-style breakfast.
Storage and reheating tips
- Refrigerate: You can refrigerate leftover pancakes for 3-4 days.
- Freeze: You can freeze pancakes for about 2 months. We like to freeze in an airtight container. If you want to prevent them from sticking to each other you can use parchment paper between them or flash freeze them separately first.
- Reheat: To reheat leftover pancakes, place them on a lined baking sheet in a preheated 350-degree F oven for about 5 minutes until nice and warm. You can also do 30 seconds in the microwave or 1-2 minutes on a hot skillet.
How to serve mini pancakes
We always serve pancakes with warm syrup and fresh fruit. You can also serve it with oatmeal, yogurt, or scrambled eggs.
Frequently asked questions
Yes, we recommend oat milk but you can also use your preferred dairy free milk. Try our dairy free pancakes.
Yes, you can make this a vegan pancake recipe by swapping out the eggs for your favorite egg substitute. You can also try out our vegan pancake recipe.
We always wait until there are bubbles on top. If you like them lightly golden brown we suggest flipping when they’re getting bubbles on top, but if you want them a richer brown color wait until the batter is also a little cooked in appearance, drier than the fresh batter.
Mini Pancakes
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Print Pin RecipeIngredients
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 1/8 cup sugar
- 1/4 teaspoon salt
- 1 cup milk we use oat milk for dairy free
- 1 tablespoon vinegar
- 1 tablespoon vanilla
- 1 egg
- 1 tablespoon avocado oil
Instructions
- In a medium bowl, combine the all-purpose flour, cinnamon, sugar, baking powder, and salt.
- In a separate bowl, combine the oat milk and vinegar and allow it to sit for 5 minutes to allow the milk to curdle. Add the vanilla, egg, and avocado oil after it sits.
- Mix the wet into the dry mixture and let sit for 3-5 minutes until you see it start to get a bit airier from the baking soda.
- Heat a skillet with avocado oil on medium heat prior to placing the batter.
- Place about 1 tablespoon of batter into the pan and cook for around 1 minute per side. You'll see bubbles start to form, and then you can flip.
- Remove the pancakes from the skillet once fully cooked and serve as desired.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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