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I enjoy making these mini pancakes with whole wheat flour, soy milk, and cinnamon. They are ready in just 15 minutes and turn out fluffy, soft, and a little sweet, way better than any silver dollar pancake. I like that they are vegan, have a gluten-free option, are healthy, fun to eat, and perfect for toddlers, kids, and adults.
I call these tiny treats silver dollar pancakes because they are much smaller than a traditional flapjack. These silver dollar pancakes are soft and fluffy in the middle, just like my vegan gluten-free zucchini fritters, which I also enjoy for a balanced veggie-packed morning meal. They are the perfect bite-sized addition to any brunch spread when I want something quick and delicious to serve to my crew.
I created this recipe because my husband and kids love breakfast so much (it is non-negotiable in my house, ha!), and these cute mini pancakes are lightly sweet and family-friendly, much like my spinach pancakes, making them a favorite for weekday mornings or weekend brunch.
As a busy mother, I absolutely love this recipe because it is quick, versatile, and keeps my kids happy and full. I remember one hectic morning when everyone was running late for school and I was able to whip up a batch of these mini pancakes in under 30 minutes. I use whole wheat flour, soy milk, and cinnamon, which provide fiber, protein, and antioxidants, and I know they enjoy these mini pancakes just as much as I do.
I always start by mixing the dry ingredients first and then adding the wet, which gives me a smooth, lump-free batter every time. I found that this method makes it easy for me to control the consistency and sweetness, creating mini pancakes that are light, tender, and flavorful without any dairy or refined sugar. Having this simple approach means I can always make a batch that works for breakfast, meal prep, or a quick snack for my family.
These mini pancakes became an instant hit after a sleepover with my kids’ friends. Seeing a table full of little hands grabbing pancakes, laughing, and asking for more was a huge win! Try this recipe yourself and see how easily it can become a healthy favorite at home!
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🥘 Ingredients
I use these ingredients, which I easily sourced from our local grocery.
Dry Ingredients
Flour: I use whole wheat flour for these whole-grain mini pancakes because it adds fiber and minerals. All-purpose flour also works, but it will be less nutritious.
Baking Powder: I use baking powder to help the pancakes rise and turn out thick and fluffy.
Sugar: I use coconut sugar as an alternative to cane sugar, and date sugar also works well. If I am not avoiding refined sugar, regular cane sugar is fine.
Cinnamon: I add ground cinnamon for a light spice and its natural anti-inflammatory benefits.
Salt: I use a small pinch of kosher sea salt to balance the sweetness.
Wet Ingredients
Milk: I use unsweetened soy milk to keep this recipe plant-based, but any type of milk works well. Whole milk, almond milk, coconut milk, or oat milk are all good options.
Freshly Squeezed Lemon Juice and Vanilla Extract: I use freshly squeezed lemon juice and vanilla extract to add a bright, sweet flavor without extra sugar. The lemon juice reacts with the soy milk to create thick, fluffy mini pancakes similar to buttermilk pancakes.
Coconut Oil: I make sure the coconut oil is melted before using it in the recipe. I can also use avocado oil or olive oil, but I do not recommend other vegetable oils like soybean oil or canola oil.
🔪 How To Make
I follow the following simple steps to make these mini pancakes perfectly!
Combine Dry Ingredients: First, I whisk together the dry ingredients in a mixing bowl, combining the flour, baking soda, salt, sugar, and cinnamon.
Add Wet Ingredients: I combine the milk, lemon juice, melted coconut oil, and vanilla extract in a small bowl, then add it to the flour mixture. I end up with a nice, thick batter that is ready to be poured onto the skillet.
Cook Pancakes: Next, I add a little oil to a heavy skillet or griddle over medium-high heat. I scoop out a tablespoon of the pancake batter and drop it into the pan, then cook it over medium to medium-low heat until bubbles form on one side.
Flip Pancakes, Repeat: Next, I flip the pancakes and cook them until they are cooked through on each side. I repeat these steps with the remaining batter until it is all used up.
Serve: I serve a big stack of these sand dollar pancakes with fresh fruit or my favorite toppings.
My #1 Secret Tip for this recipe is to use a condiment squeeze bottle or a piping bag to transfer the batter into the pan. This method allows me to distribute the mixture evenly and makes it so much easier to get those perfect shapes without any mess. I find that this small step saves me a lot of time and keeps the cooking process very clean.
Other Tips To Keep In Mind:
- Watch the heat: I keep a close eye on the pan to avoid burning the pancakes while they cook. I make sure to use medium or medium-low heat so they cook evenly and have a much lower chance of getting too dark.
- Check the color: I cook the pancakes until they reach a perfect golden brown on both sides. This ensures the outside has a slight texture while the inside stays soft.
- Avoid overmixing: I never overmix the batter because doing so results in flat pancakes. I stir just until the ingredients combine to keep the final result thick and airy.
- Choose your fat: I use spray oil or unsalted butter as an alternative to coconut oil when greasing the pan. Both options work well to prevent sticking and help the edges brown properly.
- Time the flip: I wait to flip the pancakes until I see small bubbles forming on the surface of the batter. This is the best indicator that the bottom is set and ready to be turned over.
- Use a mixer: I sometimes use a hand mixer to combine the batter ingredients quickly. This helps me get a smooth consistency without spending too much time stirring by hand.
📖 Variations
Extra Berry Boost: I fold 1/2 cup of fresh blueberries into the batter to add natural sweetness and antioxidants. I love how the fruit creates small pockets of juice in every bite.
Crunchy Nut Mix: I stir in 1/4 cup of crushed walnuts to add a solid crunch and healthy fats to the stack. This is my favorite way to make the meal more filling for a long morning.
Rich Cocoa Style: I mix 3 tablespoons of unsweetened cocoa powder into the batter for a deep chocolate flavor. I find that this satisfies my sweet tooth while keeping the meal nutritious.
🍽 Serving Suggestions
I serve these pancakes alongside my favorite healthy smoothie recipe or pair them with healthy cinnamon rolls for a complete breakfast spread. I love topping them with fresh berries, sliced bananas, or diced apples to add natural sweetness and fiber. I also enjoy using pumpkin puree, crushed nuts, or a drizzle of almond butter to keep my energy steady throughout the morning.
For moments when I want something more indulgent, I reach for maple syrup, powdered sugar, or a bit of this pear compote. These mini pancakes work perfectly with any other breakfast recipe, or they are great to snack on all on their own.
🧊 Storage Directions
Refrigeration: I place any leftover pancakes in an airtight container or a reusable bag and keep them in my refrigerator for up to 5 days.
Freezing: I flash-freeze these pancakes in a freezer-safe container or a bag for up to 6 months. When I am ready to serve them again, I let them thaw in my fridge overnight. I then warm them on a plate in my microwave to get them back to that perfect temperature.
Reheating: I reheat my pancakes in the toaster on a low setting when I want the edges to stay a little crisp. If I am in a rush, I simply stack them on a plate and warm them in the microwave for about 20 seconds. I also find that placing them back on a warm skillet for 1 minute is a great way to maintain that fresh texture without any sogginess.
❓Recipe FAQs
I noticed that overmixing the batter is usually the culprit because it develops too much gluten. I make it a point to stir just until the flour disappears, and I leave those small lumps alone. This is my secret to keeping the texture light and airy instead of rubbery.
I rely on a high-quality nonstick surface but I still add a tiny bit of oil or butter for safety. I wipe the pan with a lightly greased paper towel between every batch to keep the surface clean. If I see any messy edges starting to form, I give the pan a quick wipe immediately.
I use a small scoop or a tablespoon to keep every portion exactly the same size. Since these are silver dollar size, I only use about 1 tablespoon of batter for each 1. I pour the batter into one spot and let it spread out naturally into a circle on its own.
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📋 Recipe Card
Mini Pancakes
I enjoy making these mini pancakes with whole wheat flour, soy milk, and cinnamon. They are ready in just 15 minutes and turn out fluffy, soft, and a little sweet, way better than any silver dollar pancake. I like that they are vegan, have a gluten-free option, are healthy, fun to eat, and perfect for toddlers, kids, and adults.
Servings: 18 servings
Calories: 46kcal
- My #1 Secret Tip for this recipe is to use a condiment squeeze bottle or a piping bag to transfer the batter into the pan. This method allows me to distribute the mixture evenly and makes it so much easier to get those perfect shapes without any mess. I find that this small step saves me a lot of time and keeps the cooking process very clean.
- Watch the heat: I keep a close eye on the pan to avoid burning the pancakes while they cook. I make sure to use medium or medium-low heat so they cook evenly and have a much lower chance of getting too dark.
- Check the color: I cook the pancakes until they reach a perfect golden brown on both sides. This ensures the outside has a slight texture while the inside stays soft.
- Avoid overmixing: I never overmix the batter because doing so results in flat pancakes. I stir just until the ingredients combine to keep the final result thick and airy.
- Choose your fat: I use spray oil or unsalted butter as an alternative to coconut oil when greasing the pan. Both options work well to prevent sticking and help the edges brown properly.
- Time the flip: I wait to flip the pancakes until I see small bubbles forming on the surface of the batter. This is the best indicator that the bottom is set and ready to be turned over.
- Use a mixer: I sometimes use a hand mixer to combine the batter ingredients quickly. This helps me get a smooth consistency without spending too much time stirring by hand.
Serving: 1pancake | Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g