If flipping pancakes always leads to disaster, it’s time to try your hand at silver dollar pancakes. These pancakes are practically fail-proof because they’re small enough to fit entirely on a spatula and the smaller size means they’re rarely uncooked when you flip them. Plus, they cook up quickly, making them perfect for busy mornings. These mini vegan pancakes are not only quick and easy to make, but also well-suited for little hands, so they’re a great option for toddlers. The size is perfect for self-feeding, which is an important milestone—and it also gives you a break because you don’t need to cut big pancakes into bite-sized pieces!
Why You’ll Love This Silver Dollar Pancake Recipe
Light and fluffy. These pancakes are incredibly soft and airy thanks to the baking powder and vinegar. The acid in the vinegar reacts with the baking powder to create air bubbles, making this duo an excellent vegan egg substitute. Kid-friendly. With their small size and simple flavour, these pancakes are perfect for little ones to enjoy. Quick and easy. This silver dollar pancake recipe comes together in just 15 minutes, making it a great option for busy mornings or lazy weekends.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
All-purpose flour – Be sure to lightly spoon the flour into measuring cups, rather than scooping. Granulated sugar – I add just enough sugar to make these pancakes palatable without having to add syrup. Baking powder Salt Cinnamon – For a subtle, warm flavour. Plant milk – Use an unsweetened, unflavoured variety. Apple cider vinegar – White vinegar is also fine. Vanilla extract – Use a high-quality pure vanilla extract, not imitation. Almond extract – You can substitute extra vanilla extract instead, but almond extract has a wonderful aroma and flavour that makes these silver dollar pancakes extra special. Vegetable oil
Topping Ideas
Maple syrup Vegan yogurt Fresh berries, sliced bananas, diced peaches, or other fruit Vegan butter Jam Coconut whipped cream Cashew cream
How to Make Silver Dollar Pancakes
Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the wet ingredients. Whisk the plant milk, apple cider vinegar, vanilla extract, almond extract, and vegetable oil into the bowl with the dry ingredients. Prepare. Heat a non-stick pan over medium heat and grease the pan with vegetable oil.
Cook the pancakes. Pour several 1-tablespoon portions of batter into the pan, leaving space between each. Cook the pancakes until they bubble slightly and just start to set around the edges, then flip and cook the other side for 15-20 seconds. Repeat with remaining batter. Serve. Plate the pancakes and serve with maple syrup, fresh berries, or any other desired toppings.
Tips for Success
Look for the bubbles. When it’s time to flip the pancakes, look for bubbles forming on the surface. If they form, pop, and a small hole is left behind, it’s a sign that the pancakes are ready to be flipped. Don’t overmix. Overmixing can result in tough, dense pancakes. For light and fluffy results, mix just until the ingredients are combined. Keep them warm. If you’re preparing a large batch of pancakes, keep them warm in the oven at 200°F while you finish cooking the rest of the batter.
Variations
Add chocolate chips. Because these are small pancakes, you’ll want to use mini chocolate chips or a chopped chocolate bar. Simply sprinkle the chips onto the pancakes when they are cooking on the first side. Make them gluten-free. Swap out the all-purpose flour for your favourite gluten-free blend. Fold in some fruit. Finely chopped apples or strawberries make a delicious addition to these pancakes. Simply fold them into the batter before cooking.
Serving Suggestions
These pancakes make adorable little sandwiches for school lunches! Smear sunflower seed butter and jam on them instead of using bread. They’re also great for a grab-and-go breakfast—they’re sweet enough that you don’t need syrup, especially if you add chocolate chips or fruit.
How to Store Leftovers
Place the cooled silver dollar pancakes in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to eat them, reheat the pancakes in the microwave in 20-second intervals until they are warm throughout, or toast them in a toaster oven for a slightly crispier texture.
Can I Freeze This Recipe?
For longer storage, you can freeze silver dollar pancakes for up to 3 months. Store them in an airtight container or freezer bag and reheat them according to the instructions above.
More Vegan Pancake Recipes
Pumpkin Pancakes Gluten-Free Vegan Strawberry Pancakes Vegan Gingerbread Pancakes Easy Vegan Blueberry Pancakes Fluffy Vanilla Pancakes with Blueberry Sauce
Enjoy friends! If you make this silver dollar pancakes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
