Silver Dollar Pancakes
Silver dollar pancakes are a fun, kid-friendly breakfast that’s delicious enough to be enjoyed by the whole family. They’re soft, fluffy, and perfect for soaking up syrup and toppings!
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!
Silver Dollar Pancakes
Ingredients
- 2 cups all-purpose flour, 240 grams
- ¼ cup granulated sugar, 50 grams
- 1 tablespoon baking powder, 14 grams
- ½ teaspoons salt, 3 grams
- 1 teaspoon cinnamon, 2 grams
- 2 cups + 2 tablespoons plant milk, 503 ml
- 2 tablespoons apple cider vinegar, 30 ml
- 1 teaspoon vanilla extract, 5 ml
- ¼ teaspoon almond extract, 1 ml
- 1 ½ tablespoons vegetable oil (plus more for the pan), 22 ml
- Maple syrup, for serving
- Fresh berries, for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Whisk the plant milk, apple cider vinegar, vanilla extract, almond extract, and vegetable oil into the dry ingredients. Do not over-mix.
- Heat a non-stick pan over medium heat and grease the pan with vegetable oil. Pour several 1-tablespoon portions of batter into the pan, leaving plenty of space between them. Allow the pancakes to cook until they bubble slightly and just start to set around the edges. Flip and cook for an additional 15-20 seconds before removing them from the pan. Repeat this process until you are out of batter.
- Serve warm with maple syrup and/or fresh berries.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This is so awesome. You must know me well. Idk how to make pancakes and this is the recipe I needed. Thanks friend. Ya todo está bien.
Awesome we’re so happy you like it!!! Thanks so much for your kind words!
These look great Jessica. Just so people know, sugar in the states is not vegan. It’s made with animal bone. I called the sugar company in disbelief, but they verified that is actually true. So, get organic sugar. Should be a tan color. Thanks for all of your wonderful recipes.