Silver Dollar Pancakes

If flipping pancakes always leads to disaster, it’s time to try your hand at silver dollar pancakes. Silver dollar pancakes are just like traditional pancakes, just bite-sized (about the size of an old-fashioned silver dollar, back in the day). I make this recipe vegan without eggs or dairy, but they’re as soft, fluffy, and delicious as ever, flavoured with vanilla, a hint of almond, and cinnamon.

These pancakes are practically fail-proof because they’re small enough to fit entirely on a spatula, and they’re rarely uncooked when you flip them. Since you can cook multiple pancakes at once, they fry up quickly, making this recipe perfect for busy mornings. And with their small size and simple flavour, these pancakes are always a hit with little ones, too. They’re a fun vegan breakfast that the whole family loves.

Why This Vegan Silver Dollar Pancake Recipe Is a Favourite Breakfast

• These pancakes are incredibly light and fluffy 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.
• These mini vegan pancakes are not only quick and easy to make, but also kid-friendly and well-suited for little hands. They’re a great option for toddlers. The size is perfect for self-feeding, and you don’t need to cut big pancakes into bite-sized pieces!
• This silver dollar pancake recipe comes together in just 15 minutes, making it a great option for busy mornings or lazy weekends. The pancakes also freeze well, so they’re excellent for meal prep.
• It’s easy to customize your silver dollar pancakes to make protein pancakes, blueberry pancakes, banana pancakes, and more. Just about any pancake recipe can become mini-sized by cooking smaller portions of batter!

Notes on Ingredients

Gather the following ingredients to make these vegan silver dollar pancakes from scratch (you’ll find measurements in the recipe card below):

• All-purpose flour – Be sure to lightly spoon the flour into measuring cups, rather than scooping, which can lead to overmeasuring.
• Granulated sugar – I add just enough sugar to make these pancakes palatable without having to add syrup.
• Baking powder – A key ingredient in these vegan pancakes. Baking powder reacts with the vinegar, creating air bubbles that fluff up the pancakes and give them structure. Make sure your baking powder is as fresh as possible.
• Cinnamon – For a subtle, warm flavour. Feel free to substitute nutmeg, cardamom, or pumpkin pie spice for a different flavour profile.
• Plant milk – Use an unsweetened, unflavoured variety, like almond or oat milk.
• 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 – Vegetable oil makes the pancakes very soft and tender, and it also helps them crisp up nice and golden in the pan.

How to Make Silver Dollar Pancakes

Is there anything better than a batch of warm, crisp pancakes on a Saturday morning? The steps to make this silver dollar pancake recipe are nearly identical to preparing regular pancakes. Let’s get started.

• 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. Meanwhile, heat a non-stick pan over medium heat. Lightly grease the pan with vegetable oil. 

• Cook the pancakes. Pour several1-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 the remaining batter. 
• Serve. Plate the pancakes and serve with maple syrup, fresh berries, or any other desired toppings.

Tips for Perfect Mini Pancakes

• 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 the cooked pancakes 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. Sprinkle the chips onto the pancakes while they cook on the first side. 
• Make them gluten-free. Swap out the all-purpose flour for your favourite gluten-free blend. You might also like to try my oat flour pancakes as a gluten-free breakfast option.
• Fold in some fruit. Finely chopped apples and strawberries make a delicious addition to these pancakes. Or, make blueberry lemon pancakes when fresh blueberries are in season. Simply fold them into the batter before cooking.

Pancake Topping Ideas

When it comes to topping pancakes, I’m partial to fresh berries and a few generous glugs of maple syrup. You can always add a pat of vegan butter, or any of the topping options here:

• Vegan yogurt
• Fresh berries, sliced bananas, diced peaches, or other fruit
• Jam, preserves, or lemon curd
• Coconut whipped cream
• Cashew cream

What to Serve With Vegan Silver Dollar Pancakes

These vegan silver dollar pancakes make adorable little sandwiches for school lunches! Smear sunflower seed butter and strawberry jam on them instead of bread slices. 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. Or, brush the pancakes with melted butter and add a sprinkle of cinnamon sugar. For a full breakfast or vegan brunch, pair your mini pancakes with a fluffy tofu scramble and crisp vegan bacon.

How to Store Leftovers

• Refrigerate. 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. 
• Freeze. 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
• Vegan Gingerbread Pancakes
• Vanilla Pancakes with Blueberry Sauce
• Sheet Pan Pancakes
• Vegan German Pancakes
• Vegan Carrot Cake Pancakes
• Buckwheat Pancakes

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!