These Mini Pancakes are vegan, dairy free completely eggless pancakes. Only requiring 6 simple ingredients and super easy to make. These are freezer friendly mini pancakes.
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Why you will love this recipe
- Soft: These Mini Pancakes are super soft and easy to make requiring only 6 simple ingredients.
- Refined sugar free: These vegan pancakes are perfect for breakfast and refined sugar free using pure maple syrup in these eggless pancakes.
- Meal prep: These easy Mini Pancakes are perfect for meal prepping, simply make a batch (or double batch), let them fully cool and store them in a zip lock freezer bag with a piece of parchment paper between each one so they don't stick together. Store for about 3 months.
If you love a savory breakfast be sure to check out my other vegan breakfasts:
- Vegan Blueberry Pancakes
- Vegan French Toast
- 5 Ingredient Quinoa Superfood Breakfast Bowl
- Protein Breakfast Bowl
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these eggless Mini Pancakes.
- Flour: I use organic unbleached all purpose flour.
- Maple Syrup: Be sure it’s pure maple syrup not sugary loaded syrup.
- Butter: I like Miyokos or Earth Balance.
- Non-Dairy Milk: I like to use oat or oat milk or soy milk best but any non dairy milk will work.
- Apple Cider Vinegar: Make sure you are using Apple cider vinegar, not apple juice.
Variations
- Make bigger sized pancakes: I obviously made these Mini Pancakes but feel free to make them as full size, the process if the exact same just make them larger and cook a little bit longer on each side.
- Toppings: These are honestly great plain but some really yummy toppings for this pancake recipe would be, vegan butter, pure maple syrup, nut butters, sprinkles or some vegan whipped cream and fruit.
- Chocolate chips or fruit: A great option to customize these Mini Pancakes would be to add chocolate chips or some fresh fruit into the batter, just before sure the use mini chips and small pieces of fruit as these are mini eggless pancakes.
How to make Mini Pancakes
Step 1: Make sure milk and maple syrup is brought to room temp first so it doesn’t react with the melted butter.
Add the flour and baking powder and whisk together. Fold in the blueberries. Set aside for 10 minutes to thicken. (Flour absorbency varies by brand so if it's too runny still you can slowly add 1 tablespoon of flour at a time but I wouldn't exceed 2-3 extra tablespoons).
In a small bowl add the room temp milk and ACV and stir it up and set aside. This won't make a "vegan buttermilk" because it's not enough ACV but it will help to activate the baking powder initially before it gets heated up.
In a large mixing bowl add the butter and melt it in the microwave in 15 second intervals until melted.
Next add in room temp maple syrup (make sure it’s room temp so it doesn’t react with the melted butter). Also add in the milk/ACV mixture and whisk together.
Step 2: Spray or grease a skillet/pan with butter and heat to medium heat.
Using a piping bag, small spoon or small measuring cup, scoop batter into skillet and let cook about 3 minutes each side. (When you start to see bubbles and the sides get firm that’s when it’s time to flip, be patient!) repeat until batter is gone, do not grease the pan each time, just the first time.
This makes about 15-20 mini pancakes. Store extras or make extra to store in the freezer for up to 3 months, place a piece of parchment paper between pancakes for easy removal of one at a time, store in freezer zip lock bag, re-heat in the microwave or let thaw in the fridge over night.
Expert Tips
- Make bigger sized pancakes: I obviously made these Mini Pancakes but feel free to make them as full size, the process if the exact same just make them larger and cook a little bit longer on each side.
- Toppings: These are honestly great plain but some really yummy toppings for this pancake recipe would be, vegan butter, pure maple syrup, nut butters, sprinkles or some vegan whipped cream and fruit.
- Chocolate chips or fruit: A great option to customize these Mini Pancakes would be to add chocolate chips or some fresh fruit into the batter, just before sure the use mini chips and small pieces of fruit as these are mini eggless pancakes.
Recipe FAQs
That depends if they are frozen or fridge temperature and how many you are heating up at once. Frozen will take longer to heat that fridge temperature and the more pancakes the longer it will take. I like to take 3-4 fridge temperature mini pancakes and heat them in 10 second intervals flipping each time until warm. I do the same for frozen except usually 15 seconds intervals flipping each time until warm.
You certainly can, if they are frozen it will take longer than if they are fridge temperature. I would start slow and flip them often to avoid overcooking one side.
A good way to keep them warm is to place them on ceramic plate with a lid or towel over the top. This won’t keep them warm for a long time but should keep them warm for about 20-30 minutes while getting everything by ready to serve.
More Recipes
Mini Pancakes
Ingredients
- 1 cup unbleached all purpose flour (125 grams)
- 2 teaspoons baking powder
- 1 tablespoon pure maple syrup (21.5 grams)
- 2 tablespoons vegan butter (melted - 28.5 grams weighed solid)
- 1 cup non-dairy milk (240 ml)
- ½ teaspoon apple cider vinegar
Instructions
Make sure milk and maple syrup is brought to room temp first so it doesn’t react with the melted butter.
- In a small bowl add the room temp milk and ACV and stir it up and set aside. This won't make a "vegan buttermilk" because it's not enough ACV but it will help to activate the baking powder initially before it gets heated up.
- In a large mixing bowl add the butter and melt it in the microwave in 15 second intervals until melted.
- Next add in room temp maple syrup (make sure it’s room temp so it doesn’t react with the melted butter). Also add in the milk/ACV mixture and whisk together.
- Add the flour and baking powder and whisk together. Fold in the blueberries. Set aside for 10 minutes to thicken. (Flour absorbency varies by brand so if it's too runny still you can slowly add 1 tablespoon of flour at a time but I wouldn't exceed 2-3 extra tablespoons).
- Spray or grease a skillet/pan with butter and heat to medium heat.
- Using a piping bag, small spoon or small measuring cup, scoop batter into skillet and let cook about 3 minutes each side. (When you start to see bubbles and the sides get firm that’s when it’s time to flip, be patient!) repeat until batter is gone, do not grease the pan each time, just the first time.
- This makes about 15-20 mini pancakes. Store extras or make extra to store in the freezer for up to 3 months, place a piece of parchment paper between pancakes for easy removal of one at a time, store in freezer zip lock bag, re-heat in the microwave or let thaw in the fridge over night.
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