Vegan Mini Pancake Recipe (Pancake Cereal)
by Olivia Biermann
on Dec 10, 2021 (updated Dec 30, 2025)
This Vegan Mini Pancake Recipe (served as pancake cereal!) could not be more fun or delicious! Pancake batter is loaded into a squeeze bottle and used to make bite-sized pancakes. These are just as fluffy and delicious as regular pancakes and perfect when served up with real maple syrup and vegan butter. You’re going to love this mini pancake recipe!
If you’re not on TikTok and or don’t keep up with silly food trends, then you may be wondering what “pancake cereal” is! Well, it is simply fluffy, mini-size pancakes, served in a bowl with (vegan) butter and pure maple syrup. This mini pancake recipe is too cute to taste good but somehow it is actually delicious! Especially if you do what Greg and I did and fry up some vegan sausage to go in as well *heart eyes*.
For the pancakes we are using my famous vegan buttermilk pancake batter recipe. It’s easy, well-tested by all of you, and truly a staple in our house. It is a super basic batter made of flour, baking powder, non-dairy milk mixed with vinegar to create a vegan buttermilk, a bit of sugar, a dash of oil and a pinch of salt. Truly couldn’t be easier but it makes the most perfect pancakes every time.
If you’re looking for a new interesting ways to enjoy pancake cereal, I’ve tried making Vegan Parfaits, replacing the cookies with fluffy pancakes instead for a pillowy soft breakfast!
The only difference with this recipe is that the batter needs to be slightly runnier to work with a squeeze bottle. So adding a bit of extra milk makes it super easy to squeeze out the perfect little mini pancake rounds.
This is actually the perfect vegan breakfast to fuel your day. The vegan sausage adds a savoury flavour in the best way.
Or serve this mini pancake recipe as part of an epic vegan brunch with other amazing recipes like these Vegan Community Goods Breakfast Sliders, or Fancy Vegan French Toast! It’s also a great option for Mother’s Day, Father’s Day, or to celebrate anyone special in your life.
Why You’ll Love This Mini Pancake Recipe
- Super fun breakfast. It is seriously fun to eat these vegan mini pancakes with a spoon! Kids and adults will love this fun twist on vegan pancakes.
- As fluffy as regular pancakes. This mini pancake recipe uses the same batter (just a slight bit thinner to work well in the squeeze bottle) as my normal Fluffy Vegan Buttermilk Pancakes, which are beloved by so many (73 reviews and a nearly 5 star rating!) so you know it’s good.
*Click here to watch a how-to video made by my husband Greg @gregsvegangourmet*
Ideas for Serving
While this vegan pancake cereal is quite filling on its own thanks to the vegan sausage, it’s definitely worthy of a full vegan brunch spread for special occasions.
Try serving this mini pancake recipe with Air Fryer Roasted Potatoes, or the tofu bacon from our Vegan Biscuit BLTs.
How to Store
If you don’t eat the entire bowl(s) in one sitting, this mini pancake recipe can be refrigerated or frozen in an airtight container or freezer bag and eaten at a later date. Before storing, allow the leftover mini pancakes and vegan sausage to cool to room temperature.
Enjoy within 5 days if refrigerated or within 2-3 months if frozen. Pancakes and sausage can be reheated in the microwave or on the stovetop in a skillet until warmed through.
Vegan Mini Pancake Recipe (Pancake Cereal)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1-2 servings (likely 2 but I won’t judge)
Description
Fluffy, slightly crispy mini-size vegan buttermilk pancakes served with sliced veggie sausage, vegan butter and maple syrup.
Ingredients
- 1 1/4 cups nondairy milk
- 1 tsp apple cider vinegar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- pinch of salt
- 1 tbsp oil
- 1 vegan sausage, sliced into rounds
- vegan butter, for serving
- maple syrup, for serving
- optional: spray oil for the pan or you can grease with vegan butter
Instructions
- Combine the non-dairy milk and apple cider vinegar to make the vegan buttermilk, stirring well. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, sugar and salt.
- Add the oil to the non-dairy milk mixture and stir. Then pour into the dry mixture.
- Mix until combined into a thin pancake batter. You can use a whisk to make it lump-free.
- Heat a frying pan to medium heat. Spray oil lightly onto the pan (or you can rub a stick of vegan butter on it lightly).
- Pour batter into a squeeze bottle or use a 1 teaspoon-sized measuring spoon to make small pancake shapes. Fit as many as you can in the pan without letting them touch (they will spread slightly).
- Let them cook until tiny bubbles rise to the surface then burst. Take a peak underneath one and if it is golden, flip them to the other side. Cook about 30 seconds-1 minute on the other side.
- Meanwhile, fry the vegan sausage rounds in a frying pan until cooked through and golden.
- Repeat pancake steps with all remaining batter (it will be quite a few batches).
- Add the mini pancake rounds and vegan sausage into a bowl or two bowls if you’re sharing. Top with some vegan butter and maple syrup. Dig in!
Notes
- Make it gluten-free. A one-to-one gluten-free flour blend such as Bob’s Red Mill will work.
- Try not to over mix the batter. Over mixing whips air into the batter and over-activates the gluten. In turn, this causes the batter to become tough and stringy and will result in tough pancakes. For the lightest, fluffiest pancakes, use a light hand and mix just until combined.
- Keep pancakes warm between batches. Mini pancakes cool really quickly because they’re so tiny. The best way to keep them warm is to preheat your oven to 200 F (95 C) before you start cooking and place a baking tray lined with parchment paper or a silicone baking mat in there. As you take the pancakes off the pan, place them on the rack in the oven. The temperature will be high enough to keep them warm but low enough not to cook them further. Remove when ready to serve.
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