Mornings, Vegan Food

Vegan Buttermilk Mini “Pancake Cereal”


If you’re not on Tik Tok 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 butter and maple syrup. It’s 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*. It adds protein and actually makes this like a real breakfast!

How to make mini pancake cereal:

*Click here to watch a how-to video made by my husband Greg @gregsvegangourmet*

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, nondairy 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.

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.

A downside of this recipe is that it does take time to make so many batches of mini pancakes, but honestly, if you have some time on the weekend to spend on a fun breakfast, its kind of a relaxing thing to do!

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Vegan Buttermilk Mini “Pancake Cereal”

  • Author: Liv B
  • Total Time: 40 minutes
  • Yield: 1-2 servings (likely 2 but I won't judge)


Fluffy, slightly crispy mini-size vegan buttermilk pancakes served with sliced veggie sausage, vegan butter and maple syrup.


  • 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


  1. Combine the nondairy milk and apple cider vinegar, stirring well. Set aside.
  2. In a mixing bowl, whisk together flour, baking powder, sugar and salt.
  3. Add the oil to the almondmilk mixture and stir. Then pour into dry mixture.
  4. Mix until combined into a thin pancake batter. You can use a whisk to make it lump-free.
  5. Heat a frying pan to medium heat. Spray oil lightly onto pan.
  6. Pour batter into a squeeze bottle or use a 1 tsp measuring spoon to make small pancake shapes. Fit as many as you can in the pan without letting them touch (they will spread slightly).
  7.  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.
  8. Meanwhile, fry the vegan sausage rounds in a frying pan until cooked through and golden.
  9. Repeat pancake steps with all remaining batter (it will be quite a few batches).
  10. Add pancake rounds and sausage into a bowl or two bowls if you’re sharing. Top with some vegan butter and maple syrup. Dig in!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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