Mornings, Vegan Food

Vegan Mini Pancake Recipe (Pancake Cereal)

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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*. It adds protein and actually makes this like a real breakfast!

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.

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 protein and will help keep you satisfied for longer and the mini pancakes will give you tons of energy and stamina. This vegan pancake cereal is great to eat before a workout or school or your job or whatever your day has in store for you.

Or serve this mini pancake recipe as part of an epic vegan brunch with other amazing recipes like these Vegan Community Goods Breakfast Sliders, Fancy Vegan French Toast, or High Protein Vegan Tofu Scramble! 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.
  • Added protein. We added sliced vegan sausage into this recipe to make it more delicious and filling. The flavour contrast between the smoky vegan sausage, fluffy vegan pancakes, sweet maple syrup, and rich vegan butter is incredible, and something you don’t want to pass up trying at least once. Word of the wise: this may become your favourite vegan breakfast!

Key Ingredients and Substitutions

  • Non-Dairy Milk: Any non-dairy milk should work (I think canned full fat coconut milk would be too thick for the squeeze bottle, though). I would go with an unsweetened flavour, since there’s sugar in the recipe.
  • Apple Cider Vinegar: This is to make the vegan buttermilk which makes this mini pancake recipe super fluffy. If you don’t have apple cider vinegar, a little white vinegar, rice vinegar, or even lemon juice can work in a pinch.
  • All-Purpose Flour: For the fluffiest vegan mini pancakes, I’d recommend using the classic all-purpose flour. Or try a combination of regular flour and whole wheat flour. If you are gluten-free, a one-to-one gluten-free flour blend such as Bob’s Red Mill will work.
  • Baking Powder: Also helps make our mini pancake recipe super fluffy!
  • Sugar: A couple tablespoons of granulated sugar adds a light sweetness. I used granulated cane sugar, but another sugar such as light brown sugar or coconut sugar are alternative options.
  • Salt: Just a pinch is needed to bring out all the flavours!
  • Oil: Helps keep the mini pancake batter soft, fluffy, and adds a nice, cozy flavour. Any light tasting oil will do—try olive oil, avocado oil, vegetable oil or even melted coconut oil.
  • Vegan Sausage: I love the contrast in flavours and textures this adds. Use your favourite neutral-flavoured vegan sausage. If you want to use vegan breakfast sausage, try cutting it up in bite-sized pieces.
  • Vegan Butter: For serving, I recommend stick vegan butter as opposed to the tubs of vegan butter, but anything you like should work.
  • Pure Maple Syrup: For serving, I recommend not skimping on using real maple syrup over maple-flavoured breakfast syrups.
  • Spray Oil: For the pan or you can grease it with vegan butter.

How to Make This Mini Pancake Recipe (Pancake Cereal)

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

  1. Make the vegan buttermilk: Combine the non-dairy milk and apple cider vinegar to make the vegan buttermilk, stirring well. Set aside.
  2. Mix the dry ingredients: In a mixing bowl, whisk together the flour, baking powder, sugar and salt.
  3. Combine: Add the oil to the non-dairy milk mixture and stir. Then pour into the dry mixture.
  4. Mix the batter lightly: Mix until combined into a thin pancake batter. You can use a whisk to make it lump-free.
  5. Prepare to make the mini pancakes: 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).
  6. Make the pancake cereal: 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).
  7.  Flip the pancakes: 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. Cook the vegan sausage: Meanwhile, fry the vegan sausage rounds in a frying pan until cooked through and golden.
  9. Repeat until finished: Repeat pancake steps with all remaining batter (it will be quite a few batches).
  10. Serve: 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!

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, High Protein Vegan Tofu Scramble, the tofu bacon from our Vegan Biscuit BLTs, homemade Vegan Bagels or Mini Everything Bagels or even smaller 1-Bite Everything Bagels, and some fresh fruit.

You can’t forget the drinks! Serve up some amazing-breakfast drinks like Iced Blueberry Latte, Iced Brown Sugar Oat Milk Shaken Espresso Starbucks Copycat, Vegan Chocolate Cream Cold Brew, or Iced Toasted Vanilla Oat Milk Shaken Espresso.

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.

Recipe FAQs

What if my mini pancakes came out chewy?

Chewy or gummy mini pancakes are usually a result of over mixing the pancake 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.

How can I prevent my mini pancakes from sticking to the pan?

If you are using a nonstick pan or well seasoned cast iron skillet, the pancakes should not stick when lightly greased with oil or vegan butter. If your pancakes are sticking to the pan, it may be too hot or not have a good non-stick coating on it.

What size should the mini pancakes be?

Looking for crispier, smaller pancakes? Pipe the batter into ½-inch (just over 1 centimeter) rounds. They will spread slightly. The larger you pipe them, the more soft and fluffy they will be. If that’s more of what you’re after (which is closer to what you see in my pictures), then go for about 1 inch (about 2.5 centimeters).

How best to flip the pancakes?

If you care a lot about how they look, use chopsticks to gently flip over each pancake. If you don’t care much about how they look, you can use a large nonstick spatula to flip them over a bunch at a time.

How to keep the mini pancakes warm?

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.

Similar Delicious Vegan Pancake Recipes

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Vegan Mini Pancake Recipe (Pancake Cereal)


  • Author: Liv B
  • 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

  1. Combine the non-dairy milk and apple cider vinegar to make the vegan buttermilk, stirring well. Set aside.
  2. In a mixing bowl, whisk together the flour, baking powder, sugar and salt.
  3. Add the oil to the non-dairy milk mixture and stir. Then pour into the 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 the pan (or you can rub a stick of vegan butter on it lightly).
  6. 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).
  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 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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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