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These vegan mini teaspoon pancakes are bite-size, easy to make, and perfect for kids. The recipe is dairy-free, egg-free, and delicious. Use a teaspoon to create adorable, stackable pancakes. Serve with warm maple syrup, dairy-free whipped cream, and fruit.

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Vegan baby pancakes

Why You’ll Love Vegan Mini Teaspoon Pancakes

  • These vegan mini teaspoon pancakes are almost too cute to eat! Make them as tiny as you like.
  • Perfect for kids, they are bite-size and have no need for cutting!
  • This recipe is simple, easy, dairy-free, egg-free and delicious!

Ingredients/Equipment Notes

To make these vegan mini teaspoon pancakes, you will need the following ingredients (full measurements are in the recipe card below):

  • “Flax Eggs” – 1 Tbsp. flax meal mixed with 1/3 cup of plant-based milk and 1 tsp. apple cider vinegar
  • all-purpose flour
  • baking soda
  • baking powder
  • salt
  • unsweetened plant-based milk
  • maple syrup 
  • melted plant-based butter
  • vanilla extract

You will also need the following equipment:

  • Teaspoon!

How to Make the Best Vegan Mini Pancakes

  • Prepare “Flax Eggs”
  • Combine all the dry ingredients in a large bowl.
  • Add the Flax Eggs.
  • Add the remaining wet ingredients.
  • Let batter sit for 10 minutes.
  • Use coconut oil or spray to grease a pan or griddle over medium heat.
  • Use a teaspoon to pour batter on the pan/griddle to make small, teaspoon-sized mini pancakes.

How to Serve Vegan Mini Pancakes

These pancakes are adorable to stack up and perfect for kids as they don’t require any cutting. Serve them with warm maple syrup, fruit and try dairy-free whipped cream. I like these brands for making your own non-coconut-based whipped cream:

Recipe Tips

  • The key to this recipe is to keep the pancakes small. They will cook better. I recommend using a teaspoon or a tablespoon for pouring the batter.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan baby pancakes

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Vegan Mini Teaspoon Pancakes

Recipe by Plant-Based Persian

These vegan mini teaspoon pancakes are bite-size, easy to make, and perfect for kids. Serve with warm maple syrup, dairy-free whipped cream, and fruit.

Print Recipe
  • Total Time25 minutes
  • Yield15–20 pancakes 1x
  • DietVegan

Ingredients

Units Scale
  • Flax Eggs – 1 Tbsp. flax meal mixed with 1/3 cup of plant-based milk and 1 tsp. apple cider vinegar
  • 1 1/2 cups of all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup of unsweetened plant-based milk
  • 3 Tbsp. maple syrup
  • 1 Tbsp. melted plant-based butter
  • 1 tsp. vanilla extract

Instructions

  1. Prepare Flax Eggs.
  2. Combine all the dry ingredients above in a large bowl.
  3. Add the Flax Eggs.
  4. Add the remaining wet ingredients.
  5. Let batter sit for 10 minutes.
  6. Use coconut oil or spray to grease a pan or griddle over medium heat.
  7. Use a teaspoon to pour batter on the pan/griddle to make small, teaspoon sized baby pancakes.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Cuisine: American

Did you make this recipe?

Take a picture and tag us on Instagram  @plant_basedpersian or share it on Pinterest!