Vegan Mini Fluffy Pancakes

Soft, pillowy, and perfectly golden—these Vegan Mini Fluffy Pancakes are pure breakfast joy. They’re thick yet tender, lightly sweet, and absolutely irresistible with a pat of vegan butter and a drizzle of maple syrup. Best of all? No eggs, no dairy, no fuss. 🌱✨

Perfect for cozy mornings, brunch spreads, or even dessert-style stacks, these pancakes come together quickly and cook up beautifully fluffy every single time.

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🛒 Ingredients (Makes ~12 mini pancakes)

• 1 cup all-purpose flour
• 2 tbsp sugar (or maple sugar)
• 1½ tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• ¾ cup plant milk (soy or oat works best)
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp vanilla extract
• 1½ tbsp neutral oil (or melted vegan butter)

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👩‍🍳 How to Make Vegan Mini Fluffy Pancakes

1️⃣ Make Vegan “Buttermilk”

Stir the plant milk with vinegar or lemon juice. Set aside for 5 minutes to curdle slightly—this is the secret to fluffy pancakes!

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2️⃣ Mix the Batter

In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, vanilla, and oil. Gently mix just until combined—don’t overmix!

💡 The batter should be thick but scoopable.

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3️⃣ Cook Low & Slow

Heat a non-stick pan over low heat and lightly grease.
Scoop small rounds (about 2–3 tbsp each). Cover with a lid and cook 3–4 minutes until bubbles form.

Flip carefully and cook another 2–3 minutes until golden and fluffy.

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4️⃣ Serve & Enjoy

Stack high and serve warm with:

• Vegan butter 🧈
• Maple syrup 🍁
• Fresh berries 🍓
• Powdered sugar ❄️

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🔥 Fluffy Pancake Tips

• Low heat is key—high heat = burnt outside, raw inside
• Keep the pan covered for extra steam = more fluff
• Don’t press the pancakes while cooking
• Use soy milk for the fluffiest texture

🧊 Storage & Reheating

• Fridge: 3–4 days in an airtight container
• Freezer: Up to 1 month
• Reheat in a pan or toaster for best texture