These Mini Pancakes are fluffy miniature pancakes that are loaded with mini chocolate chips! This recipe makes 24 little pancakes in under an hour! Top these cuties with maple syrup, fresh fruit, more chocolate chips or whatever your heart desires! Best part is, they're a gluten free, nut free, eggless and easily vegan breakfast that everyone will enjoy!
This Mini Pancake recipe is so so simple! Everything mixes up with a whisk in under 15 minutes, resulting in fluffy golden pancakes even though these are eggless pancakes!
For more breakfast recipes, try my Eggless Pancakes, Chocolate Waffles, Chocolate Cinnamon Rolls or my Eggless French Toast.
Reasons to Love these Mini Pancakes
- Allergy Friendly- These little pancakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light & Fluffy- These cuties are light and puff up beautifully!
- Golden Brown- Thanks to the butter or vegan baking stick we grease the pan with, they become a nice golden brown even though they are pancakes without eggs!
- Chocolate Chips- They are loaded with mini chocolate chips!
- Miniature- This recipe makes 24 miniature pancakes!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- These are eggless pancakes so this mixture helps bind everything together.
- Butter/ Vegan Baking Stick- You can use either to grease the pan with.
- Vegetable Oil- We use this instead of butter in the batter itself. If you love recipes without butter, check out my Olive Oil Cookies!
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips and use them all the time like in my Chocolate Chip Cupcakes!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Pancakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter to grease the pan.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Pancake Recipe with All Purpose Flour
- Use 1 cup of packed AP Flour (168 grams).
- Only use 1 cup of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Mini Pancakes
Here are the step by step instructions to make these miniature pancakes!
Step 1: Whisk Together Dry Ingredients
In a large bowl, whisk together the gluten free flour, sugar, baking powder and salt. Set aside.
Step 2: Make the Cornstarch Water
In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add in the Milk and Oil
Slowly whisk the milk and oil into the cornstarch water until combined.
Step 4: Add Wet Ingredients into Dry, Add Chocolate Chips and Let Thicken
Slowly whisk the wet ingredients into the dry, a little at a time until fully combined. If it gets too thick, switch to using a spatula.
There may be some lumps in the batter; that's normal.
Using a spatula, mix in the chocolate chips and let the batter sit 5 minutes to thicken.
Step 5: Heat the Griddle and Add the Batter
Use a small cookie scoop or a tablespoon to dollop the batter onto the griddle.
I usually make 4 pancakes at a time.
Step 6: Flip the Pancakes
After a few minutes, flip the pancakes and cook till golden brown.
Expert Baking Tips
- Let the Batter Sit- When you first mix the batter it may appear quite liquidy. After letting it sit about 5 minutes, it should thicken up.
- Check Underneath the Pancakes- I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peak to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown.
Recipe FAQs
You can make the batter the night before. Keep it in a bowl, cover the top in plastic and place in the fridge.
They are best fresh but you can make them ahead of time and store them in the fridge.
Once completely cool, wrap the pancakes individually in aluminum foil. To reheat, place one unwrapped pancake on a plate and microwave for 22-32 seconds until warm and soft. Be careful not to burn your mouth.
Yes! Check out my recipe for Eggless Pancakes.
Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and store in the fridge for up to 3 days.
To reheat, place one unwrapped pancake on a plate and microwave for 22-32 seconds until warm and soft. Be careful not to burn your mouth.
You can. Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and pop in a zip top bag. Store in the freezer for up to 30 days.
To reheat, place one unwrapped pancake on a plate and microwave for 20-40 seconds until warm and soft. Be careful not to burn your mouth.
More Breakfast Recipes You'll Love
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📖 Recipe
Mini Pancakes
Ingredients
- 1 cup multipurpose gluten free flour (I use a multipurpose gluten free flour with xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch water mixed with 3 tablespoons water
- 1 ¼ cups milk
- 3 tablespoons vegetable oil
- 1 cup mini chocolate chips
Instructions
- In a large bowl, whisk together the 1 cup multipurpose gluten free flour, 2 tablespoon granulated sugar, 2 teaspoons baking powder and ½ teaspoon kosher salt. Set aside.
- In a medium bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Slowly whisk the 1 ¼ cups milk and 3 tablespoons vegetable oil into the cornstarch water until combined.
- Slowly whisk the wet ingredients into the dry, a little at a time until fully combined. If it gets too thick, switch to using a spatula. There may be some lumps in the batter; that's normal.
- Using a spatula, mix in the 1 cup mini chocolate chips.Let the batter sit 5 minutes to thicken.
- Turn on your stove top to medium heat. With your grill pan on top of your burner, carefully grease your pan with butter or a vegan baking stick. I carefully use a paper towel to wipe off any excess.
- Once the pan is warm add your pancake batter. I use a small cookie scoop and can usually fit 4 pancakes at a time. If you don't have a small cookie scoop, use a tablespoon.I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peek to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown. Once you flip the pancakes, they should puff up nicely. Cook till golden brown.
Karen says
Can I substitute another oil, like Avacado oil? Thanks
Ginny says
These turned out so cute and I love having extra pancakes in my freezer for my kids!
Lee says
So glad! Thanks so much!
John says
These pancakes are a fan favorite!