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A wooden cutting board with mini-buttermilk pancakes and additional toppings in bowls.

Mini Dairy-Free Buttermilk Pancakes

These delicious mini buttermilk pancakes make the perfect addition to a dairy-free pancake board!

Course Breakfast, Brunch
Cuisine American
Keyword Blueberry, Buttermilk, Chocolate Chip, Mini Pancakes, Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 55 minutes
Servings 36 mini pancakes

Ingredients

  • 1¾ cup Non-dairy Milk
  • 1 tablespoon Apple Cider Vinegar
  • 2 cups Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoon Salt
  • 2 tablespoons Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • ⅛ teaspoon Cinnamon
  • ½ cup Chocolate chips dairy-free
  • ½ cup Blueberries fresh or frozen

Instructions

  1. Make buttermilk by combining non-dairy milk with apple cider vinegar. Allow the mixture to sit for 5 to 10 minutes.

  2. In a medium-sized bowl, stir together flour, baking soda, salt, sugar, and cinnamon.

  3. Whisk buttermilk, eggs, and vanilla into the flour mixture then leave the batter to sit for about 30 minutes.

  4. After letting the batter rest, dived it into 3 equal portions in separate bowls.

  5. Leave one portion plain, add 1/2 cup chocolate chips to one portion, and add 1/2 cup blueberries to the third portion.

  6. Working with one flavor at a time, scoop 2 tablespoons of batter into a greased skillet and let sit for 2 minutes or until bubbles form on the top, flip and cook for another 2 minutes or until lightly brown on both sides. I usually cook 4-5 mini pancakes.

  7. Place finished pancakes in the oven on a cookie sheet or oven-safe plate on warm until I'm ready to serve.

  8. Continue cooking until all pancakes are cooked.