Easy Weekend Pancakes

Tall Stack

*Recipe updated - I accidentally left out the sugar and oil

I usually think about making pancakes sometime during the weekend, but I rarely get around to it. I don’t always want to break out my whisk and bowls and create a lot of dishes that I’ll have to clean up later. Last night, I had an idea.What if I made the batter the night before, in my blender? One container for mixing. I could store the blender jar right in the refrigerator over night, and pour my pancakes from the blender directly into the pan the next morning.

Was it as easy as I hoped? Yes. Yes it was.


I used spelt flour, because once I realized it wasn’t scary at all, I figured it’d be perfect for pancakes. And it is. However, feel free to use regular flour for these, they’ll be just as good without the spelt.

Silver Dollar pancakes are the best, in my personal opinion. They’re just like regular pancakes, but they’re small, about three inches in diameter. They’re tiny enough to roll up and eat in one bite. They cook quickly, they’re easy to flip, easy to eat, and very easy on the eyes. If you’ve never made them before, give them a shot; you’ll never go back to big ones again.

Easy Weekend Pancakes
Makes about 25 Silver Dollar Pancakes, enough for two people

1 1/2 Cup Soymilk
1 Tbs Sugar
2 Tbs Oil
1 Cup Spelt (or all-purpose*) Flour
1/3 Cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Extract (any flavor, I used orange, but vanilla is a no-brainer)
1-2 Tbs water, to thin batter if needed

*If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.

Add soymilk to your blender. Add remaining ingredients except the water and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.

In the morning, place the blender back on the base and add 1-2 Tbs of water, blend to mix. This re-thins the batter that had thickened overnight.

Pouring BatterPreheat oven to 200º F, or the lowest setting, and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the UNgreased heated pan. I like silver dollar sized pancakes, 2 1/2 to 3″ in diameter, but you can make any size you want. This batter should create fairly thin pancakes.

After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.

Keeping them warm

While the pancakes are cooking, feel free to add blueberries, chocolate chips, or anything else you can imagine. Serve with vegan margarine (Earth Balance) and maple syrup.

Silver Dollar Pancakes

Oh, and in case you were wondering, the Martha Stewart Show taping went great. It was a lot of fun, and everyone who works on the show was really wonderful and talented. Martha was a lot of fun to work with, and I’m really glad to have had such a wonderful experience at her studio. I’ll post more info and a clip of the segment after it’s aired on Monday, so check back here in a couple of days. In the meantime, I’m going to spend the weekend relaxing and eating more pancakes!

Silver Dollar Pancakes


  1. Liz²

    wow, that stack is gorgeous! and I don’t think I’ve ever associated the word ‘succulent’ with pancakes before, but seeing that last one rolled up on the fork… :o

  2. Kevin

    okokok so I said how do you pour the perfect pancake on one of your pancake photographs….then i read the secret!! UNGREASED skillet! wow

    thank you!!
    im going to make some right now!


  3. shan

    i think something is wrong with the html in your post — the recipe is meshed together in one paragraph, at least in my browser (Firefox). i love your stuff so i just want to tell you.

  4. Anna/Village Vegan

    Mmmm, pancakes. Those look so yummy! And great pictures– I really like the yellow background.

    My favorite pancake recipe is actually the batter from your blueberry waffles. I wonder if that would last in the fridge overnight, or if the yoghurt would cause all the baking soda to dissipate?

  5. Lolo

    Shan – Thanks, it was a bug with the combination of Safari and WordPress on my end. That caused the problem, but it’s all set now.

    Anna – That batter should be fine, I think, but I haven’t tried it! I

  6. Joanna

    Mmmm those look SO yummy! Your first picture with the syrup dripping off is fantastic.

    Also, my Tivo is all queued up and ready to go for Monday. Yay!

  7. Hanna

    Off subject, sort of.

    Nice pics you have!
    I was wondering if you could take a closeup pic on your lovely rings!
    I´m looking for inspiration, will get married soon.
    And I like yours-the little I have seen.

    I like your blog, and your photos are brilliant!

  8. nandita

    Most lovely plate of pancakes I have seen, and sans eggs – even more delightful….would like to try out spelt flour, will see if i get it one of the imported food stores here!
    Pictures are a treat to the eyes :)

  9. Muffin

    So, I’ve been a huge fan of yours for a really long time now, and it took these pancakes to finally make me comment.

    These are so amazingly beautiful and perfect. The rest of your stuff is too, but for some reason I just want to dive into the screen and eat every single one of these things. Thank you for making them!

  10. a. grace

    oh. my. these pancakes are soooo far superior to any silver dollar pancakes you can get at a diner (in fact, i hesitate to even call most of them “pancakes”), it’s not even funny.

    and your pictures…amazing. kudos to you. :)

  11. Jessie Cacciola

    these are so mouthwatering, and my mom’s a vegan so I’ll be sure to share this recipe with her. I’ve also decided to share it with my readers as my “daily dish” feature on my art/food/lifestyle blog (and linked it back to you, of course).
    - Jessie –
    ps. lovely blog!

  12. vegangirl

    what non-soy milky stuff would you recommend for these? they’re gooooorgeous and i really want to try them, but i am allergic to soy.

  13. Lolo

    Vegangirl – Almond milk would be super tasty, but really, any non-dairy milk would work. I think rice milk would be great, too. Whatever you normally use will be fine!

  14. Ben

    What’s the size of your cup please?

    Your photos are wonderful, I’m really looking forward to eating them tomorow morning!

    Thanks a lot ! :)

  15. victoria

    wow! these look so easy and yummy!! do you think they would work without the extract? i don’t have any at home :(

  16. pupa

    I’ve tried these today and they were fabulous! thank you so much for this blog, i’ve tried several recipes you posted and they were all excelent (eventhough I had to modify some of them, I live in a country were u can’t find such products as tofutti better than cream cheese etc :( )
    I’m definitely gonna buy your cookbook! (any news about the release?)

  17. Vic

    Your pancakes look great! There is an old trick to getting pancakes to the table while they are hot: Make your first pancake a big one and let it cook a little over done(great time to adjust the heat) As you cook the dollar cakes, slip them under the big one. The large cake serves as a heating pad that keeps the others at the perfect heat and moisture level. Laura Ingalls Wilder mentioned this in her book Little House in Brookridge.

  18. Daniel

    I don’t know in what way pancakes on your side of the planet differ from pancakesfrom my side :), but I tend to use a very very simple set of ingredients:
    1 cup wheat flour
    1/2 cup flavoured soy milk (or regular soy milk + some extract)
    1/2 cup sparkling water
    Optional: 1 tsp agave syrup (or a Tbsif you’re a sweet tooth ).
    Only slighty oil a non-stick pan for the first pancake.
    No need for baking powder, salt or oil in the mixture.

  19. Mariell

    Just made these pancakes for my Sunday brunch, and they were really yummy!! In Norway we like to put cardemom in pancakes, waffles etc. so I added 1/4 tsp and it worked great! Thanks for a great recipe!

  20. Demara

    I love Earth Balance, it’s the only butter I use!!! And these pancakes look real yummy too! I want to be vegan. I try, try very hard. Really I do. It’s hard living in the same house as a meat lover though.

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  22. anna lopez

    again thank you who ever posted this pancakes are my family’s favorite breakfast food and my little bro can finally eat them

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  24. Glavki

    Congratulations for your recipes! They are soooo good! I was wondering… Could I add in the batter some pressed banana?

  25. Maninas

    I love that first photo.

    Gavki, I’ve made pancakes like this with added mashed banana – gorgeous! The recipe I used was Nigella’s.

  26. Franni

    omgd, these look lovely!!! (and DELICIOUS!!) just one question… can i just use for the recipe just spelt flour? i don’t want to use all-purpose flour but can i substitute the 1/3 cup for spelt?

    Probably! You’ll need even less liquid with all spelt, so keep an eye on it as you mix up the batter.

  27. Melanie

    I tried this recipe today, and they came out really chewy. And some of the pancakes didn’t cook thoroughly but still were brown. What do you think i did wrong??

    It sounds like you might have over-mixed the batter and used too-high heat to cook them. Mixing less should prevent gluten from developing, and cooking them over a lower temp will allow the insides to cook before they outsides get too brown.

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  29. Hollie

    These are FANTASTIC! I was just writing about them today, and I realized I never commented on them. I treasure this recipe, it’s so delicious and so easy. Me entire family devours them, and I love how you can vary the flavor by changing around the types of flavoring you use. Thanks so much for posting this!

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