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


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  2. Ali

    I’ve made these three times in the last two weeks. They are delicious! We added the vegan chocolate chips from Whole Foods to one batch, and yum!!!

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  5. Dana

    I copied this into my recipe database when it was originally posted, and made them today. As I was sharing the recipe with someone else, I came back to the original post, and realised that it had been editted to add oil and sugar.

    I would never have noticed if I hadn’t have come back. They worked out really well without either of those ingredients. *grin*

  6. Alishia

    I just made these today and they were SO yummy! I used whole wheat flour instead of the spelt flour and they still came out perfect. I wish I had doubled the recipe and tried a few with dried cranberries.
    These were the icing on the cake after I tasted a tofu scramble I threw together (roughly based on a PPK recipe).. <3

  7. melinda

    Wow, I just made these pancakes for my family. They are so so good, didn’ need butter or syrup. We are not vegan(sorry) but, got the yum yum app for my iphone for when my sis comes to visit so we have things to make. These pancakes are 1st on my list to make. I think now I may try to make some more yummy vegan foods for my family. A more healthy way to eat. Thank you yum yum.

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  10. Babi

    To die for… I’ve just made them and ate 3, the rest is in the fridge waiting to be shared with partner tomorrow morning). I feel like a kitten after he drank his mother’s milk. Totally satisfied. Thank you.
    pS What’s the secret to get such perfect brownish colouring on both sides?? You said low temperature but I try with both low and high and yet I always get an outer brown circle and the inner stays whitish :(

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  14. Elyse

    super good! Even the hubby liked them. I think I may have over mixed the batter though, they were a tad chewy. I’m so glad I found a tasty vegan pancake recipe, you have no idea

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  16. Lisa B.

    I made these this morning, and wow – they could not have been easier or more delicious! I haven’t made pancakes in years, but I had all of the ingredients for these on hand, and they were a hit. I’m excited to play around with different extracts, maybe add some cinnamon and bananas…mmm….thanks for all of your wonderful recipes!

  17. eli

    we made these this morning!! so, so delicious. added chocolate chips, blueberries, and blackberries, and OH MY GOD. i thought i didn’t like pancakes, but i was so wrong. it really does make a difference when they’re smaller like that. i took a picture – not quite as pretty as yours, but i’m still proud :) http://twitpic.com/e4shl
    thank you!! your blog makes me excited about cooking again!

  18. Bartek

    Thank you, mine came out picture perfect too! They are amazing. I couldn’t sleep because I was dreaming of having them in the morning.

  19. Darla

    I must have done something wrong. I tried these…and followed the recipe to a T…but mine were really thin and doughy with an overwhelming yeast flavor. My yeast was new. I have a kiddo with food allergies so I really wanted these eggless/milkless pancakes to be great. Any suggestions or tips?

  20. lili

    Just made these with the grandchildren and everyone was thrilled. We used all flour as we didn’t have spelt. We’re going to make them next weekend using silk nog. And we should have added the cardamon some one else here suggested, because we love it. Thank you for a great recipe.

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  23. moe ramone

    this is the BEST pancake recipe I’ve made so far and I don’t think that another recipe can top it.

    I used the recipe on the side of the ener-g egg replacer box and it was so saltly and baking soda-ie. THIS ONE TASTES LIKE A REAL FRESH HOME FLUFFY DELICIOUS PANCAKE.

    thank u :)

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  28. Alysse

    I am addicted to these. They are absolutely the best pancakes I’ve ever had. I have memorized the recipe. Thank you <3

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