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–+ servings
close-up of a stack of mini pancakes with syrup
Melanie Lorick

Cherry Mini Pancakes

5 from 1 vote
Mini cherry pancakes baked in muffin pans make a fun and easy addition to the brunch rotation. Serve as a breakfast, on a breakfast charcuterie board, or as a fun after school snack. Plus, these are vegan-friendly!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American
Calories: 118
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
Wet Ingredients
  • 1 ½ cups plant-based milk I prefer unsweetened milk.
  • Juice of ½ lemon
  • 3 tablespoons extra virgin olive oil or neutral-flavored oil of your choice
  • 2 flax eggs 2 tablespoons flax meal mixed with 6 tablespoons water
  • ¼ cup coconut sugar
  • 27-30 cherries washed, drained, halved, and pitted

Equipment

  • 1 12-count muffin pan (2 pans are preferred, or bake more than one batch)
  • 1 mixing spoon
  • 2 medium bowls
  • measuring spoons
  • measuring cups
  • knife to cut the lemon

Method
 

  1. Preheat oven to 350ºF.
  2. Spray your muffin tin with a little nonstick cooking spray.
  3. If you have not already mixed the flax meal with water, go ahead and make these and place in the fridge while you prepare the dry ingredients. The longer the flax eggs have to chill, the better the consistency for baking.
    2 flax eggs
  4. Mix the dry ingredients together in a bowl. In a separate bowl, combine wet ingredients and stir to thoroughly combine.
    1 ½ cups plant-based milk, Juice of ½ lemon, 3 tablespoons extra virgin olive oil, ¼ cup coconut sugar
  5. Slowly stir the dry ingredients into the wet and stir just to combine and removing any lumps of flour.
    1 ¾ cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 ½ teaspoons cornstarch
  6. Gently pour pancake batter into each muffin cup, filling about ¼-inch full. Add two cherry halves to each muffin cup with dough.
    27-30 cherries
  7. Bake in the oven for 10 minutes, or until the center is set and no longer looks like dough.
  8. Cool on a wire rack until ready to serve with warm syrup. Enjoy!

Nutrition

Serving: 2pancakesCalories: 118kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 402mgPotassium: 203mgFiber: 1gSugar: 7gVitamin C: 4mgCalcium: 142mgIron: 0.4mg

Notes

Substitutions: 
  • Coconut sugar with light brown sugar or granulated sugar (in the U.S., organic sugar is best to ensure it's vegan).
  • Any berries of your choice in place of cherries. 
I like to use coconut sugar to give the pancakes a warm flavor, closely related to traditional brown sugar. 
 

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