Silver dollar pancakes are everything you love about regular pancakes, only they’re a fraction of the size! These mini pancakes are light and fluffy, made with just a spoonful of batter.
How adorable are these silver dollar pancakes? I’m already planning to make them again. I’m thinking Easter brunch, or maybe next weekend. All I know is that they’re so fun and easy to make, and the perfect bite-sized breakfast. Plus, this recipe makes A LOT of pancakes. It’s like hitting the jackpot at the slot machine, only instead of coins, it’s raining silver dollar pancakes!
We are pancake-fanatics so I’m just looking forward to making miniature buttermilk pancakes, cottage cheese pancakes, or even cornbread pancakes using this easy method!
What Makes These Mini Pancakes So Great
- One tablespoon per pancake. It makes portioning the batter super easy, doesn’t it?
- Light and fluffy. I love how light and tender these silver dollar pancakes turn out. They’re just like classic pancakes, only itty-bitty.
- Ready for family brunch. Silver dollar pancakes are my favorite way to cook pancakes for a crowd (like my sheet pan pancakes), as smaller pancakes can cook in bigger batches. Plus, kids always get a kick out of pancakes made their size!
Why Is It Called a Silver Dollar Pancake?
Back in the day, the U.S. had a silver dollar coin, and silver dollar pancakes are roughly the same size. Most silver dollar pancakes don’t exceed 2”.
Ingredients You’ll Need
Regardless of the size of your pancakes, the ingredients are mostly the same! I’ve included my notes here. You’ll find the printable ingredients list and details in the recipe card, followed by a step-by-step with photos.
- Flour – I use all-purpose flour, but you can make mini-sized almond flour pancakes for a gluten-free version.
- Brown Sugar – I use light brown sugar, but dark brown sugar or granulated sugar will also work.
- Baking Powder – Check the dates on your baking powder package to make sure it’s fresh. Not to be confused with baking soda, which isn’t the same thing.
- Milk – Any kind you’d like. This can be dairy or non-dairy.
- Butter – I love the flavor that comes from melted butter in my pancake batter, but feel free to substitute vegetable oil if you’d like. You’ll need extra for greasing the skillet.
- Vanilla Extract – Or vanilla paste. You can use another flavoring extract, like almond or orange, if you prefer.
Tips and Variations
- Don’t overwork the batter. This is rule #1 when making perfect pancakes. Overmixing results in tough, chewy pancakes. Do your best to mix until the batter is smooth without any lumps, but the odd lump is better than overmixed batter!
- Easy add-ins. Add chocolate chips, blueberries, or any add-ins you’d like. Other easy add-in ideas are lemon zest, crushed nuts, and spices, like chai or cinnamon.
- Use room temperature ingredients. Take your milk out of the fridge ahead of time so that it comes to room temperature. It’ll mix more smoothly with the other ingredients, for a more even batter.
- Keep them small. Silver dollar pancakes shouldn’t be more than 2” in size. Use a tablespoon measure or a small cookie scoop for even-sized pancakes.
Storing and Reheating Leftover Pancakes
- Refrigerate. Store any leftover silver dollar pancakes in an airtight container and refrigerate them for up to 3 days.
- Reheat. Warm the pancakes in the microwave, or use the toaster oven if you have one.
- Freeze. These mini pancakes freeze well. Wait until they’re fully cooled and then stash them in a freezer bag or freezer-safe container. Freeze for up to 3 months and thaw the pancakes in the fridge before reheating.
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Whisk the dry ingredients. In a bowl, combine and whisk the flour, brown sugar, and baking powder until evenly mixed.
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Add the wet ingredients. Gradually whisk in the milk, melted butter, and vanilla extract into the dry mixture. Continue whisking until you achieve a smooth batter, ensuring there are no lumps.
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Heat the griddle or skillet. Preheat your griddle or large skillet over medium-low heat.
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Cook the pancakes. Coat the griddle with some butter. Using a tablespoon, pour batter onto a heated griddle or skillet. Depending on the size of your griddle or skillet, you can add 3-4 pancakes or more. Cook the pancakes for 1-2 minutes or until bubbles appear on the surface.
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Flip and repeat. Gently flip the pancakes and cook for 1 minute more. Repeat with the remaining batter.
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Enjoy! Serve these silver dollar pancakes warm with maple syrup.
- Don’t overmix. The most essential part is not to overwork the batter. This will result in tough pancakes.
- Add ins. You can make the pancakes with extra additions, like chocolate chips or fresh blueberries.
- Keep them warm. To keep the pancakes warm while you work on the rest of the batter, heat your oven to 175ºF. Line the baking sheet with parchment paper and add pancakes to it. Keep them warm in the oven.
- Room temp milk. Have milk at room temperature so the batter has an even texture.
- Size. These pancakes should not be larger than 2 inches.
Calories: 240kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 20mg | Potassium: 258mg | Fiber: 1g | Sugar: 8g | Vitamin A: 328IU | Calcium: 127mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Silver Dollar Pancakes
Basically, we’re following the same method as traditional pancakes but making them tiny. Here’s what you’ll do:
- Whisk the dry ingredients. Start by whisking together the flour, brown sugar, and baking powder.
- Add the wet ingredients. Next, add the milk, melted butter, and vanilla to the dry ingredients. Whisk again until that’s smooth and combined (don’t overmix, though!).
- Cook. Meanwhile, coat a heated skillet or griddle with butter or oil. One tablespoon at a time, add the batter to the pan. The batch size will depend on the size of your pan (I usually fit about six per batch). Cook for 1-2 minutes, until bubbles start to burst on the surface of the pancakes, and then flip and cook for 1 more minute. Move the finished pancakes to a plate and repeat with the rest of the batter.
- Enjoy! Serve these mini pancakes warm, drenched in maple syrup. See above for more serving ideas.
Keep the Pancakes Warm
To keep your silver dollar pancakes warm while you work, transfer the finished pancakes to a lined baking sheet in a 175ºF oven.
