Silver Dollar Pancakes

There’s nothing like a stack of Silver Dollar Pancakes to start the morning off right. These mini pancakes are fluffy, golden, and just the right size for kids or anyone who wants a few bites of something sweet. Around here, they’re a breakfast go-to, easy to make, fun to eat, and perfect for lazy weekends or quick weekday mornings. So grab your spatula and let’s whip up a batch!

What You’ll Love About Silver Dollar Pancakes Recipe

• Perfectly Snack-Sized – Bite-sized pancakes small enough to pop in your mouth, but big enough to satisfy that pancake craving.
• Kid-Friendly – Tiny hands love tiny pancakes, and they’re just as fun to eat as they are to make.
• Quick to Cook – They cook up faster than regular pancakes, which means breakfast hits the table sooner.
• Crispy Edges, Fluffy Centers – The ideal texture combo in every bite.
• Easily Customizable – Add chocolate chips, nuts, fruit, or a dash of cinnamon, they’re a blank canvas for whatever you’re craving.
• Freezer-Friendly – Make a big batch, freeze ’em, and just reheat when you need a quick breakfast.
• Just Plain Cute – Let’s be real, tiny pancakes are adorable.

Easy Silver Dollar Pancakes Recipe

Checkout this quick list of ingredients you’ll need to make this Silver Dollar Pancake Recipe: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the pancake batter.
• Sugar – Granulated sugar for a hint of sweetness.
• Leavening – Baking powder, baking soda and salt give lift to the batter.
• Liquid – Buttermilk adds moisture and a tangy flavor to the little pancakes.
• Butter – Melted butter adds richness to the taste plus additional butter for frying.
• Flavoring – Pure vanilla extract for creamy floral notes.
• Whole Eggs – Two large eggs stabilize the pancake batter.
• Accompaniments – Maple syrup, butter and fresh fruit for serving.

How to Make the BESt Silver Dollar Pancakes Recipe

• Sift the Dry Ingredients – Use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
• Wet Ingredients – In a separate bowl whisk together buttermilk, melted butter, eggs and vanilla.
• Combine – Add the wet ingredients to the flour mixture, stirring just until combined. The mixture will be lumpy. Set aside.
• Divide the Batter – Divide the silver dollar pancake batter using a tablespoon, using around 1 1/2 tablespoon per pancake.
• Fry the Pancakes – Cook pancakes in batches per the cooking time in the recipe until bubbles form and golden brown, then flip.
• Serve and enjoy.

Kitchen Equipment to Make Silver Dollar Pancakes

• Large nonstick griddle or skillet.
• Large bowl, medium bowl and small bowl that’s microwave safe, to melt the butter.
• Large whisk to sift the dry ingredients.
• Large spoon or rubber spatula for mixing the batter.
• Measuring cups and spoons.
• Turning spatula.

Recipe Variations, Tips and Substitutions

• Chocolate Chips Pancakes – Add 1/2 cup of mini chocolate chips to the batter.
• Lemon Ricotta Pancakes – Add a 1/3 cup ricotta cheese and 1-2 Tbsp of fresh lemon zest.
• Blueberry Pancakes – Toss in fresh blueberries and a dash of almond extract.
• Apple Cinnamon Pancakes – Add finely diced apple and 1-2 teaspoons of ground cinnamon.
• Whole Wheat Pancakes – Swap out all purpose flour with whole wheat flour.
• Birthday Pancakes – Add colorful sprinkles to the batter for birthday celebrations.
• Pecan Pancakes – Add 1/2 cup chopped pecans or walnuts for crunch.
• Serving Options – It’s a given that these pancakes are tasty for breakfast and brunch but you can transform them into dessert, too. The sky’s the limit with toppings. Top them with bananas, caramel sauce and whipped cream or macerated strawberries and Cool Whip. You could also top them with a drizzle of warm peanut butter or nutella in place of maple syrup.

Storage and Leftovers

• Leftovers – Store leftover Silver Dollar Pancakes in an airtight container chilled in the refrigerator for up to 4 days.
• Reheating – Reheat in the microwave, toaster oven, air fryer or in a nonstick skillet on the stovetop over medium heat.
• Freezer – Cool the pancakes completely then wrap in freezer wrap and store frozen for up to 3 months. Reheat from frozen or thaw in the fridge, and enjoy.

More Pancake Recipes to Make

• If you’re a fan of banana bread, you’ll love these Banana Pecan Pancakes.
• Blueberry Pancakes filled with sweet plump blueberries.
• Snickerdoodle Pancakes are drizzled with a warm vanilla bean glaze that’s to die for.
• Red Velvet Pancakes for Valentine’s Day, Mother’s Day or Father’s Day are a tasty way to say “I love you.”
• Fruity Strawberry Pancakes have strawberries in the batter and the strawberry sauce.
• Pumpkin Pancakes with maple butter are a fall favorite that you can make any time of year.
• Oatmeal Chocolate Chip Pancakes are dense and delicious!
• The kiddos will love these Oatmeal Chocolate Chip Pancakes for breakfast.
• Peanut Butter Pancakes from Southern Living.

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Helpful Kitchen Items:

• Cast Iron Griddle
• Mixing Bowls
• Whisks
• Turning Spatula