These silver dollar pancakes are mini-sized with soft, fluffy and slightly crisp edges. Easy to make with everyday pantry items and perfect for breakfast or brunch!

Stack of mini silver dollar pancakes drizzled with maple syrup on a white plate, with a fork pressing into the top pancake.

This post may contain affiliate links. Read disclosure policy.

Silver Dollar Mini Pancakes

Silver dollar pancakes are the cutest little pancakes you’ll ever make! These mini pancake bites are soft and fluffy in the middle, slightly crispy on the edges, and just the right size for drizzling with maple syrup or enjoying on their own.

The homemade batter is easy enough for busy mornings, but also special enough for a weekend breakfast spread. Adults enjoy them, kids can’t get enough, and toddlers especially love the mini size. You can even make mini versions of these from my buttermilk pancake recipe or banana pancakes.

Recipe Ingredients

Labeled ingredients for silver dollar pancakes including flour, sugar, baking powder, salt, vanilla, butter, and milk arranged on a counter.

Find the full printable recipe with specific measurements below.

  • Flour: Learn how to measure flour without a scale for amazing results every time. You don’t want too much flour, or the silver dollar pancakes will end up dry and dense. 
  • Baking powder: Make sure your leavening agent is fresh and hasn’t expired. This is what will help give your pancakes a fluffy texture and a bit of height.
  • Milk: The higher the fat content, the richer the consistency of the pancake batter. Learn how to make buttermilk for even fluffier pancakes.
  • Unsalted butter: Controlling the amount of salt in this recipe is crucial. These pancakes are small, so too much salt is going to be obvious.

How to Make Silver Dollar Pancakes

In a large bowl, combine all of the dry ingredients including flour, sugar, baking soda, and salt. Whisk to remove lumps.

Using a wooden spoon, stir in the milk, melted butter, and vanilla extract. Mix wet ingredients into the flour mixture until most of the lumps are gone. The batter shouldn’t be too thick, so if you find yours, add 1 or 2 Tablespoons of extra milk.

Flour, sugar, salt and baking powder in a bowl.
Silver dollar pancake batter with whisk in glass bowl.

Coat a preheated grill with a good amount of butter. Use a small cookie scoop or tablespoon to pour the batter onto the heated grill. Cook for 2 minutes until bubbles appear on the pancake surface.

Spoonful of pancake batter being dropped onto a hot griddle to make silver dollar pancakes

Flip the silver dollars and cook the other side for 1 more minute until golden brown. Repeat until the batter is done and enjoy!

Overhead view of golden brown silver dollar pancakes cooking on a griddle in even rows.

Recipe Tips

  • Crispy edges. The mini-sized pancakes will cook faster, which means they will probably be crispier on the outside than your average fluffy pancakes. 
  • Butter. Be generous with the butter on the griddle, not only for a nonstick surface, but help with those nice crispy edges.
  • Buttermilk. Make them extra fluffy by adding buttermilk to the pancake batter. It adds tenderness and the extra fluffiness.
  • Keep warm. To keep the pancakes warm while you wait for the remaining batter to be used up (or for your family to wake up!), keep them on a baking sheet in the oven at 175°F.

Our Favorite Toppings

You can top these just as you would regular pancakes. I love making a pancake charcuterie board with a selection of syrups and sauces.

  • Syrup: Cinnamon pancake syrup, easy buttermilk syrup, and homemade maple syrup are all sweet and savory drizzled overtop the mini pancakes!
  • Sauce: Blueberry sauce or strawberry sauce is thicker than syrup and has a sweet flavor with fruit poured over top these silver dollar pancakes.
  • Fruit: Fresh blueberries, strawberries, blackberries, or sliced bananas are perfect in and on top of the mini pancakes.
  • Homemade whipped cream: Everyone loves whipped cream!
  • Nut butter: Choose between natural peanut butter, almond butter, cashew butter, or hazelnut butter are delicious choices for peanut butter.
Tall stack of mini silver dollar pancakes on a white plate, drizzled with maple syrup and pierced with a fork.

More breakfast recipes to try include mini egg frittatas, French toast sticks and Belgian waffles.

More Pancake Recipes

See all
See all
Stack of mini silver dollar pancakes with syrup.

Silver Dollar Pancakes

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10
These silver dollar pancakes are mini-sized with soft, fluffy and slightly crisp edges. Easy to make with everyday pantry items and perfect for breakfast or brunch!
Print Pin This! Rate

Video

Ingredients 

  • 2 cups (260 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 3 teaspoons baking powder
  • ¾ teaspoon fine sea salt or table salt
  • 1 ⅓ cups milk , at room temperature, plus more as needed
  • 5 Tablespoons unsalted butter , melted, plus more for griddle
  • 1 teaspoon vanilla extract

For serving: Butter, Syrup, Fresh berries

Instructions

  • Combine. In a large bowl, combine 2 cups flour, 1/4 cup sugar, 3 teaspoons baking powder, and 3/4 teaspoon salt. Stir in 1 1/3 cups milk, 5 Tablespoons butter, and 1 teaspoon vanilla with a wooden spoon just until most of the lumps are gone. Add 1 to 2 Tablespoons milk, if needed (you don't want the batter too thick).
  • Preheat a griddle or skillet to medium-low (about 260°F).
  • Make pancakes. Coat the griddle with a good amount of butter. Using a small cookie scoop or tablespoon, pour batter onto the heated griddle. Cook for 2 minutes, or until bubbles appear. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned. Add more butter to the skillet when cooking the next batch and repeat.
  • Serve. Serve immediately or keep pancakes warm on a baking sheet in the oven at 175°F.    

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make-ahead mix: Place dry ingredients in a large jar until ready to use. Will stay fresh and sealed for up to 6 months. Freeze for up to 1 year.
Egg: If you prefer a studier pancake, whisk in 1 egg with the milk. 
Freezer tip: Let cool and place in a large zip-top bag or freezer container. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 20 to 30 seconds.
Quantity: This recipe makes about 50 mini 2-inch pancakes. 

Nutrition

Serving: 5pancakes, Calories: 261kcal, Carbohydrates: 44g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 190mg, Potassium: 224mg, Fiber: 1g, Sugar: 8g, Vitamin A: 237IU, Calcium: 101mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

I have so many pancake recipes on my blog that can inspire mini pancakes, you can even use my homemade pancake mix.

Recipe FAQs

What are silver-dollar pancakes?

As the name states, these mini pancakes are the size of a silver dollar. I’m talking no more than a couple of inches in diameter. Back in the 1800s, these were invented and even though we no longer use a silver dollar, the name has stuck!

Can I add an egg to this recipe?

You can! Whisk in 1 egg with the milk for sturdier min pancakes. You’ll notice a bit of a difference in texture without the egg, but both are great.

How many mini pancakes does this recipe make?

This recipe makes enough for 50 pancakes that are 2 inches in diameter, so you’ll need to work in batches.

Can I make the mix ahead of time?

Yes, place dry ingredients in a large jar until ready to use. The homemade pancake mix will stay fresh when sealed for up to 6 months. You can also freeze it for up to 1 year. 

Then, when you’re ready to make a batch, just add in the milk, melted butter, and vanilla!

How to store and freeze silver dollar pancakes?

Once the pancakes have cooled completely, place them in an airtight container and refrigerate for up to 4 days. For longer storage, freeze them in a freezer bag or airtight container for up to 3 months.

For best results, add a layer of parchment paper between each pancake to prevent sticking. Reheat in the microwave or toaster until warmed through.