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Mini Silver Dollar Pancakes

Anything bite-size just means you can have more, right?! These adorable mini silver dollar pancakes are soft and delicate with slightly crisped edges and made quickly and easily with your everyday pantry items. So, stack them high and enjoy!  

Mini Silver Dollar pancakes on a white plate.
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Better than IHOP!

These adorable mini pancakes are not made from your average lighter, thinner buttermilk pancake recipe. These are sturdier, which is important since this is an egg-free pancake batter! 

I can’t tell you how often these are requested for everything from sleepovers to brunches (can you imagine a mini pancake charcuterie board?!) to school lunch boxes! They’re quick to make and adorably cute, so who am I to say no?!

These bite-sized little dippers are soft and fluffy on the inside and slightly crispy around the edges. You can stack ’em, skewer them, or snack on them whenever you want. They’re great for adults and kids, and toddlers especially love them. 

You can add in what you like or top them just as you would your regular pancakes. Making them mini, however, just means you can have more on your plate at once. We love all mini desserts and breakfast items.

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!

Why This Recipe Works

  • Easily made from scratch. Skip the breakfast joint and make these at home. We’re using a handful of pantry staples, but if you’ve got a jar of homemade pancake mix, it’s even easier!
  • Family fun. If you haven’t made a stack before the kids get up, get them involved in the process! Everyone can choose their own add-ins for a little extra pizzazz.  
  • They are great on the go. Because of their size, they fit nicely in lunch box containers. You can even stack them in a thermos to keep them nice and warm.

Recipe Ingredients

I bet you already have all of the ingredients needed to make this silver dollar pancake recipe in your fridge and pantry. Nothing fancy required!

Silver Dollar Pancake ingredients on the 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 your pancakes will end up too 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 major liquid component of these pancakes. The higher the fat content, the richer the consistency of the batter. You can swap with buttermilk or learn how to make buttermilk as a substitute.
  • 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.

Make Ahead Mix

Place dry ingredients in a large jar until ready to use. The 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 of mini silver dollar pancakes, just add in the milk, melted butter, and vanilla!

Variations

I have so many pancake recipes on my blog that can inspire miniature versions! The measurements of my chocolate chip pancakesblueberry pancakespumpkin pancakes, and apple cinnamon pancakes will be different, but the additional flavors and ingredients can all be used as optional add-ins for these mini pancakes!

You can also use any of my pancake recipes to make mini pancakes.

How to Make Silver Dollar Pancakes

Ready in just 20 minutes, these mini pancakes are so easy to prepare! Follow the simple steps below to get started.

The process of making silver dollar pancakes in a 4 step collage.
  • Combine dry ingredients. In a large bowl, combine all of the dry ingredients. This includes flour, sugar, baking soda, and salt.
  • Make the batter. Stir in the milk, melted butter, and vanilla extract using a wooden spoon. Mix until most of the lumps are gone. The batter shouldn’t be too thick, so if you find yours is, add 1 or 2 Tablespoons of extra milk.
  • Add batter to griddle. Coat a preheated grill with a good amount of batter. Use a small cookie scoop or tablespoon to pour the batter onto the heated grill. Cook for 2 minutes until bubbles appear.
  • Flip and serve. Then, flip and cook the other side for 1 more minute until golden brown.  Repeat until the batter is done and enjoy!

Expert Tips

  • The mini-sized pancakes will cook faster, which means they’ll probably be crispier on the outside than your average fluffy pancakes. 
  • Be generous with the butter on the griddle, for a nonstick surface, but to also help with those nice crispy edges.
  • I would recommend a griddle over a skillet, but if you are using a skillet, make sure you don’t turn the heat any higher than medium-low. 
  • 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.
  • Add butter to the skillet in between each batch. You don’t want to lose the nonstick surface or burn them.
  • It’s important to keep them all similar sizes, at least within the same batch. Not only because it’s cute that way, but to make sure they can cook at the same time.

Our Favorite Toppings

Ways to Serve Them

With mini silver dollar pancakes, the possibilities are endless. So many can fit on a plate, that if you’re not sacking them and sticking a fork in them, or skewering them on a stick, then you can use them to make designs! A little smiley face, Mickey Mouse’s face, a heart, you name it! 

Usually, I like to keep it simple with a stack of silver dollars surrounded by our favorite berry fruit salad or rainbow fruit kabobs. I’ll always have an array of syrups and sauces too. 

For larger crowds, I’ll serve scrambled eggs, sausage, bacon in the oven, and a peach smoothie or even a cinnamon roll breakfast smoothie to wash everything down!

Silver Dollar Pancakes cooking on a griddle.

Recipe FAQs

Can I add an egg to this recipe?

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

How many mini silver dollar pancakes does this recipe make?

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

Can I make these gluten-free?

Yes you can, however the texture will be slightly different. If you do decide to try gluten-free flour, I would suggest a 1:1 gluten-free all-purpose flour (cup 4 cup is my preference) and use an egg.

What is the trick to making fluffy pancakes?

Pancakes need a leavening agent whether it is baking powder, baking soda or egg. These pancakes rely on baking powder! If you find that your mini pancakes are not fluffy, check the expiration date on your baking powder. It can go stale after 6 months. Also, be sure not to press down your pancake after flipping it, unless you want it to be thin.

Storing, Freezing + Reheating

Once the mini silver dollar pancakes have completely cooled, store them in an airtight container in the refrigerator for up to 4 days.

Transfer any leftover pancakes to a zip-top freezer bag. Place them in a single layer, or stack them with parchment paper in between the layers so they don’t freeze in one lump. Keep them frozen for up 3 months. 

To reheat them, pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.

Stack of mini Silver Dollar Pancakes with syrup.

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Stack of mini Silver Dollar Pancakes with syrup.

Silver Dollar Pancakes

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Anything bite-size just means you can have more, right?! These adorable mini silver dollar pancakes are soft and delicate with slightly crisped edges and made quickly and easily with your everyday pantry items. So, stack them high and enjoy!  
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 10

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

    • In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk, butter, and 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).
    • Coat the griddle with a good amount of butter. Using a small cookie scoop or tablespoon, pour batter onto the heated griddle. Cook 2 minutes, or until bubbles appear. Flip the pancakes and cook the other side 1 minute, or just until lightly browned. Add more butter to the skillet when cooking the next batch and repeat.
    • Serve immediately or keep pancakes warm on a baking sheet in the oven at 175°F.    

    Video


    Notes

    Make-ahead mix: Place dry ingredients in a large jar until ready to use. Will stay fresh sealed up to 6 months. Freeze up to 1 year.
    Egg: These are a thinner, softer pancake. 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.

    Course: Breakfast
    Cuisine: American
    Diet: Vegetarian

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