These mini silver dollar pancakes are soft and delicate with slightly crisped edges. Easy to make with everyday pantry items and perfect for breakfast!
You can also use any of my pancake recipes to make mini pancakes, including this banana pancake recipe.
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Best Silver Dollar Pancakes
These adorable mini silver dollar pancakes are not made from your average lighter, thinner buttermilk pancake recipe.
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 are great for adults and kids, and toddlers especially love them.
Why This Recipe Works
These silver dollar pancakes are so easy to make and kids love them. They are delicious and adorably cute!
- 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 mini size, they fit nicely in lunch box containers. You can even stack them in a thermos to keep them nice and warm.
I bet you already have all of the ingredients needed to make this silver-dollar pancake recipe in your fridge and pantry. Nothing fancy is required!
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.
Substitutions and Variations
I have so many pancake recipes on my blog that can inspire mini pancakes!
- Mix-ins: The measurements of my chocolate chip pancakes, blueberry pancakes, pumpkin pancakes, and apple cinnamon pancakes will be different, but can all be used as optional add-ins for these mini pancakes!
- Gluten free: The texture will be slightly different but I would suggest using a 1:1 gluten-free all-purpose flour (cup 4 cups is my preference) and use an egg.
- Buttermilk: Using buttermilk will add a tangy flavor and give a tender texture to the silver dollar pancakes. Simply substitute buttermilk for the milk ingredient.
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.
- 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, 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!
Take these bite-sized pancakes to the next level with these quick and simple 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, for a nonstick surface, but to also 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 add in what you like or top them just as you would your regular pancakes.
- 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 overtop 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.
Ways to Serve Them
With mini silver dollar pancakes, the possibilities are endless. Skewering them on a stick, or make a little smiley face, Mickey Mouse’s face, a heart, you name it!
Usually, I like to keep it simple by creating a pancake charcuterie board with a stack of silver dollars surrounded by berry fruit salad or rainbow fruit kabobs. Add an array of syrups and sauces, too.
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!
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.
This recipe makes enough for 50 mini silver dollar pancakes that are 2 inches in diameter, so you’ll need to work in batches.
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.
Yes, 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!
5 star review
“Turned out great! Love that they have no eggs, perfect for current times. Did some with chocolate chips and some with a blueberry or two.”-Sara
Storing, Freezing + Reheating
Silver dollar pancakes are simple to make and even easier to store and reheat. These mini pancakes are perfect for making ahead of time and warming up before school. Kids love these fluffy pancakes!
- Refrigerator. Once the mini silver dollar pancakes have completely cooled, store them in an airtight container in the refrigerator for up to 4 days.
- Freezer. 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 to 3 months.
- Reheat. To reheat them, pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.
Making everything mini, however, just means you can have more on your plate at once. We love all mini desserts and breakfast items!
More Breakfast FavoritesBrowse all
Silver Dollar Pancakes
- 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
- 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 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 immediately or keep pancakes warm on a baking sheet in the oven at 175°F.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!