Homemade silver dollar pancakes are the cutest mini pancakes, with fluffy middles and golden, crisp edges. They come together fast with everyday ingredients for an easy 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.

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Mini Silver Dollar Pancakes

These silver dollar pancakes are fluffy mini pancakes with lightly crisp edges and the perfect size for stacking, dipping, and drizzling with maple syrup. Made with simple pantry staples, they’re quick for a weekday breakfast yet cute enough for weekend brunch board.

They’re a favorite for kids and toddlers, and easy to portion with a tablespoon or small cookie scoop. If your batter feels thick, just stir in a splash of milk until it pours easily. You can also make mini versions using 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: Measure flour correctly so you do not add too much. Extra flour can make silver dollar pancakes dry and dense.
  • Baking powder: Use fresh baking powder for the best lift and fluffy texture.
  • Milk: Higher-fat milk makes a richer batter. You can also use buttermilk for even fluffier pancakes (or make a quick buttermilk substitute).
  • Unsalted butter: Using unsalted butter helps you control the salt. With mini pancakes, too much salt is easy to notice.

How to Make Silver Dollar Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined and lump-free.

Stir in the milk, melted butter, and vanilla just until the batter comes together and most lumps are gone. The batter should pour easily. If it feels too thick, add 1 to 2 tablespoons milk to thin it out.

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

Coat a preheated griddle with butter. Scoop about 1 Tablespoon of batter (or use a small cookie scoop) for each pancake, leaving a little space between them. Cook about 2 minutes, or until bubbles form on the surface and the edges look set.

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

Flip the mini pancakes 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

  • Use medium heat: Mini pancakes cook fast, so medium heat helps the centers cook through without over-browning.
  • Butter the griddle between batches: It prevents sticking and gives those lightly crisp, golden edges.
  • Do not overmix: Stir just until combined. A few small lumps are fine.
  • Adjust batter thickness: The batter should pour easily. If it feels thick, add milk 1 tablespoon at a time.
  • Keep warm: Hold cooked pancakes on a baking sheet in a 175°F oven while you finish the batch.

Silver Dollar Pancake Toppings

Top silver dollar pancakes just like regular pancakes, or set out a simple “pancake board” with a few options for everyone to mix and match.

  • Syrup: maple syrup, cinnamon syrup, or buttermilk syrup
  • Fruit sauce: blueberry sauce or strawberry sauce (thicker than syrup and extra cozy)
  • Fresh fruit: blueberries, strawberries, blackberries, or sliced bananas
  • Whipped cream: a classic for mini pancake stacks
  • Nut butter: peanut butter, almond butter, cashew butter, or hazelnut spread
Tall stack of mini silver dollar pancakes on a white plate, drizzled with maple syrup and pierced with a fork.

More pancake recipes to try include my blueberry pancakes, pumpkin pancakes, and apple cinnamon pancakes.

More Pancake Recipes

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

Mini 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 fluffy mini pancakes with crisp edges, made with pantry staples for an easy breakfast or brunch.
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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

Homemade pancake 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. 
Store: Cool pancakes completely. Store in an airtight container in the fridge up to 4 days or freeze up to 3 months. Layer parchment between pancakes to prevent sticking. Reheat in the microwave or toaster until warm.
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.