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–+ servings
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

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.

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.    

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.

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