Introduction

Mini silver dollar pancakes are perfect bite-sized treats that are fluffy, buttery, and easy to make. Whether for a fun breakfast or a special brunch, these small pancakes are sure to delight both kids and adults alike.

Mini Silver Dollar Pancakes Recipe - Recipe Image

Ingredients

1 cup flour
¼ cup sugar
1½ tsp baking powder
¼ tsp salt
¾ cup milk (or substitute nut milk)
1 tsp vanilla extract
6 tbsp unsalted butter

Instructions

Step 1: In a large bowl, combine the flour, sugar, baking powder, and salt.
Step 2: Add the milk, 2 tablespoons melted butter, and vanilla extract. Use a whisk to gently mix until just combined; lumps are okay. Be careful not to over-mix. If batter is too thin, pancakes will be thin and hard to flip; if too thick, add milk 1 tablespoon at a time until it reaches the right consistency.
Step 3: Heat a skillet over medium-low heat and add 1-2 tablespoons of butter. Once the butter melts, pour about 1 tablespoon of batter into the skillet for each pancake, leaving space between them. A mini ice cream scoop works well for evenly sized pancakes.
Step 4: For crispy edges, use the handle of the pan to move the butter around each pancake’s edges, coating the perimeter evenly. Add more butter if your pan is large.
Step 5: When tiny bubbles appear on the surface or the edges begin to brown, use a flat metal spatula to quickly flip each pancake. Adjust heat as needed, starting lower to prevent burning.
Step 6: After flipping, add another tablespoon of butter to the pan to keep it from drying out. The pancakes should slide easily around the pan when shaken; add more butter if they stick.
Step 7: Cook for another minute or two until the pancakes are cooked through but not overdone, to avoid dryness.
Step 8: Serve immediately, plain or with your favorite toppings, and enjoy!

Tips & Variations

For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
To add flavor, mix in a handful of blueberries or chocolate chips before cooking.
Using a mini ice cream scoop helps create uniform pancakes that cook evenly.
Cook pancakes on medium-low heat to avoid burning while allowing the inside to cook fully.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in a toaster. You can also freeze cooked pancakes for up to 2 months; separate layers with parchment paper and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Stir gently before using. Avoid letting it sit too long as the baking powder loses effectiveness.

What if my pancakes stick to the pan?

Make sure to use enough butter in the pan and maintain medium-low heat. A well-coated pan helps pancakes flip easily and develop crispy edges without sticking.

Mini Silver Dollar Pancakes Recipe

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★★★★★

4.9 from 87 reviews

Mini Silver Dollar Pancakes are bite-sized, fluffy pancakes perfect for breakfast, brunch, or snack time. These small pancakes are made from a simple batter with flour, sugar, baking powder, and vanilla, cooked to golden perfection with a buttery, crisp edge. Ideal when served with syrup, fruit, or your favorite toppings, they are easy to make on the stovetop and great for feeding a crowd or kids.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 30 mini pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup flour
¼ cup sugar
1½ tsp baking powder
¼ tsp salt

Wet Ingredients

¾ cup milk (or substitute nut milk)
1 tsp vanilla extract
6 tbsp unsalted butter (divided, melted and for cooking)

Instructions

Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, baking powder, and salt until evenly combined.
Add Wet Ingredients and Mix: Pour in ¾ cup of milk, 2 tablespoons of melted butter, and 1 teaspoon vanilla extract. Using a whisk, stir the mixture until just combined—don’t over-mix; lumps in the batter are fine. Adjust the batter consistency by adding milk one tablespoon at a time if too thick.
Prepare Skillet and Heat Butter: Place a skillet over medium-low heat and add 1–2 tablespoons of butter. Let it melt completely before adding batter.
Cook Pancakes: Using a mini ice cream scoop or tablespoon, pour about 1 tablespoon of batter per pancake into the skillet, spacing them about an inch apart for even cooking and shape.
Spread Butter Around Edges: For crispy edges, tilt and move the butter around the edges of each pancake so the perimeter is well-coated. Add more butter if your skillet is larger.
Watch for Bubbles and Flip: When bubbles begin forming on the surface and edges turn lightly brown, carefully flip each pancake with a flat metal spatula, then add another tablespoon of butter to prevent sticking and drying.
Cook Until Done: Cook the flipped pancakes for another minute or two until cooked through but not dry. The pancakes should be able to move freely in the pan when shaken, indicating enough butter is present.
Serve and Enjoy: Serve the mini pancakes warm as-is or topped with syrup, fresh fruit, nut butter or your favorite accompaniments.

Notes

Do not over-mix the batter; lumps are okay and help keep pancakes fluffy.
Adjust batter thickness with milk to get perfect flipping and fluffiness.
Butter the skillet well and keep it replenished to prevent sticking and promote crisp edges.
Use a flat metal spatula for easier flipping of tiny pancakes.
Cook on medium-low heat to avoid burning and ensure even cooking.
Mini pancakes cook faster than regular size, so watch closely.

Keywords: mini pancakes, silver dollar pancakes, breakfast recipe, easy pancakes, buttery pancakes, small pancakes