Name: Silver Dollar Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Butter or oil, for cooking

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These Silver Dollar Pancakes are fluffy, bite-sized, and downright irresistible. Whether I’m making a quick weekday breakfast or serving a special brunch, these mini pancakes always hit the spot. With simple ingredients and just 25 minutes from start to finish, I can whip up a batch that pleases kids and adults alike.

Silver Dollar Pancakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Butter or oil, for cooking

Directions

I start by whisking together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.

In another bowl, I whisk the buttermilk, egg, melted butter, and vanilla until smooth.

Then I pour the wet ingredients into the dry and stir gently until just combined—being careful not to overmix.

I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

Using a tablespoon, I drop the batter onto the hot surface. I let each pancake cook for 1–2 minutes, until bubbles appear on top, then I flip and cook for another 1–2 minutes until golden brown.

I repeat with the remaining batter and serve the pancakes warm with syrup, fruit, or any of my favorite toppings.

Servings and timing

This recipe makes 24 mini pancakes, perfect for about 4 to 6 servings depending on portion size.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 60 kcal per pancake

Variations

Chocolate Chip: I sometimes add mini chocolate chips to the batter for a sweet twist.

Banana: Mashed banana mixed into the batter adds moisture and a naturally sweet flavor.

Whole Wheat: For a heartier version, I substitute half of the all-purpose flour with whole wheat flour.

Dairy-Free: I use almond milk and a dairy-free butter substitute when I want a non-dairy batch.

Savory Option: Skipping the sugar and vanilla, I’ve made these with herbs and cheese for a savory breakfast side.

Storage/Reheating

To store leftovers, I let the pancakes cool completely, then place them in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a single layer on a baking sheet before transferring to a freezer bag. They keep well for up to 2 months.

When I’m ready to reheat, I use the toaster or microwave. The toaster brings back a bit of crispness, while the microwave makes them soft and warm in seconds.

FAQs

How can I keep the pancakes warm while cooking the rest?

I keep a baking sheet in a 200°F (93°C) oven and place the cooked pancakes on it as I go. This keeps everything warm until I’m ready to serve.

Can I make the batter ahead of time?

I don’t recommend mixing the batter too far in advance because the baking soda starts reacting right away. However, I often prep the dry and wet ingredients separately the night before and mix them in the morning.

What’s the best pan to use?

I like using a nonstick griddle for even cooking and space to cook several pancakes at once. A nonstick skillet also works perfectly if I’m making a smaller batch.

Can I use regular milk instead of buttermilk?

Yes, but I get the best texture and flavor with buttermilk. If I’m out, I make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk and letting it sit for 5 minutes.

Are these pancakes good for kids?

Absolutely! Their small size is perfect for little hands, and I often serve them with fun toppings like sprinkles or fruit to make breakfast even more exciting.

Conclusion

Silver Dollar Pancakes are a quick, versatile, and fun breakfast option that I can rely on anytime. Whether I’m feeding a crowd or just craving a cozy morning treat, these fluffy little pancakes never disappoint. I like how easy they are to customize, freeze, and reheat—making them a staple in my kitchen.

Recipe:

Silver Dollar Pancakes

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Author: Cheryl
Total Time: 25 minutes
Yield: 24 mini pancakes (4 to 6 servings)
Diet: Vegetarian

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Description

These Silver Dollar Pancakes are fluffy, bite-sized, and quick to make—perfect for busy mornings or weekend brunches. They’re easily customizable and great for kids and adults alike.

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Drop tablespoon-sized amounts of batter onto the hot surface.
Cook for 1–2 minutes, or until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Repeat with the remaining batter.
Serve warm with your choice of toppings like syrup, berries, or powdered sugar.