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.
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
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.
Notes
To keep pancakes warm while cooking, place them on a baking sheet in a 200°F (93°C) oven.
For best results, do not mix the batter too far in advance.
You can freeze pancakes for up to 2 months; reheat in toaster or microwave.
Make a quick buttermilk substitute by adding 1 tbsp vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
Customize with add-ins like chocolate chips, mashed banana, or whole wheat flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 15mg
