These silver dollar pancakes are light, fluffy, and miniature. They're perfect for dipping and make breakfast so much fun. Kids love them!
Why You'll Love them:
This short stack is adorable AND delicious! A breakfast mashup I can't help but love. These silver dollar pancakes are fun for kiddos and adults alike.
They're light, fluffy, and subtly sweet. The perfect size for dunking into syrup, about 2 ½ inches wide.
The batter is on the thinner side, but don't worry! They spread just enough, bubble up, and cook into fluffy mini pancakes.
Key Ingredients:
- All-purpose flour - For a light and fluffy texture! You can swap the flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour to make these gluten-free.
- Sugar - Just enough for a subtle sweetness! Maple syrup does the rest.
- Baking powder & baking soda - You need BOTH for a fluffy texture!
- Kosher salt - A little bit of salt enhances flavor.
- Egg - Adds structure and richness.
- Whole milk - I highly recommend whole milk, not skim. The pancakes won't be as fluffy with skim milk.
- Vegetable oil - You can also use melted butter. Vegetable oil gives the pancakes an even golden brown color.
How to Make Silver Dollar Pancakes:
These miniature pancakes are a breeze to make! The process is very similar to normal pancakes, with a few differences.
1. Make the pancake batter
- In a large bowl, combine the dry ingredients. Give it a stir to make sure the baking powder is well dispersed.
- Add the wet ingredients and whisk to combine. The batter should be on the thin side. Otherwise the batter won't spread easily in the skillet.
2. Cook the pancakes
- Let the pancake batter sit for 10 minutes. This gives the baking powder time to activate! And it allows plenty of time for the skillet to heat up.
- Heat a large nonstick skillet over medium heat. You don't want the heat too high, BUT you do want the pan up to temp before you start. Add a little bit of oil to the skillet.
- You only need one tablespoon of batter per pancake! Use a tablespoon to scoop 6 to 7 pancakes into the skillet. They should spread to about 2 ½ inches wide.
- Let the pancakes cook for 1 to 2 minutes per side. They should bubble up a lot and be golden brown on both sides.
Expert Tips:
- The pancake batter should be thin. Since the pancakes are so tiny, you want the batter to spread easily once it hits the skillet. Otherwise the pancakes will be too thick!
- The skillet should be hot when you start. Otherwise the bottom won't get golden brown!
- If the pancakes brown too quickly, reduce the heat. Watch what your pancakes are doing. They should take about 1 ½ minutes per side to get golden and cook through. If they're too dark, the heat is too high.
Storage & Freezing:
- Let the pancakes cool completely before storing. Store in a zip-top bag or airtight container for up to 3 days.
- Mini pancakes are freezer-friendly! You can freeze the pancakes for up to 3 months.
- Reheat them in the microwave in 15-second increments. They don't take long to heat up and you don't want to overheat them or they get chewy!
More Pancake Recipes:
- Joanna Gaines Best buttermilk pancake recipe
- Honey Pancakes
- Fluffy Gluten Free Pancakes
- Thin & Crispy Pancakes
- Honey Butter
Silver Dollar Pancakes
These silver dollar pancakes are light, fluffy, and miniature. They're perfect for dipping and make breakfast so much fun. Kids love them!
Equipment
- Large nonstick skillet
- Large Bowl
Ingredients
- 1 cup + 2 tablespoons all-purpose flour see note for GF option
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg lightly beaten
- 1 cup whole milk
- ¼ cup vegetable oil
Instructions
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt.
- Add the whole milk, vegetable oil, and egg to the flour mixture. Whisk until a pancake batter forms. It should be fairly thin.
- Let the pancake batter sit for 10 minutes. Meanwhile heat a large nonstick skillet over medium heat.
- Add 1 tablespoon of oil to the skillet. The skillet should be hot and up to temperature before you add the batter.
- Use a tablespoon measurement to scoop the pancake batter into the skillet. You should have room for 6 to 7 pancakes.
- Let the pancakes cook for 1 to 2 minutes per side. Use a thin-set spatula to flip the pancakes and cook for 1 to 2 minutes more. Transfer the pancakes to a plate and repeat with the remaining batter.
Notes
Gluten free: Swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour.
Nutrition
Calories: 50kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 5mgSodium: 48mgPotassium: 20mgFiber: 0.2gSugar: 1gVitamin A: 18IUCalcium: 17mgIron: 0.4mg
Tried this recipe?Let us know how it was!
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