Silver Dollar Pancakes

My sister called one weekend asking if I could make breakfast for her kids, and I remembered my grandmother used to make these tiny pancakes that looked like silver coins stacked on a plate. They seemed impossible at first—so small and perfectly round—but the secret was just using a tablespoon to drop the batter and letting them cook low and slow. Now, every time I make them, I think about how something so simple became the thing everyone actually asks for instead of the full-size versions.

I learned the real magic of these while cooking for my friend's new apartment gathering—everyone was standing around the kitchen, and I just kept making batch after batch because they were so easy to multiply. By the end, we had this ridiculous tower of pancakes in the middle of the table, and people couldn't stop eating them because they felt less guilty about portion size.

Ingredients

• All-purpose flour: The foundation that keeps these light without being fragile—1 cup gives you the right structure for those tiny rounds.
• Granulated sugar: Just 2 tablespoons adds sweetness without making them cake-like, which I learned matters more with smaller pancakes.
• Baking powder and baking soda: The combination of 1 tsp baking powder and 1/2 tsp baking soda creates the fluff that makes these actually worth the effort instead of just being tiny versions of flat pancakes.
• Salt: A quarter teaspoon ties everything together—don't skip it even though it seems minimal.
• Whole milk: Three-quarters cup keeps them tender, though I've swapped this for buttermilk when I wanted tangier pancakes for a Sunday with my dad.
• Large egg: One egg binds everything and helps them hold their shape when they're this small.
• Unsalted butter: Melted and incorporated into the batter plus extra for the pan—this is what makes them genuinely fluffy, not dense.
• Vanilla extract: Just a teaspoon, but it adds a warmth that makes people say they taste homemade in that specific way.

Instructions

Combine your dry team:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl until everything is evenly distributed. You want no pockets of baking soda hiding anywhere.

Mix your wet ingredients:

In a separate bowl, whisk the milk, egg, melted butter, and vanilla until they're completely combined and smooth. This step only takes about a minute but it matters.

Bring them together gently:

Pour the wet mixture into the dry ingredients and stir just until combined—lumps are actually your friend here because overmixing makes tough pancakes. Stop stirring when you still see streaks of flour.

Heat your cooking surface:

Set a nonstick skillet or griddle to medium-low heat and let it warm for a couple of minutes, then lightly grease it with a small amount of butter. Medium-low is key because these tiny pancakes burn faster than regular ones.

Drop and space your pancakes:

Using a tablespoon or small cookie scoop, drop rounds of batter onto the hot skillet, leaving space between each one because they puff up more than you'd expect. I usually fit about 6–8 on my skillet at once.

Watch for bubbles and flip:

Cook for 1–2 minutes until you see bubbles forming on the surface and the edges look set and slightly dry, then flip them carefully. They'll cook on the second side for another 1–2 minutes until golden brown.

Keep them warm and repeat:

Transfer finished pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter, re-greasing the skillet between batches.

Stack and serve:

Arrange them in stacks on plates and top with syrup, fresh fruit, whipped cream, or whatever makes you happy.

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There's a specific moment I remember where my nephew, who usually pushes food around his plate, actually asked for seconds of these pancakes. That's when I realized these tiny things had somehow become comfort food instead of just breakfast.

The Batter Rest Secret

I used to skip this step thinking it didn't matter, but then I made a batch where I accidentally got distracted and let the batter sit for about 5 minutes while I set the table. They came out noticeably airier, and now I do it intentionally every time. It's like giving the baking powder and soda time to activate properly instead of rushing them.

Temperature and Timing Matter More Than You Think

Medium-low heat is absolutely critical here—I tried medium once thinking it would speed things up, and the bottoms burned while the insides stayed slightly raw. Once I dropped the heat and was patient, everything changed. These tiny pancakes cook through in about 2 minutes total, so there's actually time to pay attention to how they're browning.

Make Them Your Own

These pancakes are genuinely a blank canvas, which is why I come back to them so often. You can fold in chocolate chips, fresh blueberries, or even mashed banana into the batter before cooking. I've also made them with buttermilk instead of regular milk when I wanted something tangier, and they were somehow even better.

• Dairy-free versions work beautifully with plant-based milk and oil instead of butter if that's what your kitchen needs.
• A small pinch of cinnamon in the dry ingredients adds warmth without changing the fundamental character of the recipe.
• Make extra batter and freeze the cooked pancakes—they reheat perfectly in a toaster oven and suddenly weekday mornings feel less rushed.

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Silver dollar pancakes turned into my go-to when I wanted to feel like I'd made something special without spending an hour in the kitchen. They're the kind of recipe that reminds you that breakfast can be both simple and genuinely delicious.

Recipe FAQs

→ What makes silver dollar pancakes distinct?

They are smaller and thicker than regular pancakes, perfect for stacking and bite-sized servings.

→ Can I substitute buttermilk in the batter?

Yes, buttermilk adds a tangy flavor and tender texture to the pancakes.

→ How do I keep the pancakes fluffy?

Allow the batter to rest for 5 minutes before cooking and avoid overmixing to retain fluffiness.

→ What toppings pair well with these pancakes?

Maple syrup, fresh berries, sliced bananas, and whipped cream complement their flavor nicely.

→ Are there dairy-free options available?

Yes, use plant-based milk and oil instead of butter for a dairy-free alternative.