Silver Dollar Pancakes (Printer Version)

Tiny fluffy pancakes ideal for stacking and topping with syrup, fresh fruit, or whipped cream.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
09 - 1 teaspoon vanilla extract

→ Optional Toppings

10 - Maple syrup
11 - Fresh berries (blueberries, strawberries, raspberries)
12 - Whipped cream
13 - Sliced bananas

# How to Prepare:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until well blended.
03 - Gently combine wet ingredients into dry ingredients until just mixed; some lumps should remain.
04 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
05 - Spoon batter (about 1 tablespoon each) onto skillet, spacing evenly; cook 1–2 minutes until bubbles appear and edges set, then flip and cook another 1–2 minutes until golden and cooked through.
06 - Transfer cooked pancakes to a plate and keep warm while cooking remaining batter, adding butter to skillet as needed.
07 - Stack pancakes and serve with desired toppings such as maple syrup, fresh fruit, or whipped cream.

# Expert Suggestions:

01 -
  • They cook fast enough that you can make fresh batches while people are still eating, which feels like actual magic on a busy morning.
  • There's something irresistible about stacking tiny pancakes high—it turns breakfast into a small architectural project that even picky eaters get excited about.
02 -
  • Don't overmix the batter—I learned this by making rubbery pancakes the first time and wondering why they turned out wrong when I'd followed everything perfectly.
  • If you let the batter rest for 5 minutes before cooking, they get noticeably fluffier, like the leavening agents need a moment to wake up.
03 -
  • Use a small cookie scoop instead of eyeballing the tablespoon—it makes them more consistent in size so they cook evenly.
  • Keep the cooked pancakes on a warm plate loosely covered with foil instead of stacking them immediately, which traps steam and makes them soften just slightly instead of getting tough.
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