The same fluffy, scrumptious pancakes you know and love—but coin-sized!
I’ve been on quite the pancake kick recently, and that means trying all kinds of new recipes, even if the tweaks are slight. Small but mighty, silver dollar pancakes are the perfect morning treat, especially for kids. They’re soft, fluffy, and sweet, just like regular pancakes, but in miniature form.
But don’t be fooled by their size…it’s not just little ones who will get giddy when these are sizzling on the stove. I’ve made silver dollar pancakes for my roommate plenty of times, and he adores them. His favorite way is to stack them with butter and maple syrup, but I enjoy serving them with slices of banana and honey. That’s the beauty of these little babies—they’re super customizable.
Since one batch serves six, this is the perfect recipe to keep handy for family brunches or the morning after a sleepover. You never know when the pancake craving is going to strike, and when it does, you’ll be ready with this easy and yummy 20-minute recipe.
Are Silver Dollar Pancakes Healthy?
As a sugary and carb-rich treat, silver dollar pancakes aren’t particularly healthy, but they do have a small amount of protein from the eggs. If you need to cut back on sugar, consider using a sweetener instead of granulated sugar, and top with agave instead of maple syrup, which has a lower glycemic index. For dairy-free people, use plant-based butter and milk instead of regular. Additionally, if you need to avoid wheat, use gluten-free all-purpose flour with xanthan gum instead of regular flour.
Where Does “Silver Dollar” Come From?
In the United States, silver dollar pancakes earned their name because each one is about as small as the traditional silver dollar coin that was used before 1979, which was about 1.5 inches in diameter. So while batter for both regular pancakes and silver dollar pancakes is made with flour, sugar, milk, and eggs, there is a significant difference in size. One coin-sized pancake is made from about one tablespoon of batter.
FAQs & Tips
Once cooled, silver dollar pancakes can be wrapped in plastic wrap or placed in an airtight container. Refrigerate them this way for up to 1 day. For longer storage, transfer them to a freezer-safe container and freeze for up to 2 months. Simply thaw in the fridge overnight before reheating in the oven at 350°F for 5-10 minutes, until they’re warm all the way through.
If you’d like to make pancake batter the night before to save you time in the morning, then follow steps one through three. Cover the bowl with plastic wrap or transfer the batter to an airtight container and refrigerate for no more than 24 hours. When you’re ready to fry them up on the stove, be careful not to over-stir the batter, so that they stay nice and fluffy.
One of my favorite ways to amplify the flavor of pancakes is by adding cinnamon and cardamom. Alternatively, you could add pumpkin pie spice so that the pancakes are bursting with warm, sweet, and earthy tones.
Serving Suggestions
Everybody loves a mountain of silver dollar pancakes topped with fresh fruit, powdered sugar, and maple syrup. However you choose to dress them up, they go great with sides like Breakfast Sausage, Air-Fryer Breakfast Potatoes, Quiche Florentine, or French Toast Casserole. Otherwise, you can keep it simple with a side of Crock-Pot Yogurt or a nutritious Peanut Butter Chocolate Protein Shake.
Silver Dollar Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups low-fat milk
- 2 large eggs
- 2 1/2 tablespoons unsalted butter melted
- 3/4 teaspoon pure vanilla extract
- Cooking spray or additional butter for greasing
- Preferred toppings such as fresh fruit, maple syrup, or powdered sugar
Instructions
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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
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In another bowl, thoroughly whisk the low-fat milk, large eggs, melted unsalted butter, and pure vanilla extract until the mixture is smooth.
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Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if the batter is slightly lumpy. Avoid overmixing to keep the pancakes tender.
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Heat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter. Pour 1 tablespoon of batter for each pancake. Cook until bubbles form and edges set, about 1-2 minutes. Flip and cook until golden brown, about 1 minute.
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Transfer cooked pancakes to a plate. Repeat with the remaining batter, greasing the skillet as needed. Serve warm with your favorite toppings like fresh fruit, a drizzle of maple syrup, or a sprinkle of powdered sugar.
Nutrition
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