Introduction

Mini Silver Dollar Pancakes are perfect for breakfast or brunch when you want bite-sized, fluffy pancakes that cook quickly. Their small size makes them fun to eat and easy to customize with your favorite toppings.

A stack of four golden brown pancakes sits in the center of a white plate, each pancake fluffy with a slightly crispy edge. On top of the stack is a small square of melting butter, soft and white-yellow in color. Amber syrup is being poured down from a white pitcher, dripping slowly onto the stack and running down the sides, adding a shiny glaze. The plate is placed on a white marbled surface with a white cloth and a few blueberries scattered nearby. The background is soft and bright with white kitchen items slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour
¼ cup sugar
1½ tsp baking powder
¼ tsp salt
¾ cup milk (or substitute nut milk)
1 tsp vanilla extract
6 tbsp unsalted butter

Instructions

Step 1: In a large bowl, combine the flour, sugar, baking powder, and salt.
Step 2: Add the milk, 2 tablespoons of melted butter, and vanilla extract to the dry ingredients. Whisk gently until just combined; lumps are okay. Avoid over-mixing to keep the pancakes tender. If the batter is too thin, your pancakes will be flat and difficult to flip. If too thick, add milk one tablespoon at a time until the batter reaches a thick but pourable consistency.
Step 3: Heat a skillet over medium-low heat and add 1 to 2 tablespoons of butter. Once melted, pour about 1 tablespoon of batter for each pancake onto the skillet, leaving about an inch of space between them. Using a mini ice cream scoop helps create evenly sized, round pancakes.
Step 4: To get crispy edges, gently move the butter around the edges of each pancake using the pan handle, ensuring the perimeter is well coated. Add more butter if your pan is larger.
Step 5: When small bubbles form on the surface or edges begin browning, use a flat metal spatula to flip each pancake. Start with lower heat and adjust as necessary to avoid burning.
Step 6: After flipping, add another tablespoon of butter to the pan to prevent it from drying out. The pancakes should slide easily around the pan; if not, add more butter.
Step 7: Cook the pancakes for another minute or two until fully cooked through but not overdone, to keep them moist and tender inside.
Step 8: Serve warm as is or with your favorite toppings such as syrup, fruit, or whipped cream.

Tips & Variations

Use a mini ice cream scoop to make uniform, perfectly round pancakes.
Substitute nut milk like almond or oat milk to make the recipe dairy-free.
For extra flavor, add a pinch of cinnamon or a teaspoon of lemon zest to the batter.
If crispy edges are your goal, don’t skip moving the butter around the pancake edges in the pan.
Keep the heat moderate to ensure pancakes cook evenly without burning.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in a toaster oven until heated through. Avoid microwaving to keep the edges from becoming soggy.

How to Serve

Two stacks of golden brown pancakes are placed on white plates over a white marbled surface. The stack in the foreground has four pancakes topped with a square of melting butter, pierced by a small wooden skewer, and is surrounded by a small pool of maple syrup that glistens softly. The stack in the background has five pancakes topped with a handful of fresh blueberries and a light dusting of powdered sugar, also pierced by a similar wooden skewer with syrup pooling beneath. Scattered blueberries and a white cloth with a black grid pattern are casually placed in the scene, creating a simple and inviting breakfast setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and keep it covered in the refrigerator for up to 24 hours. Give it a gentle stir before cooking, but be careful not to over-mix.

What if I don’t have unsalted butter?

You can use salted butter if that’s what you have on hand; just reduce or omit added salt in the recipe to balance the flavors.