Mini silver dollar pancakes are adorable bite-sized homemade pancakes that are soft and fluffy with crispy edges! They are ready to go in only a few minutes and are perfect for breakfast, brunch, or lunch boxes! Stack them up and add your favorite toppings or freeze them for an extra easy breakfast any day of the week!
Mini Homemade Pancakes Recipe
There's something about mini versions of larger objects that just makes them so much more tasty and fun to eat! These silver dollar pancakes are just like regular pancakes, but ultra-small and bite-sized! Not only are they a hit with kids, but they are also great for adults (who are kids at heart).
They are a fantastic option for when you want to serve up a larger brunch spread. Everyone can have a little bit of pancake and some other yummy dishes without having to fill up on pancakes alone!
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If pancakes are a staple breakfast dish in your home, make sure you check out all of my tasty pancake recipes! I also have some tips for how to make pancakes fluffier, as well as how to make store-bought pancake mix taste better!
🥘 Silver Dollar Pancakes Ingredients
This homemade pancake mix uses only common baking staples you probably already have at home! You can even stir just the dry ingredients and store the mix away for when it's needed!
- All-Purpose Flour - 2 cups of all-purpose flour, spooned and leveled.
- Sugar - ¼ cup of sugar.
- Baking Powder - 3 teaspoons of baking powder.
- Salt - ½ teaspoon of salt.
- Milk - 1⅓ cups of room-temperature milk. You can use your favorite kind!
- Butter - 5 tablespoons of melted butter, plus more for the griddle.
- Vanilla Extract - 1 teaspoon of vanilla extract.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Silver Dollar Pancakes
Making silver dollar pancakes is just like making normal pancakes, but smaller! You'll want a mixing bowl, a whisk, a griddle or skillet, and a spatula!
You'll end up with about 24 mini pancakes, or about 4 servings.
- Mix dry ingredients. Mix together your dry ingredients in a large bowl (2 cups of all-purpose flour, ¼ cup of sugar, 3 teaspoons of baking powder, and ½ teaspoon of salt).
- Add the wet ingredients. Pour in 1⅓ cups of milk, 5 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Use a whisk to mix it all together, stopping as soon as the ingredients are incorporated. *You do not want to overmix the batter; it is okay to still have some lumps.
- Heat. Turn your griddle (or skillet) to medium-low heat and thoroughly coat it with butter.
- Pour the batter. Once the griddle or skillet is hot and the butter has melted, pour 1 tablespoon of batter onto the griddle, leaving about 1 inch of space between each pancake.
- Cook and flip. Cook for about 2 minutes or until you see tiny bubbles begin to appear on the pancakes. Use a spatula to flip the pancakes and then cook for about 1 more minute or until lightly browned. *If you want extra crisp edges, swirl the melted butter over the edges of the pancakes, adding more butter to your pan as needed.
- Serve. Remove the cooked pancakes from the skillet/griddle and add more butter before cooking a second batch. Repeat until all of the pancake batter has been cooked. Serve immediately.
These bite-sized pancakes will become a new staple in your breakfast rotation! Check out my post on what to serve with pancakes for some yummy recipes and ideas! Enjoy!
💭 Angela's Tips & Recipe Notes
- This recipe will yield roughly 24 mini pancakes.
- You can use a mini ice cream scoop or cookie scoop for uniform pancakes!
- Add some tasty mix-ins like blueberries, chocolate chips, bananas, or chopped nuts!
🥡 Storing & Reheating
These pancakes taste best when freshly made! If you have leftovers, I recommend freezing them instead of keeping them in the fridge (and they freeze well).
These pancakes make a great freezer breakfast! Simply allow them to cool completely and place them into a zip-top storage bag. They can be frozen for up to 3 months.
Reheating Silver Dollar Pancakes
When ready, reheat your pancakes straight from frozen for 20-30 seconds in the microwave or a toaster oven.
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❓ FAQ
These tasty pancakes are only about 2-3 inches in size. They got their name because they are roughly the same size as a United States silver dollar produced in the 1920s and 1930s.
Pancakes should only be flipped one time during cooking. If you flip them repeatedly, the pancakes will deflate and lose their fluffy consistency.
After pouring your batter onto the hot skillet, wait until you see bubbles form on the pancakes (about 2 minutes). This means they are ready to flip over!
🥞 More Easy Breakfast Recipes
- French Toast Sticks - Classic French toast is packed into fun bite-sized strips that are perfect for dipping!
- Pizza Dough Cinnamon Rolls - Store-bought pizza dough makes these sweet cinnamon rolls extra easy!
- Corned Beef Hash - A delicious mixture of corned beef, potatoes, and onions!
- Huevos Rancheros - A classic Mexican vegetarian dish with salsa, tortillas, and a fried egg!
- Butter Swim Biscuits - Fluffy and tender biscuits baked in a pool of butter!
- Bacon Breakfast Casserole - Eggs, cheese, and bacon are mixed and baked in the oven!
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📋 Recipe
Mini Silver Dollar Pancakes
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1⅓ cups milk (room temperature)
- 5 tablespoon butter (melted, plus more for the griddle)
- 1 teaspoon vanilla extract
Instructions
- Mix together your dry ingredients in a large bowl (all-purpose flour, sugar, baking powder, and salt).2 cups all-purpose flour, ¼ cup sugar, 3 teaspoon baking powder, ½ teaspoon salt
- Pour in the milk, melted butter, and vanilla extract. Use a whisk to mix it all together, stopping as soon as the ingredients are incorporated. *You do not want to overmix the batter, it is okay to still have some lumps.1⅓ cups milk, 5 tablespoon butter, 1 teaspoon vanilla extract
- Turn your griddle (or skillet) to medium-low heat and thoroughly coat it with butter.
- Once the griddle or skillet is hot and the butter has melted, pour 1 tablespoon portions of batter onto the griddle, leaving about 1 inch of space in between each pancake.
- Cook for about 2 minutes, or until you see tiny bubbles begin to appear on the pancakes. Use a spatula to flip the pancakes and then cook for about 1 more minute, or until lightly browned. *If you want extra crisp edges, swirl the melted butter over the edges of the pancakes, adding more butter to your pan as needed.
- Remove the cooked pancakes from the skillet/griddle and add more butter before cooking a second batch. Repeat until all of the pancake batter has been cooked. Serve immediately.
Equipment You May Need
Notes
- This recipe will yield roughly 24 mini pancakes.
- You can use a mini ice cream scoop or cookie scoop for uniform pancakes!
- Add in some tasty mix-ins like blueberries, chocolate chips, bananas, or chopped nuts!
- To freeze: These pancakes make a great freezer breakfast! Simply allow them to cool completely and place them into a zip-top storage bag. They can be frozen for up to 3 months.
- To reheat from frozen: When ready, reheat your pancakes straight from frozen for 20-30 seconds in either the microwave or a toaster oven.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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