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!
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Instructions
Mix together your dry ingredients in a large bowl (all-purpose flour, sugar, baking powder, and 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.
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.
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.
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