There’s something irresistibly delightful about mini silver dollar pancakes. Compact, golden, and bursting with buttery richness, these bite-sized beauties deliver all the charm of traditional pancakes in a playful, stackable form. Their petite size makes them not only adorable but also perfect for sharing.
Ingredient Breakdown
Flour, sugar, and baking powder come together to form the backbone of this recipe. The flour provides structure, while a modest amount of sugar adds just the right touch of sweetness. Baking powder is key for giving the pancakes their signature lift, resulting in a fluffy, tender crumb that melts in your mouth.
Milk and vanilla extract bring balance and depth. The milk ensures the batter is fluid but not runny, creating pancakes that are soft without being heavy. Vanilla extract enhances the flavor profile with subtle aromatic notes, rounding out the sweetness and giving the pancakes a warm, inviting aroma.
Butter plays a starring role not only in the batter but also during cooking. Melted butter in the mix creates a rich, flavorful batter, while generous amounts melted in the skillet ensure the pancakes develop a deeply golden, crisp exterior. It’s this double-duty use of butter that sets these mini pancakes apart, delivering a texture that’s both tender and satisfyingly crisp.
Step-by-Step Preparation Guide
Start by mixing the dry ingredients together until well incorporated. Adding the milk, melted butter, and vanilla extract to the dry mixture should be done gently—just enough to bring the batter together. The key is to stop as soon as no large streaks of flour remain. A few lumps are not only acceptable but desirable, as they contribute to the pancakes’ soft, tender bite.
Preheat your skillet over medium-low heat and add a generous amount of butter. The butter should melt slowly, coating the pan and sizzling gently without browning too quickly. This creates the ideal non-stick surface and contributes to the crispy, golden edges that make these mini pancakes irresistible.
When pouring the batter, use a mini ice cream scoop or tablespoon to ensure each pancake is evenly sized. Leave enough space between them to allow for slight spreading. A uniform size not only looks professional but also ensures even cooking across the batch.
Watch closely as the pancakes cook. Tiny bubbles forming on the surface and edges turning slightly golden are your cues to flip. Use a thin, metal spatula for a clean, swift turn without breaking the pancakes. Once flipped, the second side should cook for another one to two minutes until golden brown.
For the final stage, ensure the inside is cooked but not dry. The goal is a fluffy center with crisp, buttery edges that provide a satisfying contrast. Keep the pancakes moving freely on the pan by maintaining a slick surface of melted butter throughout the cooking process.
Recipe Tips & Frequently Asked Questions
How to get ultra-crispy edges every time
Make sure the pan is well-buttered and swirl the pan gently so the butter coats the edges of each pancake as they cook.
Best ways to prevent sticking and ensure easy flipping
Use a non-stick or well-seasoned skillet and avoid rushing the flip. Wait for bubbles to appear and edges to firm up.
Adjusting batter thickness for the ideal texture
If the batter is too thick and doesn’t spread, add milk a tablespoon at a time until it loosens. If it’s too runny, add a tablespoon of flour to thicken.
How much butter is just right for a perfect sizzle
Start with 1-2 tablespoons and add more between batches to keep the pan well-lubricated but not greasy.
Can I make the batter ahead of time?
It’s best to make the batter fresh. However, you can prepare the dry ingredients in advance and mix with wet ingredients just before cooking.
How do I keep pancakes warm before serving?
Place the cooked pancakes on a baking sheet in a 200°F oven to keep them warm and crisp while you finish the batch.
Can I freeze and reheat leftover pancakes?
Yes! Let them cool completely, then freeze in a single layer. Reheat in a toaster or warm oven for best texture.
What’s the best skillet type for even cooking?
A heavy-bottomed non-stick skillet or well-seasoned cast iron pan ensures even heat distribution and golden results.
What to Serve With This Recipe
Classic toppings like maple syrup, powdered sugar, and fresh berries are always a hit. For extra flair, offer a variety of toppings at a brunch bar—sliced bananas, whipped cream, or a drizzle of honey make excellent choices.
Whipped toppings such as honey butter or cinnamon whipped cream add a luxurious touch without overwhelming the delicate flavor of the pancakes.
Pair your mini pancakes with refreshing beverages like fresh-squeezed orange juice, a hot cup of coffee, or even a festive brunch mimosa to round out the experience.
Get creative with serving ideas. Stack the mini pancakes into towers secured with toothpicks, or thread them onto skewers for a playful and portable breakfast option that’s great for parties or brunch gatherings.
Creative Variations
Upgrade the flavor by folding in lemon zest, fresh blueberries, or mini chocolate chips into the batter for bursts of brightness or sweetness.
For a savory variation, mix in crisp bacon bits, sharp cheddar cheese, or finely chopped herbs like chives or parsley to turn these into a delightful savory snack.
If you’re looking for a plant-based option, swap the butter for dairy-free margarine and use your favorite nut milk to create a vegan-friendly batch without sacrificing flavor or texture.
Mini silver dollar pancakes bring a whimsical charm to any breakfast or brunch table. Soft in the center with crisp, buttery edges, they offer endless opportunities for creativity and customization. Whether stacked high with syrup or served as bite-sized treats at a gathering, these petite pancakes promise a delightful start to any day.
Ingredients
1 cup all-purpose flour
¼ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup milk (or nut milk alternative)
1 teaspoon vanilla extract
6 tablespoons unsalted butter
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Pour in the milk, 2 tablespoons of melted butter, and vanilla extract. Whisk gently until the batter just comes together—it’s important not to overmix. A few small lumps are perfectly fine and will help keep the pancakes tender.
Check the consistency of your batter. It should be thick enough to hold its shape when dropped onto the pan but fluid enough to spread slightly. If it feels too thick, add an extra tablespoon of milk at a time until it loosens to the right consistency.
Heat a skillet over medium-low heat and add 1 to 2 tablespoons of butter. Once melted, spoon about 1 tablespoon of batter per pancake into the skillet, leaving enough space between each. A mini ice cream scoop is a great tool for uniform shapes and sizes.
To achieve beautifully crisp edges, tilt and swirl the skillet gently, allowing the melted butter to flow around the perimeter of each pancake. If you’re using a larger pan, adjust by adding more butter as needed to maintain a good coating around the pancakes.
Watch for tiny bubbles forming on the surface and the edges beginning to turn golden brown—this is your signal to flip. Use a thin metal spatula for the best results, flipping swiftly and carefully.
After flipping, immediately add another tablespoon of butter to the pan to keep the surface slick. The pancakes should glide easily when the pan is shaken—if they stick, add a bit more butter.
Cook for an additional 1 to 2 minutes on the second side, ensuring the inside is cooked through without overcooking. Aim for a soft, fluffy center and golden, buttery edges.
Serve these mini silver dollar pancakes warm, either on their own or with your favorite toppings like maple syrup, fresh fruit, or a dusting of powdered sugar.
Mini Silver Dollar Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk or nut milk alternative
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Pour in the milk, 2 tablespoons of melted butter, and vanilla extract. Whisk gently until the batter just comes together—it’s important not to overmix. A few small lumps are perfectly fine and will help keep the pancakes tender.
- Check the consistency of your batter. It should be thick enough to hold its shape when dropped onto the pan but fluid enough to spread slightly. If it feels too thick, add an extra tablespoon of milk at a time until it loosens to the right consistency.
- Heat a skillet over medium-low heat and add 1 to 2 tablespoons of butter. Once melted, spoon about 1 tablespoon of batter per pancake into the skillet, leaving enough space between each. A mini ice cream scoop is a great tool for uniform shapes and sizes.
- To achieve beautifully crisp edges, tilt and swirl the skillet gently, allowing the melted butter to flow around the perimeter of each pancake. If you’re using a larger pan, adjust by adding more butter as needed to maintain a good coating around the pancakes.
- Watch for tiny bubbles forming on the surface and the edges beginning to turn golden brown—this is your signal to flip. Use a thin metal spatula for the best results, flipping swiftly and carefully.
- After flipping, immediately add another tablespoon of butter to the pan to keep the surface slick. The pancakes should glide easily when the pan is shaken—if they stick, add a bit more butter.
- Cook for an additional 1 to 2 minutes on the second side, ensuring the inside is cooked through without overcooking. Aim for a soft, fluffy center and golden, buttery edges.
- Serve these mini silver dollar pancakes warm, either on their own or with your favorite toppings like maple syrup, fresh fruit, or a dusting of powdered sugar.
