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This is the BEST silver dollar pancake recipe made with basic ingredients. Add your favorite toppings for the most epic weekend breakfast!
Silver dollar pancakes are actually just regular pancakes made in miniature form. They get their name because they are the size of a silver dollar and are a great breakfast food for both kids and adults!
This recipe makes super fluffy pancakes that are great for a brunch menu. Top these tiny pancakes with fresh fruit or maple syrup alongside cinnamon applesauce muffins, baked brie, and strawberry biscuits.
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🥞 Ingredient notes
- Milk - I typically use whole milk for this recipe and it makes a great consistency to the batter. Skim or 1% milk can also be used but will make a thinner batter.
- Butter - Make sure the melted butter is cooled mostly before adding it to the milk and eggs so it doesn't scramble the egg.
📋 Substitutions and variations
- Dairy-Free - Replace the milk and butter with unsweetened dairy-free alternatives.
- Gluten-Free - Replace the all-purpose flour with a cup for cup gluten-free flour.
- Thin Pancakes - Add ¼ cup of milk for a thinner batter.
- Mix-Ins - Mix in sprinkles or mini chocolate chips for a fun variation.
🥣 Step by step instructions
First combine the flour, sugar, baking powder, and salt in a large bowl and then whisk to remove any lumps. Next, whisk together the milk with a large egg and the melted butter in a separate bowl until the eggs are completely broken up.
Add the wet ingredients to the dry ingredients and whisk until everything is combined and only a few lumps remain. Let the batter rest while you heat an electric griddle or a large nonstick skillet over medium-low heat and generously grease it with butter.
Drop one tablespoon of the batter on the hot griddle for each pancake. Let the batter cook for 2-3 minutes on the first side until golden brown.
Flip them over gently and then let them cook for 1-2 minutes on the second side. Remove the pancakes from the griddle and onto a plate and repeat with the remaining batter. Add your favorite pancake toppings and then serve!
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Whisk or sift the dry ingredients together to remove as many lumps as you can.
- Don't overmix the pancake batter so the pancakes stay light and fluffy. It's ok if there are still some lumps.
- Generously grease the griddle or non-stick skillet before the next batch to get crispy edges.
🍓 Pancake topping ideas
- Fresh fruit
- Butter and maple syrup
- Chocolate chips
- Peanut butter
- Powdered sugar
- Chocolate sauce
- Whipped Cream
- Sprinkles
💭 Frequently asked questions
These little pancakes are named after the old-style US Silver Dollar which was about 1 ½ inches in diameter. They are actually served in Scotland as a dessert, whereas in the US they are served mainly for breakfast.
⏲️ Make ahead and storage instructions
These little pancakes are great to make ahead of time. Make sure to cool them first before storing them in an airtight container in the refrigerator for up to 3 days.
To freeze, cool the pancakes completely and then lay them in a single layer on a baking sheet lined with parchment paper. Place them in the freezer to freeze and then transfer them to a freezer bag or airtight container to store for up to 3 months.
Made ahead or leftover pancakes can be reheated over medium-low heat on the stovetop or also in the microwave. Frozen pancakes do not need to be defrosted before heating.
🍳 More breakfast recipes
If you loved these mini silver dollar pancakes, then check out these other breakfast items that I know you will love too!
- Overnight Cinnamon Rolls
- Scrambled Eggs with Spinach & Tomatoes
- Cinnamon Brown Sugar French Toast
- Blueberry Streusel Muffins
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
Recipe
Silver Dollar Pancake Recipe
Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon table salt
- 1 ¼ cup whole milk
- 1 large egg
- 3 Tablespoons melted butter
- extra butter, for greasing the griddle or pan
Instructions
- First, whisk together the flour, baking powder, sugar and salt in a large mixing bowl to remove any lumps.
- In separate bowl, whisk together the whole milk with the eggs and melted butter until the egg is completely broken up and combined with the butter and milk.
- Add the wet ingredients to the dry ingredients and whisk together until everything is combined. Some lumps in the batter are ok.
- Heat an electric griddle or non-stick pan over medium low heat while the batter rests and generously grease it with butter.
- Pour one tablespoon of batter on the hot griddle or pan for each mini pancake and allow it to cook for 2-3 minutes on the first side until it is golden brown.
- Gently flip the pancakes over and let them cook for an additional 1-2 minutes until the pancakes are cooked through and golden brown.
- Repeat with the remaining batter until all pancakes are cooked and then serve plain or with toppings.
Notes
- Whisk the dry ingredients together to remove as many lumps as you can.
- Don't overmix the batter to so the pancakes stay light and fluffy.
- Generously grease the griddle or pan before cooking each batch of pancakes to get crispy edges.
Pancake Toppings Ideas
- Fresh fruit
- Butter and maple syrup
- Chocolate chips
- Peanut butter
- Powdered sugar
- Chocolate sauce
- Whipped Cream
- Sprinkles
Substitutions and Variations
- Dairy Free - Replace whole milk and butter with unsweetened dairy free milk and a dairy free butter substitute.
- Gluten Free - Replace the all purpose flour with a cup for cup gluten free flour.
- Thin Pancakes - Add an additional ¼ cup of milk to the batter.
- Mix-Ins - Mix in sprinkles or mini chocolate chips.
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