Silver Dollar Pancakes (Printer-friendly)

Fluffy mini pancakes, ideal for stacking and serving with sweet or fresh toppings.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
09 - 1 teaspoon vanilla extract

→ Optional Toppings

10 - Maple syrup
11 - Fresh berries (blueberries, strawberries, raspberries)
12 - Whipped cream
13 - Sliced bananas

# Directions:

01 - Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until fully incorporated.
03 - Pour wet mixture into dry ingredients and stir gently until just combined, leaving some lumps intact to avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
05 - Use a tablespoon or small cookie scoop to drop batter rounds about 1 tablespoon each onto the skillet, spacing them apart.
06 - Cook pancakes for 1 to 2 minutes until bubbles form on the surface and edges appear set.
07 - Turn pancakes over and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer finished pancakes to a plate and keep warm; repeat cooking with remaining batter, greasing skillet as needed.
09 - Stack mini pancakes and top with maple syrup, fresh fruit, whipped cream, or preferred toppings.

# Expert Tips:

01 -
  • They cook faster than regular pancakes, so you're not standing over the stove watching the world wake up without you.
  • Kids actually get excited about helping stack them, and the small size means less waste if someone changes their mind about toppings.
  • The simplicity of the ingredients means you probably already have everything, no last-minute store run required.
02 -
  • Overmixing the batter is the number one way to ruin these; the moment you see no more dry flour, you're done, because developing gluten makes them tough and chewy instead of tender and fluffy.
  • Temperature matters more than you'd expect; too high heat burns the outside before the inside cooks, so medium-low is actually the right choice even though it feels slow.
  • If your batter is too thick and won't drop easily from the spoon, add a tablespoon of milk to loosen it slightly, because thick batter means dense pancakes no matter what else you do right.
03 -
  • Use a cookie scoop for consistent pancake size, because uniform pancakes cook evenly and look intentional instead of random on the plate.
  • Medium-low heat sounds slow but it's the secret to golden exteriors and fluffy, cooked-all-the-way-through centers every single time.
  • Make sure your skillet is actually nonstick or properly seasoned, because silver dollars are delicate and a sticky surface turns them into pancake shreds instead of whole rounds.
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