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+ servings
stack of silver dollar pancakes on a plate with fresh berries.

Silver Dollar Pancake Recipe

Amanda
This is the BEST silver dollar pancake recipe made with basic ingredients from scratch. Great for brunch or breakfast!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast + Brunch
Cuisine American
Servings 6 servings
Calories 215 kcal

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.
 

Make Ahead and Storage Instructions

The mini pancakes can be made ahead of time, cooled and store in an airtight container in the refrigerator for up to 3 days.
To freeze, cool the pancakes completely and 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 in the microwave. Frozen pancakes do not need to be defrosted before heating.
 

Nutrition

Serving: 6mini pancakesCalories: 215kcalCarbohydrates: 29gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 606mgPotassium: 123mgFiber: 1gSugar: 5gVitamin A: 302IUCalcium: 152mgIron: 2mg
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