Silver Dollar Pancakes
Silver dollar pancakes are light, fluffy bite-sized pancakes that are so much fun for kids and adults alike! These quick and easy mini buttermilk pancakes can be served in tall stacks with your favorite toppings!
A stack of silver dollar mini pancakes is the cutest! If your kids have ever ordered them at IHOP, making them from scratch at home is going to put you on rock star level parent status! Of course, they’d also be really impressed by these cinnamon toast crunch pancakes and cannoli pancakes, two other popular IHOP copycats!
This recipe for silver dollar pancakes yields pancakes that are bigger than the size you’d make for pancake cereal, but way smaller than regular-sized buttermilk pancakes. Adorable silver dollar sized pancakes are about two inches in diameter and you can cook a whole bunch of these pancakes on the griddle at once!
About this mini pancake recipe
These pancakes are buttery, light, and fluffy with slightly crispy edges and a golden brown finish. Because they are so small, they have a lot of crispy edges. They’re made with buttermilk (adapted slightly from my buttermilk pancake recipe) so you know they’re nice and rich. If you want, you can add whatever flavors you’d like (my kids always ask for chocolate chips).
Homemade mini pancakes are great for toddlers, young kids, or people who have small appetites for breakfast but they’re also a great snack to pack in school lunches. Stack ’em up and keep them together with a skewer or toothpick for easy handling. It’s a similar idea to these banana dippers, another mini pancake idea! You could go the savory route and make silver dollar pancake sandwich stacks, layered with deli ham or turkey and slices of cheese.
Silver dollar pancakes aren’t just for kids! Tiny pancakes just means you can eat more pancakes, right? Maybe if you only have a few little pancakes you’ll have more room for scrambled eggs and bacon and a caramel iced coffee to top it off.
What you need
- Unsalted Butter – Melted butter is used for the pancake batter as well as the nonstick surface for the pan. Be generous with the butter in the pan for these pancakes. They taste and look best with plenty of butter.
- Buttermilk – A slightly sour, thick rich milk that adds moisture. The acid reacts with the leavening agents to create thick and fluffy pancakes. You can also make your own buttermilk if you don’t have buttermilk on hand. This might cause your pancake batter to be a little thinner. If that’s the case, just add a bit more flour to thicken it.
- Large Egg – You’ll need one beaten egg for a batch of these pancakes.
- Pure Vanilla Extract – A subtle hint of vanilla flavor pairs so well with the buttermilk, butter, and sugar.
- All-Purpose Flour – Provides a strong foundation for pancakes that won’t fall apart.
- Granulated Sugar – The sweetness that ensures these are not savory pancakes.
- Baking Powder & Baking Soda – Leavening agents that are an essential ingredient in most quick breads.
- Salt – Salt brings out the flavors of all of the other ingredients in a recipe for the best tasting results.
How to make it
Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. Then, whisk in egg and vanilla.
On top of the wet ingredients, add flour, sugar, baking powder, baking soda, and salt.
Gently mix the dry ingredients before whisking everything all together until just combined. Do not over mix.
TIP: If you find your batter is too thick, add a splash of regular milk to thin it out. If you use homemade buttermilk, it might seem too thin, in which case, add just a bit more flour.
Add 1 tablespoon of butter to a griddle preheated over medium heat. Pour batter by 1-2 tablespoon portions onto the griddle.
Cook for 1-3 minutes on each side, or until golden brown and cooked through. Add more butter to the pan for the next batch as needed. Repeat until all the batter is used.
There are so many pancake varieties depending on where you are in the world. Silver dollar pancakes are said to originate in the United States, back in the 1800s. They’re about the same size as an old silver dollar so North Americans have called mini pancakes “silver dollar” pancakes ever since.
The big difference is how much batter you put on the griddle at one time. You’ll use significantly less (about 1-2 tablespoons). You may find the cooking time to be slightly shorter but not by much.
A silver dollar is about 1 1/2 inches in diameter. Mini pancakes are usually anywhere from 1 1/2 – 2 1/2 inches across which is why they are usually eaten in stacks of seven to ten pancakes!
How to make these pancakes your own
- Make a mini breakfast! Have fun by serving these on mini plates, with mini forks, mini napkins, and mini glasses of juice too!
- Enjoy a stack of these pancakes with all of your favorite toppings. Chocolate sauce, blueberry sauce, strawberry sauce, caramel sauce, and of course, melted butter and pancake syrup!
- For the holidays try melting gingerbread butter on top!
- Spread homemade almond butter on top with a drizzle of honey. Almond butter will give you added protein and good fats for an afternoon snack.
- Present them on a pancake platter each topped with a different sweet or savory topping, such as ham and cheese, cream cheese, bacon jam, smoked salmon, etc.
- For dessert, serve them with a little scoop of ice cream on top. Then drizzle your favorite fruit sauce, chocolate sauce, or a dollop of whipped cream. A side of fried apples is always a good idea!
- Serve with a side of scrambled eggs and bacon.
- Use whatever add-ins you’d like and recreate smaller versions of chocolate chip pancakes, blueberry pancakes, cinnamon pancakes, pumpkin pancakes, and orange buttermilk pancakes.
Any leftovers can be saved the same way you would regular pancakes. Store them in an airtight container for up to 4 days in the fridge. To freeze them, transfer them to a freezer-friendly bag and keep layers separated by parchment paper to ensure that they don’t freeze in a clump.
These are too small to fit in your toaster without getting lost! Use the microwave to reheat them in 20-second intervals.
More classic pancake recipes
Get the Recipe: Silver Dollar Pancakes
- 2 tablespoons unsalted butter, melted (more for pan)
- 1 cup buttermilk
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. Whisk in egg and vanilla.
- Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed.
- Add 1 tablespoon of butter to a griddle preheated over medium heat. Pour batter by 1-2 tablespoon portions onto the griddle. Cook for 1-3 minutes on each side, or until golden brown and cooked through. Add more butter to pan for the next batch as needed, repeating until all batter is used.
- Be generous with the butter in the pan for these pancakes. They taste and look best with plenty of butter.
- Makes 20-25 2-inch pancakes.