Why You’ll Love This Recipe
These pancakes are soft, light, and just the right size for snacking or dipping. They cook quickly, freeze well, and are easy to customize with add-ins like blueberries or chocolate chips. Whether served at a big breakfast spread or packed in a lunchbox, these mini pancakes are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
granulated sugar
milk
egg
unsalted butter, melted
vanilla extract
optional toppings: maple syrup, powdered sugar, fruit, or nut butter
Directions
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined—do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Drop small spoonfuls of batter (about 1 tablespoon each) onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup, fruit, or your favorite toppings.
Servings and timing
This recipe makes about 30 mini pancakes (4 servings).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Blueberry Mini Pancakes: Add fresh blueberries to the batter.
- Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto each pancake before flipping.
- Banana Pancakes: Mash a ripe banana into the batter for natural sweetness.
- Protein Pancakes: Add a scoop of protein powder for a more filling option.
- Gluten-Free Pancakes: Substitute with a 1:1 gluten-free flour blend.
Storage/Reheating
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat in the microwave for 20–30 seconds, or toast in a skillet or oven for a crispier finish.
FAQs
Why are they called silver dollar pancakes?
They’re about the size of an old-fashioned silver dollar coin—small, round, and bite-sized.
Can I make them ahead of time?
Yes, cook and refrigerate or freeze them, then reheat as needed.
How do I keep them warm while cooking batches?
Place pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.
Can I make them without eggs?
Yes, use a flax egg or commercial egg replacer for an egg-free version.
What’s the best pan to use?
A nonstick skillet or griddle works best for even cooking.
How do I make all the pancakes the same size?
Use a tablespoon or small cookie scoop to portion the batter evenly.
Can I make savory mini pancakes?
Yes, omit the sugar and add herbs, cheese, or spices for a savory version.
Can I double the recipe?
Absolutely—this recipe scales well for larger batches.
Do they taste different from regular pancakes?
No, they have the same flavor and texture, just in a smaller, bite-sized version.
Can kids help make these?
Yes, they’re great for kids—especially stacking, dipping, or decorating with toppings.
Conclusion
Mini Silver Dollar Pancakes are fluffy, fun-sized treats that make breakfast extra special. Whether you stack them high, serve them with fresh fruit, or freeze them for quick weekday mornings, these little pancakes are a versatile and family-friendly favorite.
PrintMini Silver Dollar Pancakes
Mini Silver Dollar Pancakes are fluffy, bite-sized pancakes perfect for breakfast, brunch platters, or snacking. Easy to make and fun to eat, they’re great for kids and adults alike and can be topped with syrup, fruit, or nut butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 30 mini pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, powdered sugar, fresh fruit, nut butter
Instructions
In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Drop small spoonfuls of batter (about 1 tablespoon each) onto the skillet.
- Cook until small bubbles form on the surface, then flip and cook the other side until golden brown, about 1–2 minutes per side.
- Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
- Keep cooked pancakes warm in a 200°F (95°C) oven while you finish cooking the rest.
- Use a tablespoon or small cookie scoop for uniform pancake size.
- Customize with mix-ins like blueberries, chocolate chips, or mashed banana.
- Great for freezing—just reheat in a toaster or microwave.
- For a gluten-free version, use a 1:1 gluten-free flour substitute.
Nutrition
- Serving Size: 1 serving (about 7–8 mini pancakes)
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
