Silver Dollar Pancakes Fluffy (Printable)

Tiny, fluffy silver dollar pancakes ideal for breakfast with syrup and fresh fruit 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

# How To Make:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until fully combined.
03 - Gently fold wet ingredients into dry ingredients until just combined; leave some lumps intact.
04 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
05 - Using a tablespoon, drop small rounds of batter onto the skillet, spacing each evenly.
06 - Cook until bubbles appear on top and edges set, about 1–2 minutes; flip and cook another 1–2 minutes until golden brown.
07 - Transfer cooked pancakes to a warm plate and continue cooking remaining batter, greasing skillet as needed.
08 - Stack pancakes and serve immediately with chosen toppings.

# Top Tips:

01 -
  • They cook faster and more evenly than regular pancakes, so you're never left with a cold stack.
  • Stacking them high feels like building something special, and kids actually get excited about breakfast.
  • The batter comes together in minutes, making this perfect for those mornings when you want something homemade without the fuss.
02 -
  • Letting the batter rest for even five minutes makes these noticeably fluffier—the leavening agents get more time to activate, and the flour fully hydrates.
  • Medium-low heat is non-negotiable; too high and the outside browns before the inside cooks through, leaving you disappointed.
03 -
  • A small cookie scoop gives you consistent sizes and makes the whole process faster and less messy than free-pouring.
  • If you're feeding a group, keep finished pancakes warm in a 200°F oven on a baking sheet rather than stacking them on a plate, which can trap steam and soften the bottoms.
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