Description
These silver dollar pancakes are delightful mini-sized treats with soft, fluffy interiors and slightly crisp edges. Made with simple pantry staples, they are quick and easy to prepare, perfect for a cozy breakfast or brunch. Enjoy them with butter, syrup, and fresh berries for a classic morning meal.
Ingredients
Dry Ingredients
- 2 cups (260 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 3 teaspoons baking powder
- ¾ teaspoon fine sea salt or table salt
Wet Ingredients
- 1 ⅓ cups milk, at room temperature, plus more as needed
- 5 Tablespoons unsalted butter, melted, plus more for griddle
- 1 teaspoon vanilla extract
For Serving
- Butter
- Syrup
- Fresh berries
Instructions
- Combine Dry Ingredients: In a large bowl, mix together 2 cups flour, ¼ cup sugar, 3 teaspoons baking powder, and ¾ teaspoon salt until evenly combined.
- Add Wet Ingredients: Stir in 1 ⅓ cups milk, 5 tablespoons melted butter, and 1 teaspoon vanilla extract using a wooden spoon just until most lumps disappear. If the batter feels too thick, add 1 to 2 tablespoons more milk to reach the desired consistency.
- Preheat Griddle: Heat a griddle or skillet over medium-low heat, approximately 260°F, preparing it for cooking.
- Prepare Pancakes: Generously butter the griddle surface. Using a small cookie scoop or tablespoon, pour small amounts of batter onto the griddle to form mini pancakes.
- Cook Pancakes: Cook for about 2 minutes until bubbles appear on the surface. Flip the pancakes carefully and cook for another 1 minute until lightly browned. Add more butter to the skillet as needed for subsequent batches and repeat cooking.
- Serve Warm: Serve pancakes immediately or keep warm on a baking sheet in the oven set to 175°F until ready to eat.
- Enjoy and Share: After making the recipe, leave a comment and rating to share your experience.
Notes
- Make-ahead mix: Combine dry ingredients and store in a sealed jar for up to 6 months; can be frozen for up to 1 year.
- Egg Option: For a firmer pancake, whisk in 1 egg with the milk before mixing into dry ingredients.
- Freezer Tip: Cool cooked pancakes completely and store in zip-top bags or containers in the freezer for 2 to 3 months. Reheat in microwave or toaster oven for 20 to 30 seconds before serving.
- Quantity: This recipe yields approximately 50 mini 2-inch silver dollar pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
