My grandma’s silver dollar pancakes aren’t typical pancakes you get at a restaurant! They are super fluffy and crisp around the edges. A quick and easy breakfast or brunch option that the entire family will enjoy.
Some of my other favorite recipes include banana pancakes and lemon ricotta pancakes.
Mini pancakes aka silver dollar pancakes are perfect for kids and those who simply want a bite. Sometimes a big pancake is just too much and too filling. These little pancakes will melt in your mouth and leave you satisfied!
Why Are They Called Silver Dollar Pancakes?
Each pancake is about the size of a U.S. silver dollar. In the U.S. they’re normally served for breakfast but in other countries, they’re served for dessert.
Why You’ll Love These
- Don’t have buttermilk? Use whole milk instead! Don’t have vanilla extract? Omit it. Such a forgiving recipe!
- The pancake batter can be refrigerated for up to 3 days.
- These are super fluffy, light, and taste absolutely delicious!
Ingredient’s You’ll Need
- All-purpose flour
- Buttermilk
- Sugar
- Baking Powder
- Egg
- Salt
- Unsalted Butter
- Vanilla Extract
Top Tips And Flavor Variations
- Add fresh blueberries, bananas, or chocolate chips. You can also add Nutella or peanut butter!
- Only flip the pancakes once and don’t flip too early otherwise you won’t get that nice color and crisp on the outside.
- Use a mini cookie scoop to scoop the pancake batter.
- Serve with lots of butter, maple syrup, powdered sugar, and fresh fruit.
Can I Freeze These?
To freeze silver dollar pancakes, cook them, and then let them cool completely. Place the pancakes on a baking sheet in one single layer and freeze for one hour or until they’re hard. Once hard, place them in a freezer bag with parchment paper in between each pancake.
More Breakfast Options
Although I love pancakes for breakfast, these soft scrambled eggs and this pineapple banana smoothie are excellent choices as well!
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Grandma’s Silver Dollar Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups buttermilk
- 2 tbsp granulated sugar
- 1/8 tsp salt
- 3 tsp baking powder
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
- butter, for frying
Instructions
- In a large bowl, mix the buttermilk, egg, vanilla extract, melted butter, and sugar. Mix well.
- Add the remaining ingredients to the wet ingredients and mix until well combined but don't overmix.
- Butter a nonstick skillet and heat over medium heat.
- Using a mini cookie scoop, scoop about 1 tbsp of pancake batter onto the skillet. Cook the pancakes for 1-2 minutes on each side.
- Enjoy with butter and maple syrup!
Notes
- Add fresh blueberries, bananas, or chocolate chips. You can also add Nutella or peanut butter!
- Only flip the pancakes once and don’t flip too early otherwise you won’t get that nice color and crisp on the outside.
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