These silver dollar Mini Pancakes are fluffy with buttery crispy edges. These cuties melt in your mouth slathered in butter and syrup!
I love making these mini pancakes for my family. They are perfect for on-the-go weekday breakfasts but also special on the weekend piled high with ALL the pancake toppings! They are rich and buttery with a hint of sweetness and totally addictive!
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Why You'll Love This Recipe
This mini pancake recipe is:
- A great basic pancake recipe that you can make with simple ingredients that you likely have on hand.
- Perfect for a breakfast buffet party. Making minis allow guests to try a little of all the options!
- Easy kids pancake recipe that they will love packed in their lunch box for school with berries and all their favorite pancake toppings!
Ingredient Notes
- All-Purpose Flour
- Baking powder
- Baking Soda
- Salt
- Vanilla Extract
- Buttermilk - you can use storebought buttermilk or make your own by adding a tablespoon of lemon juice or vinegar to milk and allowing it to curdle for 5 minutes. The buttermilk gives these pancakes their super soft and fluffy interior.
- Sugar - I usually don't add sugar to my pancake recipes but these little cakes do well with a bit of sugar for color and texture. Some of my kids will enjoy them with no syrup and just some berries!
- Melted Butter- unsalted butter in the batter and for cooking really give these silver dollar pancakes so much flavor!
- Egg- This recipe is great to make if you are almost out of eggs as it only takes 1 egg!
How to Make Mini Pancakes or Silver Dollar Pancakes
- Whisk together the wet pancake ingredients.
- Incorporate the dry ingredients.
- Do not over mix, some lumps are fine!
- Scoop pancake batter into a heated buttered pan.
- Cook until bubbles form.
- Flip and cook until golden.
Frequently Asked Questions
Small pancakes can be called mini pancakes or silver dollar pancakes. They are great to serve kids and also for a brunch buffet when you have several other main dishes for guests to enjoy.
Silver dollar pancakes are pancakes that are smaller than traditional pancakes about 2-3 inches in diameter. These little pancakes are great for smaller appetites and perfect for freezing and easy to reheat and take on the go.
These mini silver dollar pancakes cook fairly quickly. Cook just under a minute in a heated buttered pan until bubbles appear, then flip and cook for another 30 seconds or until a cake tester or toothpick comes out clean and the pancakes are golden.
Expert Tips
- For the fluffiest pancakes allow your pancake batter to rest. You can also check out these tips!
- To achieve the most delicious crispy edges on your pancakes be sure to cook the pancakes with space between them in a generously buttered preheated pan.
- Do not overcook the pancakes, they will finished just after flipping. Use a cake tester or toothpick to ensure they are cooked through.
- Keep your pancakes warm in a 200 degree oven while cooking the remaining pancakes.
- These pancakes are best eaten fresh but can be reheated in the microwave using the “reheat setting” not the “cook setting” or they will become dry and gummy.
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My Sweet Cream Pancakes are my favorite indulgent pancake recipe try it out for a special occasion or for a serious comfort food craving! My Sheetpan Pancakes are excellent for an easy breakfast for a crowd pop these in the oven while you make some Bacon in the Air Fryer !
If you love mini recipes try these Mini Cinnamon Rolls! They are gorgeous and perfect for an elegant brunch spread!
Recipe
Mini Pancakes
Equipment
- large bowl
- whisk
- Spatula
- large skillet
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ tablespoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup buttermilk
- ¼ cup unsalted butter melted (plus more for cooking)
- 1 egg large
- 1 teaspoon vanilla extract
- berries, pure maple syrup, butter and whipped cream for serving if desired
Instructions
- In a medium bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined.
- Whisk together buttermilk, melted butter, egg and vanilla extract in a large bowl.
- Gradually mix the dry ingredients with the wet ingredients, small lumps are fine.
- Allow the batter to rest for about 10 minutes.
- Bring a large skillet to medium heat. Melt ½ tablespoon of butter.
- Using a medium cookie scoop drop 5-6 scoops in the melted butter leaving some space between scoops.
- Cook the pancakes until little bubbles begin to form.Flip pancakes and cook until edges are golden on both sides and a cake taster or toothpick inserted comes out clean.
- Transfer to a plate and cook remaining pancakes adding extra butter to pan as needed.Enjoy pancakes hot with your favorite toppings like butter, pure maple syrup and berries.
Notes
expert tips
- For the fluffiest pancakes allow your pancake batter to rest. You can also check out these tips!
- To achieve the most delicious crispy edges on your pancakes be sure to cook the pancakes with space between them in a generously buttered preheated pan.
- Do not overcook the pancakes, they will finished just after flipping. Use a cake tester or toothpick to ensure they are cooked through.
- Keep your pancakes warm in a 200 degree oven while cooking the remaining pancakes.
- These pancakes are best eaten fresh but can be reheated in the microwave using the “reheat setting” not the “cook setting” or they will become dry and gummy.
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