Mini Silver Dollar Pancakes

Silver dollar pancakes on a plate stacked with a skewer.

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: People

Calories: 270kcal

Author: Aleka Shunk

These Silver Dollar Pancakes are truly the BEST pancakes I've ever had. They are such a fun breakfast party idea! Light, ultra fluffy and SO easy, kids will LOVE these mini bites! They are also made without eggs so no more "eggy" tasting pancakes! Yay!!

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Ingredients

1 Cup Flour
¼ Cup Sugar
1½ Tsp. Baking Powder
¼ Tsp. Salt
¾ Cup Milk (or substitute nut milk)
1 Tsp. Vanilla Extract
6 Tbsp. Unsalted Butter

Instructions

In a large bowl, combine your dry ingredients.
Add in ¾ cup milk, 2 tablespoons melted butter, 1 tsp. vanilla and using a whisk, mix until JUST combined. DO NOT OVER-MIX! Lumps are OKAY!
**The consistency of your batter is important. If your batter is too thin, your pancakes will turn out thin and be hard to flip. If your batter is too thick, you can add 1 tablespoon more of milk at a time until it thins out.
Add 1-2 tablespoon of butter to a skillet and turn heat to medium-low. When butter is melted, pour about 1 tablespoon of batter into your skillet leaving about an inch between each pancake. (I suggest using a mini ice cream scoop for perfectly round, evenly sized pancakes).
If you want super crispy edges, it is important that you use the handle of the pan to help move the butter AROUND the edges of each pancake! You want the perimeter of each pancake to be nicely coated in the butter!
*Use more butter if your pan is larger.
Once you start to see tiny bubbles coming through each pancake, or the edges start to brown, take a flat metal spatula (they work best) and quickly flip each pancake over and leave them alone! The time will differ depending upon your heat. It is always better to start the heat lower and adjust as needed!!
It is also important to add another tbsp. of butter to the pan when you flip them. You do NOT want your pan to dry up. The pancakes should be able to freely move or slip around the pan when you shake it. If they do not, you need more butter.
After you flip, they will be ready in another minute or two. You want to make sure the inside is cooked before you remove your pancakes but do not over-cook them or they will be dry.
Enjoy as is or with desired toppings!

Video

Notes

*Recipe Yield* About 12 Pancakes

These freeze VERY well! Make a large batch, let them cool and throw them in a large Ziploc bag or Tupperware container and reheat for 30-60 seconds in the microwave!
Feel free to adjust the heat on your pancakes. You do not want the heat too high or they will burn before they cook inside! It is always better to start off with lower heat.
Use a mini ice cream scoop to help make your pancakes the same size!
If you're gluten-free, use GF flour!
If you're vegan, substitute milk with choice of nut milk and butter with coconut oil.

Nutrition