Silver Dollar Pancakes
For a bite-sized brunch treat, look no further than silver dollar pancakes.
Serves2 to 4
Makes25 to 30 pancakes
Prep5 minutes
Cook30 minutes to 35 minutes
Cute and tasty, these silver dollar pancakes are perfect for little ones (and adults who are kids at heart). They’re also excellent if you’re hosting a brunch — everyone can have a little pancake on their plate without taking up all the real estate or overindulging in just one item.
Silver Dollar Pancakes Versus Regular Pancakes
Silver dollar pancakes are just as light and fluffy as regular pancakes; the only difference is their size. Simply spoon one tablespoon of batter into the skillet or a piping bag or squeeze bottle to create these adorable minis.
The Secret to the Best Pancakes
These easy and essential steps keep the pancakes light and fluffy.
- Start by properly measuring the ingredients — this is no time to eyeball it! The right proportion of wet to dry ingredients makes a huge difference, and the leavening agent, baking powder, is most important here. We added just the right amount for a little lift.
- Don’t over-mix the batter! It’s OK to have a few lumps in the batter when you’re mixing.
Silver Dollar Pancakes Recipe
For a bite-sized brunch treat, look no further than silver dollar pancakes.
Prep time 5 minutes
Cook time 30 minutes to 35 minutes
Makes 25 to 30 pancakes
Serves 2 to 4
Nutritional Info
Ingredients
- 1 cup
whole milk
- 1
large egg
- 2 tablespoons
unsalted butter, plus more for serving
- 1 cup
all-purpose flour
- 1 1/2 teaspoons
baking powder
- 1 teaspoon
granulated sugar
- 1/2 teaspoon
kosher salt
- 1 teaspoon
vanilla extract
Vegetable oil, for pan
Maple syrup and raspberries, for serving
Instructions
Place 1 cup whole milk and 1 large egg in a medium bowl and let sit at room temperature for 30 minutes. If you’d like to serve the pancakes with butter, let a couple of tablespoons sit at room temperature to soften as well. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 200°F.
Cut 2 tablespoons unsalted butter into 2 pieces and place in a small, microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt on the stovetop.) Let cool slightly.
Place 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon granulated sugar, and 1/2 teaspoon kosher salt in a second medium bowl and whisk to combine.
Add the melted butter and 1 teaspoon vanilla extract to the milk and egg and whisk until combined. Pour into the flour mixture and stir until mostly incorporated and there are no streaks of dry flour; a few lumps are OK.
Heat a medium nonstick frying pan over medium heat and brush the pan lightly with vegetable oil. Spoon about 1 tablespoon of the batter into the skillet and spread the batter into a round. Keep spooning to fill the skillet, leaving about an inch between each pancake, 4 to 5 pancakes per batch depending on the size of your pan. Cook until there are bubbles on the surface of the pancakes and the bottoms are browned, 1 to 2 minutes. Flip the pancakes and cook until the second side is browned, about 1 minute more.
Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat cooking the remaining batter, coating the pan lightly with vegetable oil before each batch. Serve the pancakes with butter, maple syrup, and raspberries.
Recipe Notes
Add-ins: Feel free to add mini chocolate chips, blueberries, or your favorite pancake mix-ins. And, of course, serve topped with whatever pancake toppings you love!
Storage: Let the pancakes cool completely, then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Let thaw in the refrigerator if needed, then reheat in a 350°F oven on a baking sheet until heated through, about 5 minutes.