Silver Dollar Pancakes

These mini silver dollar pancakes are soft and delicate with slightly crispy edges. Easy to make with everyday pantry items and perfect for breakfast!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

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
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. In a large bowl, combine 2 cups flour, 1/4 cup sugar, 3 teaspoons baking powder, and 3/4 teaspoon salt. Stir in 1 1/3 cups milk, 5 Tablespoons butter, and 1 teaspoon vanilla with a wooden spoon just until most of the lumps are gone. Add 1 to 2 Tablespoons milk, if needed (you don't want the batter too thick).
Preheat a griddle or skillet to medium-low (about 260°F).
Make pancakes. Coat the griddle with a good amount of butter. Using a small cookie scoop or tablespoon, pour batter onto the heated griddle. Cook for 2 minutes, or until bubbles appear. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned. Add more butter to the skillet when cooking the next batch and repeat.
Serve. Serve immediately or keep pancakes warm on a baking sheet in the oven at 175°F.

Notes

Make-ahead mix: Place dry ingredients in a large jar until ready to use. Will stay fresh and sealed for up to 6 months. Freeze for up to 1 year.

Egg: These are a thinner, softer pancakes. If you prefer a studier pancake, whisk in 1 egg with the milk.

Freezer tip: Let cool and place in a large zip-top bag or freezer container. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 20 to 30 seconds.

Quantity: This recipe makes about 50 mini 2-inch pancakes.

Nutrition