Mini Pancakes or Silver Dollars

Name: Mini Pancakes or Silver Dollars
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/2 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons white granulated sugar; 1 1/4 cups milk (whole); 1 egg (room temperature); 3 tablespoons butter (melted); Berries; Orange slices; Yogurt

Recipe Video Print

I know that when I make these mini pancakes, also known as silver dollars, I am declared the best mom ever. My kids love to find these in their lunch boxes, they are cute, fluffy and tender, and it takes me just 20 minutes to make them. The best part is that they can be served with either sweet or savory toppings.

Image of silver dollar pancakes with raspberries.

This recipe is so easy that anyone can make it from scratch. The size of these silver dollars is ideal for a lunchbox meal, and I usually pack them along with favorites like Tuscan Chicken Pinwheels or Spinach Ricotta Stuffed Shells!

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More delicious pancake recipes:

The bite-sized pancakes are like adorable appetizing treats. I love having them for breakfast or serving them as an afternoon snack to the kids, with fresh apple slices, jam, and peanut butter. They freeze well, so I double the recipe and make some extras for later. They also save me when I host last-minute parties, as they can be used to create single-serving appetizers. For example, I spread some herbed cream cheese on the pancakes, topped them with a cooked shrimp or smoked salmon, a slice of a dill pickle, and some hot sauce! In an instant, I have delicious party food ready to serve!

A plate of homemade golden silver dollars mini pancakes.

Why you will love this recipe

They’re perfect for kids: They are the perfect finger food for everyone from toddlers to seniors! It is hard to resist these little cakes, no matter who you are.
Appetizers and dippers: I like to serve them as appetizers with a variety of dips from sweet to savory. My guests can choose what they want to use. I prefer sweet dips, but some people dip them in hot sauce or ranch dressing!
Quick and easy: It only takes me 20 minutes and a few ingredients to whip up these pancakes, and I can make enough to serve a whole crowd. I like to make extras and freeze them in small portions to use whenever I want.
They’re so versatile: they can be customized however I want. Gluten-free, dairy-free, full of fruit, sprinkled with nuts, or even drizzled with caramel or served part of a savory charcuterie board with butter, salmon lox, and caviar.

What you will need

Overhead shot of silver dollars mini pancakes ingredients in bowls on a table.

Dry ingredients: I use all-purpose flour because it has just the right amount of gluten for good structure and light and fluffy texture. Baking powder provides the essential leavening that creates bubbles when mixed and again as it heats, making the pancakes both tall and light.
Wet ingredients: I use milk to give the pancakes a rich, tender, flavorful, moist batter. It also helps bind the ingredients. The egg provides structure and moisture while helping whip air into the batter. Melted butter makes the batter richer and smoother and helps with browning.
Seasonings: White granulated sugar allows the edges to become crisp while providing a clean, fresh sweetness. Salt enhances the flavors of the other ingredients, keeping the pancakes from being bland.

How to make

Sift the dry ingredients: First, I sift the flour, baking powder, sugar, and salt together in a large bowl.

Mix in the wet ingredients: Now, I make a well in the middle and pour in the milk, melted butter, and egg. I whisk this together by hand just until there are no more lumps of dry flour. Then, I let the batter rest for 20 minutes so the flour can hydrate and the baking powder can activate.

Cook the pancakes: I heat the griddle over medium heat with oil, then scoop out a small amount of batter for each pancake. I use about ¼ cup. I let it cook on one side until the edges are dry and the bubbles on top are popped.

Flip: Then, I flip it and cook for another 20 seconds.

Perfectly golden silver dollars mini pancakes.

Serve with toppings: Afterward, I remove them and serve them with my favorite toppings.

A plate of silver dollars mini pancakes with raspberries.

Expert tip

The best pan for cooking pancakes

The best pan for making pancakes is an electric griddle. Especially if it is made of aluminum or cast iron for even heat distribution. A griddle is great because it is perfectly flat and has low sides, making it easier to flip. Non-stick surfaces are wonderful, but I really like cast-iron skillets. Ceramic is a favorite for most people. But the most important thing to remember is to use enough butter and keep the heat at medium-low so the middle cooks before the edges burn.

More tips to consider:

Use room temperature eggs and milk to make mixing a breeze.
Put the batter in a squeeze bottle or a baggie to create the pancakes. It is so much easier.
Be sure to let the batter rest for about 20 minutes before cooking to let the flour hydrate.
Flip the cakes when the edges are dry and the air bubbles on top start popping. Then, cook for just 20 more seconds.
Wipe the pan between batches to prevent the pancakes from turning out dark.

Stack of silver dollars mini pancakes topped with yogurt and fresh raspberries.

Recipe variations and add-ins:

Chocolate chips: I always make at least one batch of these with mini-chocolate chips. Because I have a lot of chocolate lovers in my family, including me.
Berries: Sometimes, I add some blackberries or raspberries. They should be chopped small enough to keep from taking up too much room.
Go nuts: When I add nuts, I make sure to chop them up well because the pancakes are so small. My favorites are walnuts or pecans.
Savory silver dollars: Make these savory by adding some spinach, garlic, and cheddar cheese, and topping them with bacon.
Cajun pancakes: If you’ve ever had pancakes down south, these may have been a favorite. Just add a little Cajun seasoning to the batter, and they have that down-home Cajun flavor.
Caramel sauce: Who needs syrup when you can just drizzle some of my homemade caramel sauce on top? It is easy to make with only 3 ingredients!

Homemade minu pancakes topped with yogurt and raspberries.

Serving suggestions:

These pancakes are so small and fun that they can be served as appetizers, dippers, and even cereal. I like to put them in my children’s lunches with some Nutella or their favorite jam for a fun lunch surprise to go with some fresh fruit and veggies. They can also be served with maple syrup and butter for a delicious breakfast or brunch. Try them with my sweet whipped strawberry butter or tangy homemade blueberry butter.

When I serve these for breakfast, I often serve them with scrambled eggs and bacon or sausage. This sausage, egg, and cheese breakfast burrito is one easy way to put it all together. I usually make a double batch to have some extra for lunch because they are so delicious. They’re really easy to make in minutes, and the kids can take them on the go. For something sweeter, I have been making this new viral recipe for Dubai chocolate overnight oats. The kids really love it and so do I!

How to store leftovers:

Refrigerate: I keep leftovers in an airtight container separated by parchment paper, so they don’t stick together. They will stay fresh in the fridge for a week.
Freezing: I flash-freeze my pancakes on a baking sheet for about an hour, then put them in a freezer bag to keep them from sticking together. They will stay fresh for 3 months in the freezer.
Defrost: I thaw them overnight in the fridge before reheating.
Reheating: I reheat them on the stove for just a minute or pop them in the toaster. The microwave makes them chewy.

Silver dollars mini pancakes in a lunch box.

Frequently asked questions

Why aren’t my mini pancakes fluffy?

Pancakes are usually not fluffy because the batter was overmixed. To get the batter just right, mix it just until you can no longer see the flour, but don’t keep mixing until it is smooth. It should be slightly lumpy. But not so lumpy that it still has dry clumps. Not having the pan hot enough is another reason because the batter will spread out too much and not rise fast enough.

How do I keep my pancakes from being flat?

One important thing is to make sure the baking powder is not expired. It should be less than 6 months old to make enough gas to lift the batter properly. Also, make sure the batter is thick enough. If it is too thin, it will not rise. Finally, be sure to let the pancake batter rest for 10 to 20 minutes so the flour hydrates and the baking powder activates. This gives the pancakes more rise.

Why are my pancakes chewy?

They either have too much flour, or they were mixed too much. First, sift the flour. Then, make sure the flour is measured correctly. I only use the spoon-and-level method. Use a tablespoon to gently spoon the flour into the measuring cup and then level it with the back of a knife. Overmixing is also a problem because it produces too much gluten. Gluten is what causes the chewiness.

How do I keep the edges of my pancakes from burning?

The pan’s temperature is key to cooking your pancakes perfectly. They should be cooked over medium-high heat if using a heavy cast-iron pan, or over medium heat for regular non-stick skillets. Keep the heat at a steady low to medium temperature so the middle cooks through before the edges burn. Also, use oil with the butter if the butter starts to burn the edges, because oil has a higher smoking point.

More delicious pancake recipes:

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