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A stack of pancakes topped with a melting butter pat and syrup sits on a white plate, with a fork beside it.
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Silver Dollar Pancakes

Silver dollar pancakes are light, fluffy bite-sized pancakes that are so much fun for kids and adults alike! These quick and easy mini buttermilk pancakes can be served in tall stacks with your favorite toppings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast and Brunch, Pancakes & Waffles
Cuisine: American
Servings: 5
Author: Rachel Gurk

Ingredients

  • 2 tablespoons unsalted butter, melted (more for pan)
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions

  • Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. Whisk in milk, egg and vanilla.
    2 tablespoons unsalted butter, melted, 1 cup buttermilk, 1 large egg, beaten, 1 teaspoon pure vanilla extract
  • Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. If batter seems too thick, add regular milk, a tablespoon at a time, until it's the right consistency. Set batter aside to rest while you preheat the griddle.
    1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • Preheat griddle over medium heat. When the griddle is hot, add 1 tablespoon of butter to melt.
  • When butter is melted, scoop pancake batter by 1 to 2 tablespoon portions onto the griddle. Cook pancakes for 1 to 3 minutes on each side, or until golden brown and cooked through.
  • Add more butter to pan for the next batch as needed, repeating until all batter is used.

Notes

  • Tip: Be generous with the butter in the pan for these pancakes. They taste and look best with plenty of butter. Nutrition information does not include extra butter for frying.
  • Serving a crowd: Make a double batch of pancake batter. Keep pancakes warm until ready to serve. Preheat your oven to 200-250°F. Place a wire rack on a sheet pan; arrange pancakes on the wire rack and keep them warm in the oven until ready to serve. It’s best not to cover them because condensation will form and the pancakes will get too soft.

Nutrition

Serving: 5pancakes | Calories: 187kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 419mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 273IU | Calcium: 137mg | Iron: 1mg

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