Mini Silver Dollar Pancakes: Fluffy Bite-Sized Pancake Recipe

While reading the Big Bad Breakfast cookbook by John Currence, I found this silver dollar pancake recipe and was instantly transported back to the 1970s in Reno, Nevada—my last remembered taste of these tiny pancakes. I bookmarked the recipe on my Kindle and, with everything on hand except buttermilk, made a quick grocery run to pick some up.

This recipe is straightforward and the batter is excellent. You can use it to make full-sized pancakes, but for me the nostalgia of silver dollar pancakes made this version extra special.

Easy To Make. Even Easier To Eat.

I cooked these on my Cuisinart Griddler, opened flat so I could use both griddle plates and set to the griddle function at maximum heat. Note that the top plate runs a little cooler than the bottom, so items on the top may take a bit longer to cook. A skillet or any other griddle works just as well if you don’t have a Griddler.

If you want a savory side to pair with these pancakes, try waffle-iron sausages for a fun contrast.

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Silver Dollar Pancakes

There’s nothing complicated here. The batter is perfect. You can use the same batter to make full-sized pancakes, but the small silver dollar version is wonderfully nostalgic.

Course Breakfast

Cuisine American

Keyword pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 322kcal

Equipment

• Cuisinart Griddler or a skillet
• Mixing bowl
• Whisk

Ingredients

• 2 ½ cups all-purpose flour
• 6 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 ½ cup buttermilk
• ¾ cup whole milk
• 3 eggs, lightly beaten
• 2 ¼ teaspoons vanilla extract
• 6 tablespoons unsalted butter, melted

Instructions

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk together the buttermilk, milk, eggs, and vanilla.
3. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated.
4. Whisk in the melted butter.
5. Heat a griddle, Griddler, or large skillet over medium heat. Spray with nonstick spray or melt 1/2 tablespoon butter.
6. Working in batches, spoon 1 heaping tablespoon of batter per pancake onto the griddle, leaving space between each. On a Griddler I could cook about 12 at a time.
7. When the tops begin to bubble (about 2–3 minutes on a Griddler; timing may vary on a stovetop), flip and cook until browned, another 30 seconds or longer.
8. Keep the cooked pancakes warm in a low oven while you finish the rest of the batter.

Notes

You can freeze the pancakes and reheat them later.

Nutrition

Calories: 322 kcal |
Carbohydrates: 43 g |
Protein: 8 g |
Fat: 13 g

Nutritional values are approximate.