Silver Dollar Pancakes Fluffy (Printable)

Tiny, fluffy pancakes ideal for stacking and serving with sweet toppings and fresh fruit.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
09 - 1 teaspoon vanilla extract

→ Optional Toppings

10 - Maple syrup
11 - Fresh berries (blueberries, strawberries, raspberries)
12 - Whipped cream
13 - Sliced bananas

# Step-by-Step:

01 - Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium bowl until evenly mixed.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until fully combined.
03 - Gently fold the wet ingredients into the dry ingredients until just blended, leaving some lumps for a tender texture.
04 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter to prevent sticking.
05 - Using a tablespoon or small cookie scoop, drop small rounds of batter (approximately 1 tablespoon each) onto the skillet, spacing evenly.
06 - Cook for 1 to 2 minutes until bubbles form on the surface and edges appear set, indicating readiness to flip.
07 - Turn pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer the cooked pancakes to a plate to keep warm and repeat the cooking process with remaining batter, greasing the skillet as needed.
09 - Stack silver dollar pancakes and serve with preferred toppings such as maple syrup, fresh fruit, or whipped cream.

# Expert Advice:

01 -
  • You can stack them without guilt and they cook fast enough that hot pancakes actually make it to the table.
  • The batter comes together in minutes, making weekend breakfast feel less like a project and more like an excuse to slow down.
  • They're small enough to customize each one with different toppings, so nobody has to compromise.
02 -
  • Don't let the batter sit too long after mixing or the baking powder loses its lift—cook within a few minutes of combining for maximum fluff.
  • A tablespoon scoop is the secret to consistency; it's why each pancake looks and cooks the same way, making flipping and timing predictable.
  • The edges drying out before you flip is your best sign of readiness—ignoring that signal means raw interiors and frustration.
03 -
  • Medium-low heat is non-negotiable—medium-high will make you regret every decision you've made up to that point.
  • Let your skillet get properly hot before the first batch; cold pans make pale, unevenly cooked pancakes that disappoint everyone involved.
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