5.0 from 6 votes
Silver Dollar Pancakes
Quick and easy to make, these golden brown silver dollar pancakes are the perfect breakfast. Make extras, both kids and adults will love these mini pancakes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 30 Pieces
Calories: 45 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 tablespoons butter melted - allow to cool, plus extra for the pan
- 1 ½ cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk see notes for substitution
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Place the butter in a microwave safe bowl. Microwave for 20-30 seconds or until melted. Set the butter to the side allowing it to cool.
- Add the all-purpose flour, sugar, baking powder, and salt to a large mixing bowl. Stir until mixed.
- In a medium-sized mixing bowl combine the buttermilk, melted butter, vanilla extract, and egg. Whisk together until egg is fully mixed in.
- Combine the wet and dry ingredients together in the larger mixing bowl. Mix the pancake batter by hand until it just forms. Do not overmix.
- Heat a large skillet or griddle over medium-low heat. Add a little extra butter and let it melt to coat the pan. Drop a tablespoon of batter onto the pan for each tiny pancake, allowing space in between each pancake. Most large skillets will fit between 5-7 pancakes at a time.
- Cook the pancakes for 2-3 minutes, or until the tops of the batter begins to bubble. Use a spatula to flip the pancakes over. Cook the other side of the pancake for an additional 1 minute until golden brown then place on a plate.
- Repeat steps 5 and 6 with the rest of the pancake batter, adding more butter as needed to the pan. Then serve and enjoy.
Cup of Yum
Notes
- I don't always have buttermilk at home, so I often will substitute a mixture of milk and lemon juice. I usually do this process with 2% or whole milk for the best flavor.
- For this pancake recipe, add 1 tablespoon plus 1 teaspoon of lemon juice to a two-cup measuring cup. Add milk to the measuring cup until you get to the 1 1/4 cup marker. Give the mixture a stir, then let it sit for five minutes. You can then use this mixture in place of buttermilk.
- Sometimes there will be a few clumps in the milk. That's the milk starting to curdle and is ok to add as is is to the pancake batter.
- Using an electric mixer will cause these pancakes to overmix and be tough. Mix this batter by hand until just mixed.
- Also allow the butter to cool for a few minutes before adding it to the batter after melting. If the butter is too hot it may make the pancakes rubbery.
- I have used a cast iron skillet when making this recipe, but any large skillet will work.
- This recipe typically will feed 4-5 people.
- Top pancakes with fresh fruit, sprinkle with powdered sugar and add maple syrup at the table. Enjoy!
Nutrition Information
Calories
45kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.03g
Cholesterol
9mg
(3%)
Sodium
100mg
(4%)
Potassium
23mg
(1%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
49IU
(1%)
Calcium
37mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30Pieces
Amount Per Serving
Calories 45
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 100mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 49IU | 1% |
| Calcium | 37mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.