These Silver Dollar Pancakes are perfectly fluffy mini pancakes with crispy edges and a buttery golden-brown exterior. Ready in 30 minutes!
White Distilled Vinegar
In a measuring cup or small bowl, add the vinegar to the milk, stir, and set aside to slightly curdle to make acidified buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt.
Add the egg, vanilla extract, and your acidified buttermilk mixture, and whisk until smooth, careful not to overbeat.
Add butter to your griddle or frying pan and allow it to heat up on medium-high until the butter is melted.
Pour batter into molds or use about 2 tablespoons of batter to make freeform circles in the pan and cook over medium heat until little air pockets form.
When you see the little air pockets on your pancakes, it’s time to flip them! Make sure there is always enough butter in your pan to fry the other side to avoid them sticking.
Keep them warm in the oven on "keep warm setting" (or 175°F) until ready to serve with maple syrup. Enjoy!
For thicker, perfectly round pancakes, use pancake molds! Link to the ones I use below.