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Stack of Silver Dollar Pancakes with powdered sugar, fresh fruit, and maple syrup

Fluffy Silver Dollar Pancakes (30 Minutes!)

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These Silver Dollar Pancakes are perfectly fluffy mini pancakes with crispy edges and a buttery golden-brown exterior. Ready in 30 minutes!
Course Breakfast, Brunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Breakfast, Pancakes, Silver Dollar Pancakes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 30 mini pancakes
Author Marley Goldin

Ingredients

  • 1 cup milk
  • 1 tablespoon white distilled vinegar or lemon juice
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons light brown sugar
  • ½ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla salt
  • 3 tablespoons unsalted butter for frying
  • ¼ cup maple syrup optional for serving

Instructions

  • In a measuring cup or small bowl, add the vinegar to the milk, stir, and set aside to slightly curdle to make acidified buttermilk.
    1 cup milk, 1 tablespoon white distilled vinegar or lemon juice
    Acidified buttermilk for thicker pancake batter
  • In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt.
    1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons light brown sugar, ½ teaspoon salt
    Dry ingredients for silver dollar pancake batter
  • Add the egg, vanilla extract, and your acidified buttermilk mixture, and whisk until smooth, careful not to overbeat.
    1 large egg, 1 teaspoon vanilla salt
    Smooth pancake batter to make mini pancakes
  • Add butter to your griddle or frying pan and allow it to heat up on medium-high until the butter is melted.
    3 tablespoons unsalted butter
    Butter melting in a pan and heating up
  • For the thickest, most perfectly round pancakes, use silver dollar pancake molds. Pour batter into your molds or use about 2 tablespoons of batter to make freeform circles in the pan and cook over medium heat.
    Little air pockets on silver dollar pancakes to show they are ready to flip
  • When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
    Four mini pancakes frying in a pan
  • Repeat steps 5 and 6 until the pancake batter is used up, adding butter before each batch to keep your griddle greased. Keep them warm in the oven on "keep warm setting" (or 175°F) until ready to serve with maple syrup. Try serving them with these Soft Scrambled Eggs!
    ¼ cup maple syrup

Notes

  • You can easily make this recipe vegan by using a flax egg and nondairy milk in the batter and frying the pancakes in non-dairy butter.
  • You can use cooking spray instead of butter for a lighter version, but these pancakes taste really good with a little crisp on the outside. Please note, you may have to leave them on your pan or griddle a bit longer to get them golden-brown if you’re using the spray.
  • If you’re like me and love starting your day with pancakes, you’re gonna need to check out the collection of my best pancake recipes!