Mini Silver Dollar Pancakes
An easy pancake recipe that creates soft and fluffy, deliciously buttery pancakes. These mini silver dollar pancakes are perfect for everything from kid-friendly weekend breakfast to an elegant brunch affair.
Servings: 6
Calories: 223kcal
Equipment
- Cast iron or non-stick skillet
- 1 Tablespoon cookie scoop, optional for scooping pancake batter
Ingredients
- 1 ½ cups all-purpose flour
- 2 Tablespoons granulated sugar
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups whole milk, room temperature
- 1 large egg, room temperature and lightly beaten
- 3 Tablespoons unsalted butter, melted and slightly cooled
- ½ teaspoon vanilla extract
Instructions
Make the pancake batter.
- In a large bowl, add flour, sugar, baking powder, and salt. Whisk to combine, then set aside.
- In a measuring cup or small bowl, whisk together milk, egg, melted butter, and vanilla.
- Make a well in the center of the dry ingredients. Add the milk mixture to the flour mixture and stir using a wooden spoon or spatula just until the batter is blended. Let the batter rest for 10 to 30 minutes.
Cook the pancakes.
- While the batter rests, heat your skillet or griddle over medium low heat.
- Once the pan is heated, carefully scoop or ladle 1 Tablespoon of batter onto the pan, being sure to leave enough space between the pancakes so they have room to expand as they cook. Cook the pancakes for 1 minute before flipping and cooking for 1 minute on the other side. Both sides of the pancake should be golden with a puffed center that's cooked all the way through. Serve immediately.
Notes
Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven (for crispier pancakes) or in the microwave (for softer pancakes) before serving.
Freezing: Once cooked and fully cooled, lay pancakes on a baking sheet and freeze for 15-30 minutes before packaging so they don't stick together once frozen. Place the already-frozen pancakes into an air-tight container and store in the freezer for up to 2 months. When ready to eat, defrost the pancakes in the microwave before reheating in the toaster oven (for crispier pancakes) or microwave (for softer pancakes).
The most important thing to remember when making pancakes is not to over mix the batter. Be sure to mix the batter just until the wet and dry ingredients are combined, leaving it a little bit lumpy. The batter will deflate if over-mixed, and you'll be left with pancakes that are flat instead of fluffy.
Be sure to let the batter rest for at least 10 minutes (and up to 30 minutes) before cooking the pancakes. While the batter rests, the moisture in the batter will hydrate the flour and activate the baking powder. Once cooked, this will yield softer and fluffier pancakes.
Be careful not to overheat your skillet! A skillet that's too hot will burn the outside of the pancake before the center has a chance to fully cook through. Keep your pan at medium-low heat to avoid burned pancakes.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 375mg | Potassium: 123mg | Fiber: 1g | Sugar: 7g | Vitamin A: 297IU | Calcium: 210mg | Iron: 2mg