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You know how food just feels more fun when it’s tiny? Maybe it’s the cuteness factor, or maybe it just reminds me of being a kid. I don’t know exactly how to explain it, but a tiny stack of Silver Dollar Pancakes hits that sweet spot every single time for me.

miniature pancakes stacked on tiny blue plate with butter and syrup

Silver Dollar Pancakes

At my house, these little guys never last long. Silver dollar pancakes are so fun that even my adult boys aren’t above competing to see who can stack them higher. In the past, our amateur architects have built a castle or two at our table with nothing more than pancakes, toppings, and syrup.

And, let’s be honest, it sounds much more impressive to say you ate twenty pancakes than two, doesn’t it? I’ve seen it happen. Silver dollar pancakes or mini pancakes get their name from their size. They are about 2-3 inches in diameter, roughly the size of an old silver dollar.

Pancake Toppings

Now, let’s talk for a second about pancake toppings. I have made so many different syrups, sauces, drizzles, and garnishes over the years that I feel like you really can’t go wrong. Just open the fridge and follow your heart.

If you like strawberries, you can whip up a batch of strawberry puree or compote. I’m convinced that these are what summer sunshine and sugar would taste like, if you bottled them up to save.

use a scoop to measure perfect silver dollar pancakes

Our list of toppings for pancakes would be woefully incomplete without the inclusion of peanut butter. I strongly recommend this peanut butter syrup, based on my grandma’s waffle sauce recipe. Or, you could make a traditional Amish peanut butter spread with corn syrup and marshmallow fluff.

I also like a tart blueberry compote with my pancakes, or even on top of ice cream. And, this buttermilk syrup is shockingly good. All the caramel flavor without being as overpoweringly sweet as caramel sauce.

Can it just stay fall year-round? Just once? I can’t stop the seasons from changing, but this maple butter with pecans makes it feel like fall every time I make it.

Mini Pancakes

These are some of my favorite tools for making mini pancakes and all pancakes for that matter. We tend to make them quite regularly.

If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.

This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.

I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the 1/4 or 1/3 cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.

When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.

Silver Dollar Pancakes stacked on plate with pat of butter

Silver Dollar Pancake Recipe

Pancakes are such a classic breakfast food. But, if you live at my house, you’ll know that there’s no wrong time to eat breakfast foods. I always make extra pancakes, because we like to eat them for snacks and lunches just as often.

I do have one specific tip for this silver dollar pancake recipe. I like my pancakes thick and fluffy (who doesn’t?). And, to achieve the fluffiest pancakes, there’s one little secret. Let the batter rest.

Trust me. Don’t just whisk the ingredients together and start scooping it onto the griddle. You’ve got to give that baking soda time to introduce itself to everything else in the mixing bowl. It will let you know when the batter is ready, by filling it with bubbles.

Mini pancakes cook rather quickly. With so many on the griddle, the first ones you pour are usually about ready to flip by the time you get the griddle filled.

stacked silver dollar pancakes with butter and syrup

Pancake and Waffle Recipes

Breakfast is huge at our house. So, pancakes and waffles are regularly on our table, both sweet and savory. And, there are almost always leftover favorites, like chocolate chip and banana nut pancakes, in the freezer.

You can even make whole wheat pancakes that are fluffy with the right ingredients. And, I love to indulge myself with a stack of double chocolate pancakes. Topped with peanut butter, chocolate sauce, and whipped cream, that’s a guaranteed breakfast win.

I have also seen 2-ingredient pancakes showing up all over the internet lately. They’re low-carb, easy to make, and tasty as can be. We’ve been making these cream cheese pancakes for years. And, these eggless pancakes prove you can skip the eggs and still have the soft, fluffy pancakes you know and love.

A stack of Silver Dollar Pancakes on a blue plate, topped with a pat of butter and covered with glistening syrup.

Is there a better salty and sweet pairing than bacon pancakes with maple syrup? I doubt it. It hits just right every single time. And, if you’ve never had Dutch baby pancakes, you have got to try my grandma’s German pancakes.

If you’re wanting something different, you have got to try waffles made with hash browns. We’re talking about a hash brown that has those perfect crispy edges, just begging to be topped with gravy or a fried egg. There’s no way you’ll eat just one.

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5 from 1 vote

Silver Dollar Pancakes

Mary Younkin

Breakfast is way more fun in miniature form, especially when buttery, tasty silver dollar pancakes are on the menu.

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: 2-3 inch pancakes

Ingredients

Instructions

Whisk together the flour, baking powder, sugar, and salt. Set aside. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 2 tablespoons of batter onto the griddle for each pancake. (The medium cookie scoop works perfectly for these pancakes.)
Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.