Silver Dollar Fluffy Pancakes (Printer-Friendly)

Tiny, fluffy pancakes ideal for stacking and topping with syrup or fresh fruit.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
09 - 1 teaspoon vanilla extract

→ Optional Toppings

10 - Maple syrup
11 - Fresh berries (blueberries, strawberries, raspberries)
12 - Whipped cream
13 - Sliced bananas

# How-To Steps:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until fully incorporated.
03 - Pour wet mixture into dry ingredients and gently stir until just combined with some lumps remaining; avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
05 - Use a tablespoon or small cookie scoop to drop small rounds of batter (about 1 tablespoon each) onto the skillet, spacing them apart.
06 - Cook pancakes for 1 to 2 minutes until bubbles appear on the surface and edges are set.
07 - Turn pancakes and cook for an additional 1 to 2 minutes until golden and cooked through.
08 - Transfer cooked pancakes to a plate to keep warm and repeat with remaining batter, greasing skillet as needed.
09 - Stack silver dollar pancakes and serve with desired toppings.

# Expert Advice:

01 -
  • They cook in batches, so you can have fresh, warm pancakes arriving at the table instead of one cold stack.
  • The small size makes them perfect for stacking into towers, which turns breakfast into something playful and memorable.
  • A basic batter means you can dress them up or keep them simple depending on what's in your fridge.
  • They're forgiving enough for a beginner but delicious enough that you'll keep making them.
02 -
  • Overmixing the batter is the fastest way to turn these into tough, dense pancakes instead of fluffy ones; mix only until you see no dry flour, and trust the lumps.
  • Medium-low heat is essential because silver dollars are small and cook through before you realize it; too high and they'll burn on the outside before the inside sets.
  • Letting the batter rest for five minutes genuinely makes a difference, something I learned by accidentally stepping away from a batch and discovering the second round was noticeably fluffier.
03 -
  • A tablespoon measure or small cookie scoop ensures consistent-sized pancakes that all cook at the same rate, making the whole process feel organized and calm.
  • If your skillet seems to be browning the pancakes too fast, you're probably at too high a heat; drop it back to medium-low and they'll cook through more gently.
  • Make the batter just before you plan to cook, and cook them fresh; they're best eaten warm, though leftovers can be gently reheated in a toaster oven or low oven the next morning.
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