Silver Dollar Pancake

Mini Buttermilk Pancakes

The stack of silver dollar pancakes is the cutest! These adorable pancakes are simply mini buttermilk pancakes and are popular menu items at IHOP and other pancake restaurants. Making them from scratch at home will put you in rock star level parent status.

Why are they called Silver Dollar Pancakes? Silver Dollar pancakes are said to have originated in the United States in the 1800s. They are roughly the same size as the silver dollar (until 1979) and are about 1½ inch in diameter. Mini pancakes are usually eaten with stacks of 7-10 pancakes!

Silver Dollar Pancake

Rich in flavor and crunchy. This recipe is slightly adopted from my buttermilk pancake recipe. The pancakes are buttery, light and fluffy, with slightly crisp edges and a golden brown finish. They are so small, they have lots of crisp edges.

Easy to stir-fry. You can cook these pancakes at once. Small pancakes are easier to flip than larger pancakes.

Perfect for small fingers. Homemade mini pancakes are perfect for toddlers and young children for breakfast, but they are also the perfect snack to pack in school lunches. Stack them together with skewers or toothpicks for easy processing.

Ingredient Notes

Unsalted Butter – Melted butter is used for non-stick surfaces of pancake batters and breads. For these pancakes, drink butter in a pan. They look great when tasted with plenty of butter. Buttermilk – Thick, rich milk with slightly sourness that adds moisture. The acid reacts with the leavening agent to create a rich, fluffy pancake. Big Eggs – These batches of pancakes require one beaten egg. Pure Vanilla Extract – Subtle hints of vanilla flavor pair very well with buttermilk, butter and sugar. All-purpose flour – I usually use regular flour for these pancakes, but you can certainly choose to make them with whole wheat flour or a combination of flour. Granulated sugar – The pancake batter isn’t too sweet, but the sugar touch enhances the flavor. Baking powder and baking soda – a huge agent that is an essential ingredient in most quick breads. Salt – A small amount of salt prevents the pancakes from tasting flat.

How to make silver dollar pancakes

Mix the wet ingredients. Add the melted butter to a large mixing bowl. Slowly drizzle on the buttermilk as it whisks. Next, whisk the egg and vanilla extract.

Add the dry ingredients. Add flour, sugar, baking powder, baking soda and salt on top of the wet ingredients. Gently mix the dried ingredients and then whisk everything until everything is combined. It’s not a mixover. Set the batter aside while the griddle preheats.

Fry the pancakes. Preheat the griddle over medium heat. Once cooked, add 1 tablespoon of butter. Once the butter has melted, scoop up about 1-2 small pieces of batter each onto the griddle to make pancakes. Cook and cook on each side for 1-3 minutes, or until golden brown.

repeat. If necessary, add butter to the bread for the next batch. We found that frying pancakes in a large amount of butter gives them a great flavour and a crisp look. Repeat until all batters are used.

Provide ideas

Topping Ideas: Classic maple syrup is always a great choice. For variations, try to top these pancakes with chocolate syrup, blueberry sauce, or caramel sauce. Warm applesauce and cinnamon hit my family. On your days off, try melting gingerbread butter or orange honey butter! Warm peanut butter or almond butter is also perfect. Make a mini breakfast! Enjoy serving these on a mini plate with mini forks, mini napkins and mini glasses of juice! Use a cookie cutter to cut mini shapes from eggs in a simple sheet pan. Serve with small slices of ham. Stack ’em. Make a silver dollar pancake sandwich stack, layer a slice of deli ham or turkey and cheese, and skewer with a toothpick. Brunch Appetizer: Present the pancakes on a platter topped with a variety of delicious toppings, including whipped feta, smoked salmon, bacon jam, marine tomatoes, and spreadable cream cheese. Dessert Idea: Serve mini pancakes with a little scoop of ice cream on top. Next, drizzle your favorite fruit sauce, hot fudge sauce, or whipped cream or yogurt population. The side of the fried apple is always a good idea!

Refrigerated/Frozen: The remaining pancakes can be stored just like regular pancakes. Store in the fridge in an airtight container for up to 4 days. To freeze them, transfer them to a freezer-friendly bag and separate the layers with parchment to prevent them from freezing in chunks.

Reheat: Silver Dollar Pancakes are too small to fit in the toaster without getting lost! Reheat at 20-second intervals using microwaves.

Add the melted butter to a large mixing bowl. Slowly drizzle on the buttermilk as it whisks. Whisk milk, eggs and vanilla.

2 tablespoons of unsalted butter, melted 1 cup buttermilk, One big egg, beaten, 1 teaspoon pure vanilla extract

Add flour, sugar, baking powder, baking soda and salt, gently mix on the wet ingredients, then whisk until mixing. If the batter appears to be too thick, add 1 tablespoon of regular milk at a time until it is correct and consistent. Set the batter aside while preheating the griddle.

1 cup of all-purpose flour, 1 tablespoon granulated sugar, 1½ teaspoon baking powder, 1/2 teaspoon baking soda, ¼tsp salt

Preheat the griddle over medium heat. When the griddle is hot, add 1 tablespoon of butter and melt it.

Once the butter has melted, add 1-2 tablespoons of pancake dough to the griddle. Cook pancakes on each side for 1-3 minutes, or until golden brown.

If necessary, add butter to the bread for the next batch and repeat until all batters are used.

Tip: For these pancakes, drink butter in a pan. They look great when tasted with plenty of butter. Nutrition information does not contain any extra butter for frying. Serve the crowd: Make double batches of pancake batters. Keep pancakes warm until ready. Preheat the oven to 200-250°F. Place the wire rack in the sheet pan. Place the pancakes on a wire rack and keep them warm in the oven until ready. It is best not to cover them as condensation forms and the pancakes become too soft.

Serving: 5Pancakes, calorie: 187kcal, carbohydrates: twenty fourg, protein: 5g, fat: 7g, Saturated fat: 4g, Polyunsaturated fat: 1g, January Saturated Fat: 2g, Trans Fat: 0.2g, cholesterol: 55mg, sodium: 419mg, potassium: 108mg, fiber: 1g, sugar: 5g, Vitamin A: 273iu, calcium: 137mg, iron: 1mg

Nutrition information is calculated automatically and should only be used as an approximation.

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