Silver Dollar Fluffy Pancakes (Printable Version)

Light, fluffy mini pancakes perfect for stacking and pairing with fruit or syrup.

# 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
09 - 1 teaspoon vanilla extract

→ Optional Toppings

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

# How To Make:

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 homogenous.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, retaining some lumps.
04 - Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
05 - Drop batter by tablespoonfuls onto the skillet, spacing evenly to form small pancakes.
06 - Cook 1–2 minutes until bubbles appear and edges are set; flip and cook another 1–2 minutes until golden and cooked through.
07 - Transfer pancakes to a plate to keep warm and continue cooking remaining batter, greasing skillet as needed.
08 - Serve warm stacks topped with maple syrup, fresh fruit, or desired toppings.

# Helpful Hints:

01 -
  • They cook faster than regular pancakes, so you're not stuck at the stove while everyone else eats.
  • Kids love stacking them, and honestly, adults do too because it feels playful and a little bit silly.
  • The smaller size means they crisp up beautifully on the edges while staying fluffy inside.
02 -
  • Let the batter rest for five minutes after mixing if you want extra lift and fluffiness, because the leavening agents need a moment to activate.
  • The griddle temperature matters more than you think; too high and the outside burns before the inside cooks, too low and they spread thin and rubbery.
03 -
  • Use a cookie scoop instead of a spoon for uniform size, because consistency in thickness means they all cook at the same speed.
  • Keep finished pancakes warm in a 200-degree oven while you finish the batch, which is better than letting them get cold or soggy under foil.
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