Silver Dollar Pancakes
Quick and easy to make, these golden brown silver dollar pancakes are the perfect breakfast. Make extras, both kids and adults will love these mini pancakes!
Ingredients
- 2 tablespoons butter melted - allow to cool, plus extra for the pan
- 1 ½ cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk see notes for substitution
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Place the butter in a microwave safe bowl. Microwave for 20-30 seconds or until melted. Set the butter to the side allowing it to cool.2 tablespoons butter
- Add the all-purpose flour, sugar, baking powder, and salt to a large mixing bowl. Stir until mixed.1 ½ cups all-purpose flour, 1/4 cup white sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a medium-sized mixing bowl combine the buttermilk, melted butter, vanilla extract, and a cracked egg. Whisk together until egg is fully mixed in.2 tablespoons butter, 1 ¼ cups buttermilk, 2 teaspoons vanilla extract, 1 large egg
- Combine the wet and dry ingredients together in the larger mixing bowl. Mix the pancake batter by hand until it just forms. Do not overmix.
- Heat a large skillet or griddle over medium-low heat. Add a little extra butter and let it melt to coat the pan. Drop a tablespoon of batter onto the pan for each tiny pancake, allowing space in between each pancake. Most large skillets will fit between 5-7 pancakes at a time.
- Cook the pancakes for 2-3 minutes, or until the tops of the batter begins to bubble. Use a spatula to flip the pancakes over. Cook the other side of the pancake for an additional 1 minute until golden brown then place on a plate.
- Repeat steps 5 and 6 with the rest of the pancake batter, adding more butter as needed to the pan. Then serve and enjoy.
Notes
Buttermilk Swap
I don't always have buttermilk at home, so I often will substitute a mixture of milk and lemon juice. I usually do this process with 2% or whole milk for the best flavor. For this pancake recipe, add 1 tablespoon plus 1 teaspoon of lemon juice to a two-cup measuring cup. Add milk to the measuring cup until you get to the 1 1/4 cup marker. Give the mixture a stir, then let it sit for five minutes. You can then use this mixture in place of buttermilk. Sometimes there will be a few clumps in the milk. That's the milk starting to curdle and is ok to add as is is to the pancake batter.Mixing The Pancake Batter
Using an electric mixer will cause these pancakes to overmix and be tough. Mix this batter by hand until just mixed. Also allow the butter to cool for a few minutes before adding it to the batter after melting. If the butter is too hot it may make the pancakes rubbery.Pan Tips
I have used a cast iron skillet when making this recipe, but any large skillet will work.Servings This Recipe
This recipe typically will feed 4-5 people. Top pancakes with fresh fruit, sprinkle with powdered sugar and add maple syrup at the table. Enjoy!Nutrition
Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 49IU | Calcium: 37mg | Iron: 0.4mg