These easy Thick and Fluffy Silver Dollar Pancakes are truly the BEST pancakes I’ve ever had! It’s the crispy edges that make these stand out. Light, fluffy and the size of a silver dollar, your family will ask for these every morning!
My maternity leave ends soon which means the boys will be going back to daycare. That also means my breakfast game needs to be on point…for my own sanity.
Mornings are always the craziest time (as I’m sure many families can agree). Get up, washed, changed, fed and out the door all by 7:00 am! So ANY way to make our morning quicker and/or easier, I’m all for it!
These pancakes are it! I make a double or triple batch of these the weekend prior and freezer them!
Then I pull them out in the morning and pop them in the microwave for 40-60 seconds and out the door we go with a yummy, hot, and best of all, FAST breakfast in hand!
A win for ALL!
Why Are They Called Silver Dollar Pancakes?
These “little” pancakes are called ‘Silver Dollar’ pancakes simply because of their size. Silver coins are anywhere from 1″ to 1.5″ in diameter.
These silver dollar pancakes come out to about 2″ in diameter but who’s measuring? They’re bite sized and they’re delicious!
How To Make “Perfect” Pancakes?
Here are my tips to making the “perfect” pancakes:
- Use butter and don’t be stingy!! I don’t think people understand how much butter is used for those yummy ‘diner pancakes’ we all have come to love. Butter will make your pancakes delicious period. Don’t skimp. The more fat in your pan, the CRISPIER the edges. If you are looking to cut the fat, then make some oatmeal. 🙂
- Start your heat on medium to medium-low! High heat is never smart. The pancake will burn before the inside cooks!
- Be patient. Don’t mess with the batter until they’re ready. Wait until you see little bubbles in your pancakes. This means they are ready to flip.
- Use a THIN METAL spatula. I find the plastic ones to be too thick. They do not slip underneath the pancake as easily.
- Don’t overcook them. They will become dry. After you flip them, they should not take much longer to cook through. Just run a knife through the center to check if they’re done!
- Do not over-mix your batter! When you over-mix flour based batters, you create gluten which causes chewier, tougher food, not light and airy like we want. The little lumps of flour in your batter are OKAY!!
- Measure your ingredients precisely! When it comes to batters, precision matters. Level out your flour and baking powder! Use an accurate measuring cup for your milk. It WILL make a difference. You want a thicker batter for THICK pancakes!
- Use a mini ice cream scoop! This will give you perfectly round and consistent pancakes every time!
When I was younger, I used to help my dad run his coffee shop/bakery.
Preparing breakfast was something I enjoyed doing and still love to do!
After making pancake, after pancake, you start to learn a thing or two about them. I have had my fair share of burning some AND under-cooking others!
Additional ingredients that will help “flavorize” (that should be a word) your pancakes:
- vanilla extract
- melted butter
- buttermilk
- maple syrup (in the batter)
- salt
- cinnamon
- fresh fruit
“Why Are My Pancakes Not Fluffy?”
3 ingredients can help to make your pancakes fluffier
-Baking Powder
-Baking Soda
-Eggs
Although these 3 will get the job done, I do have a preference…
BAKING POWDER! I will use about 1 tbsp. of baking powder per cup of flour. You don’t taste the baking powder like you can with the other 2 ingredients above.
If you follow the recipe below, you should get pancakes that are just about 3/4″ thick!
Pancakes WITHOUT Eggs?
This recipe started when one day, I ran out of eggs.
I opened the fridge and nothing. Not even ONE.
Cereal was not going to cut it that morning. So I thought, “Are eggless pancakes even possiblee??” And so I found a random recipe online that had zero eggs. To my surprise, they came out great!
So for the past few years, I have been tweaking the recipe here and there and I believe I’ve found a winner!!
I made them bite sized, of course, for TWO reasons. So I don’t need to cut them up for my kids to eat AND so the ratio of ‘crispy edge’ to pancake is more on a 1:1 scale.
They are perfectly bite sized and could not be easier to reheat for on-the-go!!
*Look for another yummy breakfast for on the go?? Try my https://bitesizedkitchen.com/healthy-grab-go-banana-walnut-muffins/
or my https://bitesizedkitchen.com/cheesy-egg-n-chive-bites/
How Do You Store Pancakes?
I like to store my pancakes in a freezer bag or Tupperware in the freezer! This way, they will last WEEKS without going bad.
What Is The Best Way To Reheat Pancakes?
You can reheat your pancakes one of THREE ways:
- microwave
- pan
- oven
I highly recommend using the microwave especially if your in a hurry. They come out delicious and take about 1 minute of reheating. Done and done!
Using a little butter and tossing them in a skillet is the way if you want to get back those crispy edges.
The oven is ideal if your reheating them in LARGE batches.
Pin the image below to save for later!!
These Thick and Fluffy Silver Dollar Pancakes are truly the BEST pancakes I’ve ever had. They are such a fun breakfast party idea! Light, ultra fluffy and SO easy, kids will LOVE these mini bites! They are also made without eggs so no more “eggy” tasting pancakes! Yay!!
- 1 Cup Flour
- 1/4 Cup Sugar
- 1 1/2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 3/4 Cups + 1.5 Tbsp Milk (or substitute nut milk)
- 1 1/4 Tsp. Vanilla Extract
- 6+ Tbsp. Unsalted Butter (or coconut oil)
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In a large bowl, combine your dry ingredients.
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Add in all of your milk and vanilla and using a whisk, mix until JUST combined. Don’t over mix!! Lumps are OKAY!
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Add 1-2 tbsp. of butter to a skillet and turn heat to medium-low. When butter is melted, pour about 1 tbsp. of batter into your skillet leaving about an inch between each pancake. (I suggest using a mini ice cream scoop for perfectly round, evenly sized pancakes).
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If you want super crispy edges, it is important that you use the handle of the pan to help move the butter AROUND the edges of each pancake! You want the perimeter of each pancake to be nicely coated in the butter! *Use more butter if your pan is larger.
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Once you start to see tiny bubbles coming through each pancake, or the edges start to brown, take a flat metal spatula (they work best) and quickly flip each pancake over and leave them alone! The time will differ depending upon your heat. It is always better to start the heat lower and adjust as needed!!
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It is also important to add another tbsp. of butter to the pan when you flip them. You do NOT want your pan to dry up. The pancakes should be able to freely move or slip around the pan when you shake it. If they do not, you need more butter.
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After you flip, they will be ready in another minute or two. You want to make sure the inside is cooked before you remove your pancakes but do not over-cook them or they will be dry.
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Enjoy as is or with desired toppings!
- These freeze VERY well! Make a large batch, let them cool and throw them in a large Ziploc bag or Tupperware container and reheat for 30-60 seconds in the microwave!
- Feel free to adjust the heat on your pancakes. You do not want the heat too high or they will burn before they cook inside! It is always better to start off with lower heat.
- Use a mini ice cream scoop to help make your pancakes the same size!
- If you’re gluten-free, use GF flour!
- If you’re vegan, substitute milk with choice of nut milk and butter with coconut oil.
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Love your fluffy bite sized pancakes Aleka, I only cook breakfast on Sundays and can’t wait to try them, my family will love them!
Thanks Patty! Hope you like them!!
What a time saver for the weekday mornings! My kids will love these silver dollar pancakes! Thanks for sharing
I hope they like them!!
These are the cutest things ever, Aleka! Love how you’ve plated them and can’t wait to bite into one! Yum!
Thanks Lesli!!
They look superb, I love the idea of having breakfast ready to roll when I get up!
Thanks Brian!
I have 3 kids and getting them all out the door in the morning is a nightmare at best! having easy but yummy breakfast options are a huge deal for us! I cant wait to try these!
I can totally relate!! Freeze them in a ziplock baggie and they will last weeks!
I love a good thick and fluffy pancake. I’ll have to try your recipe. I’ve not made a pancake without eggs before!
I know I was skeptical too but def try it!!!
What a cute photo! Tempting too 🙂 I have found a lot of tasty looking pancake recipes in blog land and will someday have a whole pancake-blog-marathon 🙂
lol thanks Mary!
This is so picture perfect. Love the presentation to it. They look super delicious . This is the best breakfast I could ever have.
Thanks so much Veena!
Delicious recipe! Love all the tips on how to make the perfect pancakes!
Thank you!!
These pancakes are great! My husband loves them so I’ve been making these often. Thanks for sharing.
Thanks so much for your sweet comment Janelle! I am so glad you both love them!! 🙂
I don’t think I’ve ever tried making pancakes without eggs but the tips are all very helpful and these look great!
Yes you should try it! Trust me, you will NOT miss them in this recipe!
These pancakes look so deliciously light and fluffy! I always made a huge batch of pancakes, waffles or french toast when my kids were in school, so they had a good breakfast!
It’s the only way to survive the mornings! Lol
These look great, and yes to crispy edged pancakes! I’m so curious about maple syrup in the batter, can’t wait to try it!
Oh yes you have to try it! If you’re looking to cut down on refined sugars, this is a great alternative!
Oh my! These pancakes do look perfectly fluffy! I didn’t know what could help with that! I want a big batch for breakfast!
Thank you Julie!!
I couldn’t agree more with you when you say that mornings are the craziest time, and this super yummy and delicious recipe will solve the issue. Thanks for sharing.
Sure thing! I hope you like them!! 🙂