Silver Dollar Pancakes

Silver dollar pancakes are pure breakfast magic. Those tiny, fluffy, golden rounds always bring smiles around the table. They’re named after their size — about the same as a silver dollar coin — and have been a nostalgic favorite in American kitchens for years. Think cozy weekend mornings or classic diner vibes. They’re perfect for kids and grown-ups alike because, well, who doesn’t love bite-sized pancakes that are easy to handle?

This recipe blends that classic diner charm with a little homemade love. By adding whole-milk yogurt, these pancakes get extra tender and moist, with a slight tang that sets them apart. Plus, just the right amount of baking powder keeps them light and fluffy. Trust me, once you try this, these will become your go-to silver dollar pancakes.

Recipe Overview

Prep and Cook Time

• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Quick enough for a weekday breakfast, relaxed enough for a weekend brunch.

Servings and Scaling Tips

• Makes about 4 servings, around 20-25 mini pancakes (1 tablespoon batter each)
• Want more? Double or triple the ingredients. Just keep the batter’s thickness steady — not too runny, not too thick.
• Smaller batch? Halve it.

Difficulty

Perfect for beginners. But I’ve added some pro tips you’ll appreciate no matter your skill level. Patience and watching your batter and pan heat is key.

Equipment You’ll Need

• Large mixing bowl
• Whisk or fork
• Nonstick skillet or griddle (best for even cooking and easy flipping)
• Measuring cups and spoons
• Spatula (a thin metal one is great for flipping these small pancakes)
• Optional: mini ice cream scoop or tablespoon for even-sized pancakes

Don’t have a nonstick pan? A well-seasoned cast iron works too. Just use enough butter so nothing sticks.

Make-Ahead & Meal Prep

You can freeze these pancakes! Just flash freeze them on a baking sheet first, then toss into a freezer bag. When ready, reheat in a buttered skillet or microwave briefly to get them crispy again.

Ingredients

Here’s what you’ll need for the best silver dollar pancakes:

• ½ cup plain whole-milk yogurt (regular or Greek) — adds moisture and a nice tang
• ½ cup milk (dairy or plant-based) — thins the batter for easy scooping
• 2 eggs — give structure and richness
• 2 tablespoons unsalted butter, melted and cooled (plus more for cooking) — key for flavor and crispy edges
• 1 cup all-purpose flour — the pancake base
• 1 tablespoon sugar — balances the tang with a bit of sweetness
• 2 teaspoons baking powder — for fluffy lift
• ¼ teaspoon salt — boosts flavor and balances sweetness

Substitution Ideas

• Yogurt: Swap for dairy-free yogurt to make it vegan
• Milk: Use any plant-based milk you like
• Butter: Try avocado or olive oil if you want to cut dairy
• Flour: Use a gluten-free blend for gluten-free pancakes
• Sugar: Honey or maple syrup works too, but reduce other liquids slightly

Ingredient Tips

Whole-milk yogurt gives these pancakes a soft crumb and subtle tang you won’t forget. Make sure your baking powder is fresh — it makes a big difference. Also, melt the butter and let it cool before mixing in. Hot butter can cook your eggs early, messing with the batter.

Step-by-Step Method

Let’s make these silver dollar pancakes together.

1. Mix Wet Ingredients

In a medium bowl, whisk yogurt, milk, eggs, and melted butter until smooth. It’ll look creamy and a bit thick thanks to the yogurt.

2. Add Dry Ingredients

Add flour, sugar, baking powder, and salt. Stir gently until just combined. Don’t overdo it! A few lumps are fine. Overmixing makes pancakes tough instead of fluffy.

3. Heat the Pan

Set a nonstick skillet over medium heat. Add a good pat of butter and swirl it around. The butter should sizzle but not burn. This step is key for pancakes with crispy, golden edges.

4. Cook the Pancakes

Scoop about 1 tablespoon of batter per pancake onto the pan. Give them space to flip easily (about an inch apart).

Watch closely! Bubbles will form on the surface, and the edges will look set and dry. This takes about 3-4 minutes — time to flip.

Flip carefully with your spatula, cooking the other side for about 3 minutes, until golden brown.

5. Keep Warm and Serve

If you’re making a big batch, keep cooked pancakes warm on a baking sheet in a 200°F oven.

What to Look For

• Batter: Thick but spoonable, not runny
• Pancakes: Bubbles on top, dry edges before flipping
• Color: Golden brown with crisp edges
• Texture: Light and fluffy inside, slightly crisp outside

Mistakes to Avoid

• Overmixing the batter (tough pancakes)
• Cooking on too high heat (burn outsides, raw insides)
• Using too little butter (sticks and no crisp)
• Flipping too early (breaks apart or undercooked)

Variations & Customization

Dietary Changes

• Gluten-free: Use gluten-free flour blends
• Vegan: Plant-based yogurt and milk, flax eggs or egg replacer, and oil instead of butter
• Less sugar: Cut sugar or skip it; add sweetness with fruit toppings

Add Some Flavor

Sprinkle cinnamon or nutmeg into the dry mix for warm spice. Vanilla extract (1 tsp) works great, too.

Dress It Up or Keep It Simple

For special brunches, fold in mini chocolate chips, blueberries, or nuts. Serve with fancy syrups, fruit compotes, or whipped cream.

For everyday breakfasts, stick to butter and maple syrup or fresh fruit puree.

Seasonal Twists

• Fall: Add pumpkin puree and pumpkin spice
• Summer: Top with fresh berries and lemon zest
• Winter: Serve with warm apple or pear compote and cinnamon

Serving & Storage

Serving Tips

Stack these mini pancakes high for a fun breakfast look. Garnish with fresh berries, powdered sugar, or a drizzle of maple syrup. Nut butter or fruit purees add a nice touch too.

Best Sides

Try scrambled eggs, crispy bacon, or sausage for a filling meal. For a lighter option, fresh fruit or yogurt parfaits work well.

Storage

Cool leftover pancakes completely before storing in an airtight container. Keep in the fridge for up to 3 days.

How to Reheat

Heat pancakes in a buttered skillet to bring back crisp edges or microwave for 30-60 seconds if you’re in a hurry.

Freezing

Flash freeze pancakes on a baking sheet first, then transfer to freezer bags. They keep well up to 6 weeks. Reheat in a skillet or microwave as needed.

Scaling Measurements Table

Servings	Yogurt (cups)	Milk (cups)	Eggs	Butter (tbsp)	Flour (cups)	Sugar (tbsp)	Baking Powder (tsp)	Salt (tsp)
2	¼	¼	1	1	½	½	1	1/8
4	½	½	2	2	1	1	2	¼
6	¾	¾	3	3	1.5	1.5	3	3/8
8	1	1	4	4	2	2	4	½

Enjoy making these silver dollar pancakes. They’re simple, delicious, and sure to become a breakfast favorite in your home!

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