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Silver Dollar Pancakes

Honey being drizzled on silver dollar pancakes with wooden dipper
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These tiny, fluffy, golden pancakes are pure breakfast magic! Quick to make and a joy to eat, they bring a smile to any table.

Ingredients

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  • ½ cup plain whole-milk yogurt (regular or Greek)
  • ½ cup milk
  • 2 eggs
  • 2 tbsp unsalted butter, melted & cooled (plus more for cooking)
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt

Instructions

  1. Mix Wet: In a bowl, whisk together the yogurt, milk, eggs, and melted butter until smooth.
  2. Add Dry: Add flour, sugar, baking powder, and salt to the wet mixture. Stir just until combined — a few lumps are totally fine! Don’t overmix.
  3. Heat Pan: Place a nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the pan; it should sizzle gently.
  4. Cook Pancakes: Spoon about 1 tablespoon of batter for each pancake. Cook for 3-4 minutes until bubbles appear on top and the edges look set.
  5. Flip & Finish: Flip carefully and cook for another 3 minutes, until golden brown. Keep cooked pancakes warm in a 200°F oven if making a large batch.

Notes

  • Serving Suggestions: Stack them high! Drizzle with maple syrup, sprinkle with powdered sugar, or top with fresh berries. They’re amazing with scrambled eggs, bacon, or a side of fresh fruit.
  • Tips & Tricks:
    • Don’t overmix! Lumpy batter makes fluffy pancakes.
    • Make sure your baking powder is fresh for the best rise.
    • Cook on medium heat and wait for those bubbles before flipping. Patience pays off!
  • Storage: Let leftover pancakes cool completely. Store in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a buttered skillet to bring back that crispy edge, or microwave briefly for a quick reheat.
  • Freezing: Flash freeze cooled pancakes on a baking sheet, then transfer to a freezer bag. They keep well for up to 6 weeks!

Find it online: https://cakeshungry.com/silver-dollar-pancakes/