Also called silver dollar pancakes, these soft and fluffy mini hotcakes are quick to make and perfect for breakfast. The batter comes together in minutes, and resting it briefly makes them even lighter and more tender. Serve them with syrup, butter, fresh fruit, or your favorite toppings.
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Fun and easy pancakes
Mini pancakes are a fun way to make breakfast feel special.
Also called silver dollar pancakes, they have the same fluffy texture and golden color as regular-sized homemade pancakes, but in bite-sized form. They're great for brunch, snacks, or feeding hungry kids.
Top them with syrup, fruit, different compote recipes for a lighter topping or your favorite blueberry sauce; these pancakes deliver big flavor in a small package.
Testing Notes
Key takeaways:
Both the egg and eggless versions turned out great, but not overmixing and resting the batter made the biggest difference. Consistent results are achieved by using the proper utensils (measuring tablespoon or scoop, pancake griddle and spatula) and being patient with cooking times.
- Read the recipe before starting. Gather ingredients, prep tools, and make sure everything is at the right temperature to avoid stress and mistakes.
- I tested them with and without egg, and let me tell you, they're both great. The egg version was fluffier and more structured. It added moisture, tenderness, and helped the pancakes hold together better. The eggless version still worked beautifully. Slightly denser but very soft, great for allergy-friendly or pantry-based baking.
- Don't overmix the batter and let it rest for 20 to 30 minutes. A few lumps are fine and help avoid dense, rubbery pancakes. The resting time improves texture by hydrating the flour and relaxing the gluten, making the pancakes softer.
- Make consistently sized pancakes: Use a cookie or measuring spoon to pour the batter onto the griddle, allowing for even cooking and a visually appealing stack. Cook over medium heat for a golden crust and soft center.
- Resist the urge to flip the pancakes too soon. Wait for bubbles to form on the surface before flipping, not only to ensure a tender interior but also to avoid messy splatters of batter. Using a pancake or flat spatula will make it easier.
- Prevent pancakes from sticking by using a pancake skillet or griddle; they have a non-stick coating. I cooked them on a regular skillet and they can stick, even with a coating of butter.
FAQ
Yes, you can prepare it in advance and refrigerate it. I recommend no more than 24 hours, as it starts to lose fluffiness. But for the best results, cook the pancakes fresh.
Overmixing the batter is usually the issue. Gently stir it just until combined; you don't want a completely smooth batter. A few small lumps are fine and help the pancakes stay light.
What are some fun add-ins or flavor variations for mini pancakes?
Experiment with flavors and add-ins in the batter before cooking. I like a touch of ground cinnamon, citrus zest, chocolate chips (mini are best for silver dollar pancakes) or berries (fresh or frozen).
Ingredient Notes
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Baking powder: Make sure it's not expired and don't skip it; it's good for fluffiness.
- Milk: I use regular milk, but reduced-fat or vegetable milks also work.
- Butter: I only buy unsalted as I bake with it, but if you have salted butter, decrease the extra salt in the recipe.
Steps to make mini pancakes
Dry ingredients
Stir the flour mixture and sugar together in a mixing bowl. I recommend sifting the flour mixture; it catches impurities and adds air that helps with fluffier pancakes.
Final batter
A few lumps are fine; they will help get light and fluffy pancakes. Don't make it a completely smooth batter.
Cooking pancakes
Preheat the griddle, don't crowd it, and use medium heat and adjust as needed so your pancakes are golden brown but not burned in places. I recommend you make a trial run if it's your first time.
Use tablespoons to drop the batter so you get as evenly-sized pancakes as possible.
Flipping pancakes
When the surface starts to dry and you see bubbles, the mini hotcakes are ready to flip.
You should be able to lift them pretty easily. A flat pancake spatula (metal or plastic) makes it simpler.
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Mini Silver Dollar Pancakes (soft and easy)
Ingredients
Eggless batter:
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk, at room temperature
- ½ to 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and warm
- extra butter, to cook the pancakes
Batter with egg:
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk
- 1 egg, at room temperature
- ½ to 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and warm
- extra butter, to cook the pancakes
Instructions
- For both versions: In a large bowl, stir until combined 1 cup all-purpose flour, ¼ cup sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- For eggless pancakes: Add ¾ cup milk, ½ to 1 teaspoon vanilla extract, and 2 tablespoons unsalted butter, melted and warm. Stir the wet ingredients gently with a whisk (don't beat) until just combined; a few lumps are fine. The consistency of the batter is essential. If your batter is too runny, the pancakes will be very thin.
- For pancakes with egg: Add ⅔ cup milk, 1 egg, ½ to 1 teaspoon vanilla extract and 2 tablespoons unsalted butter, melted and warm. Stir the wet ingredients gently with a whisk (don't beat) until just combined; a few lumps are fine. The consistency of the batter is essential. If your batter is too runny, the pancakes will be very thin.
- Let the batter rest at room temperature for 30 minutes. This step isn't mandatory, but it helps the flour absorb the liquid and results in softer, fluffier pancakes. If prepping ahead, cover the bowl and refrigerate for a few hours or overnight. Stir gently before using.
- Heat a large skillet over medium-low heat and add a small dab of extra butter Once melted, drop in 1 tablespoon of batter per pancake, spacing them apart. Don't overcrowd the pan; work in batches if needed.
- Cook until bubbles appear and the edges start to brown. Flip carefully with a flat spatula and cook the other side. Cooking time varies based on your stove and pan, but aim for about 4 minutes total, slightly longer on the first side. Add more butter between batches, and if pancakes don't release easily when you gently shake the skillet, add a bit more.
- Serve immediately with fresh fruit (bananas and blueberries or strawberries are my favorites) and honey or maple syrup.
Linda says
I love how easy they are to make