Mini Silver Dollar Pancakes (soft and easy)
Light, soft, and easy to cook, this mini pancake recipe is perfect for a quick breakfast or brunch. Let the batter rest before cooking for the best texture, and enjoy them with your favorite toppings.
Servings 20 pancakes
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.
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 right utensils (pancake griddle and spatula) and being patient with cooking times.
Storage: Let pancakes cool completely, then store in an airtight container with parchment between layers. Keep in the refrigerator for up to 3 days or in the freezer for 1 to 2 months. Reheat briefly in a toaster or toaster oven for the best texture. The microwave works, but it can make them too soft.
