These soft and fluffy Silver Dollar Pancakes are so easy to make with simple ingredients and less than 15 minutes. Enjoy them as a delightful bite-size addition to your breakfast or brunch with your favorite toppings!

A plate of silver dollar pancakes topped with butter and syrup.

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Silver Dollar Pancakes Recipe

When you don’t have the appetite for regular-sized pancakes, these Silver Dollar pancakes are the perfect solution! They’re just as soft and fluffy as regular pancakes, just smaller!

Like mini pancakes, silver dollar pancakes are usually between 2-3 inches in diameter. They’re just slightly bigger than the United States pre-1979 silver dollar coins, hence the name “silver dollar pancakes”. They make a delicious and cute addition to breakfast or brunch and can be served with an endless choice of your favorite toppings!

Top down image of a large round plate with silver dollar pancakes, topped with butter, syrup, and fresh berries.

Recipe Ingredients

To print: see recipe card below

Silver Dollar pancakes ingredients.
  • 2 cups flour – All-purpose flour is my go-to flour for making pancakes.
  • 2 Tablespoons sugar – Granulated sugar works best. However, you can also use light brown sugar, if needed.
  • 1 Tablespoon baking powder – Always check the expiration date on this product to ensure a good rise in the pancakes.
  • ½ teaspoon salt – Omit the salt if using salted butter.
  • 1 ⅓ cup whole milk – The fat content in whole milk offers extra flavor. Reduced-fat milk is also an option. Or, you can use plant-based milk. However, keep in mind that this may alter the flavor of the pancake batter slightly.
  • 1 egg – Allow the egg to reach room temperature to allow for easy mixing.
  • 1 Tablespoon vanilla extract – Always use high-quality vanilla extract for the best flavor.
  • 4 Tablespoons melted butter – We use this in the pancake batter and for cooking. You can use oil to cook the pancakes, but I find that the melted butter does a great job of enhancing the flavor.


  • Make these silver dollar pancakes gluten-free by using a 1:1 gluten-free flour, such as Bob’s Red Mill or King Arthur. Both are convenient 1:1 substitutions.
  • Feel free to make larger pancakes. However, keep in mind that the batter will yield fewer large pancakes, and you’ll likely need to adjust the cooking time.
  • Include your favorite add-ins, such as chocolate chips, chopped nuts, or blueberries.
  • Use buttermilk instead of whole milk if you’d like a slightly tangy flavor and a richer taste.

Directions for How to Make Silver Dollar Pancakes

  1. Combine the dry ingredients: Add the flour, sugar, baking powder, and salt to a large bowl. Whisk until smooth.
  2. Add the wet ingredients: Whisk the milk, egg, vanilla, and butter into the dry ingredients just until smooth. Then, let the batter rest for five minutes.
  3. Heat a skillet: While the batter rests, heat a large non-stick skillet over medium heat. Lightly grease the pan with butter or cooking spray.
  4. Portion: Drop one tablespoon of batter onto the hot skillet. Dot tablespoon portions around the skillet.
  5. Cook: Cook the pancakes for about two minutes or until bubbles form on the top. Once the bubbles pop, flip, and cook for another minute or until golden brown. Repeat with the remaining batter.
  6. Serve: Transfer the silver dollar pancakes to a plate, add your favorite toppings, and enjoy warm!

Serving Suggestions

Enjoy these bite-sized pancakes with an array of toppings, such as fresh fruit, whipped cream, honey or maple butter, pancake syrup, chocolate syrup, maple syrup, caramel sauce, homemade jam, and so much more!

These cute silver dollar pancakes can be stacked and skewered for a fun presentation or added to a breakfast or brunch charcuterie board. Or, enjoy them as part of a hearty breakfast alongside scrambled eggs, bacon, and sausage. Then, wash them down with a healthy Green Goddess Smoothie or a Blueberry Protein Smoothie.

Close up of silver dollar pancakes on a white serving plate with loose berries, butter, and syrup. White jar filled with syrup and another plate in the corner with more pancakes.

How to Store + Freeze

  • Store leftover pancakes in an airtight container in the fridge for up to four days.
  • Freeze the cooked and cooled pancakes for up to three months. Place a sheet of parchment paper between each pancake to prevent them from clumping together!
  • Reheat frozen or thawed pancakes in the microwave or toaster until warmed through.

Quick Tip

Since all stovetops differ, it’s a good idea to test one pancake before adding more batter to the heated skillet. Then, be sure to grease the skillet with additional butter between batches of pancakes to prevent sticking and burning!

No Churn Banana Pudding Ice Cream

No Churn Banana Pudding Ice Cream is creamy and sweet, with bold banana flavor and crushed vanilla wafers. The perfect summer treat to serve with your favorite toppings!
No ratings yet
Course: Dessert
Cuisine: American
Servings: 6 servings
Prep Time: 15 minutes
Cooling Time: 4 hours
Total Time: 1 hour


  • Two large mixing bowls
  • Electric hand mixer
  • Rubber spatula
  • Airtight container
  • Measuring cups and spoons


  • ½ cup cream cheese softened
  • 3.4 ounces instant banana pudding
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream
  • ¾ cup crushed vanilla wafers
  • 2 bananas mashed


  • Add the cream cheese and instant pudding to a large mixing bowl and beat until smooth using an electric mixer.
  • With the mixer on, slowly stream in the sweetened condensed milk, blending it into the cream cheese mix. Stir in the vanilla.
  • In a separate bowl, beat the heavy cream until stiff peaks form using an electric mixer.
  • Gently fold the whipped cream into the cream cheese mix, folding carefully so the whipped cream stays fluffy.
  • Gently stir in the mashed bananas and vanilla wafers.
  • Scoop the mix into a freezer-safe container with a lid, cover, and freeze for at least 4 hours.
  • Scoop the ice cream out of the container and serve cold!


Serving: 1serving | Calories: 710kcal | Carbohydrates: 73g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 131mg | Sodium: 461mg | Potassium: 502mg | Fiber: 1g | Sugar: 61g | Vitamin A: 1622IU | Vitamin C: 6mg | Calcium: 262mg | Iron: 0.3mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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