Why are these mini, silver dollar pancakes the absolute best? They are fluffy and tender on the inside, golden brown on the outside, and they have that deliciously rich taste you can only get from buttermilk. No need to get out of your PJs to have the best pancake breakfast ever!
Why are mini pancakes better than regular pancakes? They are the perfect silver dollar size to accompany all your other breakfast essentials like Omelettes, Classic French Toast, Bacon Croissant Strata, and Banana Bread. Give me them all.
Most mini pancakes compromise on fluffiness or taste, but these mini pancakes are just as good as the big ones: they are just smaller!
Ingredients
- All-purpose flour – flour is the base for any great pancake!
- Buttermilk – you can’t beat buttermilk pancakes! Buttermilk will flavor your pancake batter and make them tender and fluffy.
- Baking powder – baking powder helps them rise and puff up.
- Baking soda – baking soda helps your pancakes brown and rise.
- Melted butter – butter will give your pancakes a rich taste and moist texture.
- Eggs – eggs bind your pancakes together.
- Sugar – a little sugar for a little sweetness!
- Vanilla extract – vanilla extract will add subtle flavor that’s so delicious.
- Salt – salt enhances the flavor of your other ingredients.
Ingredient Substitutions
- All-purpose flour – you can substitute gluten-free flour for all-purpose flour.
- Buttermilk – you can substitute 1 ½ cups whole milk + 1 ½ tablespoon white vinegar OR lemon juice for buttermilk if needed. I do recommend buying buttermilk instead of making it, if possible!
- Vanilla extract – you can substitute almond extract for vanilla extract (or remove this ingredient completely if you don’t have it on-hand).
How to Make Mini Pancakes
- Combine dry ingredients
In a big bowl, combine all flour, baking powder, baking soda, salt, and sugar with a whisk.
- Add in wet ingredients
Combine buttermilk, melted butter, eggs, and vanilla in a separate bowl. Stir wet ingredients into dry ingredients until just incorporated. Batter will be lumpy!
- Preheat a nonstick skillet
Preheat over medium-high heat for at least 5 minutes. Lightly grease your pan with butter.
- Cook the first side
Add a heaping tablespoon of batter. Let cook on the first side for 2-3 minutes or until golden brown.
- Cook the second side
Flip your pancake and cook the second side for 1-2 minutes or until golden brown.
- Re-grease and repeat
Regrease your pan with butter and repeat! Keep all pancakes in a 225-degree oven on a baking sheet until you’re ready to serve!
Pancake Flavors
Add about ¾ cup of your favorite mix-in to your batter and stir until just combined!
- Plain buttermilk (My favorite way! You can’t beat it!)
- Chocolate chip
- Blueberry
- Strawberry
- Coconut
When to Flip a Pancake
Don’t fret. It’s easy! Add your batter to a greased, hot pan. Flip your pancake when the first side is golden brown, after about 2-3 minutes (use a spatula to peek underneath!). Flip your pancake with a spatula and cook the other side for 1-2 more minutes, or until that side is golden brown.
What to Put on Pancakes (Toppings!)
The options for pancake toppings is endless! Some of my favorite toppings to put on these silver dollar pancakes are:
- Maple syrup – the real stuff!
- Syrup – you know… Mrs. Butterworth’s!
- Butter – a giant pad of butter that melts all over the top of your pancakes. YES.
- Fresh fruit – like strawberries, blueberries, or bananas.
- Powdered sugar – for that beautiful, Instagram-worthy shot.
- Whipped cream – homemade whipped cream for the win!
- Bacon – put those slices right on top for a savory, smoky flare.
- Cinnamon – for that warm flavor.
- 20-Minute Pumpkin Butter – if it’s autumn or you’re just feeling those fall vibes.
- Nuts – for a little crunch action!
How to Keep Pancakes Warm
Keep your mini pancakes warm in a 225-degree oven for up to an hour until you’re ready to serve them! Simply pop them on a baking sheet as you make each batch.
Tips for Mini Pancakes
- Do not over-mix your batter! Once the wet ingredients are added in, stir your batter until it’s just combined. Too much mixing will yield tough cakes!
- Pancake batter is better after 15-20 minutes. This time lets all those flavors meld together.
- The batter is best used the same-day. But you can keep pancake batter in the fridge for up to 3 days. Bring to room temperature before cooking.
Frequently Asked Questions (FAQs)
Pancake batter lasts for up to 3 days in the refrigerator but I recommend using the batter same-day. For the best results, use your batter within 2 hours of it being made.
Yes! You can freeze cooked pancakes by placing them in a freezer-safe Ziploc bag. I recommend separating pancakes with wax paper or freezer paper so they don’t stick together! Reheat pancakes in the toaster or microwave as needed. Keep in mind, they won’t be quite as delicious as freshly cooked!
Absolutely yes! Add ¼ cup of batter your pan instead of a heaping tablespoon. I make regular pancakes with this recipe all the time!
What to Eat With Pancakes
Some of my favorite side dishes to serve with mini pancakes are:
- Bacon or turkey bacon
- Sausage
- Fresh fruit
- Scrambled eggs or omelettes
- Cheesy Ham and Leek Quiche
- Bacon, Caramelized Onion Croissant Strata
- Coffee! Duh.
More Breakfast Recipes on Tastefully Grace!
- Speedy, Lower Carb Banana Pancakes
- Strawberry Muffins
- Lemon Poppyseed Loaf Cake
- Cranberry Orange Scones
- Traditional French Crepes
Equipment
- Nonstick skillet (pan)
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups buttermilk
- 2 large eggs beaten
- 3 tablespoons melted butter cooled (plus more to grease pan)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a large bowl, thoroughly combine all dry ingredients (flour, baking powder, baking soda, salt, sugar) with a whisk.
- Combine wet ingredients (buttermilk, cooled melted butter, beaten eggs, and vanilla extract) in a separate bowl. Add wet ingredients to dry ingredients and stir with a spoon until just incorporated. Batter will be lumpy!
- Preheat a nonstick pan over medium-high heat for at least 5 minutes. Preheating your pan is key! Lightly grease your pan with butter (the best option) or non-stick spray.
- Add a heaping tablespoon of batter to your pan. If your pan is large, you can cook multiple mini pancakes at once! Let cook on the first side for 2-3 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 1-2 minutes or until golden brown.
- Re-grease your pan with butter and repeat! Keep all pancakes on a baking sheet in a 225 degree oven until you’re ready to serve!
Video
Notes
- Do not over-mix your batter! Once the wet ingredients are added in, stir your batter until it’s just combined. Too much mixing will yield tough mini pancakes!
These were so, sooo good! My picky 2 year old loved them and so did I. I tested a large, normal size pancake too and it was fluffy, pancake perfection! I did not re-grease in-between batches and they still had the desirable golden brown outside I love. This will be my new go to, thank you!
Author
This made my day! So happy you and your kiddo enjoyed.
Happy Holidays!
Grace
Can’t wait to try it!
Author
They’re worth it!!