Easy Mini Pancakes AKA Silver Dollar Pancakes

Mini Pancakes, also known as mini Silver Dollar pancakes, are made using simple ingredients and are a great way to jazz up breakfast or brunch. This an easy recipe, loved by the whole family! They’re also perfect in a lunch box or picnic and freeze well for quick snacks!

I’ve found these small pancakes to be an easy way encouraging kids to eat breakfast. They’re so much fun, and smaller portions are more manageable for a tired child. You can also use mini pancakes to make pancake cereal! a fun twist on regular pancakes, and a healthier cereal. Plus, since they’re easy to make ahead of time and freeze, which makes them perfect for busy mornings when you don’t have time to make pancakes from scratch.

Mini pancakes can be as miniature as you like and have time for! Silver Dollar Pancakes are a little larger, between 2 – 3 inches, but mini pancakes have been such a hit in my house, so it’s been worth taking the time to make them!

SIDE NOTE:

You can experiment with using your favorite recipe to make miniature pancakes. I've made tiny pancakes with Swedish Pancake batter, which doesn't have a leavening agent. They were delicious, but it's easier to work with a thick batter when making little pancakes. I also really like the fluffy texture of this mini pancake recipe.

If you’re a fan of pancakes, you’ll want to check out these Super Soft Swedish pancakes and easy-peasy Sourdough Blueberry Pancakes! And you can read here about my beloved pancake pan!

Mini Pancakes Ingredients

1 Cup of All purpose flour. You can also substitute 1/3 with whole wheat flour to increase the fiber content.

1 Cup of milk. You can use dairy-free milk if you prefer

1 Egg

1 teaspoon baking powder

1/2 teaspoon of salt

1 teaspoon of sugar

Pure vanilla extract or vanilla Powder.

Butter or vegetable oil

You will need the following:

A mixing bowl

A whisk or electric mixer

A frying pan, preferably a nonstick pan ( you can read more here about my favorite pancake pan, and I believe it to be a kitchen Essential!)

A piping bag, ziplock bag, turkey baster, or squeeze bottle.

Scissors

Wooden cocktail sticks are useful for flipping the pancakes, but you can also u see a fork or small spatula.

How To Make Mini Pancakes

1. Combine the flour, salt, baking powder, and sugar in a large bowl. In a separate bowl, whisk together the egg, milk, and vanilla extract or vanilla powder.

2. Add the wet ingredients to the dry ingredients, whisking thoroughly until you have a smooth batter without any lumps.

3. If using a piping bag or ziplock bag, open it up and place it in a tall cup. Transfer all of the pancake mix to the bag using a spatula. Remove any excess air and twist the bag at the top or close the ziplock. ( I find a zip lock bag to be one of the easiest ways to make these pancakes. The zip lock means that you can place the rest of the bag upside down in the cup while waiting for the next batch)

4. Preheat your pancake pan over medium heat. These pancakes cook really fast, so we don’t want a very hot skillet. Use a little butter or oil to grease the pan lightly; this will help to ensure that your pancakes turn golden brown.

5. Using a sharp scissor, cut a tiny hole in the corner of your piping or zip lock bag; a smaller hole will make it easier to control the size of the pancakes.

6. Using a circular motion, gently squeeze out just enough batter to make a small pancake; use about a tablespoon of batter for silver dollars. Start on the outer edge of the pan and finish in the centre of the pan. Lower the heat if you can’t keep up with piping the pancakes.

7. Cook until little bubbles form on the top of the pancake, about 2-3 minutes. Flip each pancake using a small spatula or a cocktail stick. It’s helpful to start with the pancakes that have been cooking the longest. They will only need about 30 seconds to finish cooking after flipping.

8. Place the finished pancakes in a bowl under a clean tea towel to keep them warm. Add a little butter to the pan and continue with the next batch until the batter is used.

Serving Tips And Ideas

These pancakes make great pancake cereal. Drizzle your favorite syrup on top; maple syrup, homemade masala syrup, chocolate sauce, and the natural flavor of honey are all delicious options.

Some of our favorite toppings are fresh berries and a little melted butter.

For dessert, serve with a scoop of ice cream and chocolate chips!

For lunch boxes, serve with some berries and peanut butter to dip.

For special occasions like a baby shower or birthday party, you can use cocktail sticks to make layers with fresh fruit.

For Pancake Day, try topping with lemon juice and a sprinkle of sugar. This is a common pancake topping in Ireland and I promise they’re delicious!

Storage Tips

Store leftover pancakes in an airtight container.

They freeze well, spread out in a single layer on a baking sheet, and transferred to an airtight container when fully frozen. Defrost at room temperature in about an hour. You can also thaw pancakes on parchment paper in the oven at 180°C / 350°F for 5 minutes.

To make these pancakes Vegan

To make these pancakes vegan, omit the egg, substitute milk with plant-based milk, and add a splash of lemon juice. Instead of butter, you can use vegan butter for flavor or vegetable oil.

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!