Silver Dollar Pancakes Stack

My sister called one Saturday morning asking if I could make pancakes for her kids, and I almost said no because I didn't have time for the usual breakfast production. Then she mentioned they wanted something they could eat with their hands, something fun. I remembered my grandmother stacking silver dollars on the kitchen counter as a game, and it clicked, somehow connecting that image to these tiny, perfect pancakes. That first batch came out like golden coins, and watching those kids flip them into the air and catch them in their mouths completely changed how I think about breakfast.

I made these for a Sunday morning when my neighbor stopped by unexpectedly, and instead of feeling flustered, I threw together the batter while the coffee brewed. Within minutes, I had a stack tall enough to impress, and we stood at the counter eating them warm with butter and maple syrup, talking about everything from his garden to my kitchen fails. Those pancakes tasted better than any I'd made on purpose, maybe because there was no pressure, just presence.

Ingredients

• All-purpose flour: The foundation that keeps these pancakes tender without being tough, nothing fancy required.
• Granulated sugar: A touch of sweetness that helps them brown beautifully and adds just enough richness.
• Baking powder and baking soda: The magic duo that makes these rise and puff without any eggs doing heavy lifting alone.
• Salt: A small anchor that makes every other flavor pop and prevents them from tasting one-dimensional.
• Whole milk: The liquid that creates that tender crumb, though buttermilk will give you a slight tang if you like that personality.
• Large egg: The binder that holds everything together and adds richness without overpowering.
• Unsalted butter, melted: What makes them taste indulgent and gives them that golden, slightly crispy edge.
• Vanilla extract: A whisper of flavor that rounds out the whole thing and makes people wonder what your secret is.

Instructions

Combine your dry ingredients:

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This distributes the leavening evenly so you don't get surprise pockets of bitterness from the soda.

Mix the wet ingredients separately:

In another bowl, whisk the milk, egg, melted butter, and vanilla until they're well combined and the egg is fully broken up. Keeping them separate is the trick that prevents overdevelopment of gluten.

Bring them together gently:

Pour the wet into the dry and stir just until combined, leaving some lumps visible. Overmixing is the enemy here, creating tough pancakes instead of tender ones.

Heat your cooking surface:

Get a nonstick skillet or griddle over medium-low heat, and lightly butter it. Medium-low is crucial because these small pancakes cook fast, and high heat will char them before the inside sets.

Portion and cook:

Drop tablespoon-sized rounds of batter onto the skillet with a little space between each one, watching for bubbles to form on the surface before flipping. You'll know they're ready when the edges look set and the bubbles have mostly popped.

Flip with confidence:

Once flipped, cook for another 1-2 minutes until golden brown on the second side. This side cooks faster since the heat has already warmed the pan.

Keep them warm while finishing:

Transfer cooked pancakes to a plate and cover with foil or a kitchen towel so they stay soft while you cook the rest. Grease the skillet lightly before each new batch to prevent sticking.

Stack and serve:

Pile them high on a plate with whatever toppings call to you. The small size makes them perfect for mixing and matching flavors.

Save

I remember standing in my kitchen on a quiet morning, flipping these tiny pancakes one by one, and realizing that breakfast could feel like a small ceremony instead of a rush. There's something about these silver dollars that transforms the ordinary into something worth lingering over.

Why Size Actually Matters Here

The whole point of silver dollar pancakes is that they're small enough to cook through completely without the middle staying gummy. Each pancake hits the pan, gets hot all the way through in just 1-2 minutes per side, and comes out with edges that have real texture and a center that's still fluffy. This isn't a size gimmick, it's actually efficient cooking that gives you better results than struggling with oversized pancakes that never quite cooperate.

The Toppings Are Your Canvas

Fresh berries are the obvious choice because they don't compete with the delicate flavor of the pancake itself, just adding sweetness and brightness. Maple syrup is classic for a reason, but I've also tried honey, jam, or even a spoonful of Greek yogurt for something unexpected. The small size means you can have different pancakes with different toppings stacked together, creating a little breakfast variety show on one plate.

Making Them Your Own

These pancakes are the kind of recipe that actually invites experimentation without falling apart. You can add chocolate chips, mashed banana, or even a pinch of cinnamon to the batter, and they'll still work beautifully. The formula is solid enough that you can play around without wondering if you've broken something fundamental.

• Buttermilk makes them tangier and slightly more tender if you want to swap it in for regular milk.
• A dairy-free version works perfectly with plant-based milk and neutral oil instead of butter.
• Letting the batter rest those extra 5 minutes really does make a noticeable difference in fluffiness.

Save

Silver dollar pancakes are one of those simple recipes that somehow became deeply tied to good mornings for me. Make them once and you'll understand why they feel like such a small gift to give yourself or someone you care about.

Recipe FAQs

→ How do I achieve extra fluffy pancakes?

Letting the batter rest for about 5 minutes before cooking helps develop air bubbles, resulting in softer, fluffier pancakes.

→ Can I use buttermilk instead of milk?

Yes, substituting buttermilk adds a pleasant tang and helps create a tender texture in the pancakes.

→ What cooking method works best for these pancakes?

Use a nonstick skillet or griddle over medium-low heat and lightly grease it with butter or oil to ensure even cooking and browning.

→ How big should each silver dollar pancake be?

Each pancake is made with about one tablespoon of batter to keep them small and perfect for stacking.

→ Can I add mix-ins to the batter?

Yes, mini chocolate chips or fresh blueberries can be gently folded into the batter before cooking for extra flavor.

→ Are there dairy-free adaptation options?

Replace whole milk with plant-based alternatives and use oil instead of butter to make dairy-free versions.