Silver Dollar Pancakes Stack (Printable)

Tiny, fluffy silver dollar pancakes ideal for stacking with syrup and fresh fruit at breakfast.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
09 - 1 teaspoon vanilla extract

→ Optional Toppings

10 - Maple syrup
11 - Fresh berries (blueberries, strawberries, raspberries)
12 - Whipped cream
13 - Sliced bananas

# How to Make:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until fully incorporated.
03 - Pour the wet ingredients into the dry ingredients and gently stir until just combined; retain some lumps to avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
05 - Using a tablespoon or small scoop, drop batter onto the skillet in small rounds about 1 tablespoon each, spacing evenly.
06 - Cook for 1 to 2 minutes until bubbles form and edges set, then flip and cook an additional 1 to 2 minutes until golden and cooked through.
07 - Transfer the cooked pancakes to a plate and keep warm. Repeat with remaining batter, greasing pan as needed.
08 - Arrange stacked pancakes and serve with desired toppings including syrup, fresh fruit, or whipped cream.

# Expert Tips:

01 -
  • They cook so fast that you can have fresh, hot pancakes on the table in under 20 minutes total.
  • The small size means every bite has that crispy-edged, fluffy-centered perfection without any sad, undercooked centers.
  • Stacking them high feels like an edible accomplishment, and they're honestly fun to serve.
02 -
  • Resting the batter for 5 minutes before cooking actually works, creating slightly puffier pancakes with better rise.
  • Medium-low heat is non-negotiable, otherwise you'll end up with burnt outsides and raw insides that no one wants.
  • Lumps in the batter are your friend, not your enemy, so resist the urge to stir until everything is smooth.
03 -
  • If your pan is too hot, the bottoms burn before the bubbles finish forming, so start lower and only turn up heat if they're cooking too slowly.
  • Scoop the batter with a tablespoon or small cookie scoop for consistency, because eyeballing it leads to uneven cooking and some pancakes that are too thick.
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