Go Back Email Link
–+ servings
Stack of fluffy pancakes drizzled with syrup, served with eggs in the background.
Print Pin
No ratings yet

Silver Dollar Pancakes (Mini Pancakes, Extra Fluffy)

Coin-sized silver dollar pancakes made with six ingredients in one bowl. No rest time, no buttermilk, no complicated steps. Extra fluffy from a higher baking powder ratio. Makes 40 to 50 mini pancakes in about 15 minutes. A classic that earns its place on any brunch table.
Course Breakfast, Snack
Cuisine American
Keyword easy mini pancakes, fluffy mini pancakes, mini pancake recipe, mini pancakes, silver dollar pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 40 mini pancakes
Calories 27kcal
Author Chef Josh

Equipment

  • Large mixing bowl
  • Whisk
  • Nonstick skillet or griddle
  • Squeeze bottle (optional, but recommended for consistent sizing)

Ingredients

  • 1 ⅓ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoon sugar
  • 2 large eggs
  • ½ cup milk
  • 1 tablespoon melted coconut oil or olive oil

Instructions

  • Mix the Batter: Add flour, baking powder, sugar, eggs, milk, and melted coconut oil or olive oil to a large mixing bowl. Whisk until smooth and no dry flour remains. Do not overmix. A few small lumps are fine and will disappear during cooking.
    Pouring oil into flour and eggs in a mixing bowl for pancakes
  • Heat the Pan: Heat a lightly greased nonstick skillet or griddle over medium heat. The pan is ready when a drop of water flicked onto the surface bounces and evaporates immediately.
  • Cook: Drop coin-sized portions of batter onto the pan using a small spoon, or transfer the batter to a squeeze bottle for more consistent sizing. Cook for 1 to 2 minutes until bubbles appear across the surface and the edges look set. Flip and cook for another 30 to 60 seconds until golden brown on both sides.
    Pancake batter being poured onto a skillet for cooking.
  • Serve: Stack generously and serve immediately with maple syrup, fresh berries, or whipped cream.
    Stack of golden-brown pancakes on a black plate with eggs in the background.

Video

Notes

  • Do not overmix the batter. Small lumps are fine and will disappear during cooking. Overmixing develops gluten and makes the pancakes tough.
  • A squeeze bottle gives you the most consistent, evenly sized coin rounds. Transfer the batter to a squeeze bottle for clean, uniform pancakes.
  • For extra tall mini pancakes: pipe or spoon the first round, cook for 1 minute, add a second small dollop of batter directly on top before flipping. The double layer creates extra height and fluffiness.
  • Medium heat throughout. High heat burns the outside before the inside cooks. Low heat gives you pale, flat pancakes.
  • Serve immediately. Mini pancakes cool faster than full-sized ones.

Nutrition

Serving: 1pancake | Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 36mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 17IU | Calcium: 23mg | Iron: 0.3mg