Silver Dollar Tiny Fluffy (Printable Version)

Tiny, fluffy silver dollar pancakes ideal for stacking high with syrup or fresh fruit toppings.

# Ingredient List:

→ 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 Prepare:

01 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and gently stir just until combined; a few lumps are acceptable.
04 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
05 - Use a tablespoon or small cookie scoop to drop 1-tablespoon portions of batter onto the skillet, spacing apart.
06 - Cook for 1 to 2 minutes until bubbles appear on the surface and edges begin to set.
07 - Flip pancakes and cook another 1 to 2 minutes until golden brown and fully cooked.
08 - Transfer pancakes to a plate, keep warm, and repeat with remaining batter. Serve topped as desired.

# Expert Suggestions:

01 -
  • They're impossible to mess up, even when you're half-asleep and operating on muscle memory.
  • The stacking factor makes breakfast feel fancy without any actual fussing.
  • Each pancake cooks faster, so you're eating warm food instead of playing short-order cook.
02 -
  • Overmixing the batter is the quickest path to tough pancakes, so resist the urge to stir until smooth—lumpy is your friend here.
  • Medium-low heat matters more than you'd think; high heat gives you burnt exteriors and raw centers.
  • If you let the batter rest for 5 minutes before cooking, the pancakes will puff up even more dramatically.
03 -
  • Swap whole milk for buttermilk if you want a subtle tang that makes people ask what's different about these pancakes.
  • Let the batter rest for exactly 5 minutes if you want them fluffier—I've tested this, and the difference is real.
  • Keep finished pancakes warm by sliding them onto a plate tented with foil rather than stacking them, which traps steam and makes them rubbery.
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