These Silver Dollar Pancakes Are the Start of a Delicious Breakfast, Savory Appetizer, or Sweet Dessert (2024)

These bite-sized pancakes are similar to the small Scottish pancakes, sometimes known as drop scones, since the batter is dropped directly into the skillet. In the U.S., we refer to them as "silver dollar" pancakes, as they are roughly the size of the old-school coin.

While the batter is very similar to traditional griddled pancakes, silver dollar pancakes are usually served beyond the breakfast table. Their mild, slightly sweet flavor and small size are perfect for topping with both sweet and savory ingredients. They can be passed around during co*cktail hour as a simple hors d’oeuvre, or even served with a cup of coffee or tea at dessert. No matter when they’re served, you’ll flip for these fluffy bite-sized cakes.

Why We Love Silver Dollar Pancakes

No one knows exactly why eating miniature versions of our favorite foods is so fun, but it just is. These mini pancakes are especially popular with kids since they can be devoured in just a few bites, but they appeal to the rest of us because they’re so versatile. The batter isn’t too sweet, so it can be used for both savory and sweet applications, similar to blini, which are a Russian version of mini pancakes. In other words, they’re the perfect vessel for all kinds of toppings.

Ways to Serve Silver Dollar Pancakes

These pancakes can be served just like their full-size counterparts, with a few pats of butter and a generous drizzle of sweet maple syrup. But the most fun part about silver dollar pancakes is serving them in fun and unique ways:

• Sandwich small scoops of your favorite flavor of ice cream, pastry cream, or whipped cream between two pancakes, then drizzle the top with chocolate sauce or dulce de leche.
• Smear the top of each pancake with softened cream cheese, then top with fruit preserves or fresh fruit (use your favorite seasonal fruit or things that you can find year-round, such as bananas and fresh berries).
• A dollop of nut butter and a sprinkle of toasted nuts or seeds adds protein to the pancakes.This can be enjoyed for breakfast or with afternoon coffee or tea.
• Take the savory route and embrace the flavors of the classic French bistro sandwich by layering the pancakes with thin slices of ham, Gruyere, and a dab of Dijon mustard.
• The flavors of bagels and lox can be translated to these mini pancakes–serve them with sour cream, smoked salmon, capers, red onion, and chopped dill or chives.
• If you're feeling lavish, a dollop of crème fraîche and caviar is a special thing to pass around at parties.
  

3 Common Pancake Mistakes

• Overmixing: Just like with any pancake batter, it’s important not to overmix. Fold the batter just until the flour is incorporated and your pancakes will be light and fluffy every time.
• Cooking at too low of heat: A steady medium heat should be great for these pancakes. Since they are so small, they cook quickly. You want the griddle to be hot enough that the pancakes develop a nice golden color on the exterior by the time the batter is cooked through.
• Overcooking: These little pancakes only take 1 or 2 minutes to cook on each side. If your griddle is well heated, the pancakes will be perfectly cooked in that time.

1. Combine dry ingredients:

   In a small bowl, whisk together flour, sugar, baking powder, and salt.

   

2. Combine wet ingredients:

   In a medium bowl, whisk together milk, butter, and egg.

   

3. Add dry to wet:

   Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).

   

   See Also

   The Simplest Ombrè Citrus Cream Tart.

4. Heat skillet; form pancakes on skillet:

   Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet.

   

5. Cook:

   Cook until bubbles appear on top and a few have burst, 2 minutes.

   

6. Flip and cook:

   Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.

   

Storing and Reheating

If you don’t use all of your pancake batter, you can store the leftover mixture in an airtight container in the refrigerator for 1 day. Give the batter a gentle stir before you use it to cook off the remaining pancakes.

These pancakes can be stored in resealable bags in the freezer for up to 2 months. The best way to reheat them is to pop them in the toaster oven for just a few minutes until they’re warmed through, but you can also use the microwave.

More Pancake Recipes to Try:

• Skillet Pancake for Two
• Oven-Baked Blueberry Pancake
• Cheddar-and-Scallion Savory Pancakes
• Swedish Pancakes
• German Apple Pancakes
• Buckwheat Pancakes
• Ricotta-Cornmeal Pancakes
• Rhode Island Johnnycakes