📝 About This Recipe
These charming, bite-sized delights are a nostalgic American breakfast classic, named for their resemblance to the pre-1979 United States silver dollar. Despite their diminutive size, they pack a punch of flavor with a light, airy crumb and a subtle hint of malted vanilla. Perfectly golden and impossibly fluffy, they offer a sophisticated way to enjoy a griddle favorite without the heavy commitment of a full-sized stack.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (measured using the spoon-and-level method)
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 1/2 cups Buttermilk (shaken, at room temperature)
- 1/4 cup Whole milk (to adjust consistency)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 Large eggs (at room temperature)
- 1 teaspoon Pure vanilla extract
For the Griddle & Topping
- 2 tablespoons Clarified butter or Neutral oil (for greasing the pan)
- 1/2 cup Maple syrup (Grade A Amber, warmed)
- 1 cup Fresh berries (blueberries or raspberries)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
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2
In a separate medium bowl, whisk the eggs vigorously until pale and frothy, then stir in the buttermilk, whole milk, and vanilla extract.
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3
Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
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4
Gently fold the ingredients together with a silicone spatula. When the batter is halfway mixed, pour in the melted butter.
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5
Continue folding until just combined; the batter should still have some small lumps. Do not overmix, or the pancakes will be tough.
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6
Let the batter rest for 10 minutes at room temperature. This allows the flour to hydrate and the leavening agents to activate for maximum fluffiness.
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7
Preheat a large non-stick griddle or cast-iron skillet over medium-low heat. Test the heat by dropping a bead of water on the surface; it should sizzle and dance.
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8
Lightly coat the griddle with a thin layer of clarified butter or oil using a paper towel.
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9
Using a tablespoon measure or a small cookie scoop, drop about 1 tablespoon of batter per pancake onto the griddle, leaving 1 inch of space between them.
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10
Cook for about 1-2 minutes until bubbles form on the surface and the edges look set and matte.
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11
Carefully flip each pancake with a thin spatula. They should be a beautiful golden brown.
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12
Cook the second side for another 45-60 seconds until lightly browned and cooked through.
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13
Transfer the finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you repeat with the remaining batter.
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14
Stack the mini pancakes in groups of 5 or 10 on warmed plates.
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15
Dust lightly with powdered sugar and serve immediately with warm maple syrup and fresh berries.
💡 Chef's Tips
For the fluffiest texture, never overmix; stop as soon as the flour streaks disappear. Using room temperature buttermilk and eggs prevents the melted butter from seizing and clumping in the batter. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1.5 cups of milk and let it sit for 5 minutes. Use a squeeze bottle for the batter if you want perfectly uniform, circular 'silver dollars' every time. Adjust the heat as you go; if they are browning too fast before bubbles form, turn the heat down slightly.
🍽️ Serving Suggestions
Serve with a side of crispy thick-cut applewood smoked bacon to balance the sweetness. Pair with a fresh fruit salad tossed in a light mint and lime dressing. Offer a dollop of whipped mascarpone or lemon curd for a sophisticated topping twist. Accompany with a steaming cup of French press coffee or a chilled Mimosa for a weekend brunch. For kids, create 'pancake skewers' by alternating pancakes with strawberries and banana slices.