📝 About This Recipe
These bite-sized wonders are the ultimate 'Breakfast for Dinner' treat, offering a whimsical twist on a timeless American classic. Perfectly petite and exceptionally fluffy, each pancake is infused with a hint of vanilla and a touch of malt for that nostalgic diner-style flavor kids and adults crave. Their small size makes them incredibly fun to eat, while the golden-brown edges provide a satisfying contrast to the soft, airy centers.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (leveled and sifted)
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 3/4 cups Buttermilk (shaken and at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 tablespoon Vegetable oil (for the griddle)
For Serving
- 1/2 cup Maple syrup (warmed)
- 1/2 cup Fresh blueberries
- 2 tablespoons Salted butter (for topping)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 200°F (95°C) and place a wire rack over a baking sheet inside. This will keep your mini pancakes warm and crisp while you cook in batches.
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2
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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3
In a separate medium bowl, whisk the eggs until the yolks and whites are fully integrated. Slowly pour in the buttermilk and vanilla extract, whisking until smooth.
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4
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spatula, gently fold the ingredients together until just combined.
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5
Slowly drizzle the melted butter into the batter while continuing to fold gently. Stop as soon as the butter is incorporated; a few small lumps in the batter are perfectly fine and ensure fluffiness.
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6
Let the batter rest for 5-10 minutes. This allows the flour to hydrate and the leavening agents to activate, creating a lighter texture.
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7
Heat a non-stick griddle or large skillet over medium-low heat. Lightly brush the surface with a thin layer of vegetable oil or a small amount of butter.
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8
Use a tablespoon measuring spoon or a small cookie scoop to drop exactly 1 tablespoon of batter per pancake onto the hot griddle. Space them about 1 inch apart.
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9
Cook for about 1-2 minutes, or until small bubbles form on the surface and the edges look set and matte.
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10
Carefully flip each silver dollar pancake using a thin spatula. They should be a beautiful, even golden brown.
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11
Cook the second side for an additional 45-60 seconds until lightly browned and cooked through.
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12
Transfer the finished pancakes to the wire rack in the warm oven. Repeat the process with the remaining batter, greasing the pan lightly between batches.
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13
Stack the mini pancakes in groups of 5 or 6 on plates. Top with a small pat of butter and a dusting of powdered sugar.
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14
Serve immediately with warm maple syrup on the side for dipping or drizzling.
💡 Chef's Tips
Do not over-mix the batter; over-mixing develops gluten which leads to tough, rubbery pancakes. Use room temperature buttermilk and eggs to ensure the melted butter doesn't seize and clump when added. If you don't have buttermilk, mix 1 3/4 cups milk with 1.5 tablespoons of lemon juice and let sit for 5 minutes. Keep the heat on medium-low; because these are small, they can burn quickly if the pan is too hot. A squeeze bottle can be used for the batter if you want perfectly uniform, round 'silver dollars'.
🍽️ Serving Suggestions
Serve with a side of crispy bacon or breakfast sausage links for a salty-sweet balance. Pair with a fresh fruit salad of strawberries and melon to keep the meal light and vibrant. For a fun 'dipping' experience, serve the syrup in small ramekins alongside the pancakes. A cold glass of fresh orange juice or a warm cocoa makes the perfect beverage accompaniment. Add a dollop of Greek yogurt or whipped cream for an extra indulgent treat.