Easy Silver Dollar Pancakes

Silver dollar pancakes on plate with sides.

Mini in size, but big on tenderness and flavor, Silver Dollar Pancakes are a fun breakfast to share with the kids. They are great for little kids who still eat with their hands and are a cinch to make.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 245kcal

Author Amy Palanjian

Equipment

Ingredients

½ cup plain whole-milk yogurt (regular or Greek)
½ cup milk
2 eggs
2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt

US Customary - Metric

Instructions

Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine Into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about 1 tablespoon batter per pancake. (Or 2 tablespoons for slightly larger ones.) Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Notes

Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
To make for a baby, omit the sugar if desired.
Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
Use any other diced fruit you like in pancakes.
To make with whole-wheat flour, add 1-2 more tablespoons milk to ensure the batter isn't too thick.
Gluten-free: Use 1:1 style of gluten-free flour.
Dairy-free: Use nondairy yogurt and nondairy milk.
Egg-free: Use a store-bought egg replacer like the one from Bob's Red Mill.

Nutrition