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| © Provided by The Spruce Eats |
By Kristina Vanni, The Spruce Eats
The history of silver dollar pancakes can be traced back to the 1800s, shortly after the silver dollar coin was first produced. These small, two-bite pancakes got their name because they were roughly the size of a U.S. silver dollar coin or about 1 1/2 inches in diameter. Like most foods, silver dollar pancakes have grown slightly in size throughout the years, and now they are typically around 3 inches wide.
In terms of taste, silver dollar pancakes have the same flavor as classic American-style pancakes. They are just as light and fluffy but simply made in a smaller size. In an American diner, an order of silver dollar pancakes arrives with five or six small pancakes per serving, while an order of regular pancakes tends to be two or three.
Silver dollar pancakes can be prepared in any nonstick skillet or cast-iron pan by spooning about a 1 tablespoon measure of batter onto the skillet to form the signature small size. If you want to make sure your pancakes are exactly the same size, specialty silver dollar pancake pans are also available. They can make seven three-inch silver dollar pancakes at a time, and the small wells ensure that every pancake comes out perfectly round every time.
Serve your silver dollar pancakes topped with maple syrup and butter, berries or compote, or turn them into a savory breakfast with toppings like lox.
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 5 servings
Yield: 24 pancakes
More Recipe: Greek Yogurt Pancakes with Blueberries & Honey
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil, for the pan
Steps to Make It
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| © Provided by The Spruce Eats |
- Gather the ingredients.
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| © Provided by The Spruce Eats |
- In a small bowl, whisk together the flour, baking powder, sugar, and salt.
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| © Provided by The Spruce Eats |
- In a medium bowl, whisk together the milk, butter, egg, and vanilla extract.
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| © Provided by The Spruce Eats |
- Add the flour mixture to the milk mixture and whisk just until moistened (the batter should have some small lumps). Heat a large nonstick pan, cast-iron skillet, or silver dollar pan over medium heat. Lightly grease the pan by brushing with oil.
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| © Provided by The Spruce Eats |
- Working in batches, drop the batter by tablespoonfuls onto the skillet. Cook until bubbles appear on top and a few have burst, about 2 minutes. Flip and cook until browned on the underside, about 1 minute.
- Repeat with more oil for greasing the pan and with the remaining batter. Be sure to wipe the pan or skillet clean between batches.
- Serve warm with desired sweet or savory toppings.
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