Silver Dollar Pancakes Recipe

Whisk dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk and large egg until smooth. Add the melted butter and vanilla extract and whisk again until integrated.

Mix batter

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk just until combined; small lumps are fine. Do not overmix — overworking the batter will make the pancakes tough. The batter should be fairly thin so it spreads into 2–3 inch rounds; if it seems too thick, add up to 2 tablespoons more milk.

Let the batter rest for 5–10 minutes at room temperature. This relaxes the gluten and lets leaveners activate for lighter pancakes.

Preheat griddle

Heat a nonstick skillet or griddle over medium heat (about 350°F/175°C if using an instant-read thermometer). Lightly grease the surface with a little vegetable oil or melted butter, wiping away excess with a paper towel so the surface is evenly coated but not greasy.

Portion silver dollar pancakes

Use a tablespoon or small 2-tablespoon cookie scoop to measure batter — each pancake should be about 1.5–2 inches (silver dollar size). Spoon batter onto the hot griddle, keeping 1 inch between pancakes.

Cook first side

Cook until bubbles form across the surface and the edges look set, about 1–1.5 minutes. If the heat is too high the bottoms will brown too quickly; adjust to maintain a gentle sizzle.

Flip and finish

Using a thin spatula, flip each pancake and cook the second side until golden and cooked through, about 30–45 seconds. Transfer cooked pancakes to a warm plate and tent loosely with foil while you finish the rest.

If cooking many pancakes, you can keep the finished ones in a single layer on a baking sheet in a warm oven (200°F/95°C) to maintain temperature and texture.

Stack or arrange the silver dollar pancakes on a platter. Dust with confectioners' sugar if using, top with fresh berries, and serve with maple syrup on the side. Serve immediately for best texture.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer on a baking sheet then transfer to a freezer bag for up to 1 month. Reheat in a toaster or oven until warmed through.