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.

Silver Dollar Pancakes

We love all kinds of pancakes—Spinach Pancakes, fluffy Yogurt Pancakes, Sheet Pan Pancakes—and these mini ones are a new favorite. With a simple stir together method, classic tender texture, and a size perfect for all ages, these are a happy family breakfast to share.

Silver Dollar pancakes, which have their name since they are similar in size to silver dollars (but also may have Scottish origins) are typically about 2 inches wide. For each one, I use 1 tablespoon of pancake batter. You can make the batter plain, or add in some sliced or diced fruit. Plus, they store and reheat so well!

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this recipe. It’s mostly fridge and pantry staples, so you might have most of what you need on hand.

• Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have vanilla, that will work, too. Just omit the vanilla extract. (You can aso use regular yogurt.)
• Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work.
• Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.)
• Unsalted butter: I add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan.
• All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily.
• Sugar: A small amount of sugar adds flavor to the pancakes. Omit if you prefer.
• Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy.

Step-by-Step Instructions

Below is an overview of how to make this breakfast recipe so you know what to expect. Scroll down to the end of this post for the full amounts and timing.

1. Add the wet ingredients to a medium bowl. Whisk to combine into a smooth mixture. Add in the dry ingredients and whisk gently to combine.
2. 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. Cook until the edges are set and you see bubbles.
3. Flip over with a spatula and cook until done.
4. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

How to Store

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 pancakes between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

• 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.

I’d love to hear your feedback on this post, so please rate and comment below!

• 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.

• 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.

Calories: 245kcal, Carbohydrates: 30g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 417mg, Potassium: 154mg, Fiber: 1g, Sugar: 6g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 208mg, Iron: 2mg