Food & Cooking Recipes Appetizers Silver Dollar Pancakes 3.8 (60) 1 Review Breakfast is only the beginning–these mini pancakes can be served sweet or savory for any meal of the day. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 24, 2024 Rate PRINT Share Close Photo: Kelsey Hansen Yield: 34 These bite-sized pancakes are similar to the small Scottish pancakes, sometimes known as drop scones, since the batter is dropped directly into the skillet. In the U.S., we refer to them as "silver dollar" pancakes, as they are roughly the size of the old-school coin. While the batter is very similar to traditional griddled pancakes, silver dollar pancakes are usually served beyond the breakfast table. Their mild, slightly sweet flavor and small size are perfect for topping with both sweet and savory ingredients. They can be passed around during cocktail hour as a simple hors d’oeuvre, or even served with a cup of coffee or tea at dessert. No matter when they’re served, you’ll flip for these fluffy bite-sized cakes. Quick & Easy Breakfast Recipes Why We Love Silver Dollar Pancakes No one knows exactly why eating miniature versions of our favorite foods is so fun, but it just is. These mini pancakes are especially popular with kids since they can be devoured in just a few bites, but they appeal to the rest of us because they’re so versatile. The batter isn’t too sweet, so it can be used for both savory and sweet applications, similar to blini, which are a Russian version of mini pancakes. In other words, they’re the perfect vessel for all kinds of toppings. Ways to Serve Silver Dollar Pancakes These pancakes can be served just like their full-size counterparts, with a few pats of butter and a generous drizzle of sweet maple syrup. But the most fun part about silver dollar pancakes is serving them in fun and unique ways: Sandwich small scoops of your favorite flavor of ice cream, pastry cream, or whipped cream between two pancakes, then drizzle the top with chocolate sauce or dulce de leche. Smear the top of each pancake with softened cream cheese, then top with fruit preserves or fresh fruit (use your favorite seasonal fruit or things that you can find year-round, such as bananas and fresh berries). A dollop of nut butter and a sprinkle of toasted nuts or seeds adds protein to the pancakes. This can be enjoyed for breakfast or with afternoon coffee or tea. Take the savory route and embrace the flavors of the classic French bistro sandwich by layering the pancakes with thin slices of ham, Gruyere, and a dab of Dijon mustard. The flavors of bagels and lox can be translated to these mini pancakes–serve them with sour cream, smoked salmon, capers, red onion, and chopped dill or chives. If you're feeling lavish, a dollop of crème fraîche and caviar is a special thing to pass around at parties. This Is Why the Brits Love Golden Syrup So Much—and Why You Will, Too! 3 Common Pancake Mistakes Overmixing: Just like with any pancake batter, it’s important not to overmix. Fold the batter just until the flour is incorporated and your pancakes will be light and fluffy every time. Cooking at too low of heat: A steady medium heat should be great for these pancakes. Since they are so small, they cook quickly. You want the griddle to be hot enough that the pancakes develop a nice golden color on the exterior by the time the batter is cooked through. Overcooking: These little pancakes only take 1 or 2 minutes to cook on each side. If your griddle is well heated, the pancakes will be perfectly cooked in that time. 7 Mistakes You're Making With Your From-Scratch Pancakes—and How to Avoid Them Ingredients 1 cup all-purpose flour (spooned and leveled) 1 teaspoon sugar 1 ½ teaspoons baking powder ¼ teaspoon coarse salt 1 cup whole milk 2 tablespoons unsalted butter, melted 1 large egg Directions Kelsey Hansen Combine dry ingredients: In a small bowl, whisk together flour, sugar, baking powder, and salt. Kelsey Hansen Combine wet ingredients: In a medium bowl, whisk together milk, butter, and egg. Kelsey Hansen Add dry to wet: Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps). Kelsey Hansen Heat skillet; form pancakes on skillet: Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Kelsey Hansen Cook: Cook until bubbles appear on top and a few have burst, 2 minutes. Kelsey Hansen Flip and cook: Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings. Kelsey Hansen Storing and Reheating If you don’t use all of your pancake batter, you can store the leftover mixture in an airtight container in the refrigerator for 1 day. Give the batter a gentle stir before you use it to cook off the remaining pancakes. These pancakes can be stored in resealable bags in the freezer for up to 2 months. The best way to reheat them is to pop them in the toaster oven for just a few minutes until they’re warmed through, but you can also use the microwave. How to Keep Pancakes Warm Until You're Ready to Serve Them—and Other Must-Know Pancake Tips Frequently Asked Questions How do I keep silver dollar pancakes from drying out? As with any pancakes, try not to overcook the batter to keep the pancakes from drying out. As soon as the exterior develops a pale golden color and bubbles form on the surface, the pancakes are ready to flip. Can I use silver dollar pancake batter for regular pancakes? Yes. The only difference is their size, so you can use the all-purpose batter to make pancakes of any shape or size. Can I use water instead of milk in silver dollar pancakes? Milk adds a lot of flavor and fat to the pancake batter. Water will work, but the flavor won’t be the same. Non-dairy milk alternatives like oat, almond, or soy milk can be used instead of regular milk. More Pancake Recipes to Try: Skillet Pancake for Two Oven-Baked Blueberry Pancake Cheddar-and-Scallion Savory Pancakes Swedish Pancakes German Apple Pancakes Buckwheat Pancakes Ricotta-Cornmeal Pancakes Rhode Island Johnnycakes Originally appeared: Everyday Food, April 2011 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.