Buttermilk Silver Dollar Pancakes
“Buttermilk silver dollar pancakes that cook up golden, light and fluffy! So addictive and delicious!”
Well hello there 2020 it’s so nice to meet you!!!Gosh you look pretty! Yep, this is officially my first blog post of 2020 and I feel like I’m finally able to peep my head out into the sunlight! This year came in with a BANG! Colds, flu, and bronchitis swept through my house like the dern plague!
I manhandled the flu with my natural remedies but it was bronchitis that wanted to be all difficult. In the words of Sweet Brown “Aint Nobody Got Time Fa Dat!!
Just when I thought we were on the mend, here comes a massive round of something else. I think it’s safe to say we are all recovered now. Thankfully, only I took the worst part of it with the flu and bronchitis. Everyone else just had minor coughs and sniffles.
I say “thankfully” because I hate when my sweet babies are sick, and when my husband is sick….there are no words to fully describe his extreme theatrics and helplessness. Us moms are the REAL strong ones anyway though right? (Love you hubs)
You know what’s crazy? I’m so grateful for this sick start to the year. Honey, my stubborn self needed it because I was running myself ragged!! Sometimes it’s so hard just to get myself to be still. But that flu was like “chile get somewhere and sit down!!” I meditated, got back into journaling, organized my house, spent some time in this rare 60 degree winter weather and created so many to-do lists and goals.
I feel like a new woman! Bright and refreshed! I’m going to be mindful in 2020 to simply rest and restore myself more often. I’ve even been making breakfast every morning, my highly requested buttermilk silver dollar pancakes! These little cuties make everyone happy!
My boys LOVE these little mini pancakes. I’ve yet to come across a kid who doesn’t. Even those that prefer those frozen or box pancake mixes. My sister sent me this recipe many years ago, and it’s still one of my favorites. She got it from Todd Wilbur’s cookbook, and it comes out perfect every time! You can certainly use it to make regular pancakes but I adore this recipe for silver dollar pancakes. They bake up so chubby, perfect and cute!
Another thing that I love about these buttermilk silver dollar pancakes is that they freeze and reheat well. I usually make two batches and freeze one for breakfast weekly meal prep.
How To Make The Best Buttermilk Silver Dollar Pancakes
- Use REAL buttermilk. Sure in a pinch, it’s ok to do makeshift buttermilk (1 cup milk +1 tablespoon lemon juice), but there is nothing like iron-clad, real deal buttermilk in this recipe. It makes the taste and texture darn near perfect!
- Let the batter rest for about 10 minutes. While you’re preparing your griddle, let the batter rest. This will result in really puffy, chubby little pancakes!
- Use a mini ice cream scoop. It’s the perfect size to create neat and uniform silver dollar pancakes.
- My fist batch NEVER comes out right and here others say this as well. No worries, it’s all about getting the heat just right with the pan you’re using. I usually gobble up the first few “test pancakes”.
Ran out of maple syrup? No problem! Make it homemade!
Get the Recipe: Buttermilk Silver Dollar Pancakes
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 3 tablespoons unsalted butter, melted +more for brushing
- 1/2 teaspoon vanilla extract
- 1¼ cups buttermilk, warm
- In a medium-size bowl, whisk or sift flour, baking powder, baking soda, salt and sugar until well combined. Set aside.
- In a large-size bowl, whisk together egg, butter, vanilla extract and buttermilk until combined.
- Add dry ingredients into wet ingredients until batter is smooth with a few lumps.
- Let batter rest for 10 minutes.
- Heat and lightly butter a nonstick griddle.
- When the griddle is hot, using a mini cookie scoop, scoop out a tablespoon-size amount of batter.
- Place batter on hot skillet and cook until bubbles begin to break on the surface and the underside is golden.
- Flip the pancakes and cook until other side is golden.
- Place pancakes on a cooling rack to cool. Do not stack while they are hot.
- Brush hot pancakes with additional butter and serve with hot mpaple syrup.
I can finally say after 43 years… Im in love with pancakes! These were amazing! The only adjustment I did was on the second batch, the first was original and still amazing. However the second batch I used 1/8 teaspoon less of vanilla and replaced it with butter flavoring and 1/4 teaspoon of cinnamon. The original is so amazing I will probably just stick to that.
I’m not sure who loves these more, me or my kids! I threw in some dark chocolate chips this morning and WOW! Thanks for another amazing recipe:-)
This recipe was a home run! It arrived in my inbox just in time, because I was looking for something quick to fix for dinner. I had box pancake mix at home, but thought I should up my game. These were so good, I wished I had made a double batch to freeze! Do yourself a favor and put these in regular rotation. Good enough for company…. light, fluffy and perfectly sweet. I won’t go out for pancakes again.
How many minutes do you microwave when heating.
Do you heat it, or just bring it to room temp?
Room tempt. is fine. I usually put in the microwave to speed it up.