"These mini, silver dollar pancakes are fluffy and tender on the inside, golden brown on the outside. They're the best pancakes ever!"
Mini Pancakes
5
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- Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 28
Recipe Card
ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups buttermilk
- 2 large eggs
- 3 tablespoons melted butter, plus more to grease pan, cooled
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Method
Step 1
In a large bowl, thoroughly combine all dry ingredients (flour, baking powder, baking soda, salt, sugar) with a whisk.
Step 2
Add wet ingredients (buttermilk, cooled melted butter, beaten eggs, and vanilla extract). Stir with a spoon until just incorporated. Batter will be lumpy!
Step 3
Preheat a nonstick pan over medium-high heat for at least 5 minutes. Preheating your pan is key! Lightly grease your pan with butter (the best option) or non-stick spray.
Step 4
Add a heaping tablespoon of batter to your pan. If your pan is large, you can cook multiple mini pancakes at once! Let cook on the first side for 2-3 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 1-2 minutes or until golden brown.
Step 5
Re-grease your pan with butter and repeat! Keep all pancakes on a baking sheet in a 225 degree oven until you’re ready to serve!