Best Silver Dollar Pancakes Recipes

SILVER DOLLAR PANCAKES

Steps:

• In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
• 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. Cook until bubbles appear on top and a few have burst, 2 minutes. 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.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

SILVER DOLLAR PANCAKES

Steps:

• Blend sour cream, flour, eggs, sugar, salt, and baking soda together with a whisk until smooth.
• Heat a skillet or griddle over medium-high heat. Lightly coat with butter. Drop batter 2 tablespoons at a time onto griddle, leaving plenty of space for spreading. Fry until bubbles form and break on the pancake's surface and bottoms are browned, 3 to 4 minutes. Flip and cook until until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

SILVER DOLLAR TROPICAL PANCAKES WITH MASCARPONE WHIPPED CREAM

Steps:

• Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
• Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
• Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
• Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
• Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
• Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.

SILVER DOLLAR PANCAKES

Steps:

• For Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.
• For Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.
• Assembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.

SILVER DOLLAR PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by tablespoonfuls onto hot griddle to form dollar-size pancakes.
• Cook until edges are dry. Turn; cook until golden.

SILVER DOLLAR PEAR PANCAKES

Steps:

• Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.
• Heat an electric griddle to 375 degrees or a heavy skillet until very hot. Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 1/4 cup of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
• Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.

SILVER DOLLAR PANCAKES (GLUTEN FREE)

Steps:

• In a large bowl whisk together eggs, water, vanilla and agave.
• Add almond flour, salt and baking soda and mix until thoroughly combined.
• Heat grapeseed oil on skillet over medium low to medium heat.
• Scoop 1 heaping tablespoon of batter at a time onto the skillet.
• Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
• Remove from heat to a plate.
• Repeat process with remaining batter, add more oil to skillet as needed.

WHOLE WHEAT BUTTERMILK SILVER DOLLAR PANCAKES

Steps:

• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and nutmeg if using.
• In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla, beating until well-blended.
• Pour the wet ingredients over the dry ingredients and whisk just until incorporated.
• Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop scant tablespoonfuls over the hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides.
• Serve with butter and maple syrup.

NUTTY WHOLE-GRAIN SILVER DOLLAR PANCAKES

Steps:

• In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended.
• For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
• For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.

SILVER DOLLAR OAT PANCAKES

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Pour batter by 2 tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.

WHOLE GRAIN SILVER DOLLAR PANCAKES

Steps:

• In a food processor, grind oats until they are the consistency of flour. Transfer to a bowl and whisk in flour, sugar, salt, and baking powder.
• In a separate bowl, whisk together milk, eggs, butter, and vanilla.
• Pour liquid ingredients into flour mixture and whisk until just combined--a few lumps are ok.
• Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 2 tablespoons (1/8 cup) batter for each pancake. Cook until bubbles form on top and batter is set about 1-2 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 1-2 minutes more. If desired, serve with warm pure maple syrup.

SILVER DOLLAR BLUEBERRY SOUR CREAM PANCAKES - REAL MOM KITCHEN -

Steps:

• In a bowl, whisk together the eggs until well blended. Then stir in sour cream.
• Add flour, sugar, baking soda, and salt stir just until the dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
• In a large nonstick skillet over medium heat, spoon 1 Tbsp. batter into skillet for each pancake and sprinkle each with a few blueberries. Cook 2 to 3 min. per side. Serve with syrup and garnish with additional blueberries if desired. Makes about 18 pancakes.

WALNUT AND WHEAT GERM SILVER-DOLLAR PANCAKES

Steps:

• To make the pancakes:
• In a blender blend the flour, the baking soda, the salt, the sugar, the wheat germ, the egg, and the buttermilk for 15 seconds and scrape down the sides. Add the walnuts and blend the batter until the walnuts are just chopped fine. The batter may be made 1 day in advance and kept covered and chilled.
• Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches, pour the batter onto the griddle in 2-inch mounds, cook the pancakes for 1 1/2 minutes on each side, or until they are golden, and transfer them as they are cooked to a heatproof platter, keeping them warm in a preheated 200°F. oven. Serve the pancakes with the blackberry syrup and the butter and garnish them with the blackberries.
• To make the blackberry syrup:
• In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes. Purée the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220°F. on a candy thermometer. Remove the zest with a slotted spoon, discarding it, add the blackberry purée, and boil the syrup until it registers 210°F. Let the syrup cool, skimming off any froth, and serve it warm or at room temperature. The syrup keeps, covered and chilled, for 6 weeks. Makes about 2 cups.

WEIGHT WATCHERS SILVER DOLLAR PANCAKES

Steps:

• Whisk both flours, baking powder and salt in medium bowl.
• Whisk milk, butter and egg yolk and vanilla in a small bowl.
• Pour milk mixture over flour mixture; stir just until combined.
• With electric mixer on high speed, beat egg whites in medium bowl until foamy.
• Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
• With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
• Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
• Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
• Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
• Turn and cook until underside is golden, 2 minutes.
• Transfer to platter; keep warm.
• Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
• Serving size: about 5 mini pancakes.
• Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
• Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
• Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
• To freeze: Cool pancakes completely.
• Divide them into stacks of five.
• Wrap each stack in plastic wrap; put in freezer bag.
• Seal and freeze up to 1 month.
• Heat toaster oven to 350 degrees F.
• Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.

RAINBOW SILVER DOLLAR PANCAKES

Steps:

• For the pancakes: Sift the flour and sugar together. Add the milk, vanilla and eggs and mix until smooth. Divide the batter into smaller bowls. For each bowl, you will need about 1 teaspoon of flavor extract and 4 to 5 drops of gel food coloring. I recommend using food coloring gel which is brighter (regular food coloring will also work; you will just need to use a bit more). You can match it to the desired flavor; for instance, yellow for banana, red for raspberry, etc. Once you have flavored and colored your batter, it is time to cook the pancakes! Heat a nonstick frying pan or griddle, melt some butter and pour the batter to create pancake rounds. For silver dollar pancakes, use about 1 tablespoon per pancake (adjust for desired size). Repeat with ingredients.
• For the syrup: In a medium pot over medium heat, combine the maple syrup, rum, cinnamon and vanilla. Heat until it comes to a boil, and then remove from the heat and set aside to cool. Serve the pancakes warm with the syrup and extra butter if desired.

PIKELETS AUSSIE SILVER DOLLAR PANCAKES

Steps:

• sift dry stuff together
• put vinegar in milk add 2 T melted butter
• add egg to milk stir up
• add wet to dry.
• heat griddle with melt butter
• spoon 1 tablespoon of batter onto hot skillet
• repeat
• flip when bubbly.
• serve with jam on top.

SILVER DOLLAR SOUR CREAM PANCAKES

Steps:

• Beat eggs in medium bowl with whisk until well blended. Stir in sour cream. Add remaining ingredients; stir just until dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
• Heat large nonstick skillet on medium-heat. Working in batches, spoon 1 Tbsp. batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown.
• Turn; cook 1 to 2 min. to brown other sides.

SILVER DOLLAR OAT PANCAKES (LOWER FAT)

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened.
• Pour batter by 2 tablespoonfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.
• TO FREEZE PANCAKES: Allow pancakes to cool. Arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
• TO USE FROZEN PANCAKES: Place on a lightly greased baking sheet. Bake at 400ºF for 4-6 minutes or until heated through.

SILVER DOLLAR PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by tablespoonfuls onto hot griddle to form dollar-size pancakes.
• Cook until edges are dry. Turn; cook until golden.