There’s something nostalgic about a stack of silver dollar pancakes; small, golden, and meant to be shared. This version leans into everything I love about a classic pancake, with a rich, buttery batter that cooks up light, fluffy, and perfectly tender. They’re the kind of pancakes that feel just as at home on a slow weekend morning as they do on a crowded brunch table, stacked high and passed around. Simple, comforting, and always a favorite.
Fluffy Buttery Silver Dollar Pancakes
Light, fluffy, and perfectly bite-sized, these buttery silver dollar pancakes are rich, tender, and ideal for stacking high. Made with simple ingredients and plenty of eggs for extra richness, they cook up golden and soft every time—perfect for breakfast, brunch, or serving a crowd.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp kosher salt
- 5 eggs separated
- ½ cup unsalted butter melted
- 2 cups milk
- 1½ tbsp vanilla extract
Instructions
- Sift together flours, baking powder, sugar and salt in a large mixing bowl.
- Add in egg yolks, melted butter, milk and vanilla extract, and whisk to combine.
- In a separate bowl, whip the egg whites to soft peaks with an electric beater, 3-4 minutes. Fold the whites into the batter in two additions.
- Heat a non-stick skillet on medium low. Transfer batter into a measuring cup with a spout to make it easy to pour.
- Pour about 2 tbsp rounds of batter into the heated pan and watch while the edges turn golden and bubbles appear about a minute to 90 seconds. Flip pancakes and let cook on the other side another minute. Remove from the heat and serve immediately.