Making mini pancakes, often called silver dollar pancakes, is a great way to use up ripe bananas. These tiny banana pancakes are perfect for a quick and easy breakfast or snack.
Mini Pancakes are a fun, quick, and healthy breakfast for kids of all ages. They’re also a tasty snack any time of the day.
Growing up my grandparents would always take me out to a diner-style breakfast whenever I would visit. I don’t think I ever left without ordering the silver dollar pancakes. They were my favorite.
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All these years later – I still think they are pretty great. But I wanted to make some and use up some of our over-ripe bananas.
Since making banana pancakes is something the whole family enjoys – I thought it would be great to make them mini to add a bit of nostalgia to our weekend morning.
These are not only fun but so delicious too. We paired ours with salted caramel sauce, whipped cream, and sliced bananas. Absolutely scrumptious!
Here are some commonly asked questions
What’s the difference between a silver dollar and regular pancakes?
Silver dollar pancakes are about the size of an old-fashioned silver dollar, which is about an inch and a half in diameter. Regular pancakes are usually 4-inches are larger!
You can bake these banana pancakes up in a larger size if you prefer. In contrast, other types of pancakes that aren’t necessarily “silver-dollar” are three inches in diameter and equally delicious.
Why are my pancakes sticking to the pan?
If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.
Can these be made with pancake mix?
Sure! If you don’t want to mix your own batter in this recipe – just follow the steps starting at #4 here.
What is the best way to store leftover silver dollar pancakes?
Place any leftover mini pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
How do I get the fluffiest pancakes?
The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.
Variations
- Chocolate Chips – Scoop pancake batter onto the hot griddle, then sprinkle chocolate chips over each one.
- Caramel – Stir 2 tablespoons of caramel sauce into the batter with the other wet ingredients.
- Nuts – Scoop pancake batter onto the hot griddle, then sprinkle chopped walnuts over each one.
Can I freeze the pancakes?
Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.
I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.
Ingredients for Mini Pancakes
- all-purpose flour
- brown sugar
- baking powder
- salt
- ground cinnamon or pumpkin spice
- eggs
- melted butter
- milk
- vanilla extract
- ripe bananas – mashed
- Additional butter or oil for cooking
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
What to serve with mini pancakes
How do I reheat the pancakes?
Microwave: Reheat in 15-second intervals until hot.
Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.
Oven: 350°F (177°C) for 10 minutes.
Add additional time if cooking from frozen.
banana pancakes recipe
How to Make Mini Pancakes
- In a small bowl, mix the flour, brown sugar, baking powder, salt, and cinnamon.
- In a separate, medium bowl, whisk the eggs, melted butter, milk, vanilla extract, and bananas.
- Fold in the dry ingredients, until there is no dry flour visible. The batter will be lumpy. Don’t over-mix.
- Heat the electric griddle to 375°F (190°C) or turn your stovetop to medium heat.
- Melt the butter on the griddle or in the skillet.
- Using a small scoop, drop the batter onto the skillet in 1 tablespoon portions.
- Once the pancake begins to bubble, flip over to finish cooking on the other side.
- Once both sides have cooked to a golden brown color, remove and place on a plate.
- Add a little extra butter to each cooked pancake.
- Serve hot with desired toppings.
Ingredient Information
- All-purpose flour – Whole wheat flour or 1:1 Gluten-Free Baking Flour could also be used.
- Butter – An equal substitution of oil or applesauce could be used in place of the butter.
- Brown Sugar – Replace the brown sugar with honey or maple syrup, if desired.
- Bananas – The best bananas for these pancakes are ones that are very ripe, as bananas increase in sweetness as they ripen. Use bananas that have brown or black spots and little to no green.
banana pancakes
Products I love when making silver dollar pancakes…
This mini pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mini Pancakes (Silver Dollar) recipe, you’re going to love these other pancake recipes too. Please click each link below to find the easy, printable recipe!
More Awesome Pancake Recipes
Peppermint Chocolate Truffle Pancakes
3-Ingredient Chocolate Protein Pancakes
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Mini Pancakes (Silver Dollar)
Ingredients
- 1 ½ cups all-purpose flour (195 grams)
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon or pumpkin spice
- 2 eggs
- ¼ cup melted butter
- 1 cup milk
- ½ teaspoon vanilla extract
- 2 medium ripe bananas mashed (about ¾ cup)
- Additional butter or oil for cooking
Instructions
- In a small bowl, mix the flour, brown sugar, baking powder, salt, and cinnamon.
- In a separate, medium bowl, whisk the eggs, melted butter, milk, vanilla extract, and bananas.
- Fold in the dry ingredients, until there is no dry flour visible. The batter will be lumpy. Don’t over-mix.
- Heat the electric griddle to 375°F (190°C) or turn your stovetop to medium heat.
- Melt the butter on the griddle or in the skillet.
- Using a small scoop, drop the batter onto the skillet in 1 tablespoon portions.
- Once the pancake begins to bubble, flip over to finish cooking on the other side.
- Once both sides have cooked to a golden brown color, remove and place on a plate.
- Add a little extra butter to each cooked pancake.
- Serve hot with desired toppings.
Notes
Equipment
- 1 electric griddle or large skillet
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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