“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.

buttermilk silver dollar pancakes

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!

buttermilk silver dollar pancakes

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.

buttermilk silver dollar pancakes

How To Make The Best Buttermilk Silver Dollar Pancakes

  1. 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!
  2. 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!
  3. Use a mini ice cream scoop. It’s the perfect size to create neat and uniform silver dollar pancakes.
  4. 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!

Butter-Maple pancake syrup recipe

buttermilk silver dollar pancakes

Get the Recipe: Buttermilk Silver Dollar Pancakes

4.06 from 17 ratings
"Buttermilk silver dollar pancakes that cook up light and fluffy! So addictive and delicious!"
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 22 pancakes


  • 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
  • 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.


Cuisine: American, southern
Course: Breakfast
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.