Gluten Free Silver Dollar Pancakes

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Adorable Gluten Free Silver Dollar Pancakes are what you’ll want to make for this weekend’s breakfast! Tender and light with perfectly crisp edges, these mini pancakes are bite-sized morsels that will be your new favorite.

A stack of gluten free silver dollar pancakes topped with butter and syrup is shown on a plate with strawberries next to it.

Perfectly Bite-Sized Silver Dollar Pancakes

We love pancakes, and a batch of lightly sweet, steaming hot cakes is a weekend staple. Silver dollar pancakes are so fun to make because they’re tiny, and cook up very quickly. Enjoy a stack of mini pancakes or let little fingers pick them up to dunk in maple syrup.

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten-free, Nut-free, Dairy-free option
Skill Level: Easy

Why You’ll Love This Mini Pancakes Recipe

Here’s why you’ll defnitiely enjoy this silver dollar pancakes recipe:

  • Small. If you’re familiar with the old silver dollar that was minted in the U.S., you’ll have an idea about how large you’ll make these pancakes. I love that they’re small enough that you can eat a pile without feeling overly full. And they’re great for brunch with a bunch of other dishes. You can satisfy your pancake craving and still have room for other options.
  • Quick to make. Because these are tiny pancakes – you’ll use just 1 tablespoon of batter per pancake – they’ll cook fast, meaning that you’ll have pancakes ready to go in minutes.
  • Simple ingredients. Pancakes are one of those dishes that call for super simple ingredients including butter, milk, and flour. Yet when you put them all together they create an irresistible result!
  • Gluten-free. This pancake recipe is easily made gluten-free when you use gluten-free all-purpose flour. The rest of the ingredients are all naturally gluten-free.
A plate of gluten free silver dollar pancakes with a bowl of maple syrup and strawberries.

What You’ll Need

A simple list of ingredients is all it takes to make these adorable pancakes. Here’s a rundown of everything you’ll need. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

  • Gluten-free Flour Blend: I recommend using Bob’s Red Mill 1-to-1 baking blend.
  • Sugar
  • Baking Powder and Baking Soda: You’ll need both leavening agents in this recipe to give the pancakes their fluffiness.
  • Salt
  • Milk – I like to use whole milk for richness but 2% milk will also work well.
  • Egg
  • Butter – You can use salted or unsalted butter.
  • Vanilla Extract
  • Oil – You’ll need oil or cooking spray to grease the pan.
The ingredients for gluten free silver dollar pancakes are shown portioned out: vanilla, gluten-free flour, milk, butter, egg, oil.

How to Make Silver Dollar Pancakes

You’ll note that the technique for making silver dollar pancakes is the same as making regular pancakes, you’ll just make them a bit smaller. Make sure to let the batter rest before you cook the pancakes for the best results. For detailed instructions, be sure to scroll down to the recipe card.

  • Prepare the dry ingredients. Whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
  • Whisk the wet ingredients. In a large bowl, whisk together the milk, egg, melted butter, and vanilla extract
  • Combine. Add the flour mixture to the wet ingredients and stir together until just combined.
  • Cook. Heat a skillet and cook the pancakes (use 1 tablespoon of batter per pancake), flipping once after they start to bubble.

Tips for Perfect Silver Dollar Pancakes

Here are some tips to help you make the perfect pancakes every time:

  • Some lumps are OK. You will probably have some lumps remaining in the pancake batter after you’ve made it, and this is fine! It is better to have slightly lumpy pancake batter than over blended batter which can lead to flat pancakes.
  • Rest the batter. Gluten-free flour benefits from a short rest after they’ve been added to a batter. Make sure you leave time to rest the pancake batter for the 20 minutes specified in the instructions so that the flour can absorb some of the liquid.
  • Add more milk. If your batter seems too thick to pour after it rests, add a little more milk, 1 tablespoon at a time. Be careful to go slowly, though, because you don’t want to make the pancake batter too runny!
  • Properly heat your pan. Pancakes love a hot pan! To test if your pan is ready to use, flick a few drops of water onto the pan. If they sizzle nicely, go ahead and cook the pancakes.
  • Use an electric griddle. If you have an electric griddle, you should absolutely use it to make these pancakes. It will cook the pancakes evenly, creating a better final result.
  • Cook the pancakes in butter. For a richer taste and wonderfully buttery edges, use melted butter in your pan or griddle to cook the pancakes rather than oil.
  • Make these pancakes dairy-free. It’s so easy to make these pancakes dairy-free as well as gluten-free. Substitute your favorite non-dairy butter for the butter and use a non-dairy milk of choice for the milk.

A stack of gluten free silver dollar pancakes topped with butter and syrup is shown on a plate with strawberries next to it.

How to Store & Reheat Leftovers

Pancakes keep very well for another time. You have several options for how to store and reheat them, which I’ll outline below:

  • Fridge – Store leftover, cooled pancakes in a zip-loc bag, with a piece of parchment in between each pancake so that they don’t stick together, in the fridge for up to 3 days.
  • Freezer – To freeze leftover pancakes, place them in a freezer-safe, sealable bag with a piece of parchment paper in between each pancake, and freeze for up to 3 months. Defrost the pancakes in the fridge before using.
  • To Reheat – Place up to 2 pancakes on a microwave-safe plate and heat them in the microwave in 30-second intervals until warm. I find that about 45 seconds for 1 pancake and 1 minute for 2 pancakes is perfect.
A hand dips a gluten free silver dollar pancake into a bowl of maple syrup.

Make It A Meal

Pancakes make a wonderful weekend breakfast, especially when you add some scrambled eggs or bacon alongside. Or top them with fresh fruit and a generous drizzle of maple syrup! Here are a few suggestions for how to round out your pancakes into more of a hearty meal:

A stack of gluten free silver dollar pancakes topped with butter and syrup is shown on a plate with strawberries next to it.
5 from 1 vote

Gluten Free Silver Dollar Pancakes

Adorable Gluten Free Silver Dollar Pancakes are what you'll want to make for this weekend's breakfast! Tender and light with perfectly crisp edges, these mini pancakes are bite-sized morsels that will be your new favorite.
Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
Servings: 8 servings (4 mini pancakes each)

Ingredients

  • 1 cup 1-to-1 gluten free flour blend (Bob’s Red Mill 1-to-1 baking blend is recommended)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter , melted and cooled
  • 1 teaspoon vanilla extract
  • Oil or cooking spray

Instructions

  • In a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the milk, egg, melted butter, and vanilla extract
  • Add the flour mixture to the wet ingredients and stir together until just combined. The batter will still be slightly lumpy. Cover the bowl with plastic wrap and let rest for 20 minutes.
  • Heat a skillet over medium heat or a griddle to 375°F, and lightly coat the pan with oil or cooking spray. Add about 1 Tablespoon of batter or a small cookie scoop full for each pancake, leaving some space between each one. Cook until you see that the edges are turning golden-brown and bubbles are appearing at the surface, about 2-3 minutes. Flip and cook until the other side is golden, about 1-2 minutes.
  • Remove the pancakes from the pan and repeat with the remaining batter.
Nutrition Facts
Gluten Free Silver Dollar Pancakes
Amount Per Serving (4 mini pancakes)
Calories 105 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 30mg10%
Sodium 164mg7%
Potassium 101mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 147IU3%
Vitamin C 0.1mg0%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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