What is another name for mini pancakes?

Mini pancakes are often referred to as silver dollar pancakes, due to their small, round shape resembling a silver dollar coin. They are also called pancake bites, tiny pancakes, or baby pancakes, depending on the region and cultural variations.

How long do you cook mini pancakes for?

Mini pancakes typically take about 1 to 2 minutes per side to cook. You'll know they're ready to flip when bubbles form on the surface, and the edges appear set and slightly golden. Be sure to cook them on medium heat to achieve a fluffy texture with a golden-brown finish.

How to cook Pillsbury mini pancakes?

Pillsbury mini pancakes are pre-made and can be cooked quickly using a microwave or oven. To cook in the microwave, place them on a microwave-safe plate and heat for 45 to 60 seconds. For a crispier texture, bake them in a preheated oven at 375°F (190°C) for 8 to 10 minutes.

Why are they called dollar pancakes?

Mini pancakes are called dollar pancakes because they are traditionally about the same size as an old U.S. silver dollar coin, which is approximately 1.5 inches in diameter. This name has been used for decades and highlights their small, snackable size compared to regular pancakes.

Mini Pancakes: 8 Easy Steps For A Fluffy Breakfast

Description

These mini pancakes are light, fluffy, and perfect for breakfast, brunch, or a quick snack. Whether stacked, drizzled with syrup, or topped with fresh fruit, they offer a delightful bite-sized treat for any occasion.

Ingredients

Scale

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk (or dairy-free alternative)
1 egg
2 tablespoons melted butter (or oil)
1 teaspoon vanilla extract
Cooking spray or additional butter for greasing

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix).
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour tablespoon-sized portions of batter onto the skillet, spacing them apart.
Cook until bubbles form on the surface, about 1-2 minutes. Flip and cook the other side until golden brown.
Remove from the skillet and repeat with the remaining batter.
Serve warm with your favorite toppings such as syrup, fruit, or whipped cream.

Notes

For gluten-free mini pancakes, substitute all-purpose flour with a gluten-free blend.
To make them vegan, use almond milk and flax eggs as substitutes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat pancakes in the microwave for 20-30 seconds or on a skillet for crispy edges.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 5 mini pancakes
Calories: 180 kcal
Sugar: 5 g
Sodium: 220 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 40 mg

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