Secret Homemade Silver Dollar Pancakes

It took my husband months to perfect this silver dollar pancake recipe. Every Sunday he would trudge down, wipe the sleep from his eyes and whip up a new batch, tweaking the heavy cream and milk (yes!), sugar (yes!), and other ingredients before we finally unanimously agreed that these were the most amazing, melt in your mouth, silver dollar pancakes. Trust me. You won’t be able to have just one stack.

I love any excuse for a special occasion, so we’ll be observing National Pancake Day with a little breakfast for dinner tonight, serving up our super secret silver dollar pancake recipe. I can’t tell you what Manhattan restaurant serves these pancakes up for brunch, so don’t even ask, but I can tell you the wait is long and the recipe is highly secret. We know someone who knows someone who scribbled the recipe in massive restaurant quantities on a piece of paper. Steve then spent months experimenting to bring down the ratios to family size so that we could stop inviting the entire neighborhood over for brunch.

The end result is amazing. These pancakes are like nothing you’ve ever had before. They’re light as air with a touch of sweetness and tang. Completely addictive. I like to stack them up to crazy heights to watch the amber maple syrup drip down. When you top them with a pat of salted butter, all the tastes really come together.

Silver Dollar Pancakes
Serves 8 easily 
Ingredients: 
8 ounces of sugar (about 1 cup)
1 stick of melted butter
4 eggs
11 ounces of flour (about 2 1/8 cups)
1/4 teaspoon of salt
2 tablespoons of baking powder
4 cups of milk

  1. In a large bowl or in the bowl of a stand mixer, mix the sugar and melted butter together.
  2. Add the 4 eggs, one by one, mixing well after each addition.
  3. In a separate bowl blend together the flour, salt, and baking powder
  4. Add the flour mixture to butter mixture and blend until just mixed together.
  5. Add 4 cups of milk, one at a time, until the mixture is fairly loose, lighter than a traditional pancake recipe, but not as liquid as heavy cream.
  6. Heat a griddle on medium high heat. Pour the pancakes on carefully in silver dollar sizes. Flip them as soon as you can without breaking them apart. They will still be delicate and need to be handled with care. Turn down your heat if they are burning. Don’t worry, you have plenty of batter for mess ups. The pancakes cook very quickly, only about a minute on each side.
  7. Serve immediately with warm maple syrup (the real stuff!) and salted butter. Fresh squeezed orange juice is a lovely touch on the side. :)

8 Responses to Secret Homemade Silver Dollar Pancakes

  1. >This looks great. I've been looking for a good pancake recipe (my daughter just loves them). Question regarding measurements. Must you measure the flour and sugar by weight? Or are there volume measurements that can be substituted. Recognize that you need to be more precise when banking, but I don't own a kitchen scale. (Yes, I know… I could go out and get one.)

  2. >We use the scale because it's more exact. But let me figure out the volume measurements right now and add them.

  3. >Hi there,

    could you tell me the weight of the "stick" of butter (salted/unsalted?). I am using the european 250 gr butter blocks.

    Many thanks and look forward to the end results!!

  4. Hi Vanessa! Hope all is well with you & your family!
    We still play tennis in Waldwick, think of you often!
    I’m going to try this recipe. Just wondering if we do need to use some heavy cream (or was it tweaked out of the recipe?)

    • Deanne,
      I miss my Waldwick tennis friends! One of these days I’ll get back to NJ and we can all play again. You guys must be awesome now and your kids must be too! Hard to believe we all started around the same time.

      Steve tweaked the heavy cream into 2% milk. Brought the calories down… but still tastes great. Enjoy!

      Vanessa

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