We LIKE pancakes at our house. And when I say like, I actually mean love. My kids always say I make the best pancakes and I’ve shared my secret with you all on how to make the fluffiest pancakes possible. It’s so easy!
However, sometimes you might want to make lots of pancakes all at once, especially if you are serving a crowd. And since we eat with our eyes first, presentation is everything. I love making these Perfect Silver Dollar Pancakes as brunch appetizers. Popping a skewer into the top, dousing in syrup and filling a large platter with these, make you look like you are top of your brunch game. And the bonus is, they cook in the oven, which means you can finish making the bacon.
These two items are the secret to making the fluffiest pancakes possible, which I shared in my fluffiest pancakes recipe.
“I prefer using a buttermilk mix that just needs water. The one you see above is hands down my favorite. I always keep a 10 lb bag at home, we use it up in no time. And my secret little trick to making the Fluffiest Pancakes with this mix is a container of Yoplait Strawberry Banana Yogurt.
Not only does the yogurt make the pancakes super fluffy, it also adds a slight bit of sweetness. The sweetness of the yogurt makes it so i don’t even have to use syrup, it’s just right. Now, the kids still want syrup, but, hey, they’re kids.
I add one container of yogurt for every 2 cups of pancake mix I’m using. Basically, I use the yogurt as part of the water the mix requires.
For example, the mix I use asks for 1-1/3 cups of water for 2 cups of mix. I add the yogurt to my measuring cup and fill with water until I’ve reached 1-1/3 cups and stir. I then add 2 cups of mix and combine them together. At this point the mixture is pretty lumpy and thick. To thin the mixture slightly I add 3-4 more Tablespoons of water. You just don’t want it too thick (or too thin), it should be somewhat stir able and it will still be lumpy, which is okay.”
NOW, here is how you get perfectly, round silver dollar pancakes, that will cook in the oven and be ready all at once. Use a whoopie pie pan! This ensures you will make these small pancakes every time.
This is how they look after placing the batter in each cavity.
After baking, the pancakes puff right up and look like a cookie. They do not brown on the top, only the bottom.
You can serve them on a platter, if you are having a party, or serve them individually for breakfast. Using my fluffiest pancake recipe and a whoopie pie pan, you are on your way to pancake greatness.
No one can resist these cute little stacks.
They are so cute!
They will be gobbled up.
How many stacks can you eat?
I highly suggest having a few whoopie pie pans on hand so you can cook several trays at once. It makes it so much easier.
Other recipes you can make using a WHOOPIE PIE PAN:
- Perfect Brunch Eggs
- Soft Baked Maraschino Cherry-Chocolate Chip Cookies
- Kit Kat Stuffed Soft Baked Chocolate Chip Cookies
- Pepperoni Pizza Baked Eggs
- Soft Baked Cashew Filled Sugar Cookies
- Lemon-White Chocolate Chip Soft Baked Cookies
- Pistachio-White Chocolate Cake Batter Cookies
- Easter Trail Mix Cookies
- Corn Lime Cookies
Other Silver Dollar Pancake Recipes You May Love:
- Gluten Free Silver Dollar Pancakes ~ Elana’s Pantry
- Silver Dollar Pumpkin Pancakes ~ Pioneer Woman
- Smoked Salmon Silver Dollar Pancakes ~ Framed Cooks
- Two Years Ago: Creamy Dill White Bean Manicotti
- Four Years Ago: Best-Ever Rice Pudding
- Seven Years Ago: Visiting Glass Beach, Mendocino, California
Disclosure: This post contains affiliate links.
Perfect Silver Dollar Pancakes
- 1 (6 oz) container Yoplait Strawberry Banana Yogurt
- water-only add enough to make 1-1/3 cups of wet ingredients, plus more
- 2 cups Krusteaz Buttermilk Pancake Mix
- cooking spray
- Preheat oven to 350 degrees F.
- Add yogurt to a large measuring cup. Add water until wet ingredients reach 1-1/3 cups. Stir. Add pancake mix and combine. Mixture will be very thick. Add 3-4 tablespoons of more water until mixture has thinned slightly, but it will still be lumpy.
- Spray each cavity of the whoopie pie pan with cooking spray. Fill each cavity with 1-1/2 Tablespoons of pancake mixture. Use the back of a spoon to spread out the mixture flat.
- Place in the oven for 12 minutes*. Serve immediately with butter and syrup or cool and wrap individually and place in the refrigerator or freeze for later use.
- *Cooking Notes: The pancakes are done in about 8 minutes. The part you can see will look white and uncooked. However, if you touch with your finger you will see they are fully cooked. I keep them in the oven for 12 minutes so the bottoms brown and look like a pancake that has been made on a griddle. Please know all ovens are different and there might be a difference of 1-2 minutes in each case. Also, some whoopie pie pans are light colored and some are dark. This might make a difference in cooking times.
- Serve these as an appetizer for brunch or breakfast. Because you can make so many at once, it makes it easy to serve a crowd. When I serve as an appetizer, I break skewers into pieces and serve them as the stacks you see in the photos.