This post may contain affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
These fluffy silver dollar buttermilk pancakes are slightly indulgent and the perfect breakfast comfort food, and one of the first recipes I learned how to make as a kid. They are still one of my go-to restaurant orders for breakfast because they are light and airy, with the buttermilk adding just a little bit of tang.
Key Ingredients and Toppings
Making homemade buttermilk pancakes is so easy that you will never think of buying a mix again.
The complete ingredient list and measurements are listed in the printable recipe below.
- Flour: Use your favorite brand of all-purpose flour. as there is no need for any exotic type of bread or cake flour.
- Buttermilk: The acid in the buttermilk combines with the baking soda to create carbon dioxide gas which is what makes the pancakes so fluffy, also adding a little tangy flavor. No buttermilk, no problem – you can substitute 1 tablespoon of lemon juice then add regular milk up to the 1 cup mark for every cup of buttermilk. After mixing, let the lemon and milk mixture sit for about 5-8 minutes.
- Baking Powder and Baking Soda: We use both leavening agents in our recipe to make the pancakes extra light and fluffy.
- Blueberries: Fresh or Frozen? Either work great for this recipe. If you are using frozen blueberries definitely do not add them to the batter since this will turn it a bluish-green color. You can add fresh blueberries to the batter but we prefer not to since even with careful stirring they can break. Adding them to the top of the pancakes as they cook ensures there is an equal distribution of berries.
How to Make Fluffy Silver Dollar Buttermilk Pancakes with Blueberries
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: Do Not Over Mix. To get fluffy pancakes you want some lumps in your batter.
1. Make the Pancake Batter: In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar then whisk in the buttermilk, eggs, and vanilla extract until combined. Rest the pancake batter for 10 minutes.
2. Cook the Pancakes: Heat a large skillet or griddle over medium heat and brush with unsalted butter or neutral oil (you will need to add more butter or oil between batches). Pour about 1 tablespoon of batter into the pan leaving about an inch between each pancake then sprinkle with a few blueberries. Depending on the size of your skillet you can cook 4-5 pancakes at a time.
3. Flip the Pancakes: When small bubbles appear on the surface and a few have burst, usually about 2 to 3 minutes, flip the pancakes. Brown the other side, for about 1 to 2 minutes then transfer to a baking sheet and keep them warm in an oven that has been preheated to 200°F. Repeat with the remaining batter.
4. Plating: Serve pancakes warm with additional blueberries, butter, and maple syrup.
Recipe Tips and Notes
- Avoid over-mixing your batter. As soon as the liquid is introduced to flour, gluten is formed and over-mixing allows the gluten to expand causing chewy pancakes.
- Wait to add the blueberries. Stirring (or folding) the berries into the batter may seem like the best way to combine them with the batter, but even if you are careful berries can burst and discolor the batter. Adding them to the pancakes on the griddle also guarantees an equal number of berries per pancake.
- Only flip pancakes once. Flipping pancakes too many times will cause them to deflate resulting in not-so-fluffy pancakes.
- You should flip pancakes once they have bubbles that have popped and the holes that have formed stay open to the bottom.
- Use a thin spatula. We like to use a metal fish spatula since it is long enough to get all the way under the pancake and has a thin, almost-sharp edge, so it slides under the pancakes without messing them up.
- The first one or two pancakes are a test batch. The first couple of pancakes will help you determine if your heat is correct and if you have any cold or hot spots on your pan.
- Use a cast-iron pan. Cast-iron heats evenly and browns the pancakes without having to use an excess of butter or oil.
Frequently Asked Questions
Silver dollar pancakes are mini pancakes. They got the name “silver dollar pancakes” because they were the size of a U.S. silver dollar (which is no longer minted). Regular pancakes are usually 4 to 6-inches in diameter and mini silver dollar pancakes are about half that size.
Yes, cooked pancakes can be stored in an air-tight container in the refrigerator for up to 2 days. While technically the batter can also be refrigerated we wouldn’t recommend it since the leavening agents (baking powder and soda) will be less effective at producing fluffy pancakes the longer the batter sits.
Absolutely. Once pancakes have completely cooled place them on a cookie sheet in a single layer and freeze for 1-2 hours then transfer them to a freezer-safe bag. They will last for up to 3 months.
Pancakes can be reheated in a microwave or toaster oven. Frozen pancakes do not need to be thawed prior to reheating making them great for a quick weekday breakfast.
Let’s Connect! If you make our Fluffy Silver Dollar Buttermilk Pancakes with Blueberries or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Other Recipes to Try
If you enjoy this buttermilk pancake recipe, we recommend checking out some of these breakfast options:
- Crepes with Berries and Cream
- Breakfast Quesadillas with Bacon and Spinach
- Tex-Mex Migas
- Lemon Blueberry Ricotta Pound Cake
Fluffy Silver Dollar Buttermilk Pancakes with Blueberries
- Large Bowl
- 10-12 inch Cast-Iron Skillet (Large)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
- unsalted butter or neutral oil, for cooking pancakes
- In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
- Whisk the buttermilk, eggs, and vanilla extract into the dry ingredients until combined (the batter will be slightly lumpy).
- Rest pancake batter for 10 minutes.
- Heat a large skillet or griddle over medium heat.
- Brush with butter or neutral oil. Repeat between batches.
- Pour about 1 tablespoon of batter into the pan leaving about an inch between each pancake then sprinkle with a few blueberries. Depending on the size of your skillet you can cook 4-5 pancakes at a time.
- Flip the pancakes over when small bubbles appear on the surface and a few have burst, about 2 minutes. Brown the other side, about 1 minute. Transfer to a baking sheet and keep warm in an over. Repeat with the remaining batter.
- Serve with additional blueberries, butter, and syrup.