Recipe: Silver Dollar Pancakes

I have no problem admitting it.

I don’t like pancakes.

Never have (with the exception of one particular diner’s version, Broadway Diner in Summit).

Although I do make them for my kids fairly often.

Recently though, things shifted.

I was making a new recipe for the kids on a Breakfast for Dinner night.

I love Breakfast for Dinner, and so do Nick and Maddie. I can totally be a short order cook and make everyone something completely different, exactly how they like it, and still be done within thirty minutes.

Who can’t get behind THAT?

But when it comes to pancakes, it gets a little bit more challenging.

Nick always wants banana pancakes.

And Madeline wants chocolate chip.

And I mostly hate making two separate batches.

(And combining the two doesn’t fly with them, I tried)

So every so often, I try out a new recipe in the hopes that I will find one that they both like.

THIS IS THAT.

With the magical addition of sour cream, you are rewarded with the most lightest, fluffiest pancakes every to hit your fork.

And they remind me a bit of the diner pancakes that I love.

I make these in the silver dollar (smaller) size and the kids gobble them up.

One batch makes (roughly) twenty small pancakes, which is enough for the two of them for two breakfasts.

I usually make them on the weekends, so I have enough pancakes for one or two weekday mornings too.

Because although she likes to sleep AS LATE AS POSSIBLE, Madeline likes to have a “nice” breakfast in the morning.

Which usually equates to grabbing a granola bar or one of these muffins (a house favorite in regular rotation) or these as she dashes out the door for the bus.

But, sometimes, if I’m lucky, and she knows there are pancakes … she moves just a little faster.

So, winning.

Whether you have pancake lovers in your house or not, give this version a try. If they can convert me, there’s hope for everyone.

Hungry for more pancake recipes?
These Rainbow pancakes just make me happy.
These Blueberry Banana pancakes were (mostly) kid-approved, and super quick to make.
Buttermilk Pancakes are the perfect thing to make when you have a little buttermilk to use up (I always do!).
I haven’t made these Pumpkin Spice Pancakes in FOREVER, but they are totally worth making.

Silver Dollar Sour Cream Pancakes
Recipe courtesy of Kraft

Ingredients
2 eggs
1 cup sour cream
1/3 cup flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions
Beat eggs in a medium bowl with whisk until blended. Add the sour cream, mixing thoroughly, and then the remaining ingredients. Stir just until dry ingredients are moistened. Do not overmix. Heat large nonstick skillet on medium heat. Working in batches, spoon 1 tablespoon batter into skillet for each pancake. Cook 2-3 minutes or until bubbles start to form on tops and bottom are golden brown. Flip and cook for another 1-2 minutes until the other side is golden brown. Serve.