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Silver Dollar Pancake Lunchbox

Silver dollar pancake lunchbox stacks tiny golden pancakes with a fluffy, tender crumb—ideal for toddler-friendly grab-and-go bites. The batter cooks quickly on a buttered griddle until bubbles form, making a fast, lunchbox-ready meal with fruit.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 1 cup milk
  • 1 egg Use 1 large egg.
  • 2 tbsp melted butter
  • Butter, for the griddle Use as needed.
For serving
  • Maple syrup and berries, for serving Serve on the side; slice berries as needed for toddlers.

Equipment

  • 1 sheet pan

Method
 

Mix the batter
  1. Whisk together all-purpose flour, sugar, baking powder, and salt until evenly combined.
  2. Whisk together milk, egg, and melted butter, then pour into the dry ingredients and stir just until no dry streaks remain.
Cook silver dollar pancakes
  1. Heat a griddle over medium heat, then lightly butter the surface.
  2. Drop small spoonfuls of batter onto the griddle to form silver dollar-sized pancakes.
  3. Cook for 1–2 minutes until the bottoms are golden and bubbles form on the surface.
  4. Flip and cook for 1–2 more minutes until golden and cooked through.
Pack the lunchbox
  1. Pack the pancakes into a lunchbox with maple syrup for dipping and fresh berries on the side.

Notes

Pro tip: Don’t overmix—stir the batter only until it comes together so the pancakes stay tender. Store cooked pancakes in the fridge for up to 3 days; reheat in a toaster oven or skillet until warm. Freeze pancakes in a single layer, then bag, for up to 2 months and reheat from frozen. For an easy dairy-light swap, use lactose-free milk and lactose-free butter.