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Silver Dollar Pancake Lunchbox

Silver dollar pancake lunchbox: bite-sized pancakes that cook light and fluffy with a quick skillet flip, then get neatly packed with a honey drizzle. This portable batch is ready fast and stays snackable for lunchbox packing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Breakfast, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1 cup all-purpose flour
granulated sugar
  • 2 tbsp granulated sugar
baking powder
  • 1 tsp baking powder
milk
  • 1 cup milk
egg
  • 1 egg
vanilla extract
  • 1 tsp vanilla extract
melted butter
  • 2 tbsp melted butter
honey
  • Honey, for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Mix the batter
  1. Whisk together the flour, sugar, and baking powder in a large bowl until evenly combined.
  2. Whisk in the milk, egg, and vanilla extract until just combined, stopping as soon as no dry streaks remain.
  3. Stir in the melted butter until the batter looks smooth and slightly thick.
Cook the pancakes
  1. Heat a lightly greased skillet over medium heat.
  2. Pour 1 tablespoon of batter per pancake onto the skillet, spacing them so they don’t touch.
  3. Cook until bubbles form on top, then flip and cook for another minute until golden.
Pack and serve
  1. Let the pancakes cool, then drizzle with honey.
  2. Pack the pancakes into a lunchbox container for easy grab-and-go servings.

Notes

Pro tip: If the batter thickens as it sits, stir once to loosen before cooking so the pancakes stay tender. Store cooled pancakes in an airtight container in the fridge for up to 4 days. Freezing: yes—freeze in a single layer, then transfer to a freezer bag and reheat as needed. If you want a lighter option, use low-fat milk instead of whole milk for a small calorie reduction.