Kids Pancakes Recipe
three short stack pancakes Blueberry – fresh blueberries | powdered sugar | whip cream Strawberry – fresh strawberries | powdered sugar | whip cream Chocolate – chocolate chips | powdered sugar | whip cream Butterscotch – butterscotch chips | caramel | powdered sugar | whip cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Blueberry Topping (for one short stack)
Strawberry Topping (for one short stack)
Chocolate Topping (for one short stack)
Butterscotch Topping (for one short stack)
Method
Pancake Batter
- 1
Mix dry ingredients
In a medium bowl whisk together flour, sugar, baking powder, and salt until evenly combined.
- 2
- 3
Combine batter
Pour wet ingredients into dry ingredients and stir gently until just combined; a few small lumps are fine. Do not overmix. Let batter rest 5 minutes while you heat the pan.
Cook Pancakes
- 4
Heat a nonstick skillet or griddle over medium-low to medium heat (about 350°F / 175°C). Lightly butter the surface or spray with cooking oil. Spoon about 1/4 cup batter for each pancake onto the hot surface to make short-stack pancakes (three pancakes per stack). Cook until bubbles form on the surface and edges look set, about 1.5–2 minutes.
- 5
Flip carefully with a spatula and cook the second side until golden and the pancake springs back when touched, about 45–60 seconds more. Transfer cooked pancakes to a warm plate and keep covered while you cook remaining batter. You should get three short stacks (3 pancakes each) from this batter depending on size — roughly 9 pancakes total.
Blueberry Topping (assemble per short stack)
- 6
Place three warm pancakes on a plate. Scatter 1/4 cup fresh blueberries evenly over the top pancake so some fall between layers.
- 7
Dust 1/2 teaspoon powdered sugar over the stack using a small sieve or spoon. Dollop 2 tablespoons whipped cream on top. Serve immediately.
Strawberry Topping (assemble per short stack)
- 8
Place three warm pancakes on a plate. Arrange 1/4 cup sliced strawberries on and between the pancake layers for even distribution.
- 9
Dust 1/2 teaspoon powdered sugar over the stack and add 2 tablespoons whipped cream on top. Serve immediately.
Chocolate Topping (assemble per short stack)
- 10
Place three warm pancakes on a plate. Sprinkle 2 tablespoons chocolate chips over the top pancake so a few melt from the residual heat; if desired, warm chips 5–10 seconds in microwave to soften and drizzle slightly before adding.
- 11
Dust 1/2 teaspoon powdered sugar over the stack and finish with 2 tablespoons whipped cream. Serve immediately.
Butterscotch Topping (assemble per short stack)
- 12
Place three warm pancakes on a plate. Sprinkle 2 tablespoons butterscotch chips over the top pancake; for extra melt, warm chips briefly (5–10 seconds) in microwave before adding.
- 13
Drizzle 1 tablespoon caramel sauce over the stack, dust 1/2 teaspoon powdered sugar, and top with 2 tablespoons whipped cream. Serve immediately.