Kid’s Pancakes Or French Toast (12 And Under) Recipe

Dry ingredients

In a large bowl whisk together the flour, sugar, baking powder and salt until evenly combined.

Wet ingredients

In a separate medium bowl whisk the milk, eggs, melted butter and vanilla until smooth and homogenous.

Combine

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Small lumps are fine. For pancakes, let the batter rest 5–10 minutes to allow the baking powder to bloom. If making French toast instead of pancakes, do not add baking powder to the custard (or ignore pancakes step) and whisk in cinnamon and nutmeg to the wet mixture.

Heat skillet

Place a nonstick skillet or griddle over medium heat and add about 1 teaspoon butter or oil per pancake area. Let it get hot but not smoking (about 2–3 minutes).

Spoon batter

For each pancake, pour about 1/4 cup of batter onto the hot surface, leaving space for spreading. Cook in batches; don't crowd the pan.

Cook and flip

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1–2 minutes more. Keep finished pancakes on a warm plate or in a low oven (200°F / 95°C).

Serve

Stack pancakes and serve with maple syrup, fresh fruit and a dusting of powdered sugar if desired.

Prepare custard and bread

If making French toast, whisk milk, eggs, melted butter, vanilla, cinnamon and nutmeg in a shallow dish wide enough to dip a slice of bread. Briefly dip each slice (about 5–10 seconds per side for day-old or thick slices; less time for very soft bread) so bread soaks but doesn't fall apart.

Cook slices

Heat a skillet or griddle over medium heat and add 1/2 tablespoon butter or oil per two slices. Place soaked bread slices in the pan and cook 2–3 minutes per side, until golden brown and cooked through. Adjust heat if outsides brown too quickly before warming the center.

Keep warm and serve

Transfer cooked French toast to a warm plate or oven. Serve with maple syrup, fruit and a light dusting of powdered sugar if using.

To make this menu kid-friendly: cut pancakes or French toast into fun shapes, serve with small bowls of toppings (bananas, berries, syrup, yogurt), and check temperature before serving. Leftover batter can be refrigerated for up to 24 hours; custard is best used immediately.