Kid's Pancake Recipe

Combine dry ingredients

In a small bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined and free of lumps.

Mix wet ingredients

In a separate bowl or measuring cup, whisk the milk with half an egg (beat a whole egg and use about half) until smooth. Stir in the melted butter and vanilla extract.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined; a few small lumps are fine. Do not overmix or the pancake will be tougher.

Rest batter briefly

Let the batter rest for 5 minutes at room temperature to allow the baking powder to activate and the batter to thicken slightly.

Heat skillet

Place a nonstick skillet or griddle over medium-low heat and let it warm for 2–3 minutes. Lightly grease the pan with the butter or oil, wiping with a folded paper towel so only a thin film remains.

Cook pancake

Pour about 1/3 cup (or the full batter if making a single large kid's pancake) of batter into the center of the pan to form one pancake roughly 4–5 inches in diameter. Cook until bubbles form on the surface and the edges look set, 1.5–2 minutes.

Flip and finish

Carefully flip the pancake with a spatula and cook the second side until golden and cooked through, about 45–60 seconds. Adjust heat to prevent over-browning.

Serve

Transfer the pancake to a plate. Top with the optional sliced fruit and drizzle with maple syrup. Let the pancake cool slightly before serving to a child.