Kids Pancakes Recipe

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar and salt until evenly blended.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the milk, egg, melted butter and vanilla extract until smooth.

Mix batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Small lumps are fine — do not overmix. Let the batter rest 5 minutes to thicken for fluffy, thick pancakes.

Heat a nonstick skillet or griddle over medium-low to medium heat. Brush or wipe the surface with a little vegetable oil or melted butter. Spoon about 1/3 cup of batter per pancake onto the hot surface, keeping pancakes thick and slightly spaced.

Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the other side until golden brown, about 1–2 minutes more. Reduce heat if pancakes brown too quickly. Keep cooked pancakes warm on a plate tented with foil while you finish the rest.

While pancakes cook, whisk together the 2 large eggs, 2 tbsp milk, 1/4 tsp salt and 1/8 tsp pepper in a small bowl until uniform and slightly frothy.

Heat a small nonstick skillet over low-medium heat and add 1 tsp butter. When butter is melted and foamy, pour in the egg mixture. Allow eggs to set briefly around the edges, then gently stir with a silicone spatula, folding eggs toward the center. Cook slowly, removing from heat while eggs are still slightly moist — they will finish cooking from residual heat. This should take about 2–3 minutes.

Warm 1/2 cup canned baked beans in a small saucepan over low heat, stirring occasionally, until heated through (about 3–5 minutes). Alternatively microwave in a microwave-safe bowl for 45–60 seconds, stirring halfway.

Plate 2–3 thick pancakes per child, add a portion of scrambled eggs and a spoonful of warmed baked beans. Drizzle pancakes with maple syrup or honey if desired and add fresh berries or banana slices for garnish.

Serve immediately while pancakes and eggs are warm. Leftovers: store cooled pancakes and eggs in separate airtight containers in the fridge up to 2 days.