Kids Pancakes Recipe

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and a pinch of salt until evenly combined.

Combine wet ingredients

In a separate small bowl or measuring cup, beat 1 large egg lightly. Add 3 tablespoons milk plus an additional 1/2 cup milk (total 11 tablespoons), 1 tablespoon melted butter, and 1/2 teaspoon vanilla extract. Whisk until blended.

Make batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined. Small lumps are fine — do not overmix. If the batter seems too thick, add up to 1 tablespoon more milk to reach a pourable but slightly thick consistency.

Rest

Let the batter rest for 5 minutes at room temperature to allow the baking powder to activate and the flour to hydrate (this gives lighter pancakes).

Heat a nonstick skillet or griddle over medium-low heat. Add 1 teaspoon butter or neutral oil and spread to coat the cooking surface. The pan should be warm but not smoking — a drop of water should sizzle gently.

For two pancakes, spoon about 1/3 cup batter per pancake onto the skillet (you will get two slightly thick pancakes). Space them apart. Cook undisturbed for 2–3 minutes until small bubbles form on the surface and the edges look set.

Using a spatula, gently flip the pancakes and cook for another 1–2 minutes on the second side until golden brown and cooked through. Total cook time per pancake should be about 3–5 minutes depending on heat.

Transfer finished pancakes to a warm plate and keep loosely covered while you cook the second pancake if needed.

Arrange the 2 pancakes on a plate. Top with 1/2 cup fresh fruit (sliced banana or berries). Drizzle 2 tablespoons maple syrup or honey over the pancakes.

If desired, dust lightly with 1 teaspoon powdered sugar. Serve warm to kids immediately.