Kids 3-5 Recipe

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl whisk the milk, egg, melted butter and vanilla until smooth and slightly frothy.

Make batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk until mostly combined. A few small lumps are fine. Do not overmix. Batter should be thick but pourable; if too thick add up to 2 tbs (30 ml) more milk.

Rest batter (optional)

Let the batter rest 5 minutes at room temperature — this helps air bubbles form and gives fluffier pancakes.

Heat skillet

Place a nonstick skillet or griddle over medium heat and add the vegetable oil or a small knob of butter, spreading it to coat the surface. Heat until shimmering and a drop of water sizzles on contact.

Cook pancakes

For each pancake, pour about 2–3 tablespoons of batter (makes small kid-sized pancakes) onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 1½–2 minutes. Flip with a spatula and cook until the second side is golden brown, about 45–60 seconds. Repeat, adding more oil or butter as needed. Keep finished pancakes warm on a plate covered loosely with foil or a clean towel.

Prepare fruit

While pancakes cook, slice the banana and quarter the strawberries into small pieces safe for a 3–5 year old to eat. Arrange fruit on a small plate or set into a shallow bowl that’s easy for little hands to reach.

Serve

Stack 3–4 small pancakes per child. Top with banana slices and strawberry pieces. Drizzle about 1 tablespoon of maple syrup or honey per serving. If desired, lightly dust with powdered sugar. Allow the food to cool slightly before serving to a child (test temperature).

Safety note

Cut fruit into small, manageable pieces to reduce choking risk. Ensure pancakes are not too hot; check temperature before giving to a child.