Jr. Pancakes Recipe

Make batter

In a medium bowl whisk together the flour (3 tbs), baking powder (3 tsp), sugar (1 tsp) and pinch of salt until evenly combined.

In a separate small bowl or measuring cup whisk the milk (1 cup), egg (1) and melted butter or oil (1 tbs) until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are okay — do not overmix. Let batter rest 5 minutes while you heat the pan.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat. Add butter or oil (1 tsp) and swirl to coat. For 3 small pancakes, measure about 1/3 cup batter per pancake (or ~1/4–1/3 cup depending on desired size). Pour batter into the hot skillet, leaving space between pancakes. Cook until edges look set and bubbles form on the surface, about 2–3 minutes.

Flip pancakes with a spatula and cook the other side until golden brown, about 1–2 minutes more. Remove to a warm plate and keep warm while you finish remaining pancakes (adjust heat as needed to prevent burning).

Bacon

Place bacon strips (2) in a cold skillet and cook over medium heat, turning occasionally, until crisp or cooked to desired doneness, about 6–8 minutes. Transfer to paper towels to drain.

Ham

If using a pre-cooked ham slice (1), warm it in a skillet over medium heat with a tiny bit of oil or butter for 1–2 minutes per side until heated through and lightly browned. If thicker, cook a bit longer until warmed.

Sausage

For one breakfast sausage link or patty, cook in a skillet over medium heat, turning occasionally, until browned and cooked through (internal temperature 160°F / 71°C), about 6–8 minutes for links, 4–5 minutes per side for patties. Drain on paper towels.

Stack the 3 pancakes on a plate. Top with butter (1 tsp) if desired and serve with maple syrup (2 tbs) on the side.

Add your chosen protein (bacon, ham or sausage) alongside the pancakes. Garnish with fresh fruit (1/2 cup) if using.

Serve immediately while pancakes are warm.