Kid’s Menu Recipe

Prepare batter

In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined. In a separate bowl or large measuring cup whisk the milk, egg, melted butter, and vanilla extract until smooth and slightly frothy.

Combine wet and dry

Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or spoon until just combined. A few small lumps are okay — do not overmix or the pancakes will be tough.

Optional mix-ins

If using mini chocolate chips or sliced banana, fold them into the batter now. For chocolate chips fold about 1/4 cup in gently so they distribute without breaking the batter structure.

Heat pan

Place a nonstick skillet or griddle over medium-low heat. Brush lightly with vegetable oil or spray with cooking spray. Let the pan heat for about 2 minutes until warm but not smoking.

Cook pancakes

For small kid-sized pancakes, pour about 2 tablespoons of batter per pancake onto the skillet (you should get 12–14 small pancakes). Cook until bubbles form on the surface and edges look set, about 1 to 1.5 minutes. Flip gently with a spatula and cook the second side until golden, about 30–45 seconds. Transfer cooked pancakes to a warm plate and repeat, re-oiling the pan lightly as needed.

Keep warm

If making multiple batches, keep finished pancakes warm on a baking sheet in a low oven (about 200°F / 95°C) while you finish cooking the rest.

Stack 3–4 small pancakes per child. Spread a little butter on top if desired, add a few banana slices or a sprinkle of mini chocolate chips, and drizzle with maple syrup to taste. Serve immediately while warm.

For younger kids, cut pancakes into fun shapes or small pieces and serve with a small side of fruit or yogurt for a balanced meal.