Kids Pancake Breakfast Recipe

Make batter

In a medium bowl whisk together 0.75 cups all-purpose flour, 1 tsp granulated sugar, 0.5 tsp baking powder, 0.125 tsp baking soda and 0.125 tsp salt until evenly combined.

In a separate small bowl whisk 0.5 cups buttermilk, 0.5 of a large egg (beat one egg and use about half), and 1 tbs melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined — a few small lumps are fine. Do not overmix.

Heat a nonstick skillet or griddle over medium heat. Brush or wipe the surface with 1 tsp vegetable oil or a little melted butter. When the pan is hot (a drop of batter should sizzle gently), reduce heat to medium-low so pancakes cook through without burning.

For two small pancakes, spoon about 3 tbs (roughly 1/4 cup) of batter per pancake onto the skillet, leaving space between them. Cook until bubbles form on the surface and edges look set, about 1½–2 minutes.

Flip carefully with a spatula and cook the second side until golden and cooked through, about 45–60 seconds. Transfer to a warm plate and keep loosely covered while you finish other components. Repeat if needed to make two equal pancakes.

Serve pancakes with 0.5 tbs butter and 2 tbs maple syrup or fruit alongside the eggs and bacon.

Crack 2 large eggs into a small bowl, add 1 tbs milk or cream, 0.125 tsp salt and 0.0625 tsp black pepper. Whisk until yolks and whites are fully combined and slightly frothy.

Heat a small nonstick skillet over medium-low heat and add 1 tsp butter. Allow butter to melt and foam but not brown.

Pour the egg mixture into the pan. Let sit undisturbed for about 10–15 seconds until the edges begin to set. With a silicone spatula, gently push the eggs from the edges toward the center, forming soft folds. Continue folding occasionally for about 1–2 minutes until eggs are just set but still moist and soft.

Remove pan from heat a moment before they look fully firm (they will continue to cook off-heat). Transfer eggs to the plate with pancakes and keep warm.

Choose either skillet or oven method based on preference.

Skillet (quick)

Place a small skillet over medium heat. Lay 2 slices of thin-cut bacon in a single layer. Cook 2–3 minutes per side, turning once, until crisped to your child's preference. If bacon splatters and browns too quickly, lower heat and add about 1 tbs water to the pan, cover briefly to render fat, then uncover and continue cooking until crisp. Transfer bacon to a paper towel-lined plate to drain.

Oven (hands-off, recommended for even cooking)

Preheat oven to 400°F (205°C). Line a small baking sheet with foil and place a wire rack on top if available. Arrange 2 bacon slices in a single layer and bake for 10–12 minutes for thin bacon, watching closely near the end so it doesn't overcook. Remove to paper towel to drain.

When bacon is drained, transfer to the plate with pancakes and scrambled eggs.