Kids Menu Recipe

Make Batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tbs granulated sugar, and 1/4 tsp salt until combined.

In a separate small bowl whisk 1 cup milk and 1 large egg until smooth, then whisk in 2 tbs melted butter. Pour the wet mixture into the dry ingredients and stir until just combined; small lumps are fine. Let batter rest 5 minutes while you heat the pan.

Cook Pancakes

Heat a nonstick skillet or griddle over medium-low heat (about 325°F / moderate). Brush skillet lightly with 1 tbs vegetable oil or melt a little butter. For each pancake, pour about 1/4 cup batter onto the hot surface. If using blueberries, sprinkle a few onto each pancake now; if using banana slices, place them on top of the batter so they stick. Cook until edges look set and bubbles form and begin to pop on the surface, 2–3 minutes.

Flip gently with a spatula and cook the second side until golden brown, 1–2 minutes more. Transfer to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter, wiping the pan and re-oiling if needed.

Prepare Fruit

While pancakes cook, slice 1 banana into thin rounds and wash 1/2 cup blueberries. Portion out fruit so each child gets a colorful topping selection.

Top Pancakes

Stack 2–3 pancakes per child on the kid-friendly plate. Add 2–3 banana slices and a small handful of blueberries on top or on the side. Dot with 1 tbs butter if desired and drizzle with 1–2 tbs maple syrup or honey per serving (total 3 tbs for family portion). Sprinkle 1 tsp powdered sugar lightly over the stack if using.

Serve Warm

Serve pancakes warm on a kid-friendly plate with a small fork or child-safe utensils. Let them cool a minute if very hot. Offer extra syrup on the side and encourage children to customize toppings.

Safety Note

Check temperature of pancakes and syrup before giving to children. Cut pancakes into bite-sized pieces for younger kids (under 4–5 years) to reduce choking risk.