Breakfast Pancakes for Kids
It’s never too early to teach your kids how to help in the kitchen using age appropriate instruction.
This recipe is a great start to teaching kids how to follow recipes and help in the kitchen. Try to build in some math and science lessons since there is lots to learn even with a simple recipe. Keeping it simple and fun will make sure your kids enjoy the whole experience.
Read more on How-to Involve Kids in the Kitchen
What You’ll Need to Make Breakfast Pancakes for Kids
How to Make Breakfast Pancakes for Kids
- Put all the dry ingredients in a small bowl. When measuring the ingredients be sure to use my Scoop and Sweep method, which is basically to scoop up the ingredient until its heaping and then use a flat edge to sweep off the excess. Make sure to not pack down the ingredient unless the recipe specifically calls for this. For example, brown sugar is one ingredient that is packed.
Math Lesson: If you have time, practice using different cup measure to understand math concepts. For example, 1/2 cup + 1/2 cup = 1 cup. Start with something simple and then move on to more advanced problems.
2. Carefully break the egg in bowl and whisk. Add the oil and whisk until well blended.
Science Lesson: This step is called EMULSIFICATION. The two liquids here don’t exactly mix so they are considered IMMISCIBLE, but if you look carefully, you will see tiny little oil droplets in the egg mixture. This is called a SUSPENSION.
3. Add in the milk and mix well.
4. Next add the dry ingredients all at once.
5. Blend until smooth.
6. From this step on, make sure you have an adult helping you.
Preheat, a pan on medium heat. Add just enough oil to coat the pan completely. The amount of oil you will need to just coat your pan will depend o the size of your pan. I add about a teaspoon of oil in the middle of my pan and allow the pan to heat slowly. Note how, as the pan heats, the oils gets less viscous and more runny. Take advantage of this phenomenon to use as little oil as possible. Tilt the pan all around until the oil coats the pan completely. By using less oil, you will be adding fewer calories.
Use a quarter cup measure to pour the batter in the pan or less for dollar size pancakes. Wait for little bubbles to form.
7. Once the bubbles start to burst, carefully slide a spatula under the pancake and turn it over. It should look like this:
8. Allow the pancake to cook for another 30 seconds to a minute. Then remove to a plate.
If you like, add a little pat of butter to the top of your pancakes. You can do this by taking a stick of butter and cutting a thin slice crosswise so that you have a small square. Remember that butter melts easily if your pancakes are warm, because it has a low melting point.
I also like to use pure maple syrup and I like to warm it for a few seconds. You can do this in the microwave oven. Microwave oven cooking times vary but usually 15 seconds will do the trick for me. Be careful to not overheat as syrup gets hot fast and will bubble over.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 1 cup milk I use whole or 2%
Instructions
- In a small bowl, place the flour, sugar, baking powder and salt.
- In another bowl, beat one egg well.
- Then add one tablespoon of oil and beat until emulsified.
- Add the milk and blend well.
- Add the dry ingredients all at once and whisk until smooth.
- Heat a small pan on medium heat. Add a little oil to the center and tilt to coat the bottom entirely.
- Add a quarter cup of the pancake mix or about one tablespoon to make dollar size pancakes.
- Turn down the heat to medium low. Once tiny little bubbles form and start to burst, turn the pancake over. About 1-2 minutes. Less for the dollar size pancakes.
- Cook for another 30 seconds to one minute.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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