This quick and simple recipe for pancakes might guarantee that you’ll always them from scratch. You can take it one step further when your kids make them for you!
I’ve offered variations and substitutions, so that this recipe can be made free of refined sugar, and/or dairy free if needed, and even gluten free, with the same results. It has definitely been a treat for me, to watch my kids grow in confidence in the kitchen, to make things on their own – especially family-breakfast.
In this post, I share how my 6 year old made our breakfast all on his own – he even flipped pancakes for the first time! He was so proud and it was enjoying every moment! This was a recipe originally posted in 2013, that has been updated.
There was a concentrated little mess going on, but I honestly didn’t mind. It’s more fun to go with it and clean it up after the batter is prepared. (Oh, and I’d like to give credit to my daughter, for customizing her little brother’s old T-shirt, to make it one of his bedtime favorites.)
Saturday tends to be our family’s special day to sit down to a homemade breakfast together, instead of the typical rush of weekday mornings. The food and time together is something we all look forward to.
When this recipe first posted, my son was only 6 years old! It was so fun to do this and I didn’t mind the mess since I knew what I was in for. Now this guy is a pro and a giant compared to these sweet original images. It’s fun to look back on this. Sometimes my blog is like my own little time capsule and family journal. I love that part. All right . . . let’s do this!
Simple Saturday Pancakes
Ingredients
- 1 and 1/2 cup flour - use all purpose, whole wheat or a gluten-free 1:1 all purose mix. always go organic when possible
- 3 and 1/2 teaspoons baking powder
- 3 tablespoons honey (or substitute with 1 tablespoon granulated sugar)
- 1/2 teaspoon salt
- 1 and 1/4 cup milk - we use skim/fat free and lactose free. I think anything will work here: soy too.
- 1 egg whisked
- 3 tablespoons butter - we use traditional but you can definitely use vegan butter if needed/wanted
Instructions
- First, place the dry ingredients of flour, baking powder and sugar (only if you are not using honey) in a large bowl and make a well.Next, prepare all of the wet ingredients and pour them in the center of the flour-well and mix until the batter is smooth.
- We used a non-stick pan at medium heat. It is not necessary to grease the pan and it's healthiest not to. However, for the best tasting pancakes, use a small pat of butter on the bottom of the pan for each batch.You might notice that for this story, we made the whole wheat flour and honey version of my recipe, and did not grease the pan.Use a 1/4 measuring cup to scoop the batter portions into the pan.Wait until your pan is hot. If it is not hot enough, the first batch won't cook to a golden brown, and you should toss them. No worries - the next ones will cook perfectly.
- Once bubbles have formed, you'll know that it's the perfect time to flip the pancake and they will be golden brown on the other side. You shouldn't re-flip a pancake. Once they are done on one side, they are done. It will take less time to cook the second side, so keep watch with your spatula.This recipe takes only minutes to prepare and how large you pour the batter, will determine the number of servings. We typically get about 16 pancakes per batch.* RECIPE TIP* You'll never get bored with pancakes for breakfast if you serve a variety. The best time to add optional ingredients to this recipe, is when the pancakes just start bubbling. You can add thinly sliced bananas, a few chocolate chips or fresh berries to each one, before they are flipped. They won't require additional cooking on either side since what you add should be safe to eat if raw.
Here’s what you’ll do:
First, place the dry ingredients of flour, baking powder and sugar (only if you are not using honey) in a large bowl and make a well.
Next, prepare all of the wet ingredients and pour them in the center of the flour-well and mix until the batter is smooth.
Bear with me, as I’m sharing the kid-versions of the step by step, since I love these photos of my kid in the kitchen so much.
We use a non-stick pan at medium heat. It is not necessary to grease the pan and it’s healthiest not to. However, for the best tasting pancakes, use a small pat of butter on the bottom of the pan for each batch.
A couple recommendations after years of making pancakes:
Use a 1/4 measuring cup to scoop the batter portions into the pan.
Wait until your pan is hot. If it is not hot enough, the first batch won’t cook to a golden brown, and you should toss them. No worries – the next ones will cook perfectly.
Once bubbles have formed, you’ll know that it’s the perfect time to flip the pancake and they will be golden brown on the other side. You shouldn’t re-flip a pancake. Once they are done on one side, they are done. It will take less time to cook the second side, so keep watch with your spatula.
This recipe takes only minutes to prepare and how large you pour the batter, will determine the number of servings. We typically get about 16 pancakes per batch.
* RECIPE TIP* You’ll never get bored with pancakes for breakfast if you serve a variety. The best time to add optional ingredients to this recipe, is when the pancakes just start bubbling. You can add thinly sliced bananas, a few chocolate chips or fresh berries to each one, before they are flipped. They won’t require additional cooking on either side since what you add should be safe to eat if raw.
** TIPS FOR FLIPPING PANCAKES WITH KIDS ** You will want to show your child how to keep their hands and arms high above the pan when pouring the batter in with a measuring cup. You can show them the flipping motion, by placing their hands in the spatula and your hands in their hands. Do this with the first few tries, before having them try it on their own.
You’ll know what’s best for the age and experience of your own child. Please remember that you have to be present and have your eyes on kids in the kitchen at all times, and especially while the stove is in use.
It’s all about teaching small victories, since even cutting pats of butter or cracking an egg means the child is building confidence with the task at-hand, and they understand that we trust them to help while we make something together.
If you’d like to dress these up, there’s always fresh vanilla whipped cream, blueberry pie topping, cherry pie topping or peaches in nectar syrup.
I enjoyed every moment of reliving this post. Thanks for being here with me for this throw back.
