When it’s time for a special breakfast, it’s time to whip up a batch of these pancakes.
The “Kid’s Favorite Pancakes” in Dinner Done (#1) is probably the most used page in my copy.
Because while we make pancakes all the time, we still don’t know the recipe by heart!
It’s our go-to breakfast every time we are “Oh no, we are almost out of eggs!” because it only needs one egg and feeds everyone.
This is the pancake recipe our kids love, even more than the one we also love from the freezer section.
One great part of this recipe is that it uses only ingredients that you already have on hand. No need to add anything to the shopping list. Go ahead and make pancakes impulsively!
Simply combine all dry ingredients in a large bowl. Add wet ingredients.
Mix until just combined. You can also add chocolate chips or blueberries (our preference!) at this point. Or, on Chanukah, add gelt as shown here.
Our favorite way to dispense the batter is by using a pancake squeeze bottle like this one. Once the batter is in the squeeze bottle, it’ll sit in the fridge for up to two days, so you can also make this batter ahead and minimize the mess when preparing breakfast.
Heat a pan until hot and add oil or nonstick cooking spray. Squeeze out some of the batter into the pan (this would be about ¼ cup if you were using a measuring cup). You’ll get used to eyeballing the right amount and size of pancakes when you’re squeezing.
Once bubbles appear on the surface of the pancakes, flip with a spatula. Cook an additional 30-45 seconds and remove from pan.
on Chanukah, add gelt as shown here.
It’s a good thing we were low on eggs!
Kids’ Favorite Pancakes
Ingredients
- 1 ½ cups flour
- 2 ½ tsp baking powder
- ⅓ – ½ cup sugar
- ½ tsp kosher salt
- 1 ½ cups milk
- 1 egg
- 3 tbsp oil
- 1 tsp vanilla extract
- ½ cup fresh blueberries or chocolate chips, optional
Instructions
- Combine all dry ingredients in a large bowl. Add wet ingredients and mix until just combined. Fold in blueberries or chocolate chips if using. Do not overmix.
- Heat a frying pan over medium-high heat. Coat a griddle with oil or nonstick cooking spray. Using a ladle or ¼ cup measuring cup, scoop batter and slowly pour it onto the griddle. Repeat, leaving plenty of space between pancakes for easy flipping. Once bubbles appear on the surface of the pancakes, flip with a spatula. Cook an additional 30-45 seconds and remove from pan. Wipe and regrease pan between batches.
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