Easy Pancakes for Kids | Perfect Breakfast & Lunchbox Recipe

This easy, fluffy pancake recipe gives thick and delicious pancakes with just a few ingredients that are easily available in your kitchen. Serve these with toppings of your choice and enjoy for breakfast or give in your kids’ lunchbox!

Trust me when I say this that once you try out this recipe, you will never go back to the store-bought pancake mix, which is full of preservatives. With this recipe, you can enjoy homemade, delicious pancakes every time!

Recipe at a Glance

Wet ingredients– egg, milk, butter (melted)

Dry ingredients– all-purpose flour, baking powder (always check for expiry)

Flavoring– salt, sugar

Toppings– berries, whipped cream, maple syrup, honey or jam- optional

Step by Step Process

• Whisk together wet ingredients.
• Add dry ingredients and whisk until just combined.
• Cook in a buttered, non-stick pan until golden brown on both sides.
• Serve with toppings of your choice.

FAQs

Serving Suggestions

Pancakes are a versatile breakfast option and can be served with various combinations such as berries & whipped cream, chocolate chips, maple syrup, honey, jam or butter.

You can stir in berries and/or chopped nuts in the batter.

You can substitute 2 tablespoons of flour with cocoa powder to make chocolate pancakes.

To color the pancakes and make mini pancake cereals, check out this post.

Substitutions & Variations

• You can substitute all-purpose flour with whole-wheat flour or even oats for a healthier version.
• Full-fat milk can be substituted with any milk of your choice including plant-based milk.
• For sweetner, you can use maple syrup or honey in place of sugar.
• You can also blend in a scoop of flavored protein powder for a filling and nutritious option. You can find the recipe for protein banana pancakes here on my blog.

Storage and Make Ahead

You can prepare the pancake batter and store in a covered container in the refrigerator for up to 1-2 days.

Before using the refrigerated batter, give it a quick stir to recombine any separated ingredients.

Alternatively, you can keep the dry ingredients mix in an airtight container and simple whisk in wet ingredients when needed.

I also freeze the fully cooked pancakes to give in lunch box and by the lunch time, they thaw well.