Pancake Breakfast Ideas for Kids

A pancake is a thin, flat cake that is cooked in a non-stick skillet or frying pan. Unlike normal cakes, you don’t need to bake a pancake in the oven; however, some recipes do need a little baking.

A thin batter is prepared by mixing all-purpose flour in milk and eggs. The batter is then poured into a preheated greased pan and cooked for 1 to 2 minutes per side. Pancakes can be served at any time with a variety of toppings, but they are best served at breakfast with blueberries.

Kids particularly love this light but healthy breakfast. Make these simple pancakes and spread them with your kid’s favourite topping jam, syrup,  fruit or meat.


  • 1

    Banana-Oatmeal Pancakes


    - 1 1/2 cups all-purpose flour
    - 1/3 cup wheat germ
    - 1/3 cup quick-cooking oats
    - 1 Tbs baking powder
    - 1/2 tsp ground cinnamon
    - 1/8 tsp salt
    - 2 eggs
    - 1 1/2 cups milk
    - 1 ripe banana, peeled and mashed
    - 3 Tbs maple syrup
    - 1Tbs canola oil, plus more for the skillet

    Combine flour, wheat germ, baking powder, quick cooking oats, cinnamon powder and salt in a large bowl. In another bowl, whisk together eggs, milk, maple syrup, canola oil and one mashed banana. Stir all the dry ingredients into this mixture to make a smooth batter. Heat a non-stick pan over medium heat and grease it a little quantity of canola oil. Pour ¼ cup of batter into the preheated pan and cook until the edges look slightly dry. Flip your pancake with a spatula and cook the other side until golden brown (almost 2 minutes).

  • 2

    Double Corn Pancakes


    - 1 1/3 cups milk
    - 3 Tbsp butter, melted and cooled
    - 1 egg
    - 1 cup all-purpose flour
    - 1/4 cup cornmeal
    - 1 Tbsp sugar
    - 2 1/2 tsp baking powder
    - 1/2 cup canned corn
    - Butter for the skillet

    Put milk, butter, and egg in a blender and spin on medium speed to make a smooth paste. Now add flour, sugar, baking powder and cornmeal to the blender and spin again until combined. Transfer this mixture to a large bowl and add corn to it. Use this batter to make pancakes like you normally do, cooking each side for one and a half minute, or until golden brown.

  • 3

    Baked Apple Pancake


    - 3 medium tart apples, peeled and sliced
    - 2 Tbsp lemon juice
    - 1/2 tsp cinnamon
    - 6 Tbsp confectioners' sugar
    - 6 Tbsp butter, melted and cooled, divided
    - 3 eggs
    - 1/4 tsp salt
    - 1/2 cup all-purpose flour
    - 1/2 cup milk
    - 1/2 tsp vanilla

    Place apple slices in a bowl and pour lemon juice over them. Toss these apple slices with confectioners' sugar and a pinch of cinnamon powder. Take a ten-inch ovenproof pan and heat it over medium heat.

    Add four tablespoons of butter to the skillet and cook apple slices in it for four minutes or until tender, while stirring continuously. Combine eggs, milk, flour, vanilla, salt and the remaining two tablespoons of butter in a blender and blend until smooth. Spread cooked apple slices evenly in the baking dish and pour the batter over them. Bake this mixture for 15 to 20 minutes in an oven preheated at 425 degrees Fahrenheit. Flip the pancake onto a large plate immediately after removing it from the oven and serve warm.

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