Pancakes are a classic breakfast treat loved by kids and adults alike. This easy-to-follow pancake recipe uses metric measurements, making it perfect for preparing a fluffy and delicious breakfast that children will enjoy. Quick to make and adaptable, it’s an ideal way to start the day with a smile.
Ingredients
- 200 g plain (all-purpose) flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 300 ml milk (whole or semi-skimmed)
- 1 large egg
- 50 g unsalted butter, melted, plus extra for cooking
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar to ensure an even mix and avoid lumps.
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until combined and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula or wooden spoon. Mix until just combined – it’s okay if there are a few small lumps; overmixing can make pancakes tough.
- Preheat a non-stick frying pan or griddle over medium heat. Lightly grease it with a small amount of butter.
- Using a ladle or 60 ml measuring cup, pour batter onto the pan for each pancake. Cook for about 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip the pancake carefully with a spatula and cook the other side for 1–2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat with remaining batter, adding more butter to the pan if needed.
- Serve immediately with your child’s favorite toppings.
Tips
- Substitutions: For dairy-free pancakes, substitute milk with almond or oat milk and use coconut oil instead of butter. You can also use gluten-free flour blends if needed.
- Don’t overmix: Stir the batter just until combined. Overmixing develops gluten and leads to dense, chewy pancakes instead of light and fluffy ones.
- Rest the batter: Letting the batter sit for 5–10 minutes before cooking helps the baking powder activate fully, resulting in fluffier pancakes.
- Temperature control: Medium heat is key. Too hot and the outside burns before the inside cooks; too low and pancakes won’t brown properly.
Serving Suggestions
Pancakes are incredibly versatile and can be served with a variety of toppings to suit kids’ tastes. Classic choices include maple syrup, honey, or fruit preserves. Fresh fruit like sliced bananas, strawberries, blueberries, or apple slices add natural sweetness and vitamins. For a protein boost, add a dollop of yogurt or a spread of nut butter. You can also sprinkle a little powdered sugar for a fun, sweet finish. For a savory twist, try cheese and ham or a mild tomato sauce.
Variations
To keep breakfast exciting, try these easy variations:
- Banana Pancakes: Mash one ripe banana and fold it into the batter before cooking. This adds natural sweetness and moisture.
- Blueberry Pancakes: Gently fold 100 g fresh or frozen blueberries into the batter just before cooking to add bursts of fruity flavor.
- Chocolate Chip Pancakes: Sprinkle 30 g mini chocolate chips onto each pancake after pouring the batter on the pan for a sweet treat.
- Oat Pancakes: Replace 50 g of the flour with rolled oats for a heartier texture and extra fiber.
Storage and Reheating
If you have leftover pancakes, store them in an airtight container or wrapped tightly in cling film in the refrigerator for up to 2 days. To freeze, separate each pancake with baking parchment and place in a freezer-safe bag for up to 1 month.
Reheat refrigerated pancakes in a toaster or microwave until warm. Frozen pancakes can be toasted directly from frozen or defrosted in the fridge overnight and then reheated. Avoid overheating to keep them soft and fluffy.
Frequently Asked Questions
Can I use baking soda instead of baking powder?
Baking soda requires an acidic ingredient to activate, such as buttermilk or yogurt. Since this recipe uses plain milk, baking powder is preferred. If substituting, add 1/2 teaspoon baking soda and replace milk with 300 ml buttermilk.
How do I make pancakes fluffier?
Ensure you sift the flour and use fresh baking powder. Letting the batter rest for 5–10 minutes before cooking also helps the rising agents work fully. Avoid overmixing the batter to prevent gluten development.
Can I prepare the batter the night before?
It’s best to make pancake batter fresh to maintain fluffiness. However, you can prepare the dry ingredients in advance and mix in the wet ingredients just before cooking. If you mix the full batter the night before, it may lose some rise and result in denser pancakes.
What’s the best pan for cooking pancakes?
A non-stick frying pan or a well-seasoned cast iron skillet works best for even cooking and easy flipping. Avoid pans that heat unevenly or stick, as this can tear the pancakes.
Can kids help make these pancakes?
Absolutely! Measuring ingredients, whisking the batter, and pouring batter onto the pan (with supervision) are fun and safe tasks for children. It’s a great way to teach cooking basics and encourage healthy eating habits.
How do I prevent pancakes from sticking?
Use a non-stick pan and lightly grease it with butter or oil before cooking. Make sure the pan is hot enough before adding batter. Wipe excess oil between batches if needed to avoid greasy pancakes.
This pancake recipe, measured in metric units, offers a reliable and kid-friendly breakfast option that’s quick to make and easy to customize. With simple ingredients and straightforward steps, it encourages family cooking time and delicious mornings.
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