I often make this recipe for the kids and they really love it. Actually, I double the batch and freeze all of the pancakes that they don’t eat in the first sitting and it really helps me out on a busy morning. I decided a long time ago that I don’t want to be the mom who only serves cereal for breakfast but didn’t account for the time it would take to cook a whole breakfast from scratch each morning. These pancakes are the PERFECT solution :)
The following recipe is NOT doubled! It makes about 13 mini pancakes (perfect for toddlers!)
You will need:
1 1/2 cup flour
3 1/2 tsp baking powder
3/4 tsp salt
1 tbsp white sugar
1 1/4 cup milk
3 tbsp butter, melted
1 tsp vanilla
Take all of your dry ingredients and combine in a mixing bowl, creating a well in the center.
Next, take your wet ingredients and place them into the well you have made. Whisk your wet ingredients together, slowly incorporating the flour mixture around the outside.
Using an 1/8 cup measurer (or larger if you want bigger pancakes) scoop the batter into a lightly greased skillet over medium heat. Allow your pancakes to cook until bubbles form at the top and the edge turns golden brown– then flip them and allow the other side to cook until golden.
Remove your pancakes from the skillet once golden. If you are freezing the pancakes for later use allow them to reach room temperature before freezing.