What is better than pancakes with sprinkles? These pancakes taste like you are eating cake for breakfast. They are low in fat and your kids will eat them out. The sugar can be reduced or replaced with agave if preferred. If you or your child is allergic to dairy, I would substitute the milk with unsweetened almond milk. Have leftovers? Just store in the fridge. They are even good cold 🙂
Have your child help by having them measure and mix the ingredients. Work on sequencing by having your child retell you the steps of the recipe. Encourage conversation while cooking and work on following directions. You can even make these pancakes into different shapes and sizes to make it extra fun. To make cooking a sensory experience, check out my article here.
Carryover Picture Books: Pancakes for Breakfast, Bears Birthday, I Like Birthdays, It’s the party I’m not sure about, Curious George Makes Pancakes
1 cup all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
dash of salt
1/4 cup of sugar
1 cup of whole milk or 2% milk
3 tablespoons of canola oil
1 teaspoon of vanilla extract
1/4 cup of rainbow sprinkles (you can add more or less depending on your preference) If you don’t want to use sprinkles, substitute the sprinkles for mini chocolate chips.
1. Mix flour through sugar in a bowl. Whisk well.
2. In a separate bowl, mix milk through vanilla extract together.
3. Slowly add wet ingredients to dry ingredients and mix until combined.
4. Add sprinkles by gently folding them in. Do not overmix.
5. Heat pan with a pat of butter. Cook pancakes on each side until nicely browned. Flip and cook until done.
6. Yields about 8 medium size pancakes.