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Flip for Flapjacks

Morning, noon, or night — anytime is perfect for pancakes!
 

Learning Benefits

Hover over each Learning Benefit below for a detailed explanation.
Problem Solving
Imagination
Counting
Shapes

Want instant popularity? Announce that pancakes are on the menu, and you'll have a houseful of smiling faces and happy bellies. That aroma of batter bubbling on a hot griddle has the wondrous ability to conjure feelings of comfort, warmth, and well-being. Not to mention the "yum" factor of that first heavenly bite slathered with warm butter and syrup.

Simple and fun, making pancakes from scratch is a treat you and your child can pull together in minutes. The homemade difference is so scrumptious, you'll likely be inspired to think out of the store-bought box more often.

Chances are you and your child have already enjoyed some savory favorites like potato pancakes or Chinese scallion pancakes. To branch out, give our Sweet Potato Surprise Pancakes a try, along with our suggestions for getting more fruits and veggies into your diet by adding them to pancake batter (grated or pureed zucchini, carrots, and beets are perfect in pancakes). Encourage your child to invent his own flavor combinations, and pump up the fun by forming your flapjacks into silly shapes, letters, and numbers.

Sweet Potato Surprise Pancakes

What you need:

  • 1½ cups all-purpose flour
  • 6 tablespoons packed brown sugar
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 eggs
  • 2 cups buttermilk
  • 3⁄4 cup cooked, mashed sweet potatoes, canned or fresh
  • 4 tablespoons butter (½ stick), melted
  • 1 teaspoon vanilla
  • 2 cups mini marshmallows

What to do:

  1. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, whisk together eggs, buttermilk, sweet potatoes, butter, and vanilla.
  2. Pour liquid ingredients into flour mixture and whisk until just combined — a few lumps are okay. To ensure pancakes that are tender and light, take care not to overmix the batter.
  3. Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high heat (skillet should be just hot enough that a few sprinkles of water on the surface "dance" and evaporate). Spoon 1⁄4 cup batter for each pancake. Sprinkle a few marshmallows onto each spoonful of batter.
  4. Cook until bubbles form on top and batter is set — about 4 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 2-3 minutes more. Serve with warm pure maple syrup and extra marshmallows if desired. Makes eight to ten 4-inch pancakes.

Lemon Buttermilk Pancakes with Blueberry Sauce

What you need:

  • 1¼ cups all-purpose flour
  • 2 tablespoons sugar
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 4 tablespoons (½ stick) butter, melted
  • grated zest of one lemon

What to do:

  1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, butter, and lemon zest.
  2. Pour liquid ingredients into flour mixture and whisk until just combined — a few lumps are okay.
  3. Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 1⁄4 cup batter for each pancake.
  4. Cook until bubbles form on top and batter is set — about 2-3 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 2-3 minutes. Top with Ten-Minute Blueberry Sauce (recipe below) and fresh blueberries if desired. Makes eight to ten 4-inch pancakes.

Ten-Minute Blueberry Sauce

What you need:

  • 3 cups fresh or frozen blueberries
  • ½ cup sugar
  • ½ cup orange juice
  • 2 teaspoons lemon juice
  • ½ teaspoon cinnamon
  • 1 tablespoon cornstarch

What to do:

  1. In a medium saucepan, combine berries, sugar, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
  2. In a small bowl, completely dissolve cornstarch in 1 tablespoon water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2½ cups.

Whole-Grain Silver Dollar Pancakes

What you need:

  • ¼ cup old-fashioned rolled oats (not instant)
  • 1 cup whole-wheat flour
  • ¼ cup packed dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1¼ cups milk (low fat is okay)
  • 2 eggs
  • 4 tablespoons butter, melted 
  • 1 teaspoon vanilla

What to do:

  1. In a food processor, grind oats until they are the consistency of flour. Transfer to a bowl and whisk in flour, sugar, salt, and baking powder.
  2. In a separate bowl, whisk together milk, eggs, butter, and vanilla.
  3. Pour liquid ingredients into flour mixture and whisk until just combined — a few lumps are okay.
  4. Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 2 tablespoons (1⁄8 cup) batter for each pancake. Cook until bubbles form on top and batter is set — about 1-2 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 1-2 minutes more. If desired, serve with warm, pure maple syrup. Makes eight to ten 4-inch pancakes.

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