Pancakes are one of my daughters’ absolute meals. 

The great thing about them is that you can serve them for breakfast, lunch or dinner! 

I always have the ingredients in the cupboard, so I can cook them last-minute and they can be served with so many different things. 

My girls like their pancakes served with fruit. These fluffy American-style pancakes go best with grapes, strawberries and raspberries, but of course it’s completely up to you how you serve them!

This toddler pancake recipe has been adapted from a recipe by Nigella Lawson. I’ve made some minor changes, such as removing the sugar and salt, as when I’m cooking for the kids I tend to cut out these additions. I find they get plenty of sugar and salt from other sources without me adding to it in my cooking. 

The pancakes taste just as good without the sugar and salt anyway!

This isn’t necessarily a healthy meal, as we cook it in lots of butter and the girls love to eat it with maple syrup. However it’s enjoyed by everyone plus it fills them up very nicely!

This recipe is also great for baby-led weaning! Just cut the pancakes into manageable strips that your baby can pick up and chew on.

This recipe serves four. I often halve it if I’m only cooking lunch for the girls. I find they get through most of it, and I may just steal one pancake for myself!

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes


  • 2 large eggs (beaten)
  • 30g unsalted butter (melted and cooled)
  • 300ml milk
  • 225g plain flour
  • 2 1/2 tsp baking powder
  • Butter for frying


  1. Put all of the ingredients into a bowl (or a jug) and either blend with a hand blender or whisk together until combined. I suggest using a jug to pour the mixture into the pan as it just works much better that way.
  2. Get your frying pan on a medium to high heat. If the pan is too hot, the pancakes will burn quite easily. 
  3. Put a small knob of butter in and pour in a small amount of the mixture once it has melted. Once the surface of the pancake is bubbling, it’s time to flip it over. It will take around two minutes to cook on each side. 
  4. Repeat until you’ve used all of the mixture. If you find the pancakes are browning too much at the edges, your pan is too hot so turn it right down. It can help to wipe the pan every now and then before adding fresh butter, as the butter burns after a while. This should make around 16 pancakes.