A fun take on pancakes that kids can help create, and great for Baby Led Weaning!
Pancakes are a weekend staple around here. Most weekends, Miss V climbs up on her kitchen tower to “help” me add ingredients to my bowl, mix everything up, and of course eat all the fresh tasty pancakes. But, that’s where her input ends usually – everything about cooking the pancakes is up to mom alone since it involves the stovetop, and usually takes a while to get several batches of pancakes done. It can be hard to manage a squirmy excitable toddler for 20 minutes or more as you try to flip the pancakes on time without burning and get through several batches on your frying pan.
Enter the Puffins – they’re not quite pancakes, they’re not quite muffins, they’re Puffins!
This was a super quick and easy recipe to make, kept Miss V entertained elsewhere for the cooking time, and she even had some extra input as to what flavours she wanted to enjoy in her pancakes today.
Basically, Puffins are just pancakes that you bake in a muffin tin. Instead of hanging out over the stove with a kiddo trying to see and get all up in your face, you just fill up the muffin tin, add your tasty toppings, and pop it in the oven. Easy! Plus, they can be easily taken as a breakfast or snack on the go!
After taking them out of the oven, I sliced the Puffins in half for Miss V and put a little smudge of butter inside, but other great pancake toppings for toddlers that we use regularly include yogurt, applesauce, nut butters, ricotta cheese, or just a little drizzle of maple syrup (everything in moderation!).
This recipe would also work well for Baby Led Weaning! For a baby new to eating solids, I would cut it up into half or quarters, these pieces would be big enough for baby to pick up, and firm enough to pick up while soft enough to squish easily between their gums as baby learns to bite and chew.
Kid Friendly Pancake Puffins
Yield depends on how much pancake mix you choose to make, we made 10 Puffins
- Easiest method: use storebought pancake mix of your choice
- Harder method: make pancake batter from scratch. Such as…
- 1 cup flour (sifted, ideally, whole wheat or white)
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1/2 tsp kosher salt
- 1 egg (or 1/2 mashed banana if you’re egg free)
- 1 cup milk (or non-dairy milk alternative)
- 2 Tbsp oil
- Add ins: vanilla extract, cinnamon, ground flaxseed
- Toppings: blueberries (halved for young babies), raspberries, chopped strawberries, sliced bananas, chocolate chips, chopped nuts, melted peanut butter, etc
- Preheat oven to 350F
- Follow pancake mix directions to mix up enough pancake mix for about 10 pancakes. Add in optional add-ins to the batter as desired for extra tastiness. If following the ‘batter from scratch’ recipe, mix dry ingredients first, then add wet ingredients. Do not overmix!
- Spray a muffin tin with non-stick spray, or grease with butter.
- Pour 1/4 cup of pancake batter into each muffin compartment.
- Select toppings for your Puffins and sprinkle into muffin compartments. Gently push toppings into the batter so they will sink through the centre of the Puffins. (a little bit goes a long way, you only need a few blueberries or pieces of chopped fruit per Puffin)
- Bake on the centre rack for 15-18 minutes, until Puffins are lightly browned around the outside edges.
- Remove from oven and let cool for a few minutes. Gently remove Puffins using a knife.
- Optional: cut Puffin in half and top with your desired pancake toppings, such as butter, maple syrup, yogurt, applesauce, nut butters, ricotta cheese, etc.