Delicious and very satisfying, for breakfast or as breakfast-for-dinner. You can even add vanilla for extra flavor. Also, what kid doesn’t burst with excitement to get a Mickey-shaped pancake?

If you’re making it gluten free, it turns out wonderfully (the picture for the recipe is the gluten free version)–of course just substitute gluten free flour for regular. Also, you may have to add an extra tablespoon or so because it can be runny otherwise. Often with gluten free, you have to add a little extra.


  • Servings: 10?
  • Difficulty: easy
  • Print

Add chocolate chips and/or blueberries just for fun.


  • 1 c. Flour (or gluten free flour with xanthan gum + 1 Tbsp. extra if needed)
  • 1 Tbsp. Sugar
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 Egg, beaten
  • 1 c. Milk
  • 2 Tbsp. Oil
  • 1 tsp. Vanilla (optional)
  • Semisweet Chocolate Chips or Blueberries (optional)


Mix all ingredients and spoon onto heated skillet (350°). Add chocolate chips once batter is on skillet. Flip when golden brown. Makes 10-11 pancakes.

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