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Fun Mother’s Day Recipes for Kids (and Dads)!

Published: Wednesday 7 May 2014

Fun Mother’s Day Recipes for Kids (and Dads)!

Flowers and breakfast in bed are the two main staples when it comes to organising the Best Mother’s Day Ever. We’ve got your flowers covered, so read on for some fun and yum recipes that kids will get a kick out of preparing, and dads a blast out of cleaning up. An all round win-win we’d say!


One Cup Blueberry Pancakes

In the words of Jamie Oliver,  “These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug.”

Ingredients (makes 8, serves 4)One cup blueberry pancakes for Mother`s Day

  • 1 large free range egg
  • 1 cup of self raising flour
  • 1 cup of milk
  • sea salt


  • 200 g blueberries
  • olive oil
  • 4 tablespoons natural yoghurt


  1. To make the batter, crack the egg into a large mixing bowl.
  2. Add the flour, milk and a tiny pinch of sea salt.
  3. Whisk everything together until you have a lovely, smooth batter.
  4. Fold through the blueberries, if using.
  5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
  6. Carefully tilt the pan to spread the oil out evenly.
  7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
  8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
  9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
  10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
  11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like. 

For other equally fun looking pancake recipes for kids to make mum, check out these cool ideas below!

Mint chocolate chip pancakes for Mother`s Day

Mint Chocolate Chip Pancakes – Very American, but rather delicous looking! According to, you could just use a pancake mix, add some food coloring, and mint extract if you want. I’d say that would be the easiest bet with kids. Alternatively for a more challenging version you could use this recipe. (2) Can someone please give these a go and report back how they went?!?

Pancakes with Faces – Have the kids decorate pancakes using Jamie Oliver’s recipe above, with fruit in colours, shapes & expressions that resemble your family members! (2)

Pancakes with Faces


Waffle & Yoghurt Parfait

Donkey in Shrek loved parfaits, so why wouldn’t mum? This recipe is SUPER easy for kidlets to make for a sweet and delicious Mother’s Day brekkie.

Ingredients (makes 1 serving)Waffle & Yoghurt Parfait for Mother`s Day

  • 2 of your favorite shop-bought waffles                                 
  • 1 cup plain yogurt
  • 1/4 tsp vanilla
  • 1 cup strawberries, sliced


  1. Dice toasted waffles into bite size pieces.
  2. Mix the yogurt with the vanilla.
  3. Layer the yogurt, berries, and waffles pieces in a large glass. 

Chocolate Brownie Waffles

You will need a waffle maker to produce this rather naughty Mother’s Day breakfast!

Chocolate brownie waffles for Mother`s Day

According to, you can just buy a brownie mix and put that in the waffle maker, or you can make them from scratch with this recipe. If the strawberry syrup seems too complicated for the kids to make, just serve with cream or ice-cream and fresh strawberries. Mmmmm, mmmmmmm.

French Toast (and other Bread-Based Brekkies)

French Toast Kebabs

Kids can have fun threading the pieces of french toast and fruit onto kebabs. Simples! Check out the recipe courtesy of Martha Stewart below: (2)

Ingredients (makes 4 serves)French Toast Kebabs

  • 8 large eggs, lightly beaten
  • 2/3 cup nonfat buttermilk
  • pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
  • 4 tablespoons unsalted butter
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • 2 bananas, sliced
  • Maple syrup (optional)


  • Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
  • In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
  • Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.

Heart Shaped Eggs with Toast

Heart Shaped Eggs with Toast

Another Martha Stewart gem – heart shaped eggs. If you have a heart-shaped cookie cutter at home you’re in the game. Check out the recipe here. (3)


Mother’s Day Rhubarb & Ginger Muffins

We’ve offered one savoury option, surely that’s plenty?!?! At least this doozie of a muffin recipe from Jamie Oliver doesn’t look as sickly sweet, as say, the chocolate brownie waffles!

Ingredients (makes 12)Mother`s Day Rhubarb & Ginger Muffins

  • 350 g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 325 g brown sugar
  • ½ lemon
  • 250 ml milk
  • zest of 1 orange
  • 2 pieces stem ginger, finely chopped
  • 1 large free-range egg
  • 100 g butter, plus 1 tablespoon extra, melted
  • 300 g rhubarb, finely chopped


  1. Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with muffin cases. 
  2. In a large mixing bowl place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre. 
  3. Squeeze a few drops of lemon juice into the milk and set aside for a couple of minutes. Place the orange zest, half the stem ginger, the egg, 100g of melted butter and the milk mixture into the bowl and beat thoroughly. Fold in the chopped rhubarb. Spoon the mixture into the muffin cases, filling each one to the top. 
  4. In a small bowl place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping, then sprinkle over the muffins. 
  5. Bake for 25 minutes so the sugar turns golden and crispy and the muffins are cooked through. Serve warm with custard or crème fraîche for a lovely pudding.

Disclaimer: Apologies in advance to all mums currently on the Michelle Bridges 12 week body transformation challenge!






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