Creme Egg pancakes

You don't get much more decadent than these ultra thick Creme Egg pancakes. They're tall, delicious and stuffed with mini Creme Eggs.

Making the batter is super easy. You'll just need to whisk flour and baking powder together with crème fraîche, milk, eggs and vanilla.

Once you've prepared the thick batter, you'll dollop spoonfuls into a greased pan, and top each with a mini Creme Egg before covering over with a little more batter.

Fry, flip, fry until golden on both sides and you're ready to stack and serve. I like to drizzle with them with chocolate sauce, but the real fun comes when you cut into them to reveal Creme Egg deliciousness in the centre of every pancake. SO GOOD!

Here's a step-by-step guide to making Creme Egg pancakes. Enjoy!

Instructions

Put the flour and baking powder in bowl.

Whisk gently to combine, then make a well.

Add the crème fraîche, eggs and vanilla.

Mix gently, incorporating some of the flour.

Add a little of the milk, mix to incorporate, then add a little more.

Repeat until all the milk is incorporated and you have a smooth, thick batter. Leave to rest for 5 minutes.

Heat the pan over a medium heat. Add a little butter and melt to grease the pan.

Spoon the mix onto the pan, about 2 tbsp per pancake. Make sure to space them far enough apart that they don't merge into one.

Place half a Creme Egg Mini on top of each pancake, cut side up.

Spoon another 1/2 tbsp of mix to cover the egg.

After about 1-2 minutes, the upper side of the pancakes should be starting to bubble and the underside should be golden.

Flip and cook for another minute or so.

Make sure both sides are golden.

Turn onto a plate and repeat until all the pancakes are cooked – if you wish, you can keep them warm by placing them on a baking tray, covered with greaseproof paper in a low oven

To serve, stack the pancakes onto plates and top with chocolate sauce.

You can add extra Creme Eggs, if you like.

Pointers, tricks and troubleshooting tips for the perfect Creme Egg pancakes

Are Creme Egg pancakes easy to make?

These Creme Egg pancakes are so easy (and quick) to make. They're just a slightly more decadent version of regular, fluffy pancakes. The batter is a simple combination of self-raising flour, baking powder, milk, crème fraîche, eggs and vanilla, gently whisked together.

Hiding a little Creme Egg half in the centre of each pancake is simple as can be, and I've included step-by-step images so you can see exactly what to do. You can make things a little easier if you cut your Creme Eggs in half ahead of time. That way, you can concentrate on cooking your pancakes perfectly.

Will I need any special equipment for Creme Egg pancakes?

You won't need any special equipment for this recipe, just things you find in the average home kitchen: weighing scales and measuring spoons, a mixing bowl and whisk, a kitchen knife and chopping board, and a frying pan and slotted spatula.

Head down to the recipe card at the bottom of this page to view the ingredients and equipment lists in full so that you can make sure you have everything you need before you start.

I haven't got self-raising flour. Can I use plain flour?

If you don't have any self-raising flour, this shouldn't be a problem, as it is essentially just plain flour with baking powder added to it, so it's easy enough to make yourself.

A ratio of 2tsp of baking powder to every 225g (8oz) of plain flour is best. This recipe calls for 350g (12.3oz) of self-raising flour, so if using plain flour, you'll need an extra 3tsp of baking powder in addition to the 2 tsp called for in the recipe. (300/255*2 = 3.1 tsp)

Just sift the plain flour and baking powder together into a bowl, give it a quick whisk to make sure they have been thoroughly combined and there you have it, homemade self-raising flour.

Where can I buy Creme Eggs?

Creme Eggs are available all year round in the UK and many other countries, but they are especially popular at Easter. 

In the UK, we love Easter chocolates, so you can usually find Creme Eggs in stores from the end of January. They're so popular that you'll probably be able to get some in your local shop. 

But don't worry if you can't find them in-store; you can usually find Creme Eggs on Amazon, often all year round!

Are Creme Egg pancakes suitable for vegetarians?

These pancakes are suitable for vegetarians, but if you're not using Cadbury Creme Eggs,

These pancakes should be suitable for vegetarians if you use the exact ingredients that I have used.

If you use an alternative to Cadbury Creme Eggs, then you should make sure that they're suitable for vegetarians.

Some sweets and chocolates contain gelatine or thickening agents, which are animal-derived products.

So if you're making these pancakes for someone with dietary requirements, take extra care in checking your ingredients are suitable!

Are Creme Egg pancakes suitable for vegans?

These pancakes are not vegan, but you can adapt them for a vegan diet really easily!

Luckily for vegans, vegan Creme Eggs or 'vegan Chuckie Eggs' are available in the UK, both in specialist food shops and online. You'll most likely be able to find them in health food stores like Holland and Barrett.

The batter is also pretty simple to adapt for a vegan diet. First, I would swap the skimmed milk out for whichever plant milk you prefer for the batter. 

When baking vegan recipes, I often use unsweetened soy milk as it behaves similarly to dairy milk - though feel free to use the plant-based milk of your choice.

Then for the eggs, you'll need to use a suitable replacement. You can buy pre-prepared vegan egg replacements in most supermarkets or from Amazon. It usually comes in a powdered format, and you have to add a little water to it. 

However, there are also a few really simple homemade egg replacers that I often use. Each of the below suggestions is equal to one egg. My personal preference for pancakes is crushed chia seeds, but all of these suggestions should work:

• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas - yes, chickpeas! Don't worry. It won't taste of anything.
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

Finally, you'll need to swap the dairy butter for a vegan alternative. But, again, luckily, there are plenty of brands offering plant-based dairy alternatives in supermarkets. 

Global brands like Violife, Naturli and Flora are available in supermarkets throughout Europe. However, you might need to go to a health food store like Whole Foods in the US and Australia.

If you use plant-based butter, make sure that you choose one with a fat content of around 80% (the same as dairy butter). This will ensure that it doesn't split when it melts, so you don't get separated butter bits in the pan. 

Or you could just fry your pancakes in plain oil, though plant-based butter gives you that lovely buttery flavour.

My full Vegan chia seed pancake recipe should help if you need any more advice or tips.

Let me know how you get on in the comments below if you do give it a try.

Are Creme Egg pancakes gluten-free?

These Creme Egg pancakes are not gluten-free because they contain self-raising flour and baking powder. However, you could easily swap these ingredients out for gluten-free alternatives.

I haven't tested making a gluten-free version of this recipe, but gluten-free flour tends to work well in pancake recipes. So you'll probably end up with something just as delicious!

First, you'll need to make sure that you use a gluten-free baking powder. Luckily, gluten-free baking powder is pretty standard, and you can find it on the baking aisle of supermarkets or through Amazon. 

One gluten-free flour which would work well here is Buckwheat flour. Despite the name, Buckwheat is wheat-free. It also has a slightly nutty flavour which would complement the chocolate. Buckwheat flour is available from various health food stores, or you can buy it from Amazon.

You can try any other gluten-free flour with this recipe but bear in mind that they won't rise as well as using self-raising flour, so you might need to add a little extra baking powder. So again, make sure that you use gluten-free baking powder.

At the time of writing (April 2021), Cadbury Creme Eggs sold in the UK are labelled gluten-free. However, it's always good practice to check every ingredient label when cooking for someone with intolerances or allergies. 

Many brands use different ingredients or production processes, so different brands can contain gluten or have a cross-contamination risk.

Are Creme Egg pancakes safe to eat while pregnant?

Nothing in this recipe would pose a risk to a pregnant person; as long as all the ingredients are in good condition, you prepare the pancakes hygienically, and the dairy is pasteurised. The NHS explains why here.

The eggs in this recipe should be fully cooked. In the UK, cooked eggs are considered safe for pregnant people, but egg advice for pregnant and breastfeeding people can vary in different countries, so please check information local to you. 

If you have any questions or concerns, please speak to a health professional. A Mummy Too does not give medical advice.

Are Creme Egg pancakes healthy?

These Creme Egg pancakes are best enjoyed as an Easter treat. One Creme Egg contains over 6 teaspoons of sugar!

So while the pancake batter isn't particularly unhealthy, if you have a full Creme Egg on your pancake, you will have eaten your daily allowance of sugar.

What goes well with Creme Egg pancakes?

These pancakes are moist and moreish, so they're perfect served as directed with chocolate sauce. However, if you've had enough chocolate, you could also serve your Creme Egg pancakes on their own, with cream or even yoghurt for a lighter alternative.

These Creme Egg pancakes would be perfect with a nice cup of tea or coffee on Easter morning. Or, if you prefer, a glass of milk or orange juice.

How should I store Creme Egg pancakes? Can I keep Creme Egg pancakes in the refrigerator?

These Creme Egg pancakes are best served fresh out of the frying pan, but they also keep in the fridge and reheat well.

However, if you plan to refrigerate and reheat your pancakes, you should skip the toppings, so you don't get burnt chocolate when you reheat them.

To safely store your pancakes, let them cool after cooking. Then pack any leftover pancakes into an airtight container and put it into the fridge within 2 hours.

Your Creme Egg pancakes should keep for up to two days, though they'll be at their best as fresh as possible.

How long will Creme Egg pancakes keep?

If you get them in the fridge in an airtight container within an hour or so of making and cooling then these pancakes will last for up to two days. If you want to store them in the freezer they w

Your Creme Egg pancakes will keep for up to two days if you get them into the fridge in an airtight container within 2 hours of cooking.

If you want your Creme Egg pancakes to last even longer, you can also freeze them. Your pancakes should last for up to two months if frozen correctly. I've detailed the best way to freeze them below.

Can I leave Creme Egg pancakes out on the counter?

No, you should refrigerate your pancakes rather than leave them out on the counter.

Your Creme Egg pancakes will need to be stored in the fridge as soon as they're cool. This is because leaving cooked food at room temperature leaves food vulnerable to dangerous bacteria forming, even within a few hours of cooking.

So make sure you refrigerate or freeze your pancakes once they're cooked.

Can I make Creme Egg pancakes ahead?

These pancakes are best fresh from the pan, but you can make them ahead if you like.

Cook the whole batch and let them cool on a wire rack for 30 minutes. Once the Creme Egg pancakes are cool, you can pop them into a sealed container with a sheet of greaseproof paper between the layers to stop them from sticking. Then place the container into the fridge straight away.

I wouldn't recommend making the batter in advance as the raising agents will become less effective the longer the mix sits.

So if you use old pancake batter, you'll most likely end up with flat, dense pancakes.

Can I freeze Creme Egg pancakes?

Yes, these Creme Egg pancakes will freeze really well.

To safely freeze your pancakes, first make sure to cool them completely (leave them for 30 minutes on a wire rack).

Once they've cooled, you can put them into a sealed container, placing some baking parchment between each layer of pancakes to stop them from sticking together.

Alternatively, you could place the pancakes on a baking tray lined with greaseproof paper and freeze them flat. Freezing them first like this will stop them from sticking together. Once they're frozen, you can transfer Creme Egg pancakes into a freezer bag for easy storage.

Make sure to get the pancakes into the freezer within two hours of making them.

What is the best way to reheat Creme Egg pancakes?

To reheat pancakes that you stored in the fridge, place them onto a baking tray in a flat layer (not on top of each other) and cook at 180C (160C fan).

Top tip: I also like to place a piece of greaseproof paper on the tray. This stops the pancakes from sticking to the tray and makes removing them from the oven easier.

You can also reheat your pancakes in a frying pan by adding a little butter to the pan and cooking over low heat, flipping every so often so that they warm through evenly.

If frozen, the best thing to do is to defrost your pancakes overnight in the fridge. However, you can go straight from the freezer to the oven; just be sure to cover them with tin foil, so they don't burn on the outside.

You can also microwave your pancakes from chilled or frozen. To microwave your pancakes, place them onto a loosely covered plate and cook them in 15-30 second bursts until piping hot. Take it slow, as overcooking them will make the texture chewy.

Can I make Creme Egg pancakes in a different quantity?

If you want to make more or less Creme Egg pancakes, then go ahead! Pancakes are really easy to change in quantity as they cook individually, so you don't need to worry about adjusting cooking times or temperature!

I've added a simple tool to the site to help you adapt the sizes of my recipes.

All you need to do is scroll down the recipe card below these questions. Next, find the servings number near the top and click on the number.

A slider will then pop up, which you can slide left or right to adjust the ingredient quantities.

When you change the number of pancakes you want to make, the ingredients and ratios will adjust automatically for you - simple!

Can I make Creme Egg pancakes in a stand mixer such as a KitchenAid or Kenwood Mixer?

These Creme Egg pancakes are super quick to make by hand, but if you prefer to use a stand mixer, that's completely fine!

If you use a stand mixer, make sure to use the balloon whisk attachment and make sure that you mix the batter slowly so that you don't overwork the batter.

Overworking the batter will cause the gluten in the flour to activate, which will leave you with tough, bready pancakes.

How can I make sure my Creme Egg pancakes are perfectly cooked?

You'll be able to tell that your Creme Egg pancakes are perfectly cooked if they have a nice and even golden brown colour on the top and the bottom and should spring back up if lightly pressed with a finger.

Inside should be fluffy and steam when broken open - it shouldn't be gooey or wet, but equally, it shouldn't be very dry or dense.

You can tell when it's time to flip an American-style pancake by looking at the top, which should become dotted with popped bubbles. Ideally, the top of the pancake will look like it has started to firm up just a little bit.

If you look at the step by step pictures above, you can see that the pancakes rise around the Creme Egg and the batter seems a bit more matte rather than shiny.

When this starts to happen, use a spatula to carefully lift one side of your pancake and check to see if the bottom has become a golden brown colour. If it hasn't browned yet, give it a little longer. If it has, then it's time to flip!

If you're making a big batch of pancakes like this, you'll have to cook them in multiple batches in your frying pan.

If you're making lots of pancakes, you can keep the cooked ones warm by placing them on a tray in a 120C (100C fan) oven and covering them with tin foil, so the outsides don't burn or crisp up.

Why did my Creme Egg pancakes turn out burned or overcooked?

American-style pancakes are relatively hard to overcook in the centres, but you can still burn the outside of your Creme Egg pancakes if you cook them for too long.

If your pancakes are burnt on the outside, it sounds like your frying pan's heat is too high. So for the next pancake, you just need to lower the heat, which will give your pancakes enough time to cook all the way through before the outside begins to overcook.

Since pancakes cook quickly, it's also easy to overcook them on one side if you get distracted, so make sure you give them your full attention.

If you're juggling multiple things at once, it might be helpful to set a 1.30 timer for cooking each side of your pancakes.

Why did my Creme Egg pancakes turn out wet or undercooked?

If your Creme Egg pancakes are coming out wet or undercooked, then it simply sounds like they haven't had long enough in the frying pan.

Luckily this is an easy fix. Your pancakes will eventually cook, even at relatively low temperatures, so patience should do the trick.

If you feel that the frying pan can be at a higher temperature without burning the outside of the pancake, you can turn up the heat. Just make sure you keep a close eye on your pancakes, so they don't go the other way and burn!

If you're using the oven to keep your cooked pancakes warm, you could also pop under-cooked pancakes on a tray in the oven without a foil covering. This will slowly cook the pancakes through to the centre. However, make sure you don't let them dry out.

For the next batch, turn the heat down a little when frying, which will give the interior longer to cook before the outside browns.

Why didn’t my Creme Egg pancakes rise?

There are a couple of reasons why your Creme Egg pancakes didn't rise. It could be related to your ingredients, mixing or cooking temperature.

One of the most common causes of flat pancakes is an overworked batter. Whisking too much can knock the air out of the pancake batter and if it's really overworked, activate the gluten in the flour.

When baking powder and the raising agents in self-raising flour meet liquid, a chemical reaction begins, releasing carbon dioxide. This carbon dioxide forms air bubbles which help pancakes to rise.

So, if you over mix the batter, the bubbles produced from the baking powder and self-raising flour will pop, leaving you with flat pancakes.

If you keep mixing your batter for a long time, for example, if you leave it unattended in a stand mixer, the gluten in the flour will activate. When gluten activates, it becomes an elasticated glue-like texture. This texture is ideal for bread, but in cakes and pancakes, the texture is too dense and the pancake struggles to rise.

So definitely make sure that you don't overmix your pancake batter!

Another cause of flat pancakes is old or ineffective raising agents in your flour and baking powder. To prevent the raising agents from becoming unstable, you should always keep flour in an airtight container in a cupboard.

So if you used an opened packet of flour that has been sitting in the cupboard for a few months, then this might be why your pancakes didn't rise.

Alternatively, it could be that your frying pan was too cold. Just like a cake needs heat to rise, so too do pancakes. The ideal heat will see your pancakes turn golden underneath in a minute or two. So if your pancakes don't immediately begin to rise, try turning up the heat.

How can I add/change the flavours in these Creme Egg pancakes?

I've used Creme Egg Minis here because they have a great Easter theme, but you could hide any filled chocolate from a chocolate box in these pancakes to give each one a unique taste.

I topped our pancakes with chocolate sauce and half a regular-sized Creme Egg, but maple syrup, sliced fruit or apple sauce are all favourites in this house too.

You could also try adding some chopped and toasted nuts to complement the chocolate and for some added texture.

Why are they called 'Creme' Eggs?

Cadbury's Creme Eggs have a unique way of spelling 'cream'. Creme Eggs were originally invented by Fry's Chocolate, which merged with Cadbury's in the early 1900s.

These days, Fry's is best known for its fondant filled 'Fry's Chocolate Cream' bars. These bars were always known as 'Cream'. So it's unclear why they spelt the word as 'Creme' when they invented their fondant filled chocolate eggs.

Some sources speculate that it's spelt 'Creme' because the filling of the eggs isn't made using dairy. But the fact that Fry's Chocolate Cream bars have always been spelt 'Cream' and contain no dairy, disproves that theory.

It's just one of life's delicious mysteries!

Why do we have chocolate eggs at Easter?

Eating eggs during the weeks leading up to Easter (Lent) was initially banned by church leaders. (Which is also why people enjoy pancakes on Shrove Tuesday).

So people would collect the eggs that their chickens had laid and decorate them to make 'Holy Week eggs'. These decorated eggs were then given to children as gifts. Over time this tradition evolved, as church rules became less strict on eating eggs during Holy Week.

The Victorians started to give satin-covered cardboard eggs filled with Easter gifts to children. As chocolate became more readily available, this evolved into chocolate eggs.

The earliest record of chocolate Easter eggs is from France and Germany in the 19th Century. Many of our modern Easter traditions, like the Easter bunny, originated during the 19th Century.

Print this Creme Egg pancakes recipe

Pin these Creme Egg pancakes

More Easter recipes to try