This is one amazing pancake treat: thick, fluffy Mini Egg pancakes with flecks of classic Easter chocolate cooked right into the batter.
The batter is really easy to make. You simply mix flour with baking powder for extra lift, then incorporate eggs, crème fraîche, vanilla and milk until you have a smooth, thick batter.
Next, you blitz Mini Eggs in a food processor to produce a chocolate crumb and fold that through the batter. the sweetness for the shells and creaminess from the chocolate creates the most gorgeous, distinctively Mini Egg flavoured pancakes!
To cook, simply spoon on to a hot buttered pan, fry, flip and stack.
A drizzle of golden syrup and a little stack of Mini Eggs completes your perfect Mini Egg pancakes.
Tempted? Here's the full recipe. You'll have enough batter to make 20 big, tall, fluffy and delicious Mini Egg pancakes.
Ingredients
For the pancakes
- 300 g (10.6 oz) self-raising white flour (self rising flour)
- 2 tsp baking powder
- 200 g (7.1 oz) half-fat crème fraîche
- 2 medium free range eggs
- 1 tsp vanilla extract
- 300 ml (10.1 floz) semi-skimmed (2%) milk
- 1 tbsp slightly salted butter
- 150 g (5.3 oz) Mini Eggs
- 4 tbsp golden syrup
Instructions
Put the flour and baking powder in a bowl.
Whisk until well combined, then make a well.
Add the crème fraîche, egg and vanilla.
Whisk in the well, incorporating a little flour as you go.
Begin to slowly add the milk, incorporating more flour as go.
Continue until all the milk and flour is incorporated and you have a thick, smooth batter.
Put 100g (3.5oz) of Mini Eggs in a food processor and blitz to a crumb resembling fine gravel. Add to the bowl.
Stir through, then let the batter rest for 5 minutes.
Melt the butter in a wide nonstick pan over a medium heat.
Spoon the mix onto the pan, about 2-2.5 tbsp per pancake - make sure to space them far enough apart that they don't merge into one
After about 1 minute, the upper side of the pancakes should be starting to bubble and the underside should be golden.
Flip!
Cook for another minute or so, making sure both sides are golden.
Stack the pancakes up to serve.
Drizzle with golden syrup.
Top with the remaining Mini Eggs.
Pointers, tricks and troubleshooting tips for the perfect Mini Egg pancakes
Are Mini Egg pancakes easy to make?
These Mini Egg pancakes are just as easy to make as a regular fluffy pancake.
Always read the full recipe before you get started. If you like, you can measure out the ingredients, too, so that you're fully prepared. Or if you're a more confident cook, just pop the bowl on the scales and carefully measure each ingredient straight into the bowl as you go along.
You can make it even easier on yourself if you've whizzed 100g (3.5oz) of Mini Eggs in the food processor before you start.
Will I need any special equipment for Mini Egg pancakes?
You shouldn't need anything that you wouldn't find in the average kitchen, but it's best to check the equipment list near the top of the page just to make sure.
You will ideally have a food processor to whizz up your Mini Eggs as it does the job in seconds, but if you don't have one, you can just bash them to a crumb in a ziplock bag, or chop them on a chopping board.
Where can I buy Mini Eggs?
In the UK, all supermarkets and many smaller stores stock Cadbury Mini Eggs, which is the brand I used in the pictures shown but there are different brands available, so use whichever you fancy.
You'll usually find Mini Eggs in the chocolate/confectionary section, especially around Easter time.
You should be able to find them online if you can't find them in store.
Are Mini Egg pancakes suitable for vegetarians?
In the UK, Cadbury Mini Eggs are suitable for vegetarians at the time of writing (March 2021). These Mini Egg pancakes therefore contain no poultry, meat or fish and so should be suitable for vegetarians.
I do advise double checking the ingredients in the Mini Eggs just to be sure. Different brands may contain gelling/shine agents that are unsuitable for vegetarians.
Are Mini Egg pancakes suitable for vegans?
These Mini Egg pancakes aren't vegan as they contain milk, crème fraîche, eggs and Mini Eggs (milk chocolate) in the batter, and they are fried in butter. However, I think it would be possible to make them vegan.
The Mini Eggs are easy enough to replace as there are vegan versions available in the UK. both in specialist food shops and online, the milk can be substituted for a plant milk (I think soy milk works well in sweet dishes), and a plant-based yogurt (e.g. soya yogurt) can be used in place of the crème fraîche.
For the eggs, you’ll need substitute it for one of these alternatives (each = 1 egg, so multiply as needed for any given recipe). My personal preference for pancakes is crushed chia seeds, but all of these suggestions can 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 (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Finally, the butter used for frying the pancakes can be replaced with a plant butter - preferably one with a high fat/low moisture content so that doesn't spit - or you can use a neutral flavoured oil instead.
If you do try making these yummy Mini Egg pancakes vegan, let me know how you get on in the comments below!
Are Mini Egg pancakes gluten-free?
While at the time of writing (March 2021) the Mini Eggs I bought in the UK did not display a gluten warning, but it’s always best to double check as not all brands are the same.
The pancake batter is not, however, gluten-free due to the wheat flour used, plus possible traces of gluten in the other ingredients. Many brands of baking powder are not gluten free, so this is important to check.
I haven't tried this particular recipe with gluten-free flour and gluten-free baking powder, but if you do give it a go let me know in the comments how it turned out
Are Mini Egg pancakes safe to eat while pregnant?
There is nothing in this recipe that would usually pose a risk to pregnant people as long as all the ingredients are in good condition and the Mini Egg pancakes are prepared hygienically and safely.
The eggs in this recipe are fully cooked, 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
What goes well with Mini Egg pancakes?
I think nothing more than a nice cup of tea, coffee or milk goes very well with these pancakes. You could also add sliced bananas, either in between the layers, or on top of the stack.
I haven’t got self-raising flour can I use plain flour?
If you don’t have any self-raising flour you're in luck, as it's very simple to make your own. To make self-raising flour from scratch all you’ll need is plain flour and baking powder.
I find a ratio of 2 teaspoons of baking powder for every 225g (8oz) of plain flour works best. Since this recipe calls for 300g (10.6oz) of self-raising flour, if using plain flour you'll need and extra 2.5 tsp of baking powder in addition to the 2tsp called for in the recipe. (300/225*2 = 2.66tsp)
As per the recipe, put the flour and baking powder in a bowl and give it a whisk to make sure the ingredients have been evenly combined.
I haven't got crème fraîche, can I use yogurt or milk?
Crème fraîche is soured cream, which mean it's more acidic than milk. This is important as it reacts with the raising agents to give a tall, fluffy pancake. In addition, it's thicker than milk, so it helps thicken the batter, which again helps ensure they come out tall and light.
Yogurt is also acidic, so you can definitely use that in place of crème fraîche. A nice thick, set yogurt works best.
You can use whole milk in a pinch and your pancakes will still work, they just won't be as tall and the batter will spread more in the pan.
How should I store Mini Egg pancakes? Can I keep Mini Egg pancakes in the refrigerator?
These Mini Egg pancakes are best eaten as soon as they've been cooked and stacked. However, they keep and heat rather well.
To store, place any leftover pancakes in an airtight container or ziplock bag and place them in the fridge within and hour of making (or sooner if possible so that they don't go hard).
Can I leave Mini Egg pancakes out on the counter?
Yes, these pancakes need to be stored in the fridge if not being eaten immediately. This is because leaving cooked food at room temperatures will let dangerous levels of bacteria form. In addition, pancakes left sitting out uncovered will go stale.
Can I freeze Mini Egg pancakes?
Yes, although the texture isn't quite as good as fresh from the pan, these Mini Egg pancakes freeze surprisingly well.
To store, place any leftover pancakes in an airtight container or ziplock bag and place them in the freezer within an hour of making (or sooner if possible so that they don't go hard).
It's a good idea to put a bit of greaseproof paper between the layers so that they don't stick together. That way, you can retrieve just what you need.
How long will Mini Egg pancakes keep?
If cooled down and placed in the fridge in an airtight container within an hour or so of making them they will last in the fridge for up to two days. If you were to store them in the freezer, they will last up to two months.
How should I defrost Mini Egg pancakes?
You can either transfer the container of frozen Mini Egg pancakes to the fridge overnight to thaw before reheating. See below for tips on different ways to reheat chilled pancakes.
Alternatively, you can heat the pancakes right from frozen by placing a small number spread out on a plate, loosely covering and microwaving in 30 second blasts until piping hot. Don't overdo it or they'll go hard.
What is the best way to reheat Mini Egg pancakes?
If I need to reheat a lot of pancakes from chilled, my favourite method is to wrap them in tin foil, place them on a tray and pop them into a 200C (180C oven). Cook them for around five minutes, then check every minute or so until they are are thoroughly warmed through - take care, there may be steam. Doing it this way keeps the moisture in so that you get lovely soft pancakes to serve.
You can also reheat your pancakes in a frying pan, which works well. Simply add a little butter to a frying pan and cook over low heat flipping every so often so they warm through evenly.
Alternatively, you can microwave your pancakes, loosely covered on a plate, in 15 second bursts until piping hot, but the texture may end up a little bit chewier, especially if you overcook them.
Can I make Mini Egg pancakes ahead?
While these pancakes can be reheated, they at their best fresh from the pan. With this in mind I wouldn't advise making them ahead of time, but if you need to warm up a huge batch at the same time they can be cooked, refrigerated and warmed in the oven using the method described above.
I definitely wouldn't recommend preparing the batter ahead. This is because unlike the batter for traditional English pancakes or crepes, that are are much flatter and can be made ahead/store in the fridge, these pancakes contains self-raising flour and baking powder, which will form CO2 bubbles as soon as the batter is mixed. If the batter sits in the fridge, the CO2 will dissipate out of the batter leading to denser, less fluffy pancakes.
Can I make Mini Egg pancakes in a different quantity?
These pancakes can be made in any quantity you wish. Just scroll down to the recipe card towards the end of this page and hover over the quantity (set to 20 by default) so that a serving slider pops up. Slide this to adjust the amount to your choosing, which will automatically update the ingredients. Bear in mind you'll probably want to stick to serving multiple of 10 so that you don't have to try to use a fraction an egg!
Can I make Mini Egg pancakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
These pancakes are very quick to whip up by hand, but you can also use a stand mixer to mix the batter if you prefer. Mix on slow so that you incorporate the ingredients gently and don't splash milk around the kitchen.
How can I make sure my Mini Egg pancakes are perfectly cooked?
Perfectly cooked Mini Eggs pancakes will be an even golden brown colour on both sides with flecks of Mini Egg chocolate. If pressed lightly with a finger, they should spring back up.
The best time to flip an American-style pancake is when the top is starting to be dotted with bubbles and turns from glossy and wet to just a touch matte looking. When this happens, lift the edge of the pancake up with a spatula and check to see if the underneath is a golden brown colour - if so, it's ready to flip.
If you're making a big batch of pancakes like this you'll need to cook them in multiple batches in your frying pan. If so, you can keep the cooked ones warm by placing them on a tray in a 140C (120C fan) oven, covering with tinfoil so that they don't dry out.
Why did my Mini Egg pancakes turn out burned or overcooked?
These pancakes are rather difficult to overcook in the middle, but you may find that the the bottom or tops go past the point of golden brown. If this is the case it's almost certain that you have your heat on too high, so simply lower the heat and giver you a pan enough time to cool down before cooking your next batch.
Overheating the pan will also cause the butter to brown then burn as the milk solids in the butter burn more easily than the fat. This can make the pancakes look darker, but they should still taste ok.
Why did my Mini Egg pancakes turn out wet or undercooked?
The most likely reason that your pancakes are undercooked is that they simply haven't been fried for long enough.
If you find that they are golden brown on the outside, but still a little too soft or even wet in the middle, then you can either cook them for a little longer on a low heat, or let them finish off in the oven (140C / 120C fan) where you're keeping your already cooked pancakes warm.
For the next batch, turn the heat down and give the pan time to cool before starting. This will give the interior longer to cook before the outside browns.
Don't turn it down too low as you'll find the pancakes don't rise well and take a long time to cook.
Why didn’t my Mini Egg pancakes rise?
The most common reason that pancakes don't rise is because the batter been over mixed, or mixed for too long. CO2 starts being produced when the self-raising flour and baking powder first coming into contact with the wet ingredients in the batter.
If you over-mix, you'll start deflating the pancake batter. This is especially likely if you have 'single action' baking powder that only activates once when wet ingredients are added. The good news is most store-bought baking powders are double action, meaning the baking powder is activated a second time when exposed to heat, but you still want to be gentle with your batter and don't leave it sitting out for too long.
If you're sure you've been careful with preparing the pancake batter, it may be that your baking powder or self-raising flour is past its shelf life. The effectiveness of the raising agents in both will dull over time as they break down, so double check both are still in date and have been stored properly, somewhere sealed, cool and dry.
Finally, it could be that your pan was too cool. Your pancakes need heat to rise properly and a cool pan will result in flatter pancakes with a denser texture.
How can I add/change the flavours in these Mini Egg pancakes?
The recipe is great for adding different flavours to! While this recipe is a nice festive treat for Easter, you can blitz also almost any chocolate of your choosing and fold it into the batter.
You could also try adding a little flavour extract to the batter. How about chocolate orange Mini Egg pancakes?!
You can of course also experiment with different toppings other than syrup too. How about sliced banana or a fruit compote? I find compotes are a great way of using up frozen fruit that may not be in season, and are a delicious topping for pancakes, porridge, granola, yogurt and other breakfasts.
Print this Mini Egg pancakes recipe
Mini Egg Pancakes Recipe
Ingredients
For the pancakes
- 300 g (10.6 oz) self-raising white flour (self rising flour)
- 2 tsp baking powder
- 200 g (7.1 oz) half-fat crème fraîche
- 2 medium free range eggs
- 1 tsp vanilla extract
- 300 ml (10.1 floz) semi-skimmed (2%) milk
- 1 tbsp slightly salted butter
- 150 g (5.3 oz) Mini Eggs
- 4 tbsp golden syrup
Instructions
- Put the flour and baking powder in a bowl. Whisk until well combined, then make a well.
- Add the crème fraîche, egg and vanilla. Whisk in the well, incorporating a little flour as you go.
- Begin to slowly add the milk, incorporating more flour as go until you have a thick, smooth batter.
- Put 100g (3.5oz) of Mini Eggs in a food processor and blitz to a crumb resembling fine gravel. Add to the bowl.
- Stir through, then let the batter rest for 5 minutes.
- Melt the butter in a wide nonstick pan over a medium heat.
- Spoon the mix onto the pan, about 2-2.5 tbsp per pancake - make sure to space them far enough apart that they don't merge into one
- After about 1 minute, 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, making sure both sides are golden.
- Stack the pancakes up to serve.
- Drizzle with golden syrup and top with the remaining Mini Eggs.
Video
Notes
Nutrition
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