Easy Mini Egg Pancakes

Ingredients

• 200 gself-raising flour
• 1 teaspoonbaking powder
• 1 tablespoonicing sugar
• 25 gcaster sugar
• 25 gunsalted butter, melted
• 1 mediumegg
• 100 gmini eggs, with a few reserved for serving
• 250 mlmilk
• to tastebutter for the pan

Instructions

1. 1

   Sift the dry ingredients

   Sieve the flour into a bowl with the baking powder, icing sugar and caster sugar.

2. 2

   Melt the butter

   Melt the butter in the microwave in 10-second bursts so it does not burn. Leave it to cool for a few minutes, about 3 minutes.

3. 3

   Add egg and butter

   Add the melted butter and egg to the bowl.

4. 4

   Whisk the batter

   Whisk everything together with the milk.

5. 5

   Chop the mini eggs

   Carefully chop the mini eggs and stir them into the batter.

6. 6

   Heat the pan

   Heat a frying pan over a medium-high heat.

7. 7

   Melt pan butter

   Add a little butter to the pan and let it melt.

8. 8

   Cook the pancakes

   Spoon small ladlefuls of batter into the pan; you can usually cook four at a time. When bubbles appear on the pancakes, flip them over.

9. 9

   Stack and serve

   Once cooked, stack the pancakes on a plate, top with a few reserved mini eggs and serve.

What are mini egg pancakes?

These are American-style breakfast pancakes, made small and fluffy, with chopped mini eggs mixed through the batter. The Easter sweets add a crisp shell and chocolate centre, while a few on top make the stack look festive.

The recipe keeps the familiar flour, egg and milk pancake base, with both icing sugar and caster sugar for sweetness. Small pancakes are practical here: they cook in batches and are easy to stack for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 23g protein, 125g carbs, 33g fat.

The flour and sugars provide most of the carbohydrates, while butter and mini eggs contribute much of the fat; the egg, milk and flour contribute protein. Serve a smaller stack with fruit or plain yoghurt if you would like to balance the sweet pancakes with something fresh.

The dry ingredients

Flour and baking powder: sieve them together with both sugars so the raising agent is spread through the batter. Self-raising flour already contains raising agents, while the recipe also includes a teaspoon of baking powder.

Two sugars: icing sugar blends into the dry mixture, and caster sugar adds sweetness. The mini eggs bring extra sweetness, so keep that in mind if adding toppings.

Melted butter and milk

Melted butter: use short 10-second microwave bursts to reduce the chance of scorching it, then let it cool for a few minutes before adding it. Warm rather than hot butter is easier to combine with the egg.

Milk: whisk it into the egg and butter mixture to bring the ingredients together into a pourable batter. Add it as directed, whisking until combined.

Chopping the mini eggs

Small pieces: chop the mini eggs carefully before folding them into the batter, so they are distributed across the pancakes. The recipe does not specify a particular chopping tool, so use one you can handle safely.

Reserved topping: keep a few whole mini eggs aside before chopping. They add a finishing touch when the pancakes are stacked.

Cooking and doneness

Pan heat: start with a medium-high heat and melt a little butter in the pan. If the butter browns rapidly, reduce the heat before adding the next batch.

Bubbles: cook each small ladleful until bubbles appear, then flip it over as directed. The recipe gives no exact cooking time, so use the bubbles as your cue to turn the pancakes.

Serving the stack

Stack the cooked pancakes on a plate and finish with the reserved mini eggs. They work well as an Easter breakfast or brunch, served while warm.

For a more balanced plate, pair the stack with fresh fruit and plain yoghurt. This adds a fresh, less sweet contrast to the chocolate and sugar in the pancakes.

Recipe notes & tips

• Cool the melted butter for a few minutes before mixing it with the egg.
• Chop the mini eggs carefully and keep a few aside for serving.
• Use a little butter in the pan for each batch.
• Cook small pancakes so they are easier to flip.
• Use the appearance of bubbles as your cue to turn the pancakes.

Variations

• Add fresh fruit: serve the pancakes with berries or sliced banana.
• Use dark chocolate: swap some mini eggs for chopped dark chocolate.
• Add vanilla: whisk a little vanilla extract into the milk and egg.
• Change the topping: finish with a dusting of icing sugar instead of extra mini eggs.
• Serve with yoghurt: add plain yoghurt alongside the warm stack for a cool contrast.

Common mistakes to avoid

• Hot melted butter: it can be awkward to combine with the egg; let it cool for a few minutes first.
• Burnt butter: long microwave bursts can scorch it; heat in 10-second bursts.
• Unsafe chopping: mini eggs are hard; chop them carefully with a suitable tool.
• Pan too hot: the butter can brown quickly; lower the heat if needed.
• Flipping too soon: wait until bubbles appear before turning the pancakes.

How to store

Store leftover pancakes in a covered container in the fridge and eat within 2 days. Reheat gently in a frying pan or microwave until warm; add the reserved topping just before serving.

Frequently asked questions