Mini Egg Pancakes

Mini egg pancakes are dangerously good. Here’s a simple, fluffy recipe that works every time.

Mini Egg Pancakes

Ingredients (serves 2–3)

• 135g plain flour (about 1 cup)

• 1 tsp baking powder

• ½ tsp salt

• 1 tbsp sugar

• 130ml milk (½ cup)

• 1 large egg

• 1 tbsp melted butter or oil (plus extra for the pan)

• 100g Mini Eggs, roughly chopped or crushed

Method

1. Mix dry stuff
   In a bowl, whisk together flour, baking powder, salt, and sugar.

2. Add the wet ingredients
   Pour in the milk, crack in the egg, and add melted butter/oil. Whisk until just combined — a few lumps are fine (overmixing = sad pancakes).

3. Fold in Mini Eggs
   Gently stir in most of the Mini Eggs, saving a few for sprinkling on top.

4. Cook
   Heat a non-stick pan on medium and lightly grease.
   Spoon in batter to make small pancakes.

5. Flip time
   When bubbles appear on the surface (about 1–2 minutes), sprinkle a few Mini Eggs on top, flip, and cook for another 1 minute until golden.

6. Serve immediately
   Stack them high.

Toppings (highly encouraged)

• Maple syrup or honey 🍯

• Extra crushed Mini Eggs

• Whipped cream or vanilla ice cream

• A dusting of icing sugar

Pro tip

If you want extra gooey chocolate, slightly crush the Mini Eggs instead of chopping them — the shells crack and the chocolate melts faster 🤌

Want a thick American-style version or a quick blender recipe next?