This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
These Gluten Free Mini Egg Pancakes are the ultimate chocolate-lover’s dream! Thick, fluffy American pancakes made with buttermilk and packed with chunks of chocolate eggs. They’re then stacked and slathered in my 2-ingredient chocolate ganache. Perfection!
I’m always up for making gluten free pancakes and these Mini Egg Pancakes are the perfect fusion of Easter and Shrove Tuesday.
I used my gluten free American pancakes as a base, then loaded them with crushed Cadbury’s Mini Eggs for the best Easter pancakes ever.
And as if that wasn’t enough, you can stack ’em high and pour my easy, 2-ingredient chocolate sauce all over them. It’s a chocaholic’s dream!
If you’ve got a stash of Mini Eggs, be sure to check out my Mini Egg Fudge, my loaded Easter Brownies and my Mini Egg Cheesecake too.
And for more pancake inspiration, why not try my gluten free crêpes, my protein banana pancakes or even make a Mini Eggs version of my gluten free sheet pancakes?
Ingredients
To make these gluten free Mini Eggs pancakes you will need the following ingredients:
- Gluten Free Self-Raising Flour: If you don’t have this you can make your own by mixing 1 tsp baking powder per 100g gluten free plain or all-purpose flour.
- Baking Powder: Always ensure you’re using a gluten free baking powder.
- Caster Sugar: Or baker’s sugar in the US.
- Buttermilk: Make your own by mixing 1/2 tbsp apple cider vinegar or lemon juice per 100ml milk. Stir and leave for a minute to curdle to create buttermilk!
- Milk
- Egg
- Butter
- Cadbury’s Mini Eggs
For the chocolate ganache topping:
If you want to make my easy, 2-ingredient chocolate sauce for your pancakes you will also need the following:
- Milk Chocolate: Some chocolates have ‘may contain’ warnings so always double check the chocolate you’re using is gluten free.
- Double Cream: Or heavy cream in the US.
How to Make Mini Eggs Pancakes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these Easter pancakes are to make.
To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.
Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps.
Add in the crushed mini eggs and whisk again to combine, then leave the batter to rest for a minute.
Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed).
Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.
Cook for around one minute until bubbles start to form on the top of the pancake. Use a spatula or fish slice to flip the pancake over onto the other side. Cook for another minute.
Once cooked, you can place the pancakes on a tray in a warm oven (around 50’C) to keep warm once you cook them all.
To make the chocolate ganache topping:
Finely chop the milk chocolate. Add the double cream to a small saucepan and place on a low heat.
*Just* before it comes to the boil, remove from the heat and add the chocolate, stirring until you have a smooth sauce.
Stack the pancakes, pour over the warm chocolate ganache and top with Mini Eggs. Serve straight away while still hot.
Storing and Freezing
These gluten free Mini Eggs Pancakes are definitely best eaten fresh. However, any leftovers can be kept in the fridge and reheated before eating.
I’d recommend only keeping them for up to 48 hours as they will start to go soft. You can reheat them in the microwave.
These gluten free pancakes can also be frozen. I recommend freezing them between sheets of baking paper (so they don’t stick together). You can then defrost and heat as needed.
Frequently Asked Questions
Here are some FAQs about this easy bread pudding recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, Cadbury’s Mini Eggs are gluten free! You can swap these for any gluten free miniature chocolate eggs – check out my gluten free Easter eggs guide for ideas.
You’d have to make a few swaps to make these pancakes gluten and dairy free. Swap the milk for a dairy free milk and use the same dairy free milk to make your own buttermilk (see the ingredients section above). Use a dairy free butter and a dairy free Mini Eggs alternative, like Doisy and Dam’s vegan chocolate mini eggs.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten free Mini Egg pancakes
Ingredients
- 175 g gluten free self-raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- Pinch of salt
- 100 ml buttermilk
- 200 ml semi-skimmed milk
- 1 large egg
- 15 g butter, plus extra for frying
- 50 g Cadbury's Mini Eggs, crushed
For the topping:
- 100 g milk chocolate
- 100 ml double cream
- 30 g Cadbury's Mini Eggs
Instructions
- Place a non-stick frying pan on a low heat and add the butter. Heat until melted then turn off the heat.
- To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.
- Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Add in the crushed mini eggs and whisk again to combine, then leave the batter to rest for a minute.
- Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed). Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.
- Cook for around one minute until bubbles start to form on the top of the pancake. Use a spatula or fish slice to carefully-but-quickly flip the pancake over onto the other side. Cook for another minute.
- Once cooked, you can place the pancakes on a tray in a warm oven (around 50’C) to keep warm once you cook them all.
To make the chocolate ganache topping:
- Finely chop the milk chocolate. Add the double cream to a small saucepan and place on a low heat. *Just* before it comes to the boil, remove from the heat and add the chocolate, stirring until you have a smooth sauce.
- Stack the pancakes, pour over the warm chocolate ganache and top with Mini Eggs. Serve straight away while still hot.
Video
Notes
- Top tip: Make sure you stir the mixture each time before you ladle it into the pan, to ensure an even distribution of Mini Eggs!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this gluten free pancakes recipe should look at each stage.
- Storing and Freezing: These pancakes are best eaten fresh, but any leftovers can be kept in the fridge for 48 hours and reheated, or frozen.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Mini Eggs Pancakes.
Nutrition
More Mini Eggs Recipes
More Gluten Free Pancakes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
