Gluten free Mini Egg pancakes

These gluten free Mini Egg pancakes are the perfect Pancake Day or Easter treat! With melted chunks of Mini Eggs and lashings of chocolate on top!

Course Dessert
Cuisine American
Keyword easter, Gluten free, pancakes
Total Time 6 minutes
Servings 2 people


  • 2 large eggs
  • 250 g plain gluten free flour
  • 3 tsp baking powder
  • 25 g unsalted butter (melted)
  • 300 ml milk
  • 1 tbsp caster sugar
  • 80 g Mini Eggs
  • Coconut oil or butter (for frying)

For the topping:

  • 50 g milk chocolate
  • 40 g Mini Eggs


  1. Add the flour, baking powder, eggs, butter, sugar and milk to a large bowl and whisk well until it forms a smooth batter. (Alternatively you could do this in a blender!). Pour into a jug.

  2. Crush the Mini Eggs into small chunks in a pestle and mortar and then add to the pancake mix. Stir well.

  3. Heat the oil or butter in a large, flat-based frying pan on a medium heat. Once the butter/oil is hot, pour half a ladle of batter into the pan - you can do a couple of pancakes at a time but allow room for them to spread and not morph into one giant pancake!

  4. Cook for 1-2 minutes until bubbles start to form on top. Flip using a spatula and cook for another minute until golden brown on each side. Remove from the pan and stack them high on plates as you go!

  5. For the topping, melt the chocolate in the microwave (30 seconds - 1 minute) and pour on top of the pancake stacks. Crush the Mini Eggs in a pestle and mortar into chunks and sprinkle on top - then enjoy straight away!

Recipe 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!