20+ Flavorful Easter Brunch Lunch Recipes to Celebration

Easter is the perfect time to gather with family and friends, and what better way to celebrate than with a festive brunch or lunch?

Combining the best of breakfast and lunch, Easter brunches are all about indulging in delicious dishes that capture the joy and renewal of spring.

From savory casseroles to sweet treats, the options are endless for crafting a menu that will leave everyone raving.

This article brings together 20+ creative Easter brunch and lunch recipes to help you plan the ultimate celebration.

Whether you’re hosting a formal sit-down meal or a casual buffet-style gathering, these recipes are sure to inspire.

Packed with fresh, seasonal ingredients and a balance of sweet and savory flavors, there’s something here for everyone.

Let’s make your Easter meal memorable, filled with warmth, flavor, and festive cheer.

20+ Flavorful Easter Brunch Lunch Recipes to Celebration

Easter brunch and lunch are more than just meals; they’re an opportunity to bring loved ones together and celebrate the season of renewal.

With these 20+ Easter brunch and lunch recipes, you’ll have all the inspiration you need to create a delightful spread that caters to every taste.

From classic dishes to modern twists, each recipe is designed to make your celebration both memorable and delicious.

As you plan your menu, remember to incorporate the vibrant flavors and fresh ingredients that make spring so special.

Whether it’s savory casseroles, light salads, or indulgent desserts, these dishes will make your Easter gathering truly unforgettable.

Here’s to a joyous celebration filled with great food, laughter, and cherished memories!

Spring Veggie Quiche

A perfect Easter brunch dish, this Spring Veggie Quiche is a light yet satisfying choice, combining fresh seasonal vegetables like spinach, asparagus, and bell peppers with a creamy egg mixture. The golden, flaky crust holds all the goodness together, making this quiche not only a delight for the taste buds but a beautiful centerpiece for your table.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup fresh spinach, chopped
• 1/2 cup asparagus, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup cheddar cheese, shredded
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the bell pepper and asparagus, sautéing for about 5 minutes until softened. Stir in the spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
4. Place the pie crust on a baking sheet. Spread the sautéed vegetables evenly in the crust and top with shredded cheddar cheese.
5. Pour the egg mixture over the vegetables and cheese. Make sure the eggs cover everything evenly.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and golden on top.
7. Allow the quiche to cool for about 5 minutes before slicing and serving.

This Spring Veggie Quiche is a vibrant addition to your Easter brunch table, bursting with the fresh flavors of spring vegetables. The creamy egg filling pairs perfectly with the crunchy pie crust and melty cheese, making each bite a delicious balance of textures. It’s versatile enough to serve warm or at room temperature, allowing you to prepare it in advance for a stress-free Easter brunch.

Honey Glazed Ham with Roasted Carrots

A show-stopping centerpiece for your Easter brunch, this Honey Glazed Ham with Roasted Carrots is a perfect combination of sweet and savory. The honey glaze adds a rich, caramelized sweetness to the ham, while the roasted carrots provide a tender, flavorful side. This recipe is not only delicious but also simple to prepare, ensuring you have more time to enjoy the company of your guests.

Ingredients:

• 1 spiral-cut ham (about 5-6 pounds)
• 1 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 lb carrots, peeled and cut into 2-inch pieces
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Place the ham on a large roasting pan. In a small saucepan, combine the honey, Dijon mustard, apple cider vinegar, cinnamon, salt, and pepper. Heat over medium heat, stirring constantly until the glaze is smooth and heated through, about 3-4 minutes.
3. Brush the glaze generously over the ham, making sure to cover all surfaces. Reserve some glaze for later basting.
4. Arrange the carrot pieces around the ham in the roasting pan and drizzle them with olive oil, salt, and pepper.
5. Roast the ham in the preheated oven for about 1.5 to 2 hours, basting the ham with the glaze every 30 minutes.
6. The ham is done when its internal temperature reaches 140°F (60°C). Once the ham is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the ham slices with roasted carrots on the side.

The Honey Glazed Ham with Roasted Carrots is the perfect dish to showcase at your Easter brunch. The sweet glaze envelops the savory ham, creating a mouthwatering contrast of flavors. Paired with tender roasted carrots, this meal not only looks beautiful on the plate but tastes divine. It’s a dish that will leave your guests asking for seconds and make your Easter celebration memorable.

Lemon Blueberry Pancake Stack

Celebrate the flavors of spring with this delightful Lemon Blueberry Pancake Stack. Fluffy pancakes are infused with zesty lemon, while sweet, juicy blueberries burst in every bite. Topped with a dollop of whipped cream and a drizzle of syrup, this dish offers a refreshing twist on classic pancakes, making it a delightful and indulgent choice for your Easter brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• Zest of 1 lemon
• 1/2 cup fresh blueberries
• Butter or oil for cooking
• Whipped cream and maple syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (it’s okay if the batter is a bit lumpy).
4. Gently fold in the blueberries.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Stack the pancakes on a plate, top with whipped cream, extra blueberries, and a drizzle of maple syrup.

The Lemon Blueberry Pancake Stack brings a burst of fresh, tangy flavor to your Easter brunch. The lemon zest adds a citrusy brightness that complements the sweetness of the blueberries. These pancakes are light and fluffy, making them the perfect indulgence without being overly heavy. Whether enjoyed by kids or adults, this dish will surely become a beloved part of your Easter traditions.

Avocado Toast with Poached Eggs and Arugula

Avocado Toast with Poached Eggs and Arugula is a trendy and wholesome brunch dish that’s as nutritious as it is delicious. The creamy avocado is spread over a crispy toasted bread slice, topped with a perfectly poached egg, and garnished with peppery arugula. This dish is a wonderful balance of healthy fats, protein, and vibrant greens, making it a perfect choice for a light but satisfying Easter brunch.

Ingredients:

• 2 slices of whole-grain bread (or your preferred bread)
• 1 ripe avocado
• 2 large eggs
• 1 cup arugula
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Toast the bread slices until golden brown and crispy.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, then mix in olive oil, lemon juice, salt, and pepper to taste.
3. Bring a small pot of water to a gentle simmer. Crack the eggs into separate small cups. Using a spoon, stir the water to create a whirlpool, then gently drop the eggs into the water one at a time. Poach for about 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon.
4. Spread the mashed avocado evenly over the toasted bread.
5. Place a poached egg on top of each toast, followed by a handful of fresh arugula. Sprinkle with red pepper flakes and fresh herbs if desired.
6. Serve immediately and enjoy!

This Avocado Toast with Poached Eggs and Arugula is a modern, yet wholesome dish that elevates the simple avocado toast into something truly special. The creamy avocado, the richness of the poached egg, and the freshness of the arugula all come together in perfect harmony. It’s not only delicious but packed with nutrients, making it an ideal choice for a bright, energizing Easter brunch. Your guests will love the refreshing, light flavors and the satisfying textures!

Spinach and Feta Stuffed Croissants

Spinach and Feta Stuffed Croissants are a savory and elegant brunch option, perfect for Easter. The buttery croissants are filled with a flavorful mixture of sautéed spinach, crumbled feta, and garlic, then baked to perfection. These golden, flaky pockets of goodness are simple to prepare and make a great addition to your Easter spread, offering a savory contrast to sweeter brunch items.

Ingredients:

• 4 large croissants (preferably day-old)
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant, about 1 minute. Add the chopped spinach and cook for 3-4 minutes until wilted. Season with salt and pepper and remove from heat. Let the mixture cool slightly.
3. Cut each croissant in half horizontally, but not all the way through, leaving a hinge.
4. Spoon the spinach mixture into the croissant halves, and top with crumbled feta cheese.
5. Brush the outside of the croissants with a beaten egg for a glossy finish.
6. Place the stuffed croissants on a baking sheet and bake for 12-15 minutes or until golden brown and crispy.
7. Allow the croissants to cool slightly before serving.

These Spinach and Feta Stuffed Croissants are a delicious and satisfying way to enjoy the buttery, flaky goodness of croissants in a savory form. The spinach and feta filling adds a burst of flavor, making these croissants the perfect side dish or main attraction for your Easter brunch. They’re easy to make and look impressive on the table, offering a balance of textures and flavors that will appeal to everyone. Warm and fresh out of the oven, these croissants are bound to be a crowd-pleaser.

Grilled Shrimp Salad with Lemon Vinaigrette

This Grilled Shrimp Salad with Lemon Vinaigrette is a light yet flavorful dish, ideal for an Easter brunch. The shrimp are marinated in a citrusy dressing and then grilled to perfection, adding a smoky depth to their sweetness. Tossed with fresh greens, cherry tomatoes, and a tangy lemon vinaigrette, this salad offers a refreshing and elegant option that feels special yet is incredibly easy to prepare.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups mixed salad greens (arugula, spinach, or mixed greens)
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

For the lemon vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Add the shrimp and toss to coat. Let them marinate for about 15 minutes.
2. Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred.
3. While the shrimp is grilling, whisk together the lemon vinaigrette ingredients in a small bowl until well combined.
4. Toss the salad greens, cherry tomatoes, and red onion in a large bowl. Drizzle with the lemon vinaigrette and toss to coat.
5. Arrange the grilled shrimp on top of the salad, and sprinkle with crumbled feta cheese if desired.
6. Serve immediately, garnished with extra lemon wedges for a burst of fresh flavor.

The Grilled Shrimp Salad with Lemon Vinaigrette is an elegant and flavorful addition to your Easter brunch. The smoky, citrusy shrimp complement the fresh and vibrant salad greens, creating a perfect balance of lightness and richness. The tangy lemon vinaigrette ties the whole dish together, making every bite refreshing and satisfying. This salad not only tastes amazing but also looks beautiful, offering a refreshing choice for guests seeking something a little lighter during the holiday festivities.

Baked French Toast Casserole with Cinnamon Streusel

Baked French Toast Casserole with Cinnamon Streusel is a decadent and easy-to-make brunch dish that will delight your Easter guests. This dish takes the classic French toast to the next level by baking it into a casserole, creating a soft, custardy inside with a crispy, cinnamon-sugar topping. Perfectly sweet and comforting, it can be prepared the night before for a stress-free morning.

Ingredients:

• 1 loaf of challah or brioche bread, cubed
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter, cold and cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Arrange the cubed bread in the prepared dish.
3. In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
4. Pour the egg mixture evenly over the cubed bread, pressing down gently to ensure the bread absorbs the custard. Cover and refrigerate for at least 1 hour or overnight for best results.
5. For the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
6. Sprinkle the streusel mixture over the casserole before baking.
7. Bake for 40-45 minutes, or until the top is golden and the casserole is set.
8. Allow to cool slightly before serving with extra maple syrup, powdered sugar, or fresh berries.

This Baked French Toast Casserole with Cinnamon Streusel is the ultimate comfort food for Easter brunch. The rich, custardy texture of the baked French toast pairs beautifully with the crunchy cinnamon streusel topping, making every bite a delight. This dish is perfect for feeding a crowd and can be prepared ahead of time, making your brunch morning easier. The combination of flavors and textures will have your guests coming back for seconds, and it’s guaranteed to be a crowd-pleaser.

Lemon Ricotta Pancakes with Blueberry Syrup

Lemon Ricotta Pancakes with Blueberry Syrup offer a light and fluffy twist on traditional pancakes, combining the richness of ricotta cheese with a bright burst of lemon. Topped with a homemade blueberry syrup, this dish is refreshing and indulgent, making it a perfect addition to your Easter brunch spread. It’s both comforting and elevated, sure to impress your guests.

Ingredients: For the pancakes:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup ricotta cheese
• 1 cup milk
• 2 large eggs
• 2 tbsp melted butter
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the blueberry syrup:

• 1 cup fresh blueberries
• 1/4 cup water
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

Instructions:

1. For the blueberry syrup, combine the blueberries, water, maple syrup, and lemon juice in a small saucepan. Bring to a simmer over medium heat, mashing the blueberries as they cook. Once the syrup thickens (about 5-7 minutes), remove from heat. If you prefer a thicker syrup, mix the cornstarch with a bit of water and stir into the syrup. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the ricotta, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
5. Heat a griddle or skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes per side or until golden brown and cooked through.
6. Stack the pancakes and drizzle with the blueberry syrup before serving.

These Lemon Ricotta Pancakes with Blueberry Syrup are a delightful and sophisticated option for your Easter brunch. The lemon-infused pancakes are light and airy, while the ricotta adds richness and depth. Paired with the sweet and tangy blueberry syrup, this dish offers a perfect balance of flavors. It’s an indulgent treat that still feels fresh and bright, making it an excellent choice for a springtime brunch.

Smoked Salmon Bagel Sandwiches with Cream Cheese and Capers

Smoked Salmon Bagel Sandwiches with Cream Cheese and Capers are a luxurious yet simple dish that brings together the classic combination of creamy, tangy flavors with savory smoked salmon. These sandwiches are perfect for an upscale Easter brunch that’s easy to assemble but impressively delicious. With fresh ingredients like cucumbers, red onion, and a squeeze of lemon, this dish will add a touch of elegance to your celebration.

Ingredients:

• 4 bagels (your choice of plain, everything, or sesame)
• 8 oz cream cheese, softened
• 4 oz smoked salmon, sliced
• 1 small cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp capers, drained
• 1 tbsp fresh dill, chopped
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions:

1. Slice the bagels in half and toast them until golden brown.
2. Spread a generous amount of cream cheese on each bagel half.
3. Layer the smoked salmon on top of the cream cheese, followed by the cucumber slices, red onion, and capers.
4. Sprinkle with fresh dill, season with salt and pepper, and finish with a squeeze of fresh lemon juice.
5. Serve immediately as an elegant and satisfying brunch sandwich.

Smoked Salmon Bagel Sandwiches with Cream Cheese and Capers are an elegant, flavorful addition to your Easter brunch menu. The creamy cream cheese balances the rich, smoky salmon, while the fresh vegetables and capers provide a delightful crunch and tang. These sandwiches are simple to assemble but feel luxurious, making them an ideal choice for a special occasion. They’re a guaranteed hit for those who enjoy a savory brunch option with a touch of class.

Spring Vegetable Frittata with Goat Cheese and Fresh Herbs

A Spring Vegetable Frittata with Goat Cheese and Fresh Herbs is a colorful and flavorful dish, perfect for celebrating Easter with a healthy yet indulgent option. This frittata features fresh, in-season vegetables like asparagus, spinach, and tomatoes, combined with creamy goat cheese and aromatic herbs. It’s a versatile and easy-to-make dish that’s sure to brighten up any brunch table.

Ingredients:

• 8 large eggs
• 1/4 cup milk or cream
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach, chopped
• 1/2 cup goat cheese, crumbled
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
3. Heat the olive oil in an ovenproof skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
4. Add the asparagus and cook for another 2-3 minutes until tender. Then, add the spinach and tomatoes, cooking until the spinach wilts, about 1-2 minutes.
5. Pour the egg mixture over the vegetables in the skillet, stirring gently to combine. Sprinkle the crumbled goat cheese and fresh herbs over the top.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
7. Allow to cool slightly before slicing and serving.

This Spring Vegetable Frittata with Goat Cheese and Fresh Herbs is a wonderful way to celebrate Easter with light, seasonal ingredients. The combination of fresh vegetables, tangy goat cheese, and aromatic herbs makes this dish both vibrant and satisfying. It can be served warm or at room temperature, making it perfect for a laid-back brunch. Whether you’re serving it alongside other dishes or as the centerpiece of your brunch table, this frittata is sure to impress with its fresh, delicious flavors.

Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits are a classic Easter dessert that is both refreshing and indulgent. Light, flaky biscuits topped with sweet, macerated strawberries and whipped cream create a perfect balance of textures and flavors. These biscuits are quick to prepare and can be assembled in no time, making them an easy yet impressive treat for your Easter brunch.

Ingredients: For the biscuits:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 3/4 cup heavy cream (plus extra for brushing)
• 1 tsp vanilla extract

For the strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 2 tbsp sugar
• 1 tbsp lemon juice

For the whipped cream:

• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
3. Stir in the heavy cream and vanilla extract until just combined. Do not overmix.
4. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
5. Brush the tops of the biscuits with a little extra cream and bake for 12-15 minutes, or until golden brown.
6. While the biscuits are baking, combine the sliced strawberries with sugar and lemon juice. Let sit for 15-20 minutes to macerate.
7. For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
8. To assemble, slice the biscuits in half, spoon some macerated strawberries over the bottom half, top with whipped cream, and place the top biscuit on. Serve immediately.

Strawberry Shortcake Biscuits are a light and airy treat that perfectly captures the essence of spring. The flaky, buttery biscuits serve as a wonderful base for the sweet, juicy strawberries and fluffy whipped cream. It’s a dessert that feels both indulgent and refreshing, making it an ideal choice for your Easter brunch. These shortcakes can be made in advance and assembled just before serving for a stress-free yet impressive dessert option.

Prosciutto and Melon Skewers with Balsamic Glaze

Prosciutto and Melon Skewers with Balsamic Glaze are an elegant, savory-sweet appetizer that’s perfect for Easter brunch. The saltiness of the prosciutto pairs beautifully with the sweetness of the melon, creating a refreshing bite that’s both light and flavorful. The balsamic glaze adds a rich, tangy finish, making these skewers a sophisticated and crowd-pleasing starter.

Ingredients:

• 1 cantaloupe or honeydew melon, cut into bite-sized cubes
• 8 oz thinly sliced prosciutto
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cut the melon into bite-sized cubes and set aside.
2. Tear the prosciutto into smaller pieces and wrap them around the melon cubes, securing each piece with a toothpick or small skewer.
3. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the mixture thickens slightly.
4. Arrange the prosciutto-wrapped melon skewers on a serving platter and drizzle with the balsamic glaze.
5. Garnish with fresh basil leaves, if desired, and serve immediately.

Prosciutto and Melon Skewers with Balsamic Glaze are a beautifully simple yet luxurious appetizer that will elevate your Easter brunch. The combination of salty prosciutto and sweet melon is a timeless pairing, while the balsamic glaze adds an extra layer of depth and sophistication. These skewers are light, refreshing, and packed with flavor, making them the perfect starter to kick off your brunch or to serve as a light snack during the festivities.

Lemon Ricotta Pancakes with Blueberry Syrup

Lemon Ricotta Pancakes with Blueberry Syrup are a delightful twist on traditional pancakes, perfect for Easter brunch. The ricotta cheese makes the pancakes wonderfully fluffy and moist, while the bright citrusy flavor from the lemon adds a refreshing touch. Topped with homemade blueberry syrup, these pancakes are indulgent yet light, making them a sweet and satisfying way to start your holiday meal.

Ingredients: For the pancakes:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup ricotta cheese
• 1/2 cup milk
• Zest and juice of 1 lemon
• 2 tbsp sugar
• 1 tsp vanilla extract
• 2 tbsp butter, melted

For the blueberry syrup:

• 2 cups fresh or frozen blueberries
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp lemon juice

Instructions:

1. To make the syrup, combine the blueberries, water, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until the blueberries have broken down and the syrup thickens. Set aside to cool.
2. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the eggs, ricotta cheese, milk, lemon zest, lemon juice, sugar, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles form on the surface of the pancake. Flip and cook for another 2-3 minutes, until golden brown and cooked through.
5. Serve the pancakes warm with the blueberry syrup drizzled over the top.

These Lemon Ricotta Pancakes with Blueberry Syrup are a delightful and indulgent treat, perfect for Easter or any spring brunch. The ricotta adds a creamy texture and the lemon brightens up the dish with a refreshing citrus zing. The homemade blueberry syrup ties everything together with its sweet and tangy notes. This dish is a fantastic way to impress your guests and make your brunch extra special.

Easter Egg Salad Sandwiches on Whole Wheat Bread

Easter Egg Salad Sandwiches on Whole Wheat Bread are a classic and easy-to-make dish for your brunch spread. The creamy egg salad, flavored with mustard and fresh herbs, is perfectly balanced with the nutty taste of whole wheat bread. This dish is not only delicious but also a great way to use up any leftover hard-boiled eggs from your Easter celebrations.

Ingredients:

• 6 large hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 8 slices whole wheat bread
• Lettuce leaves for garnish (optional)

Instructions:

1. In a bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, dill, parsley, salt, and pepper. Stir gently to combine, ensuring the eggs are well coated in the dressing.
2. Lay out 4 slices of whole wheat bread on a flat surface. Spoon a generous amount of the egg salad onto each slice of bread.
3. Top with lettuce leaves, if desired, and place the remaining slices of bread on top to form sandwiches.
4. Slice the sandwiches into halves or quarters and serve immediately.

Easter Egg Salad Sandwiches on Whole Wheat Bread are a comforting and satisfying dish that’s both easy to prepare and full of flavor. The creamy egg salad, with the fresh herbs and tangy mustard, offers a perfect contrast to the wholesome bread. These sandwiches are great for a light lunch or as part of a larger brunch spread, and they provide a delicious way to use any leftover Easter eggs. Simple, tasty, and always a crowd-pleaser!

Carrot Cake Scones with Cream Cheese Glaze

Carrot Cake Scones with Cream Cheese Glaze are a delectable Easter treat that combines the flavors of a classic carrot cake with the texture of a scone. The scones are tender and moist, filled with grated carrots, cinnamon, and nuts, then drizzled with a rich cream cheese glaze for an extra touch of indulgence. These scones are perfect for an Easter brunch or as a sweet snack during the holiday.

Ingredients: For the scones:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup buttermilk
• 1 large egg

For the cream cheese glaze:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3. Add the cold butter to the dry ingredients and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
4. Stir in the grated carrots and walnuts.
5. In a separate bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 wedges.
7. Transfer the scones to the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
8. While the scones are baking, prepare the cream cheese glaze by whisking together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
9. Drizzle the glaze over the warm scones before serving.

Carrot Cake Scones with Cream Cheese Glaze are a delightful fusion of flavors and textures that are perfect for Easter brunch. The tender scones, with the sweetness of the carrots and the warmth of cinnamon, pair beautifully with the creamy, tangy glaze. These scones offer the best of both worlds: the richness of carrot cake in a convenient scone form. Whether served alongside other brunch favorites or as a standalone treat, these scones are sure to be a hit with your guests.

Note: More recipes are coming soon!