50+ Irresistible Easter Pancake Recipes to Start Your Holiday Right

Easter is a time for celebration, and what better way to kick off your holiday morning than with a stack of delicious, fluffy pancakes?

Whether you’re hosting an Easter brunch, looking for a fun family breakfast, or just want to treat yourself to something special, pancakes are always a great choice.

But why settle for the same old pancakes when you can make your Easter breakfast even more memorable with unique, seasonal flavors?

From fruity to indulgent, savory to sweet, we’ve compiled over 50 creative Easter pancake recipes that will impress your guests and add a festive flair to your table.

These pancake recipes feature all the best ingredients for springtime—like fresh berries, zesty citrus, and decadent chocolate—combined with beloved breakfast staples.

Not only are they visually stunning, but they’re also a perfect way to get the whole family involved in the kitchen.

Whether you’re looking for an elegant brunch dish, a fun kids’ treat, or something a little healthier for the occasion, our Easter pancake recipes will provide plenty of inspiration.

50+ Irresistible Easter Pancake Recipes to Start Your Holiday Right

Easter is the perfect time to get creative with your breakfast or brunch, and these 50+ Easter pancake recipes offer a wide range of ideas to suit every taste and preference.

From indulgent carrot cake pancakes to light and refreshing lemon-blueberry stacks, these recipes will elevate your Easter celebration and bring smiles to the breakfast table.

So, gather your loved ones, whip up a batch of these festive pancakes, and enjoy the flavors of spring in every bite.

With so many delicious options, your Easter morning is sure to be as sweet as the holiday itself.

Fluffy Lemon Blueberry Easter Pancakes

These Fluffy Lemon Blueberry Easter Pancakes are a burst of spring flavors in every bite. The fresh blueberries and zest of lemon offer a vibrant, tangy sweetness that complements the soft, airy texture of the pancakes. Topped with a light drizzle of honey or maple syrup and a dollop of whipped cream, these pancakes will surely be the highlight of your Easter brunch. Perfect for family gatherings or an indulgent breakfast, this recipe brings a refreshing twist to traditional pancakes.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter or oil for greasing the pan
• Maple syrup or honey for drizzling
• Whipped cream for topping

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Gently fold in the lemon zest and blueberries.
5. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Repeat with the remaining batter, greasing the pan as needed.
8. Stack the pancakes on plates, drizzle with maple syrup or honey, and top with whipped cream.

These Fluffy Lemon Blueberry Easter Pancakes are the perfect combination of sweet and tangy, with a fluffy texture that everyone will love. The citrusy zest from the lemon paired with the juicy blueberries adds a refreshing element, making these pancakes an ideal choice for your Easter morning breakfast. Whether you’re serving them for a family brunch or a cozy holiday treat, these pancakes are sure to brighten up your festive table. The light whipped cream and drizzle of syrup bring everything together, making each bite a delightful experience.

Carrot Cake Easter Pancakes

Inspired by the classic carrot cake, these Carrot Cake Easter Pancakes are an Easter brunch must-try. They offer all the warm spices and textures of a carrot cake but in pancake form. With grated carrots, cinnamon, and nutmeg, these pancakes are filled with flavors that evoke the essence of the season. Topped with a tangy cream cheese drizzle and chopped walnuts, this dish is the perfect way to bring a bit of dessert into your breakfast!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots (about 2 medium carrots)
• ½ cup chopped walnuts (optional)
• 1 tablespoon melted butter
• Cream cheese glaze (mix 4 oz cream cheese, ¼ cup powdered sugar, and 2 tablespoons milk)
• Additional chopped walnuts for topping

Instructions:

1. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, whisk the milk, eggs, vanilla extract, and melted butter together.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick.
4. Stir in the grated carrots and chopped walnuts (if using).
5. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes and drizzle with the cream cheese glaze. Top with extra chopped walnuts if desired.

These Carrot Cake Easter Pancakes are a delightful spin on the traditional carrot cake, making them the perfect breakfast treat for Easter. The sweet and spicy flavor from the cinnamon, nutmeg, and carrots creates a hearty yet flavorful pancake that tastes just like dessert! The cream cheese glaze adds that signature tang, while the crunchy walnuts provide a satisfying texture. This recipe is sure to become a family favorite, combining the best of both worlds: pancakes and carrot cake, in a delicious, easy-to-make form.

Strawberry Shortcake Easter Pancakes

Strawberry Shortcake Easter Pancakes are the perfect way to celebrate spring’s freshest fruit while enjoying a deliciously sweet, fluffy pancake breakfast. The combination of light, airy pancakes topped with fresh strawberries and homemade whipped cream creates a dessert-like experience that feels indulgent without being overly heavy. These pancakes are ideal for a festive Easter morning, offering a beautiful balance of sweetness and lightness.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 cup fresh strawberries, sliced
• 1 tablespoon sugar (for macerating strawberries)
• Whipped cream (store-bought or homemade)
• Maple syrup for drizzling

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
4. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of pancake batter onto the griddle for each pancake. Cook until bubbles appear on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
6. In a small bowl, combine the sliced strawberries with 1 tablespoon of sugar and let them sit for about 10 minutes to release their juices.
7. Stack the pancakes on plates, top with macerated strawberries, and a generous dollop of whipped cream. Drizzle with maple syrup for extra sweetness.

These Strawberry Shortcake Easter Pancakes are a wonderful way to embrace the vibrant flavors of spring and make Easter brunch extra special. The fluffy pancakes serve as a perfect base for the sweet, juicy strawberries and creamy whipped topping. It’s a simple yet indulgent recipe that will satisfy your sweet tooth and leave everyone at the table asking for seconds. Whether you enjoy them for Easter breakfast or as a decadent dessert, these pancakes will bring the taste of strawberry shortcake into a whole new, delicious form.

Chocolate Hazelnut Easter Pancakes

These Chocolate Hazelnut Easter Pancakes combine the indulgence of rich chocolate with the nutty goodness of hazelnuts, making them an irresistible treat for any brunch table. The pancakes are fluffy and tender, with a deep chocolate flavor that is complemented by crunchy hazelnuts. A drizzle of chocolate syrup and a sprinkle of chopped hazelnuts on top make these pancakes feel extra special for Easter celebrations. Perfect for those who enjoy a decadent breakfast with a touch of sophistication.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• ½ cup chopped hazelnuts
• Chocolate syrup for drizzling
• Whipped cream (optional)

Instructions:

1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients, stirring just until combined. The batter should be thick.
4. Gently fold in the chopped hazelnuts.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of the batter onto the griddle for each pancake. Cook until bubbles appear on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes and drizzle with chocolate syrup. Top with whipped cream and extra chopped hazelnuts for added texture.

These Chocolate Hazelnut Easter Pancakes offer a decadent combination of flavors that are perfect for a holiday brunch. The rich chocolate taste, paired with the crunch of hazelnuts, creates a delightful contrast of textures. The chocolate syrup and whipped cream elevate the pancakes to a dessert-like level, making them an indulgent treat for those who love a bit of luxury in their morning meal. These pancakes are sure to impress your guests and add an extra layer of sweetness to your Easter celebration.

Coconut Cream Easter Pancakes

These Coconut Cream Easter Pancakes are a tropical twist on traditional pancakes, offering a creamy, slightly sweet flavor that transports you to a beachside getaway. The pancakes themselves are infused with coconut milk and shredded coconut, making them incredibly moist and flavorful. A dollop of homemade coconut whipped cream on top completes the experience, adding a light and airy texture that complements the richness of the pancakes. These pancakes are perfect for anyone who enjoys the delicious taste of coconut.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup coconut milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup shredded coconut (unsweetened)
• 2 tablespoons melted butter
• Coconut whipped cream (store-bought or homemade)
• Toasted coconut flakes for topping

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the coconut milk, eggs, vanilla extract, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the shredded coconut.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes, top with coconut whipped cream, and sprinkle with toasted coconut flakes for extra coconut flavor.

Coconut Cream Easter Pancakes are a delightful way to infuse a bit of tropical flair into your Easter breakfast. The coconut milk and shredded coconut create a moist, flavorful pancake that’s complemented perfectly by the light, airy whipped cream. The toasted coconut flakes add a crunchy texture that elevates the whole dish. These pancakes are perfect for coconut lovers and will make your Easter brunch feel like a vacation in every bite. Whether you’re serving them for a special occasion or a cozy family breakfast, they’re sure to be a hit!

Peaches and Cream Easter Pancakes

Peaches and Cream Easter Pancakes are a delicious way to showcase the fresh fruit of the season. The juicy, sweet peaches are folded into fluffy pancakes, creating a mouthwatering combination of flavors and textures. Topped with a generous swirl of creamy whipped cream and a drizzle of honey or maple syrup, these pancakes offer a light yet indulgent experience. They’re perfect for an Easter brunch and sure to please your guests with their fresh, summery taste.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 ½ cups fresh peaches, peeled and chopped
• Whipped cream for topping
• Honey or maple syrup for drizzling

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped peaches, being careful not to overmix.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes, top with whipped cream, and drizzle with honey or maple syrup.

These Peaches and Cream Easter Pancakes are the ultimate springtime treat, combining the sweetness of fresh peaches with the creamy indulgence of whipped cream. The fluffy pancakes provide a perfect base for the juicy peaches, while the drizzle of honey or syrup adds a touch of sweetness. These pancakes are light yet satisfying, making them a wonderful choice for a festive Easter brunch. Whether you’re celebrating with family or enjoying a quiet holiday morning, these pancakes will add a fresh and delicious flavor to your celebration.

Lemon Blueberry Easter Pancakes

Lemon Blueberry Easter Pancakes are a fresh, vibrant way to celebrate the season. The tangy lemon zest adds a burst of citrus flavor that pairs perfectly with sweet, juicy blueberries folded into the batter. Topped with a dollop of whipped cream or a light dusting of powdered sugar, these pancakes bring a refreshing balance of sweet and tart. They are a delightful breakfast option for Easter or any spring occasion, offering a light, fruity flavor that brightens up the morning.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries (or frozen, thawed)
• 2 tablespoons melted butter
• Whipped cream or powdered sugar for topping

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the milk, eggs, vanilla extract, and lemon zest until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Carefully fold in the blueberries, ensuring they are evenly distributed but not crushed.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes and top with whipped cream or dust with powdered sugar for a finishing touch.

Lemon Blueberry Easter Pancakes offer a refreshing, citrusy twist on traditional pancakes, perfect for springtime celebrations. The tangy lemon and sweet blueberries complement each other beautifully, creating a bright and light dish that’s perfect for Easter brunch. Topped with whipped cream or powdered sugar, these pancakes provide the right balance of sweetness and zest. Whether you’re gathering with family or enjoying a quiet holiday morning, these pancakes will add a burst of flavor and a touch of elegance to your meal.

Carrot Cake Easter Pancakes

Carrot Cake Easter Pancakes are the perfect choice for those who love the flavors of carrot cake but want something lighter for breakfast. These pancakes are infused with warm spices like cinnamon and nutmeg, complemented by the natural sweetness of grated carrots. With a creamy cream cheese glaze drizzled over the top, they bring the best of both worlds: the comforting flavors of carrot cake combined with the fluffiness of pancakes. A wonderful choice for Easter morning, these pancakes are both indulgent and comforting.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 2 tablespoons melted butter
• ½ cup cream cheese (softened)
• ¼ cup powdered sugar
• 1 tablespoon milk (for cream cheese glaze)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, beat the milk, eggs, vanilla extract, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the grated carrots.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. To make the cream cheese glaze, whisk together softened cream cheese, powdered sugar, and milk until smooth and creamy.
8. Stack the pancakes and drizzle with the cream cheese glaze.

Carrot Cake Easter Pancakes offer a delightful fusion of breakfast and dessert, bringing the rich flavors of carrot cake into a fluffy pancake form. The addition of cinnamon and nutmeg provides a comforting warmth, while the grated carrots offer a slight sweetness and texture. The creamy glaze is the perfect finishing touch, elevating the pancakes to something truly indulgent. These pancakes are perfect for Easter celebrations, allowing you to enjoy the essence of carrot cake in a new and exciting way.

Strawberry Shortcake Easter Pancakes

Strawberry Shortcake Easter Pancakes are a fun and festive way to enjoy the classic dessert in pancake form. The pancakes are soft, airy, and light, while the strawberries are fresh, juicy, and slightly sweetened. Topped with a dollop of homemade whipped cream, these pancakes create a wonderful balance of flavors and textures that are both decadent and refreshing. Perfect for Easter brunch, they bring a sense of indulgence without being overly heavy, making them a favorite for springtime gatherings.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 ½ cups fresh strawberries, sliced
• 2 tablespoons sugar (for strawberries)
• Whipped cream for topping

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
6. In a small bowl, combine the sliced strawberries with the sugar and let them sit for 10-15 minutes to release their juices.
7. Stack the pancakes, top with the sugared strawberries, and add a generous dollop of whipped cream on top.

Strawberry Shortcake Easter Pancakes are a light, fruity, and creamy way to celebrate Easter. The fresh, sweet strawberries paired with soft, fluffy pancakes and topped with whipped cream create the perfect balance of sweetness and texture. These pancakes bring the essence of a traditional strawberry shortcake into a new, brunch-friendly form that’s sure to be a crowd-pleaser. Perfect for a springtime holiday, they’re refreshing, delicious, and the ultimate treat for your Easter morning.

Coconut Cream Easter Pancakes

Coconut Cream Easter Pancakes are a tropical-inspired treat that will transport your taste buds straight to paradise. Infused with coconut milk and shredded coconut, these pancakes are rich, moist, and full of flavor. Topped with a luscious coconut cream and a sprinkle of toasted coconut flakes, they offer a creamy, indulgent experience that’s perfect for Easter brunch. These pancakes bring a bit of exotic flair to your holiday table and make for a satisfying breakfast that’s light but decadent.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup coconut milk (full-fat or light)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup shredded coconut
• 2 tablespoons melted butter
• ½ cup coconut cream (for topping)
• 2 tablespoons toasted coconut flakes (for garnish)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the coconut milk, eggs, vanilla extract, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined.
4. Fold in the shredded coconut.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes, drizzle with coconut cream, and sprinkle with toasted coconut flakes.

Coconut Cream Easter Pancakes are a tropical delight that brings a creamy, indulgent twist to your Easter brunch. The richness of coconut milk and shredded coconut gives the pancakes a beautiful texture, while the coconut cream topping adds an extra layer of decadence. The toasted coconut flakes provide a delightful crunch, making each bite a perfect balance of flavors and textures. These pancakes are ideal for those looking for something a bit different and deliciously indulgent for Easter morning.

Apricot Almond Easter Pancakes

Apricot Almond Easter Pancakes are an elegant and flavorful way to celebrate Easter with a nod to spring’s fresh fruits and nuts. The subtle sweetness of dried apricots and the nutty crunch of toasted almonds make these pancakes both delicious and unique. The pancakes are light, fluffy, and perfect for pairing with a dollop of Greek yogurt or whipped cream. Finished with a drizzle of honey, these pancakes offer a delicate balance of sweet and nutty flavors, ideal for a festive Easter breakfast.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup dried apricots, chopped
• ½ cup toasted slivered almonds
• 2 tablespoons melted butter
• Honey, Greek yogurt, or whipped cream for topping

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, whisk the milk, eggs, vanilla extract, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the chopped apricots and toasted almonds.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes and drizzle with honey, or serve with a dollop of Greek yogurt or whipped cream.

Apricot Almond Easter Pancakes offer a sophisticated and unique flavor combination that is perfect for an Easter celebration. The natural sweetness of apricots and the crunch of almonds provide a delightful contrast in texture, while the hint of cinnamon gives the pancakes a warm, comforting flavor. Topped with honey or Greek yogurt, these pancakes offer a delicate sweetness that isn’t overwhelming but still rich enough for a holiday brunch. These pancakes are ideal for anyone looking to add a touch of elegance and flavor to their Easter breakfast.

Chocolate Raspberry Easter Pancakes

Chocolate Raspberry Easter Pancakes are a decadent, indulgent treat that combines rich chocolate with the bright, tart flavor of fresh raspberries. The pancakes are moist and chocolaty, with bits of melted chocolate chips that create a gooey, melt-in-your-mouth experience. Paired with fresh raspberries and a drizzle of chocolate syrup or whipped cream, these pancakes are perfect for Easter morning or any special occasion. This sweet and fruity combination brings a fun twist to your brunch spread.

Ingredients:

• 1 ½ cups all-purpose flour
• 3 tablespoons cocoa powder
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chocolate chips
• 1 cup fresh raspberries
• 2 tablespoons melted butter
• Chocolate syrup or whipped cream for topping

Instructions:

1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
2. In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the chocolate chips.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes, top with fresh raspberries, and drizzle with chocolate syrup or whipped cream.

Chocolate Raspberry Easter Pancakes are a fun and indulgent way to elevate your Easter brunch. The rich chocolate pancakes paired with the tart raspberries offer a beautiful contrast that is both sweet and tangy. The chocolate syrup or whipped cream drizzled on top adds an extra layer of sweetness, making this a truly decadent treat. These pancakes are perfect for anyone with a sweet tooth, and they’re sure to be a hit with family and friends.

Lemon Blueberry Easter Pancakes

Lemon Blueberry Easter Pancakes are a bright and refreshing way to celebrate Easter, combining the sweet and tart flavor of fresh blueberries with the zesty tang of lemon. These pancakes are fluffy and light, with a subtle lemon flavor that complements the burst of juiciness from the blueberries. A drizzle of lemon glaze and a handful of fresh berries on top complete this perfect springtime breakfast. These pancakes are ideal for those looking for a fruity and light option to balance the richness of other Easter dishes.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• 2 tablespoons melted butter
• 1 tablespoon lemon juice
• 1 cup powdered sugar (for glaze)
• Extra blueberries for garnish

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the milk, eggs, vanilla extract, lemon zest, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined.
4. Gently fold in the fresh blueberries.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
8. Stack the pancakes, drizzle with lemon glaze, and garnish with extra fresh blueberries.

Lemon Blueberry Easter Pancakes offer a delightful, light option for your Easter breakfast. The tartness of the blueberries and the bright, citrusy zing from the lemon zest create a refreshing contrast, while the fluffy texture of the pancakes keeps every bite airy and satisfying. The addition of lemon glaze elevates these pancakes to a new level of indulgence without being too heavy. These pancakes are a perfect choice for those who want a fresh, fruit-forward breakfast that celebrates the flavors of spring.

Carrot Cake Easter Pancakes

Carrot Cake Easter Pancakes are a delicious and unique twist on the traditional Easter treat. These pancakes capture all the warm, spiced flavors of carrot cake—cinnamon, nutmeg, and ginger—combined with the richness of shredded carrots. Topped with a tangy cream cheese frosting, these pancakes are an indulgent and comforting breakfast that brings the flavors of dessert to the table. Perfect for Easter brunch, they offer a delightful balance of sweetness, spice, and creamy texture that will make your holiday morning extra special.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 4 oz cream cheese (for frosting)
• 2 tablespoons powdered sugar (for frosting)
• 1 tablespoon milk (for frosting)
• ½ teaspoon vanilla extract (for frosting)

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, whisk the milk, eggs, vanilla extract, brown sugar, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until combined.
4. Fold in the grated carrots.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. To make the cream cheese frosting, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
8. Stack the pancakes, drizzle with cream cheese frosting, and serve warm.

Carrot Cake Easter Pancakes are an irresistible combination of warm spices, fresh carrots, and creamy frosting, making them the perfect dessert-like breakfast for Easter. The pancakes themselves are fluffy and spiced just like a traditional carrot cake, while the tangy cream cheese frosting ties everything together for a sweet and indulgent treat. These pancakes are an excellent choice for anyone who loves carrot cake and wants to bring those flavors to their Easter brunch in a fun and delicious way.

Raspberry White Chocolate Easter Pancakes

Raspberry White Chocolate Easter Pancakes offer a decadent combination of creamy white chocolate and tart, juicy raspberries that are perfect for a springtime celebration. The white chocolate chips melt into the pancakes, creating pockets of sweetness throughout. The fresh raspberries on top add a burst of fruity flavor, while a drizzle of raspberry syrup or whipped cream completes this indulgent treat. These pancakes are a beautiful, festive choice for Easter and sure to impress your family and friends with their rich, sweet flavors.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup white chocolate chips
• 1 cup fresh raspberries
• 2 tablespoons melted butter
• ½ cup raspberry syrup or whipped cream for topping

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the white chocolate chips.
5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
7. Stack the pancakes, top with fresh raspberries, and drizzle with raspberry syrup or whipped cream.

Raspberry White Chocolate Easter Pancakes are an indulgent, flavorful treat that perfectly combines the sweetness of white chocolate with the tartness of raspberries. The creamy white chocolate chips melt into the pancakes, creating a rich and velvety texture, while the fresh raspberries provide a fresh contrast. Topped with raspberry syrup or whipped cream, these pancakes offer a luxurious breakfast experience. Perfect for Easter brunch, they’re a show-stopping dish that’s both sweet and satisfying.

Note: More recipes are coming soon!