Cadbury Mini Egg Cake Batter Pancakes

by Kate on March 25, 2015

I got your Easter morning breakfast RIGHT HERE. Fluffy buttermilk pancakes – that taste like cake – and have cadbury mini eggs in them.  Yes I said all those things in one sentence.
I’ve been dodging mini eggs for at least a month now. I saw them when they first came out, put my hand on a bag and then put them back. And maybe once a week this ritual continues. But I decided for my 33rd birthday, not only was I gonna pick the bag up, put it in my cart and take it home with me, but I was gonna incorporate them into my birthday breakfast – because crossing’ the line from ‘early’ to ‘mid’ thrirties = MIN EGG IV.
But for your birthday, for Easter Sunday, for any day that you’re looking for a little ‘splurge’ in the breakfast department, these are your gals. And mini eggs don’t last forever! So get ’em while they’re here!
Cadbury Mini Egg Cake Batter Pancakes
Yields 10
A perfect Easter morning breakfast - soft and fluffy cake batter flavored pancakes scattered with bits of everyone's favorite Easter candy - Cadbury Mini Eggs!
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For Pancakes
  1. 1 & 1/2 cups all-purpose flour
  2. 2/3 cup cake mix (I used the ultra moist white cake mix but any white/yellow mix will do)
  3. 1 tablespoon sugar
  4. 3/4 teaspoons baking powder
  5. 2 eggs
  6. 1 teaspoon vanilla extract
  7. 1 & 1/3 cups buttermilk
  8. 2 cups Cadbury Mini Eggs, crushed into small pieces
For Glaze
  1. 1/2 cup powdered sugar
  2. 1 tablespoon milk
  3. 1/2 teaspoon vanilla
  1. In a large mixing bowl, combine your flour, cake mix, sugar and baking powder and whisk together to combine. Add the eggs, vanilla and buttermilk and stir until just combined. You want the batter to have the same consistency as regular buttermilk pancake batter - not too thin and not too thick, and maybe a tad lumpy. You may need more or less buttermilk depending on the cake mix you choose.
  2. Heat a medium skillet and spray with non stick cooking spray. I always do the 'water spatter' test - flick some water on the pan and if the water sizzles and evaporates, your skillet is heated. Place 1/3 cup of the batter on the skillet and then sprinkle with Cadbury Egg pieces. Let cook on one side for 2-3 minutes. You'll know the pancake is ready to flip when you can place your spatula underneath it and the edges will be solid and no longer runny. Flip the pancake and cook for another 2-3 mintues until both sides are golden brown. Set pancakes aside
  3. Prepare your glaze by whisking your milk and vanilla into the powedered sugar, adjusting until you reach your desired texture. I wanted more of a 'runny' glaze to mimick syrup, but if you prefer a thicker more frosting'y glaze, only add 1/2 tablespoon of milk and add more powdered sugrar.
  4. Drizzle the glaze over your pancakes and serve warm!
Adapted from How Sweet It Is
Adapted from How Sweet It Is
And They Cooked Happily Ever After
And if you have a Cadbury egg obsession this time of year, check these beauties out!

Cadbury Mini Egg Cake Dip

  Cadbury Mini Egg Cake Dip

 Cadbury Cream Egg Flourless Chocolate Brownies with Cabury Mini Egg Cheesecake Swirl

Cadbury Cream Egg Flourless Chocolate Brownies with Cadbury Mini Egg Cheesecake Swirl

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