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Fluffy Lemon Blueberry Easter Egg Stuffed Pancakes

lemon blueberry Easter egg stuffed pancakes - featured image
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These fluffy lemon blueberry pancakes are stuffed with mini chocolate Easter eggs for a fun and festive spring breakfast. The bright lemon zest and juicy blueberries balance perfectly with the gooey chocolate surprise inside.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 ¼ cups (300 ml) milk (whole or 2%, or almond/oat milk for dairy-free)
  • 3 tablespoons unsalted butter, melted
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup (150 g) fresh blueberries, washed and patted dry (frozen works too, do not thaw)
  • 12–16 mini chocolate Easter eggs, halved (e.g., Cadbury mini eggs)
  • 1 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
  2. Combine Wet Ingredients (5 minutes): In another bowl, beat eggs with milk, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
  3. Make the Batter (2 minutes): Pour wet mixture into dry ingredients and stir gently with a spatula until just combined; a few lumps are okay.
  4. Fold in Blueberries (1 minute): Carefully fold fresh blueberries into the batter without crushing them.
  5. Preheat Pan (3 minutes): Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; if they sizzle, it’s ready.
  6. Cook Pancakes (15-20 minutes): Pour about ¼ cup batter onto skillet for each pancake. Immediately press 2 halved mini chocolate eggs into the center, then spoon about 1 tablespoon more batter on top to cover and seal the eggs.
  7. Cook until bubbles appear on surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2-3 minutes until golden and cooked through.
  8. Keep Warm & Repeat: Transfer cooked pancakes to a warm plate or low oven while cooking the rest.

Notes

Do not overmix the batter to keep pancakes tender and airy. Use fresh lemon zest and juice for best flavor. Fold blueberries gently to avoid coloring the batter. Seal chocolate eggs well with extra batter to prevent leakage. Adjust pan heat carefully to avoid burning. Keep cooked pancakes warm in a 200°F (90°C) oven. Chill chocolate eggs briefly if they melt too fast. Use a thin, flexible spatula for flipping.

Nutrition

Keywords: lemon blueberry pancakes, stuffed pancakes, Easter breakfast, spring breakfast, fluffy pancakes, chocolate stuffed pancakes

Find it online: https://elvafood.com/fluffy-lemon-blueberry-easter-egg-stuffed-pancakes-easy-recipe-for-perfect-spring-breakfast/