Creme Egg pancakes recipe

(181 ratings)

The whole family are going to love tucking into these Creme Egg pancakes. They're so simple to make and taste delicious too!

Homemade Cadbury Creme Egg pancakes on a purple plate
(Image credit: Rose Fooks)
Preparation Time15 mins
Cooking Time10 mins
Total Time25 mins
Cost RangeCheap

These Creme Egg pancakes are the ultimate Pancake Day Sweet Treat.

It might sound somewhat sacrilegious to mix Creme Eggs (an Easter treat) and Shrove Tuesday (the last pre-fasting meal before Lent). But when they when they work this well together, who cares? This recipe ingeniously uses every part of the Creme Egg - nothing goes to waste. The chocolate gets melted into the batter, and the delicious goo becomes the perfect icing-like topping. Creme Eggs are only available in the UK during Creme Egg season (1 January - Easter Sunday). Their makers, Cadbury, say this is to keep them 'special'. We think it works too, so get some while you can and try this brilliant treat. If you prefer a classic batter, try our easy pancake recipe instead.


  • 3 Cadbury Creme eggs
  • 225ml milk, plus an extra 2 tsp
  • 75g plain flour
  • 1 egg, beaten
  • 1 tbsp sunflower oil




  1. Carefully cut the creme eggs in half down the seam and pull apart. Using a teaspoon, scoop out the 'goo' into a small saucepan. Add the 2 tsp milk and set aside (there's no need to mix them yet).
  2. Break the milk chocolate shells into pieces in a small bowl with 125ml of the milk. Place the bowl over a pan of simmering water and stir until the chocolate and milk has melted together. Allow to cool slightly.
  3. To make the pancakes, place the flour in a bowl, with the egg and remaining 100ml milk and the chocolate milk mix. Whisk together to form a batter.
  4. Dip a piece of rolled up kitchen paper into the oil and rub over an 18cm pancake pan, then heat over a moderate heat. Pour 2-3 tbsp of the chocolate batter into the pan, tilting it so that the batter covers the base thinly and evenly.
  5. Cook for about 1 min, or until the pancake is set and coloured underneath. Loosen the edges with a palette knife, then either turn the pancake over or toss. Cook the second side for about 30 secs, or until just set.
  6. Slide the pancake onto a plate, cover with baking parchment or foil and keep warm. Use the oil to cook the remaining batter in the same way, to make another 7 pancakes. Add each one to the warm plate, layering with baking parchment.
  7. Place the pan with the goo and milk over a moderate heat, until melted. Try not to stir the mixture, just gently shake the pan. To serve, fold the pancakes into triangles and drizzle the goo over the top.

Top tips for making Cadbury Creme Egg chocolate pancakes

If you find it easier, you can melt the goo in the microwave. Rather than a pan, extract it into a microwaveable bowl zap it microwave on high power for 10-20 secs (depending on microwave rating). Gently stir in the 2tsp milk.

To make the pancakes even more indulgent, why not drizzle them with some zigzags of melted chocolate and top with some freshly whipped cream.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies