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Easter Peeps Pancakes with whipped cream on a plate
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Easter Peep Pancakes

Servings: 7-8 large pancakes Prep Time: 20 minutes

Equipment

  • Large mixing bowl
  • Wire whisk
  • 2 smaller mixing bowls
  • Pancake funnel or squeeze bottle
  • Cast iron skillet
  • Measuring cups
  • Wire cooling rack
  • Spatula
  • Piping bag and tips

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 ¼ cup vanilla coffee creamer made with REAL cream, such as Natural Bliss
  • ¼ cup avocado oil plus extra for cooking
  • 2 eggs
  • Pink and yellow food coloring
  • Whipped cream for topping
  • Spring sprinkles for topping
  • Peep marshmallows
  • Maple syrup for serving

Instructions

  • Add the flour, baking powder, and salt to a large mixing bowl and mix to combine.
  • Add the creamer, oil, and eggs to the mixing bowl and mix vigorously with a wire whisk until the batter is smooth.
  • Divide the batter into two separate bowls and add a few drops of yellow food coloring to one and pink to the other. Mix well until the colors are fully incorporated.
  • Drizzle a cast iron skillet with avocado oil and preheat it on the stovetop over medium heat.
  • Spoon about ½ cup of the pancake batter onto the preheated skillet and cook for about two minutes or until golden brown. Flip the pancake and cook on the opposite side for an additional 2 minutes.
  • Transfer the pancake to a wire cooling rack, and repeat step 5 until all the batter is used up.
  • Serve a stack of warm pancakes drizzled with maple syrup and topped with whipped cream, sprinkles, and a peep marshmallow. If desired, pipe whipped cream between each pancake layer for an extra fluffy, delicious treat.