Easter Brunch Ideas

The long Easter weekend makes Easter the perfect time for an extensive brunch. Of course, the menu can be a little more special on the holiday, right? In that case, our ideas for the perfect Easter breakfast and the quick recipes are perfect for you. Let yourself be inspired!

Flapjacks, pancakes, crepes... They come in many varieties, with different ingredients, sometimes a little healthier with wholemeal flour and no sugar, sometimes quite classic with butter and maple syrup. But they all have one thing in common: you can make great shapes and faces out of them, such as our sweet Easter bunny or the cheerful pancake sun. This makes the Easter brunch even more exciting and we can go on an Easter egg hunt well fueled.

Pancake Recipe

You only need a few ingredients for the basic recipe:

  • 500 ml milk (can also be replaced by a vegan alternative).
  • 250 g flour (wholemeal wheat or spelt flour)
  • 3 eggs
  • 1 pinch of salt
  • some butter or cooking oil for baking

Easter bunny pancake topping

  • banana
  • blueberries
  • strawberries

To turn the pancake into our sweet Easter bunny, cut the bunny ears and eyes out of a banana, put half a blueberry on each eye as a pupil and create the little snub nose with another blueberry. If you like, add red Strawberry cheeks to the bunny's face to make it even more special. And there you have it, your Easter bunny!

Sunny Pancake Face

For the sunny pancake face, it works very similarly. Just add a few more strawberries and place the slices around the pancake. You can make the face shine by putting a smile on the sun's face with lots of little blueberries.

How about muffins instead of pancakes? There are even vegetables hidden here. The carrot muffins are a popular breakfast snack for young and old alike, and the addition of carrots makes them perfect for Easter.

Vegan carrot muffins


  • 100 gr. grated carrots (approx. 2 pcs.)
  • 100 gr. flour (e.g. wheat or spelt)
  • 75 gr. Sugar
  • 50 gr. ground almonds, hazelnuts or walnuts
  • ½ tsp. vanilla extract or vanilla pod (scraped out)
  • ¼ tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • Pinch of salt
  • 50 ml vegetable milk (oat, soy or almond milk)
  • 25 ml vegetable oil (e.g. rapeseed oil or sunflower oil)
  • ½ tbsp lemon juice
  • ½ tsp apple cider vinegar
  • Raspberries (optional)
  1. Peel and roughly grate the carrots.
  2. Preheat the oven to 175°C (fan oven) and prepare muffin tins.
  3. Mix dry ingredients for the batter (flour, sugar, ground nuts, cinnamon, baking powder, bicarbonate of soda and salt) together in a bowl.
  4. Put the wet ingredients for the batter (vegetable milk, oil, vanilla, lemon juice and apple cider vinegar) into a large bowl and mix with a spoon. Add the grated carrots and mix well.
  5. Add the dry ingredients in batches to the wet carrot mixture and mix with a spoon.
  6. Pour the batter into the prepared ramekins and bake for approx. 30-35 minutes. Remove from the oven and leave to cool.
  7. If you like, place a raspberry on top of the muffin to give the little cakes a fruity touch.


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