Go Back

Easter Brunch Recipe Ideas

A delightful spread of fluffy pancakes, spring vegetable frittata, and fresh fruit salad perfect for celebrating Easter with family and friends.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Fluffy Pancakes
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
Spring Vegetable Frittata
  • 8 large eggs
  • 1 cup milk
  • 1 cup mixed spring vegetables spinach, bell peppers, asparagus
  • 1/2 cup shredded cheese cheddar or feta
  • Salt and pepper to taste
Fresh Fruit Salad
  • 2 cups strawberries hulled and sliced
  • 2 cups blueberries
  • 2 cups pineapple diced
  • 1 tablespoon honey
  • Juice of 1 lime

Equipment

  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Baking dish
  • Serving platters

Method
 

  1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract.
  3. Pour the wet mixture into the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
  5. When bubbles form on the surface, flip the pancakes and cook until golden brown, about 2 minutes.
  6. In a bowl, whisk together the eggs and milk, then stir in the mixed vegetables and cheese.
  7. Pour the egg mixture into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes.
  8. In a large bowl, combine the strawberries, blueberries, and pineapple. Drizzle honey and lime juice over the fruit.

Notes

Serve buffet-style or plated for a more formal setting. Pair with freshly squeezed orange juice or coffee.