Bunny Pancakes are the perfect breakfast for Easter, or any morning you want something fun, cute, and delicious to share with your family.
Serve up these Bunny Pancakes with Scrambled Eggs and Bacon for the perfect Easter morning spread.
Sabrina’s Bunny Pancake Recipe
This is an amazing breakfast idea for Easter, but it’s as simple as any classic Pancake Recipe. You’ll be cooking the batter into specific shapes to build them into bunnies. You could use the same concept to make other critters, like mice, cats, or reindeer (for Christmas). You can set the breakfast table with maple syrup, blueberry syrup, cinnamon sugar, Strawberry Topping, or any other pancake toppings that you’d like. My tips for the fluffiest pancakes, as well as variations, are listed below.
Recipe Card
Ingredients
Pancakes:
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons unsalted butter , melted
- 1 1/4 cups whole milk
- 1 large egg , beaten
- 1 teaspoon vanilla extract
To Decorate:
- 1 cup whipped cream
- 1/4 cup shredded sweetened coconut
- 6 slices banana
- 18 mini chocolate chips
Instructions
Pancakes:
- Sift the flour, baking powder, salt, and sugar twice into a large bowl.
- In a medium bowl whisk together butter, milk, egg, and vanilla extract until smooth.
- Add in flour mixture and whisk until just combined.
- Let sit for 5 minutes.
To Make The Bunnies:
- Note: You’re making three bunnies, so do each of these three times.
- Scoop ⅓ cup batter onto lightly buttered griddle and spread into a 4″ circle on medium heat and cook until bubbles form.
- Flip and cook for 20 seconds, then remove from the pan.
- Scoop ¼ cup batter onto lightly buttered griddle and spread into a 3″ circle on medium heat and cook until bubbles form.
- Flip and cook for 20 seconds, then remove from the pan.
- To make the ears add 2 tablespoons of batter in an oval shape for each of the 6 ears.
- Add 1 tablespoon of batter in a flattened circle shape for each of the feet.
To Assemble:
- Add two ears, then top with 3″ circle for the head.
- Add the 4″ circle for the body and the two flattened circles for the bunny feet.
To Decorate:
- Add a bit of whipped cream to the middle of the large circle and top with sweetened shredded coconut.
- Add three mini chocolate chips to the bottom of the feet.
- Add banana slices above the chocolate chips on the bunny’s feet.
Nutrition
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Chef’s Note
Letting the pancake batter sit for 5 minutes is an essential step to getting the perfect fluffy texture. As the batter sits, the flour absorbs moisture around it, causing it to soften. This results in softer, fluffier, more moist pancakes. I highly recommend taking the extra 5 minutes, the results are definitely worth it.
How to Store
- Serve: After cooking, don’t leave the Bunny Pancakes at room temperature for more than 2 hours.
- Store: To keep leftovers fresh, wait for them to cool, then place them in a ziplock bag or another airtight container to store in the fridge for 3-4 days.
- Freeze: You could also seal in an airtight container to freeze for up to 2 months. When you’re ready to reheat the frozen pancakes, place them in a single layer on a baking sheet and put them in a 350-degree oven for 10-15 minutes or until thawed and reheated. Then reassemble the rabbit shape before serving.
Variations
- Gluten-free: Swap the regular all-purpose flour for a gluten-free alternative. My go-to is a buckwheat or almond flour blend, but you can use whatever gluten-free alternative you like best.
- Chocolate: To make rich chocolate pancakes, you can swap out ¼ cup of the flour for cocoa powder. It’s important to leave out some of the flour when you add cocoa powder. Otherwise, you’ll end up with too dry of a batter. For more chocolate flavor, you can also mix chocolate chips into the batter.
- Mix-ins: There are so many delicious mix-ins that you could try. Fruits like blueberries, raspberries, strawberries, chopped apples, or pears taste amazing. You could also mix in toffee bits, peanut butter chips, coconut flakes, or chopped nuts. Fold in any mix-ins after combining the rest of the batter ingredients.
- Vegan pancakes: To make this pancake recipe vegan, you’ll have to use alternatives for the milk, butter, and egg. For the milk, you can use coconut milk, almond milk, oat milk, or another dairy-free substitute. You can use coconut oil in place of the melted butter, and I’d recommend aquafaba or applesauce for the egg.
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