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Easter Bunny Pancakes Recipe

Fluffy buttermilk-style pancakes shaped into cute bunny faces with fruit decorations — a fun, festive Easter breakfast for the whole family.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories: 380
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 3/4 cups whole milk
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced (for decoration)
  • 1/2 cup blueberries (for eyes)
  • 1/2 cup whipped cream (optional, for snout)

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Non-stick frying pan or electric griddle
  • Squeeze bottle or large spoon for batter
  • Flat spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. In a separate medium bowl, mix the eggs, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently with a whisk until just combined; a few small lumps are perfectly fine.
  4. Heat your griddle or frying pan over medium heat and lightly grease it with butter or cooking spray.
  5. For each bunny, pour one large circle of batter (about 4 inches wide) onto the griddle to form the face.
  6. Immediately pour two long, thin oval shapes above the face to create the ears.
  7. Pour two very small circles at the bottom of the face to act as cheeks.
  8. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
  9. Carefully flip the pieces and cook for another 1 to 2 minutes until golden brown.
  10. Assemble the bunny on a plate by placing the ears at the top of the face and the cheeks in the center.
  11. Decorate with blueberry eyes and strawberry slices for the nose and inner ears.