Bunny Pancakes

The expression may be “cute as a button,” but we think these pancakes are cute as a bunny! With fluffy white tails and banana-chocolate feet, bunny pancakes are totally adorable. Each pancake is fluffy and buttery, and the bunny decorations, like a tail made of whipped cream and coconut, bring sweetness and texture to the recipe.

Also affectionately called “Easter bunny pancakes,” these little breakfast bunnies are right at home as a spring weekend breakfast or as a special birthday meal. And the whole family will love them as an Easter brunch idea. Serve the pancakes warm alongside small bowlfuls of the toppings so each kid (and adult!) can assemble and decorate their own bunny.

Ingredients for Bunny Pancakes

• All-purpose flour: This type of flour provides just enough structure while keeping a pancake bunny light and fluffy. Avoid overmixing the batter or the flour will develop too much gluten and turn tough.
• Sugar: A tad bit of sugar adds the right amount of sweetness to bunny pancakes.
• Baking powder: Baking powder adds loft and lift to the pancakes, ensuring they stay fluffy as a bunny’s tail.
• Salt: Salt enhances all the other flavors in pancakes. It’s OK to use a bit less if you’re cutting back on sodium.
• Egg: One basic large egg is all you need.
• Milk: Use any type of milk you prefer. Buttermilk makes an especially moist, rich batter, while a nondairy alternative like oatmilk makes a creamy batter with a hint of sweetness.
• Butter: Start with melted butter for this recipe, and let it cool a few minutes before adding to the batter so the heat doesn’t scramble the egg.
• Toppings: To make each adorable pancake bunny, you’ll want banana slices, mini-chocolate chips, whipped cream and sweetened shredded coconut. Switch up the toppings to the tastes of your little bunnies around the kitchen table.

Directions

Step 1: Make the batter

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Preheat a griddle over medium-high heat. Whisk together the flour, sugar, baking powder and salt.

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In a separate bowl, whisk together the egg, milk and melted butter.

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Stir the egg mixture into the flour mixture just until moistened.

Editor’s Tip: Let the batter sit for a few minutes before you cook the pancakes. This gentle rest allows the flour proteins to relax and the baking powder to start creating airy bubbles.

Step 2: Cook

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For each bunny, make a pancake 4 inches wide for the body, a pancake 2-1/2 inches wide for the head, two small oval-shaped pancakes for the feet, and two small triangular pancakes for the ears. Spoon the batter onto the griddle, and cook until bubbles form on top of the pancakes. Flip the pancakes over, and cook until the second side is golden brown.

Editor’s Tip: For easy-squeezy pancake shapes, call upon one of the underdogs of the essential baking containers, the squeeze bottle. Fill a food-safe squeeze bottle with your batter, then squeeze the batter directly onto the griddle in your desired shapes. Make your shapes a wee bit smaller than you want them because the batter spreads a bit as it cooks.

Step 3: Assemble the bunny pancakes

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To make each pancake bunny, place the ears at the top of a plate. Place the head slightly overlapping the bottom of the ears. Top with the body slightly overlapping the head, then the feet slightly overlapping the body. Place a banana slice on each foot. Arrange mini chocolate chips at the end of each foot for toes. Dollop whipped cream on the body just above the feet. Sprinkle with coconut to complete the tail.

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Recipe Variations

• Experiment with pancake mix-ins: Give your bunny pancakes a savory touch by adding chopped, cooked breakfast meat like bacon, sausage or a plant-based meat to the batter. For more fruity sweetness, add a mashed ripe banana to the batter. Or, for a nutty note, add chopped nuts or even a spoonful of peanut butter to the batter.
• Use a premade mix: If you’re in a super-duper rush and need bunny pancakes right now, use your favorite store-bought pancake mix.
• Skip the coconut: If you and your little bunnies don’t like the taste of coconut, no problem. Switch it out for shaved white chocolate curls or white candy sprinkles.
• Make your own whipped cream: Go wild with whip, and make hazelnut whipped cream or peanut butter whipped cream frosting.

How to Store Bunny Pancakes

Bunny pancakes are best enjoyed right off the griddle. If you need to make multiple bunnies for the table, you can keep the cooked pancakes in the oven until ready. Any leftover pancakes can be stored in the fridge or freezer.

How long do bunny pancakes last?

To store bunny pancakes, let them cool completely, then arrange them evenly in an airtight container. They should last in the fridge for up to three days or in the freezer for up to three months.

How do you reheat bunny pancakes?

To reheat your pancake bunnies, place them in a toaster or 350°F oven until they are just warmed through. If you’re starting with frozen pancakes, let them thaw for a few minutes at room temp before you reheat them.

Bunny Pancakes Tips

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How can I tell when my pancakes are ready to flip?

As with other pancake recipes, you’ll know it’s time to flip when tiny bubbles arise on the top of the pancake. After they’re flipped, use a spatula to gently lift and check on the bottom of the pancake. When it’s golden brown, it’s ready.

How can I make sure my pancakes are fluffy?

To ensure fluffy, light-as-a-cottontail pancakes, follow our tips for perfect pancakes. Don’t overmix the batter, and let the batter rest for a few minutes before cooking. For extra-fluffy pancakes, whip the egg white into stiff peaks before adding to the batter. In addition, keep a lookout for these mistakes you’re making with your pancakes.

What else can you serve with bunny pancakes?

Serve these bunny pancakes with all things breakfast and fun! We recommend a seasonal fruit salad recipe, a smoothie recipe, your fave make-ahead breakfast recipes and any baked goods for a spring brunch. If you’re making these as Easter bunny pancakes, add other bunny-shaped recipes for a themed bunny spread.