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Easy Easter Bunny Pancakes Recipe

Easter Bunny Pancakes

iamwinfred
These Easy Easter Bunny Pancakes are a festive, family-friendly breakfast made from a simple homemade buttermilk pancake batter, then shaped into adorable bunny figures and decorated with banana slices, mini chocolate chips, fresh berries, and whipped cream. No special molds needed — just a squeeze bottle or spoon, a nonstick skillet, and a little holiday spirit. Ready in under 30 minutes, they're the perfect way to make Easter morning feel truly magical for kids and adults alike.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 210 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Nonstick skillet or griddle 12-inch recommended for cooking body and ears simultaneously
  • Squeeze bottle For shaping bunny ears and body; a large spoon works as an alternative
  • Spatula Thin, wide spatula works best for flipping shaped pancakes
  • Ladle or measuring cup ¼-cup size; use if not using a squeeze bottle
  • Small bowls For organizing and holding decoration toppings
  • Pastry brush or paper towel For greasing the pan with butter
  • Baking sheet For keeping finished pancakes warm in the oven (optional)

Ingredients
  

Pancake Batter

  • 1 1/2 cups all-purpose flour about 190g
  • 2 tablespoons granulated sugar 25g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk 240ml; substitute: add 1 tbsp white vinegar or lemon juice to 1 cup whole milk, let sit 5 minutes
  • 1/4 cup whole milk 60ml
  • 1 large egg
  • 2 tablespoons unsalted butter 30g, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • cooking spray or butter for greasing the pan

For the Bunny Decorations

  • 1 banana sliced into thin rounds; used for bunny ears
  • mini chocolate chips for eyes and nose
  • fresh strawberries or raspberries halved; for cheeks or bow tie accents
  • shredded coconut optional; sprinkle on banana ears for a fluffy texture effect
  • canned whipped cream optional; for bunny tail or fluffy accent

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.
  • In a medium bowl, whisk together the egg, buttermilk, whole milk, melted butter, and vanilla extract until fully combined.
  • Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined — lumps are fine. Let the batter rest for 5 minutes.
  • While the batter rests, slice the banana, halve the berries, and portion out mini chocolate chips, coconut, and whipped cream into small bowls so they're ready to use.
  • Heat a nonstick skillet or griddle over medium-low heat for about 2 minutes, then lightly grease with cooking spray or butter. The pan is ready when a drop of water sizzles and evaporates immediately.
  • Using a squeeze bottle or spoon, pour a 4-inch round circle for the bunny head, then pour two small elongated ovals directly above it for ears. Cook until bubbles form and edges look set, about 2–2.5 minutes, then flip and cook 1–1.5 minutes more until golden brown.
  • Transfer finished pancake pieces to a baking sheet in a 200°F oven to keep warm while you cook the remaining batter.
  • Place the round pancake on a plate, position the two ear pieces above it, then press banana slices onto the ears, add mini chocolate chip eyes and nose, place halved berries for cheeks, sprinkle coconut on the ears if using, and add a whipped cream tail if desired.
  • Serve immediately with maple syrup on the side, and add decorations just before serving for the freshest look.

Notes

  • Don't overmix: Stir the batter only until the flour disappears — lumpy batter is normal and essential for fluffy pancakes.
  • Rest the batter: A 5-minute rest activates the leavening agents and noticeably improves fluffiness.
  • No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk, stir, and let sit 5 minutes before using.
  • Use a squeeze bottle: Transferring batter to a squeeze bottle gives you precise control over the bunny shapes and makes the process much easier.
  • Keep the heat low: Medium-low heat ensures the pancakes cook through without burning the outside — patience pays off here.
  • Prep decorations first: Having all toppings ready before you start cooking means you can decorate quickly while the pancakes are still warm.
  • Storage: Store leftover pancakes (without toppings) in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months separated by parchment paper.
  • Reheating: Reheat in a toaster for a crisp exterior, microwave for 20–30 seconds per pancake, or in a 300°F oven covered with foil for 8–10 minutes.
  • Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour; flip gently as these pancakes will be slightly more delicate.
  • Dairy-free option: Use oat milk or almond milk with 1 tablespoon of apple cider vinegar in place of buttermilk, and substitute melted coconut oil for the butter.

Nutrition

Serving: 1ServingCalories: 210kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 310mgPotassium: 180mgFiber: 1gSugar: 7gVitamin A: 6IUVitamin C: 4mgCalcium: 12mgIron: 8mg
Keyword Easter breakfast ideas, Easter brunch recipes, Easter bunny pancakes, fluffy homemade pancakes, fun pancakes for kids
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