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easter bunny pancakes
hinamunawar

Easter Bunny Pancakes

Fluffy, golden pancakes shaped like adorable bunnies—perfect for a fun and festive Easter breakfast. Light, buttery, and served with maple syrup, powdered sugar, and cute butter “tails.”
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 (about 8–10 bunny pancakes)
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For Pancakes
  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons melted butter
  • ½ cup whole milk adjust as needed
For Serving
  • Softened butter for bunny tails
  • Maple syrup
  • Powdered sugar

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, beat egg, buttermilk, vanilla, and melted butter until smooth.
  3. Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
  4. Adjust consistency with milk if needed. Batter should be thick but pourable. Let rest for 5 minutes.
  5. Grease a bunny-shaped pancake mold with butter or oil.
  6. Heat a non-stick pan over medium-low heat and lightly grease.
  7. Place mold on pan and fill halfway with batter.
  8. Cook for about 2 minutes until bubbles form and edges set.
  9. Carefully remove mold and flip pancake. Cook another 1–2 minutes until golden.
  10. Repeat with remaining batter.
  11. Serve with powdered sugar, butter “tails,” and maple syrup.

Notes

  • Don’t overmix the batter—slightly lumpy is perfect.
  • Cook on medium-low heat to avoid burning before inside cooks.
  • Grease molds well to prevent sticking.