Description
These Easter Bunny Pancakes are a delightful and creative way to start your holiday morning. With fluffy pancakes shaped like bunnies and adorned with tasty decorations, they are as fun to make as they are to eat.
Ingredients
Scale
Pancake Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Toppings for Decoration:
- banana slices
- blueberries
- strawberries
- whipped cream
- chocolate chips
- shredded coconut
Instructions
- Pancake Batter: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk buttermilk, milk, egg, melted butter, and vanilla until combined. Pour wet ingredients into dry ingredients and stir gently until just mixed; batter will be slightly lumpy.
- Cooking Instructions: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour batter to make one large pancake (body), one medium pancake (head), and two small oval pancakes (ears) for each bunny. Cook until bubbles form on top, then flip and cook until golden brown.
- Decoration: Arrange pancakes on a plate to resemble a bunny, using banana slices and blueberries for eyes, a strawberry for a nose, whipped cream and shredded coconut for the tail, and chocolate chips for whiskers. Serve warm.
Notes
- Add a touch of cinnamon to the batter for extra flavor.
- For colored “Easter” ears, tint whipped cream with pastel food coloring.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Holiday
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bunny pancake set
- Calories: 280
- Sugar: 12 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 55 mg
