With the most delicious fluffy texture and protein from Greek yogurt, these Bunny Pancakes are so delicious and fun for Easter breakfast. (And they’re easy, I promise.) Make these bunnies for the whole family!

Bunny pancakes on plate with orange slices as side.

Bunny Pancakes

It’s not often I turn food into shapes or animals, but one of my kids loves this sort of thing so much that I sometimes do it just for her. (My other two kids don’t care so much!) This Easter Pancake idea is super easy and looks like a bunny in the way you plate the food.

This is a method I love because you can make a batch of regular pancakes for everyone and just do one bunny for your kid/s, or you can make as many bunnies as you want. It’s so versatile and the base pancake recipe, which is a riff on my Greek Yogurt Pancakes recipe, is seriously great.

This is fun for Easter breakfast or in the weeks leading up to the holiday. It’s also just fun for spring.

(You may also like my Berry Breakfast Cake and Ricotta Pie.)

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Ingredients You Need

Here’s a look the ingredients you need to make this breakfast recipe to share with the kids. Most of these are pantry staples, so you might already have what you need.

Ingredients for bunny pancakes on countertop.
  • Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have vanilla, that will work, too. Just omit the vanilla extract.
  • Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work.
  • Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.)
  • Unsalted butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan.
  • All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily.
  • Sugar: A small amount of sugar adds flavor to the pancakes. Omit if you prefer.
  • Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy.
  • Salt: A small amount of salt brings out the rest of the flavors.
  • Sliced bananas and whipped cream for decorating.
  • Maple syrup or other dip as desired.

Step-by-Step Instructions

Below is an overview of how to make these Bunny Pancakes so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

how to make bunny pancakes in grid of 4 images.
  1. Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture. Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
  2. Heat a large nonstick skillet or griddle over medium heat. Melt a little butter and swirl to coat the pan.
  3. Make the head, body, feet, and ears. Cook on both sides, gently flipping over in between.
  4. Assemble on the plate as shown, with the body slightly overlapping the head and the ears at the top and the feet at the bottom. Place two banana slices on the feet and a squirt of whipped cream as the tail.

Repeat to make the rest of the pancakes. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Greek yogurt pancakes in glass storage container.

How to Store

Store leftovers for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

  • If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
  • Serve with applesauce, yogurt, maple syrup, or another desired topping or dip. Add sausage, bacon, or diced fruit alongside as you like.
  • Use any other diced fruit you like in pancakes or you can do chocolate chips.
  • Gluten-free: Use a 1:1 style of gluten-free flour.
  • Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
  • Egg-free: Use a store-bought egg replacer like the one from Bob’s Red Mill.

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Bunny pancakes on plate with orange slices as side.

Easter Bunny Pancakes

With the most delicious fluffy texture and protein from Greek yogurt, these Bunny Pancakes are so delicious and fun for Easter breakfast. Make these bunnies for the whole family!
5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 240kcal
Servings 4

Ingredients

  • ¾ cup plain whole-milk Greek yogurt
  • ¼ cup milk
  • 2 eggs
  • 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
  • 1 cup all-purpose flour (or whole wheat flour; if using whole wheat, add 2 tablespoons more milk)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • sliced bananas and whipped cream (optional but recommended for decorating)
  • maple syrup or other dip (optional)
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Instructions

  • Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
  • Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
  • Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
  • To make the head, add 1 tablespoon batter to the pan. To make the body, add 2 tablespoons batter to the pan. Make two oval feet using about ½ tablespoon each and 2 long skinny ears using about ½ teaspoon batter each. (This does not need to be precise, but those are good amounts to start with.)
  • Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set. Flip over with a spatula and cook for an additional 3 minutes.
  • Assemble on the plate as shown, with the body slightly overlapping the head and the ears at the top and the feet at the bottom. Place two banana slices on the feet and a squirt of whipped cream as the tail.
  • Repeat to make the rest of the pancakes.
  • Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Notes

  • Store leftovers for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
  • To make with regular-style yogurt, use ½ cup yogurt and ½ cup milk.
  • If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
  • Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
  • Use any other diced fruit you like in pancakes or you can do chocolate chips.
  • Gluten-free: Use a 1:1 style of gluten-free flour.
  • Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.

Nutrition

Calories: 240kcal, Carbohydrates: 30g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 101mg, Sodium: 409mg, Potassium: 142mg, Fiber: 1g, Sugar: 5g, Vitamin A: 320IU, Calcium: 197mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published March 2023.

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Comments

  1. 5 stars
    These are ridiculously easy and so, so yummy! My baby loved the “hop hop hop” on her plate. I didn’t have enough Greek yogurt, so I did about 1/2 yogurt and 1/2 cottage cheese. Worked really well!