With the most delicious fluffy texture and protein from Greek yogurt, these Bunny Pancakes are so delicious and fun for Easter breakfast.
– Plain whole-milk Greek yogurt – Milk – Eggs – Unsalted butter – All-purpose flour – Sugar – Baking powder – Salt – Sliced bananas and whipped cream
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.
To make the head, add 1 tablespoon batter to the pan. To make the body, add 2 tablespoons batter. Make two oval feet and 2 long skinny ears. Cook for 3-4 minutes.
Once 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. Add banana slices and whipped cream.
Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like. Store leftovers for 3-5 days in the fridge.