Easter Bunny Pancakes

Bunny pancakes on plate with orange slices as side.

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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 240kcal

Author Amy Palanjian

Equipment

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)

US Customary - Metric

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 1/2 tablespoon each and 2 long skinny ears using about 1/2 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 1/2 cup yogurt and 1/2 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