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Delicious Bunny Butt Pancakes decorated for a festive breakfast

Bunny Butt Pancakes

These adorable Bunny Butt Pancakes are fluffy, customizable, and perfect for breakfast or brunch, especially during holidays and special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Almond milk can be used for a lactose-free option.
  • 1 large egg Can be substituted with 1/4 cup of unsweetened applesauce for a vegan option.
  • 2 tablespoons melted butter A vegan butter alternative can be used.
Toppings
  • Strawberries Used for bunny feet decoration.
  • Blueberries Used for bunny eyes decoration.
  • Whipped cream Used for the bunny tail decoration.

Method
 

Preparation
  1. In a bowl, mix together flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, egg, and melted butter.
  3. Combine wet and dry ingredients and stir until just mixed.
Cooking
  1. Heat a non-stick skillet over medium heat and pour batter to form pancakes.
  2. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Decorating
  1. Decorate by stacking pancakes, using whipped cream for a bunny tail, strawberries for bunny feet, and blueberries for eyes.
  2. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for 2-3 days or freeze them with parchment paper in between. Reheat in the toaster or microwave.