These adorable bunny pancakes make a delightful Easter breakfast for kids. Fluffy homemade pancakes topped with fresh fruit and a bit of hazelnut spread create a fun, balanced morning treat the whole family will enjoy.
Whip up a batch on Easter morning for a kid-friendly recipe that combines wholesome ingredients with a playful presentation. These little bunny pancakes are easy to assemble and perfect for little hands.
Why I love these pancakes
Holidays like Easter are full of treats and traditions, and breakfast is a great opportunity to add a little festive fun. These bunny pancakes are a simple way to make the morning special—kids love the cute shape, and parents will appreciate the fruit toppings that add freshness and nutrition.
Ingredients needed
You only need a handful of basic ingredients to make these bunny pancakes.
Here’s what to pick up:
Main ingredients for the pancakes:
- 1 1/4 cup all-purpose flour
- 1 cup milk
- 2 tbsp butter, melted
- 2 tsp baking powder
- 2 tbsp white sugar
- 1 egg
- 1/4 tsp vanilla extract
Toppings & materials for 1 bunny pancake:
- 1 banana
- 1 strawberry
- 4 blueberries
- 1 tbsp hazelnut spread (or melted chocolate)
- 1 plastic baggie (for piping the spread)
Variations
There are lots of ways to customize these bunny pancakes. Use chocolate chips for the eyes and nose, drizzle chocolate over the banana, or swap fruit for different seasonal berries. You can also make bunny-shaped French toast using a round cookie cutter if you prefer.
Try different spreads and fruit combinations to match tastes and dietary needs—peanut or almond butter can replace hazelnut spread for a nutty twist, or use yogurt for a lighter option. These little bunnies are versatile and always a hit with kids.
How to make them
This recipe is quick and family-friendly. Making pancakes at home is an easy tradition that kids can help with, from mixing batter to arranging the fruit.
Start by combining the dry ingredients: flour, baking powder, and sugar in a large bowl.
Stir in the milk, melted butter, egg, and vanilla until the batter is smooth and evenly mixed.
Heat a nonstick skillet or frying pan over medium heat. Lightly coat the surface with nonstick spray or a little butter.
Pour about 1/4 cup of batter into the pan for each pancake. Cook until bubbles appear on the surface, then flip and cook for about 1 minute more, until golden. Transfer cooked pancakes to a plate.
To assemble the bunny face, cut a banana in half crosswise. Take one half and cut it into three long pieces; use the two outer pieces as the ears, standing them upright on the plate.
Place a pancake over the base of the ears. Slice another banana piece into a round slice and place it in the center of the pancake as the nose.
Trim the strawberry stem and slice the strawberry in half lengthwise. Place the halves beneath the pancake to form a bowtie shape.
Use blueberries for the eyes and to dot the center of the strawberry bowtie. Fill a plastic baggie with hazelnut spread, snip a small corner, and pipe a tiny mouth onto the banana nose. A dab of spread helps adhere the fruit if needed.
Serve the bunny pancakes immediately, either plain or with a small side of maple syrup for dipping.
Print the recipe card
This breakfast works well with homemade pancakes, frozen waffles, or even toasted rounds of French toast. It’s a great option for picky eaters because it pairs familiar flavors with playful presentation.
Enjoy these bunny pancakes as a cheerful Easter morning treat the whole family will love.
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Easter Bunny Pancakes
Ingredients
Pancakes:
- 1 1/4 cup All-Purpose Flour
- 1 cup Milk
- 2 tbsp Butter melted
- 2 tsp Baking Powder
- 2 tbsp White Sugar
- 1 Egg
- 1/4 tsp Vanilla Extract
Toppings & materials for 6 pancakes
- 6 bananas
- 6 strawberries
- 24 blueberries
- 6 tbsp hazelnut spread
Instructions
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Add the dry flour, baking powder, and sugar to a large bowl and thoroughly combine.
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Mix in the milk, melted butter, egg, and vanilla extract until the batter is smooth.
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Heat a nonstick skillet over medium heat, lightly coat with cooking spray or butter, and pour about 1/4 cup batter per pancake.
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Cook until bubbles form on the top, flip, and cook about 1 more minute until golden. Transfer cooked pancakes to a plate.
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To assemble, cut a banana in half crosswise. Slice one half into thirds lengthwise and use the two outer pieces as ears, standing them up on the plate.
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Place the pancake over the ears and top with a round banana slice as the nose.
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Trim and halve the strawberry, placing the halves beneath the pancake to form a bowtie. Add blueberries for eyes and to the center of the bowtie.
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Fill a baggie with hazelnut spread, snip a small corner, and pipe a small mouth on the banana nose.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.