Easter Bunny Pancakes – Cute & Fun Easter Breakfast/ Dessert

These Easter Bunny Pancakes are the perfect way to kick off your Easter morning or serve as a fun Easter dessert. Shaped like a bunny’s backside with fluffy pancakes and whipped cream tail, they’re guaranteed to make everyone smile.

Ingredients (Choose Classic or Vegan):

Classic Pancake Batter:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups milk
• 1 large egg
• 3 tbsp melted butter or oil
• 1 tsp vanilla extract

Vegan & Dairy-Free Pancake Batter:

• 1 ½ cups all-purpose flour
• 2 tbsp organic cane sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups almond or oat milk
• 2 tbsp melted coconut oil or vegan butter
• 1 tsp vanilla extract

Decorations:

• Whipped cream or coconut whipped cream (for the bunny tail)
• Optional: Chocolate chips, syrup, or fruit for extra decoration

Instructions:

1. Prepare the Batter:
   • Mix the dry ingredients in one bowl and wet ingredients in another.
   • Combine until smooth.
2. Cook the Pancakes:
   • Heat a non-stick pan.
   • Pour batter to make one large circle (body), one medium (head), two small ovals (feet), and two long ovals (ears).
   • Cook until golden and fluffy.
3. Assemble the Bunny:
   • Place pancakes on a plate shaped like the bunny’s back (see image).
   • Add whipped cream or coconut whip as the fluffy tail and paws.
   • Optional: Add mini eggs, fruit, or chocolate chips around for extra fun.

These Easter desserts for kids double as a fun family breakfast. Plus, the vegan version is just as fluffy and tasty!

Tip: Get creative with fruit slices or syrup for extra bunny details.