Soft and fluffy bunny butt pancakes adorned with fruit and whipped cream to complete the Easter bunny look! They’re the perfect Easter breakfast for kids and adults alike.
Why this recipe works
Can you think of a cuter way to serve Easter breakfast than these bunny butt pancakes? Made with our classic buttermilk pancake recipe, the pancakes themselves are thick, fluffy, and incredibly soft.
Top them with your favorite fruit and arrange them into a bunnies behind for a fun Easter-themed breakfast. What a sweet tradition these pancakes would be to start with the kids (or for yourself!).
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PANCAKES – This homemade classic buttermilk pancake recipe is soft and fluffy thanks to its star ingredient – buttermilk. It’s by far our favorite pancake recipe, however, you can certainly use a prepacked pancake mix in its place. I also think these bunny butt pancakes would be amazing using our carrot cake pancakes recipe!
ADDITIONS – We used banana slices for the feet but you can also use strawberry slices, Nutella, peanut butter, or even whipped cream for the palms. For the toes, blueberries, blackberries, raspberries, or chocolate chips can be used. For the tail, you can either use a scoop of whipped butter or whipped cream. Optionally top the tail with coconut shavings, as well as on top of the bunnies head for a little tuft of hair.
How to Make Bunny Butt Pancakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Stir together flour, sugar, baking soda, and salt in a large bowl. In a separate bowl whisk buttermilk, eggs, and melted butter.
EXPERT TIP – Set oven to 200 degrees F. You can place the cooked pancakes on a baking sheet in the oven to keep warm while you make the others.
- Add buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter is okay, do not overstir).
- Lightly grease a large skillet and set over medium heat. Begin making the bunnies body – this will be the largest pancake. About 1/4-1/2 cup of batter per body will do the trick. Cook until you see bubbles form on top and bottom is golden brown. Flip and continue cooking until golden brown. Remove and place on a parchment lined baking sheet.
- Next, you’ll make the bunny head. Spoon about half the amount you used for the bunnies body into the pan and cook the same way as you did above.
- For the feet, scoop the pancake batter in even smaller portions into the pan. Each bunny butt pancake should have two feet. You should be able to fit a total of 4 feet into the pan at a time.
- Lastly, form the ears by scooping the pancake batter into the pan in an oval-shape.
EXPERT TIP – You can also tip the pan at a slight angle and allow the batter to droop down in the pan to get nicely shaped ears. This recipe will yield 2 full bunny butt pancakes, with a few extra small pancakes on the side (as you’ll notice below).
- To assemble the pancakes, place the bunny butt/body on first then tuck the head above it. Add the ears by tucking them slightly under the head. Then add the feet on top of the body. Follow up by adding a dollop of whipped cream for the tail. Place a banana slice on each foot, then 3-4 blueberries for the toes. Enjoy!
Frequently Asked Questions & Expert Tips
For this particular buttermilk pancake recipe, I would highly suggest it. The acidity in the buttermilk reacts with the baking soda to make the pancakes light and cakey without having to add any baking powder. You can use your favorite pancake recipe in place of ours if desired.
Yes, absolutely. I would recommend our flourless banana pancakes recipe for a great gluten-free alternative.
Serving Suggestions
If you have kids, they will adore these bunny butt pancakes and would have a blast helping decorate the feet and tail. Serve warm with a heaping drizzle of syrup and extra butter if desired. For the adults, pair it with a mimosa and enjoy!
More Easter Recipes
- Bunny Rolls
- Easter Dirt Cake
- Rice Krispie Nests
- Carrot Cake Trifle
- Bird Nest Cookies
- Bunny Butt Cupcakes
- Easter Bunny Pull Apart Bread
- Bunny Rolls
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Bunny Butt Pancakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- 3 Tbsp unsalted butter melted
For Decoration
- 1 banana sliced
- 16 blueberries
- 1 Tbsp whipped cream 1-2 Tbsp for the tail
- 2 Tbsp coconut shavings
Things You’ll Need
Before You Begin
- This recipe will yield 2-3 full bunny butt pancakes depending on the size you make. You can make them smaller to yield 3-4 total, or simply double the recipe.
- You can use fresh or from-powder buttermilk (or even make your own buttermilk by combining 1 cup of cow’s milk with 1 tablespoon of lemon juice).
- Set oven to 200 degrees F so you can place the cooked pancakes on a baking sheet in the oven to keep warm while you make the others.
- We used banana slices for the feet but you can also use strawberry slices, Nutella, peanut butter, or even whipped cream for the palms.
- For the toes, blueberries, blackberries, raspberries, or chocolate chips can be used.
- For the tail, you can either use a scoop of whipped butter or whipped cream. Optionally top the tail with coconut shavings, as well as on top of the bunnies head for a little tuft of hair.
Instructions
- Stir together flour, sugar, baking soda, and salt in a large bowl. In a separate bowl whisk buttermilk, eggs, and melted butter.
- Add buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter is okay, do not overstir).
- Lightly grease a large saute pan and set over medium heat. Begin making the bunnies body – this will be the largest pancake. About 1/4-1/2 cup of batter per body will do the trick. Cook until you see bubbles form on top and bottom is golden brown. Flip and continue cooking until golden brown. Remove and place on a parchment lined baking sheet and set in a warmed oven.
- Next, you’ll make the bunny head. Spoon about half the amount you used for the bunnies body into the pan and cook the same way as you did above.
- For the feet, scoop the pancake batter in even smaller portions into the pan. Each bunny butt pancake should have two feet. You should be able to fit a total of 4 feet into the pan at a time.
- Lastly, form the ears by scooping the pancake batter into the pan in an oval-shape. You can also tip the pan at a slight angle and allow the batter to droop down in the pan to get nicely shaped ears.
- To assemble the pancakes, place the bunny butt/body on first then tuck the head above it. Add the ears by tucking them slightly under the head. Then add the feet on top of the body. Follow up by adding a dollop of whipped cream for the tail. Place a banana slice on each foot, then 3-4 blueberries for the toes. Enjoy!
Nutrition
Amanda Davis
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