Bunny Pancakes – Detoxinista

Bunny Pancakes are an adorable breakfast idea for kids and adults alike. You can use any pancake batter you love to make them!

Easter Bunny pancakes have been floating around the internet since Pinterest became popular, and what I love about this idea is that you can simplify it as much as you like.

Create bunny butt pancakes by putting together one large pancake with two small pancakes, and a fluffy whipped cream tail on top.

Or, create a bunny head by combining one large pancake with two smaller narrow pancakes for ears. If you want to add teeth or whiskers, feel free to get creative! You can also add a cute bowtie by cutting a strawberry in half.

Ingredients You’ll Need

This recipe is adapted from my Banana Egg Pancakes, which are made simply with eggs, a ripe banana, rolled oats, and baking powder. They become amazingly fluffy, without added sugar. 

If you prefer a different pancake recipe, try my Almond Flour Pancakes, Coconut Flour Pancakes, Protein Pancakes, or Oat Flour Pancakes for more gluten-free ideas. Or you can use your favorite pancake mix from the store!

For toppings, you’ll need whipped cream to create a fluffy tail, banana slices for the bunny paws, and chocolate chips or blueberries to complete the look.

How to Make Bunny Pancakes

Add the eggs, banana, oats, baking powder, and a pinch of salt to a high-speed blender. Blend until very smooth, and add a tablespoon of water, if needed, to help thin out the batter. 

It will thicken slightly as it rests in the blender. 

Heat a skillet or griddle over medium heat then grease the pan with melted butter or non-stick cooking spray. When a drop of water instantly sizzles when it touches the hot surface, it’s ready to cook the pancakes. 

Make a Bunny Head or Butt: Pour a 1/4-cup measuring cup of batter into the center of the pan, and use a spoon to spread it out evenly to create a large circle. This will be the largest pancake you make, keeping the pancakes easy to flip.

When bubbles form in the center of the pancake, slide a flipper under the pancake and flip it over to cook the other side, for about 1 or 2 more minutes. 

Make a Small Bunny Head: Lower the heat slightly and add 2 tablespoons of batter into the skillet. Spread the batter out evenly into a small circle to create a smaller bunny head. Flip when bubbles form in the center. 

Make Bunny Ears: Pour the pancake batter into 2 thin strips on the greased skillet. Use 1 tablespoon of batter per ear for this.

Make Bunny Feet: Create two small circles with 1 tablespoon of batter each. You can press a banana slice into each paw, plus a few mini chocolate chips to create bunny nails, if you’d like. 

These add-ins will stay in place when you flip the pancakes over, but you can simply add these at the end if you prefer not to cook them into the batter. (Or if you want to let kids decorate their own bunnies before eating.)

Repeat with the remaining batter. This recipe will make two full bunnies, including a butt, head, ears, and feet when you use the measurements above.

Or, you can make more servings by only making a bunny head with ears, or a bunny butt with cute paws. Feel free to double the recipe if you need to make more.

Finish off the pancakes with a fluffy whipped cream tail, then serve with maple syrup or any other toppings you love. 

Leftover pancakes will keep well in the fridge for up to 5 days. Reheat large pancakes by popping them in the toaster on a medium setting. 

Bunny Pancakes

Bunny Pancakes are a festive breakfast idea without much extra effort! You can use any pancake recipe you love to create this look, or even your favorite mix. These blender pancakes below take just minutes to prepare!

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 2

Ingredients

Blender Pancakes

• 1 ripe banana
• 2 large eggs
• ¾ cup rolled oats
• 1 teaspoon baking powder
• pinch of salt

Optional Bunny Toppings

• sliced banana (for snout or feet)
• strawberry (for bowtie)
• julienned carrot (for whiskers)
• blueberries or chocolate chips (for eyes, nose, and feet)
• whipped cream (for tail)

Instructions 

• In a high-speed blender, combine the banana, eggs, rolled oats, baking powder, and salt. Secure the lid and blend until very smooth, stopping to scrape down the sides if needed. Add 1 tablespoon of water if the batter looks thick, but avoid adding more liquid when possible, as it can make the pancakes rubbery in texture.

• Heat a griddle or skillet over medium heat. You’ll know it’s ready to cook the pancakes when a drop of water instant sizzles when it touches the hot surface.

• Grease the skillet with cooking spray, then add a ¼ cup of pancake batter to the center of the pan. Spread it out into a circle with the back of a spoon, if needed. (Depending on the size of your skillet, you may be able to cook two or more pancakes at the same time.) When bubbles start to form in the center of the pancake, slide a flipper under the pancake and flip it over to cook the other side. When the pancake puffs up the center, you’ll know it’s done.

• Repeat the cooking process with the remaining pancake batter. Use different amounts of batter to create various bunny parts. Use a ¼ cup batter to make a large head or bunny butt. Use 2 tablespoons of batter to create a smaller circle bunny head, and use 1 tablespoon of batter to create each ear and bunny foot. For the bunny ears, pour the batter into long strips instead of circles. For the bunny feet, place a sliced banana and mini chocolate chips into each small circle while cooking. Alternatively, you can add these as a topping at the end.

• This recipe will make 2 servings if you plan on making 2 full bunnies, complete with a bunny butt (¼ cup batter), small head (2 tablespoons batter), 2 ears (1 tablespoon each), and 2 feet (1 tablespoon each). Or you can make roughly 3 bunny heads (¼ cup batter) plus 3 sets of bunny ears (1 tablespoon per ear).

• Decorate the bunnies with any toppings you love, using whipped cream as a fluffy bunny tail, blueberries or chocolate chips for eyes, a sliced strawberry for a bowtie, a banana slice for a snout or paws, julienned carrots for whiskers, and mini chocolate chips for bunny nails.

Notes

• Nutrition information is for 1 set of bunny pancakes (half the batch) without the optional toppings. This information is automatically calculated and is just an estimate, not a guarantee.
• This recipe makes a small batch, but feel free to double or triple it as needed.
• If you need a different gluten-free pancake option, try almond flour pancakes or protein pancakes. Vegan buckwheat banana pancakes will also work here!

Nutrition

Calories: 247kcal, Carbohydrates: 36g, Protein: 11g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 187mg, Sodium: 66mg, Potassium: 586mg, Fiber: 5g, Sugar: 8g, Vitamin A: 298IU, Vitamin C: 5mg, Calcium: 130mg, Iron: 2mg

If you try this bunny pancake recipe, please leave a comment and star rating below letting me know how you like them!