With the most delicious fluffy texture and protein from Greek yogurt, these Bunny Pancakes are so delicious and fun for Easter breakfast. (And they’re easy, I promise.) Make these bunnies for the whole family!

Bunny Pancakes

It’s not often I turn food into shapes or animals, but one of my kids loves this sort of thing so much that I sometimes do it just for her. (My other two kids don’t care so much!) This Easter Pancake idea is super easy and looks like a bunny in the way you plate the food.

This is a method I love because you can make a batch of regular pancakes for everyone and just do one bunny for your kid/s, or you can make as many bunnies as you want. It’s so versatile and the base pancake recipe, which is a riff on my Greek Yogurt Pancakes recipe, is seriously great.

This is fun for Easter breakfast or in the weeks leading up to the holiday. It’s also just fun for spring.

Ingredients You Need

Here’s a look the ingredients you need to make this breakfast recipe to share with the kids. Most of these are pantry staples, so you might already have what you need.

• Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have vanilla, that will work, too. Just omit the vanilla extract.
• Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work.
• Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.)
• Unsalted butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan.
• All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily.
• Sugar: A small amount of sugar adds flavor to the pancakes. Omit if you prefer.
• Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy.
• Salt: A small amount of salt brings out the rest of the flavors.
• Sliced bananas and whipped cream for decorating.
• Maple syrup or other dip as desired.

Step-by-Step Instructions

Below is an overview of how to make these Bunny Pancakes so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture. Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
2. Heat a large nonstick skillet or griddle over medium heat. Melt a little butter and swirl to coat the pan.
3. Make the head, body, feet, and ears. Cook on both sides, gently flipping over in between.
4. Assemble on the plate as shown, with the body slightly overlapping the head and the ears at the top and the feet at the bottom. Place two banana slices on the feet and a squirt of whipped cream as the tail.

Repeat to make the rest of the pancakes. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

How to Store

Store leftovers for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

• If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other diced fruit you like in pancakes or you can do chocolate chips.
• Gluten-free: Use a 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
• Egg-free: Use a store-bought egg replacer like the one from Bob’s Red Mill.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.

• Add the flour, sugar, baking powder, and salt. Whisk gently to combine.

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• To make the head, add 1 tablespoon batter to the pan. To make the body, add 2 tablespoons batter to the pan. Make two oval feet using about ½ tablespoon each and 2 long skinny ears using about ½ teaspoon batter each. (This does not need to be precise, but those are good amounts to start with.)

• Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set. Flip over with a spatula and cook for an additional 3 minutes.

• Assemble on the plate as shown, with the body slightly overlapping the head and the ears at the top and the feet at the bottom. Place two banana slices on the feet and a squirt of whipped cream as the tail.

• Repeat to make the rest of the pancakes.

• Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

• Store leftovers for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• To make with regular-style yogurt, use ½ cup yogurt and ½ cup milk.
• If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other diced fruit you like in pancakes or you can do chocolate chips.
• Gluten-free: Use a 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.

Calories: 240kcal, Carbohydrates: 30g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 101mg, Sodium: 409mg, Potassium: 142mg, Fiber: 1g, Sugar: 5g, Vitamin A: 320IU, Calcium: 197mg, Iron: 2mg