Make this fun and healthy Easter bunny pancake with the kids for Easter breakfast!

Celebrate the Easter holidays as early as breakfast time with this fun and healthy Easter bunny pancake!

All you need is freshly-made pancakes, some fruit, and about 10 minutes of your time.

Start with your favorite pancake recipe. Healthy banana pancakes are my go-to pancake recipe.

These are the easiest banana pancakes and are made right in the blender!

These fluffy healthy pancakes are nutritious, contain no added sugar and they're great for kids and toddlers!

You can even make them gluten-free and dairy-free by swapping the flour and milk with gluten-free and dairy-free alternatives, so convenient!

Once your pancakes are ready, simply decorate them with fruit to create your Easter bunny pancakes.

You can even ask your kids to help you out, my little one loves it!

BUNNY PANCAKE INGREDIENTS

These bunny pancakes are easy to make, SO delicious, and happen to be an awesome healthy Easter breakfast option.

Here’s what you’ll need to make them:

• Banana: super ripe banana gives the pancakes their natural sweetness.
• Eggs: you’ll need 2 medium eggs in this pancake recipe.
• Milk: add moisture with any milk you’d like. You can use cow milk or any dairy-free milk, I love to use oat milk.
• Flour: you'll need a little all-purpose flour. Feel free to substitute with your go-to gluten-free flour if needed.
• Baking powder: just a little baking powder to make sure your pancakes are nice and fluffy.

To make the decorative details of your Easter Bunny Pancake, you’ll need the following ingredients:

• banana: for the bunny ears, eyes, and mouth.
• strawberry: for the bunny nose, you can substitute with a raspberry if you like.
• carrot: for the bunny whiskers. You can substitute with an apple if you like.
• blueberries: for the bunny eyes. you can substitute with sultanas if you like.

HOW TO MAKE EASTER BUNNY PANCAKES

Get ready for the easiest easter pancake recipe in the world!

1. Blend the pancake ingredients. Yes, just add the ingredients to a blender, and blend until smooth!
2. Cook & flip. Add butter or olive oil to a large nonstick pan and place over medium-low heat. Add the pancake batter and cook for about 2 minutes or tiny bubbles appear around the edges. Flip and cook 1 minute more.
3. Decorate. Decorate the pancakes with the prepared fresh fruit and serve immediately, with maple syrup on the side!

Your bunny pancakes are ready in just about 10 minutes, they're sure to become a hit among kids and grown-ups this Easter!

STORAGE TIPS

If you really want to make your pancakes ahead of time and serve them at a later date, you can store them in the refrigerator or in the freezer.

The same goes if you have leftover pancakes and want to eat them on another day.

• Fridge: Store the pancakes in an airtight container, and keep them in the refrigerator for up to 2 days.

• Freezer: Line the pancakes on a baking sheet and place them in the freezer for 30 minutes. Finally, place them in freezer-safe bags or containers and freeze them for up to 2 months. Once ready to reheat, simply warm them up in the microwave for 30-60 seconds or until warm.

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram!

Reading your feedback and looking at your pictures always makes me smile *and super hungry*! 

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Easter Bunny Breakfast Pancake

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Make this fun and healthy Easter bunny pancake with the kids for Easter breakfast!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Breakfast

Cuisine: American

Serving: 2

Author: Andrea Soranidis

Ingredients

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For the Pancakes:

• 1 ripe banana
• 2 eggs
• 2 tablespoon all purpose flour
• 1 tablespoon milk
• ¼ teaspoon baking powder

For the decoration:

• 2 banana
• 2 strawberries
• 4 blueberries
• 1 carrot

Instructions

• Start with the pancake batter. Place the banana and eggs in a blender and blend until smooth, about 10 seconds. Add the flour, milk and baking powder and blend until just combined, about 5 seconds. If, for some reason, the batter is too loose, add 1 extra tablespoon of flour.
• Heat a large nonstick pan over medium low heat, and brush it with a little butter. Pour a ladle of pancake batter, and cook each pancake until small bubbles form, then flip it on the other side and cook for one more minute.
• For each bunny face, you’ll make three pancakes – one 5-inch large pancake, and two small 1 ½ inch pancakes. They don't have to be exactly this size, as long as you make one big pancake and two small ones, you're good to go.
• Once ready, transfer the pancakes onto a plate and prepare the decorations.
• Cut a banana in half horizontally, then again in half vertically, to make two sets of bunny ears. Slice the remaining banana to make 2 sets of bunny eyes. Cut two more slices and cut them into rectangles to make two sets of teeth. Cut the 2 strawberries ends to make two bunny noses. Cut the carrot into 12 thin strips to make the bunny whiskers.

Notes

Milk: you can substitute milk with non-dairy milk of your choice for dairy-free Easter pancakes.

Flour: you can substitute regular flour with rice flour or gluten-free flour blend.

Storage

Store leftover pancakes in an airtight container, they will keep well in the fridge up to two days.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.