Go Back
+ servings
Easter Bunny Pancake Breakfast - Recipe by The Petite Cook

Easter Bunny Breakfast Pancake

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Pancakes and Sundays get perfectly together, this means you can start celebrating Easter holiday as early as breakfast time. Upgrade the all-year-roundy pancakes with a cute bunny face, and it's so sweet it's almost hard to eat.
Print Recipe

Ingredients

  • 2 pancakes see recipe
  • 2 thin strips of smoked bacon
  • 1 purple cabbage leave
  • 1 carrot
  • 1/4 cup greek yogurt
  • 1 tbsp melted dark chocolate
  • 2 snap peas
  • 2 blackberries

Instructions

  • Begin by slicing the carrot into six thin strips; these will be the bunny whiskers.
  • Cut the purple cabbage into a small triangular and set aside for the nose.
  • For the bunny ears, cook bacon strips on a wide rack in a preheated oven to 400F/200C for 10 mins until crispy and golden-brown, then cut them in half horizontally.
  • Make the pancake batter. Cook 2 round pancakes on a preheated pan or griddle. Let them cook until bubbles form on the surface, then flip on the other side and cook until light brown.
  • At this point, all you have to do is put together your Easter breakfast bunny.
  • Arrange a pancake on a plate, add carrot whiskers and purple cabbage nose.
  • Using yogurt, spoon out two dollops for eyes and place a tiny drop of melted dark chocolate in the center.
  • To make the mouth, spread the yogurt with a toothpick. Add the bacon behind the pancake to make the ears. Finally, place one snap pea beneath the pancake and top with a blackberry to make the bow. Enjoy!