These Easter Bunny Pancakes are sure to put a smile on each face that they are placed in front of at Easter breakfast! No matter the age.
I love this concept of the bunny hopping away, and it allowed me to use one of Greyson's favorite things for breakfast, bananas! We picked up the bunny paw marshmallows at Target, and they were the perfect addition that made this recipe pop! Uncka loves the little bunny tale made of whipped cream and coconut.
If you don't find the ready-made marshmallows, peep this tutorial HERE on making some at home. Either way, they are so fun for big's and little's alike! If you aren't into making them, make two small pancakes and place a few blueberries on them to make bunny toes.
If you love celebrating holidays with pancakes as much as we do, check out our other Holiday Pancake recipes. Also, be sure to always serve them with WARM maple syrup, the real kind!
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Ingredients
Aside from the bunny paws, which depending on when you are finding this recipe you may or may not be able to locate, the rest of the ingredients are pantry staples that you should easily be able to get your hands on.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Bean Paste
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt, Morton’s
- Cinnamon
- Ginger
- Nutmeg
- Carrots, shredded
- Eggs
- Banana
- Whipped Cream
- Shredded Coconut
- Bunny Paw Marshmallows
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To start, melt the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain. Do not simmer or boil, just be sure no butter solids remain with you add the cold milk to the pan.
Stir the warm milk and butter mixture, into the dry ingredients until just till a few streaks of flour remain. Add the eggs and vanilla bean paste to the bowl too.
Gently fold the spices and shredded carrots into the bowl, then let it rest on the counter for 10 minutes.
Get our Carrot Whisk perfect for Easter baking, HERE!!
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm.
Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop. Flip and cook 30-45 seconds longer till fully cooked. Make a second pancake for each bunny you wish to create that is just a little bit smaller than the 2-ounce pancake. This forms the bunny head.
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
To serve a “bunny”, cut a banana in half, then in half again, to form two “ears”, place the smaller pancakes over the ends of the banana, then the large pancake shingled down over that.
Add a dollop of fresh whipped cream on the bottom of the large pancake and cover it in coconut to create a fuzzy bunny “tail”.
Finish with the bunny paw marshmallows, and serve with warm maple syrup, the real kind, if desired.
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Carrots - I shred my carrots fresh for this recipe, I like the thin shreds from the large holes of a box grater, I find storebought shreds are too thick.
- Coconut - If coconut is an allergen for you or your family, leave it off completely, the whipped cream tail is plenty. Swap dairy cream for non-dairy as needed as well.
- Bunny Paws - If you don't find bunny paw marshmallows in stores, take a look at this tutorial for making some if you feel crafty. You can also make silver dollar sized pancakes and line a few blueberries along the bottom of them to make some "bunny toes" if needed.
Equipment
My number one favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, it's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
I use THIS SCOOP to make perfect little bunny tails on the pancakes. If you plan on making many bunnies on Easter morning, this is a welcome addition to your kitchen drawer.
Storage
Pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I however prefer to place them in a zip-top bag or air-tight container in the fridge.
Reheat leftover Easter bunny pancakes in a toaster, or toaster oven for best results. They can also be reheated in the microwave 30 seconds at a time till heated through.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If needed, use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
Be sure the baking soda and powder are fresh. Do not stir the batter too much, a few lumps are ok. Let the batter rest for 10 minutes. Cook on a HOT griddle, and be sure to give it time to warm up. Flip with confidence, when they are ready. And serve WARM with real maple syrup!
Just like they do at IHOP we like to use baking soda and baking powder for extra lift in our recipes. It makes pancakes so fluffy they just might float away.
With heart and love. Take a deep breath and infuse all of your love and care into the time you are taking to show your love to those you are making them for!
More great Holiday Pancake recipes
If you LOVE pancakes like Greyson and Uncka do, try these versions too:
More festive Easter Recipes
If you LOVE going carrot-heavy on Easter, check out Uncka's Carrot Cake Cookies for another festive way to celebrate the season.
When you need some inspo for your dinner on Easter Sunday, take a look at the recipes that Uncka has rounded up that are perfect for that spring day.
Easter Bunny Pancakes
These Easter Bunny Pancakes are sure to put a smile on each face that they are placed in front of at Easter breakfast! No matter the age.
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 cup Whole Milk
- 2 teaspoons Vanilla Bean Paste
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 2 medium Carrots, shredded (about 1 cup)
- 2 lg Eggs, lightly beaten
- ½ Banana per Bunny, for serving
- Fresh Whipped Cream, for serving
- Angel Flake Coconut, for serving
- Bunny Paw Marshmallows, for serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool for 5 minutes, then stir the vanilla bean paste into the milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, salt, cinnamon, ginger, and nutmeg.
- Slowly whisk the warm milk mixture into the flour mixture, just till a lumpy mixture forms.
- Crack the eggs into the bowl, add the shredded carrots, and whisk just till incorporated.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it begins to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time, one a bit larger than the other, for each bunny you want to create. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To serve a “bunny”, cut a banana in half, then in half again, to form two “ears”, place the smaller pancakes over the ends of the banana, then the large pancake shingled down over that. Add a dollop of fresh whipped cream on the bottom of the large pancake and cover it in coconut to create a fuzzy bunny “tail”. Finish with the bunny paw marshmallows, and serve with warm maple syrup, the real kind, if desired.
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Carrots - I shred my carrots fresh for this recipe, I like the thin shreds from the large holes of a box grater, I find storebought shreds are too thick.
- Coconut - If coconut is an allergen for you or your family, leave it off completely, the whipped cream tail is plenty. Swap dairy cream for non-dairy as needed as well.
- Bunny Paws - If you don't find bunny paw marshmallows in stores, take a look at this tutorial for making some if you feel crafty. You can also make silver dollar sized pancakes and line a few blueberries along the bottom of them to make some "bunny toes" if needed.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If needed, use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 453Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 731mgCarbohydrates: 69gFiber: 3gSugar: 39gProtein: 6g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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