- Pancake batter (I used almond milk pancake batter, but feel free to use your favorite)
- Whipped cream
- Chocolate chips (optional)
How to make the pancakes
You will need to make pancakes in two different sizes. Half will be a normal round pancake. I use ¼ cup of batter to make these pancakes. I conveniently have measuring cups with long handles that make this a little easier.
Use a spoon for the smaller pancakes. I found a soup spoon to work the best, and about a tablespoon of batter is needed. Pour this batter “lengthwise” onto the hot griddle to form an oval or egg shape. You need two of these for each round pancake, as these are the bunny’s feet.
Cook the pancakes as you normally would: 2-3 minutes for the first side, flip and cook 1-2 minutes more. Both sides of each pancake will be golden brown.
If making a large batch of pancakes, turn your oven to “warm” and place the first cooked pancakes on an oven-proof plate into the warm oven while you continue to make more.
Make bunny butts from pancakes
Besides making the pancakes, the only other prep you need to do is to whip some cream and slice a couple strawberries. Make your cuts the short way, not lengthwise. I also find that if I slice at a slight angle, I get more of an oval shape to the strawberry slice.
Arrange the pancakes on a plate, starting with the larger circle. Place two smaller pancakes at the bottom of the circle (but overlapping the body slightly) to make feet. Place a strawberry slice on each foot to resemble foot pads. If desired, you can use some chocolate chips for the toe area of the foot. I’ve made these both with and without and love them either way, so I do consider this step to be optional.
The final touch is, of course, the tail. Use a nice dollop of whipped cream in the center of the circle to represent the bunny’s tail.
These Bunny Butt Pancakes make a fantastic start to Easter morning! But really, I think they could be enjoyed all year round!
Bunny Butt Pancakes
- 1/3 cup pancake batter
- Cooking spray
- 1 strawberry sliced
- 1 Tablespoon whipped cream
- 6 chocolate chips mini or regular (optional)
- Heat griddle or skillet on medium-high heat and spray with cooking spray or grease with oil or butter.
- Spoon about ¼ cup of pancake batter onto the griddle to form a circle.
- Using a spoon, with about a tablespoon of batter, pour a foot in an oval or egg shape. Repeat to make another foot.
- Flip the pancakes when golden brown, about 2 minutes. Cook another 1-2 minutes, then remove from griddle.
- Arrange the pancake pieces to resemble a bunny’s back end. Place the large pancake in the center of the plate with the 2 ovals placed slightly overlapping the bottom of the circle. Use strawberry slices to make pads on the feet and a dollop of whipped cream in the center of the circle forms a tail. Chocolate chips can be used to make toe pads on the feet, if desired.
Nutrition values are estimates only, using online calculators. Please verify using your own data.