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Top down shot of a pancakes, banana, blueberries, strawberries and whipped cream in the shape of a bunny.

Bunny Pancakes

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


An easy + simple tutorial on now to make bunny pancakes for your Easter holiday! Using your favorite pancake mix, fruit and whipped cream!


  • 1 large pancake, approx. 8-10 inches wide
  • 2 small pancakes, approx. 2 inches wide
  • 1 banana
  • 2 fresh blueberries
  • 1 strawberry
  • whipped cream (reg. or dairy-free)
  • for serving: maple syrup


  1. Make Pancakes: using your favorite pancake mix make 3 total pancakes: 1 large base pancake that needs to be about 8 inches wide and 2 pancakes (that will be the two cheeks) about 2 inches wide each. Set aside. 
  2. Prep Bananas + Fresh Berries: take a small banana and cut off the very tip of one end. Then cut off 3 slices. Take one slice and cut in half – this will be the two front teeth. Take the remaining banana and cut in half lengthwise, this will be the two ears. Take the strawberry and slice off the green top – this will be the nose.
  3. Assemble: Place your large pancakes on a plate. Add the two smaller pancakes to create cheeks (see pictures in post). Place the halved banana slice pieces under the small pancakes to make bunny teeth. The remaining two banana slices can be placed above the cheeks and a blueberry put on each to create the eyes. Add the strawberry right where the two cheeks touch, this is the nose. Take the ears and place towards the top of the large, base pancake as ears. Finally, take some whipped cream and, starting at the nose, draw three whiskers on each side. See pictures in post for clarification. 
  4. Enjoy: Serve on Easter morning with real maple syrup! 


  • Dairy-Free: to make these dairy-free ensure you have a dairy-free pancake mix and use a dairy-free whipped cream.
  • Gluten-Free: to make these gluten-free use a gluten-free pancake box mix. 
  • Storage: leftover pancakes can be kept in an airtight container in the fridge for up to 4 days. Store fruit separately and assemble before serving.


  • Serving Size: 1 bunny
  • Calories: 487
  • Sugar: 31.7 g
  • Sodium: 1056.8 mg
  • Fat: 4.8 g
  • Carbohydrates: 101.3 g
  • Protein: 11.1 g
  • Cholesterol: 6.5 mg