Description
Easter Bunny Pancakes are a playful, fluffy breakfast treat that will delight kids and adults alike during the holiday. Perfect for family gatherings or a festive brunch!
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Salt
- Milk (or dairy-free alternative)
- Eggs
- Butter (or coconut oil)
- Chocolate Chips or Fruit Slices (for decoration)
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, eggs, and melted butter until smooth.
- Gently combine the wet and dry ingredients; avoid overmixing.
- Preheat a non-stick griddle over medium heat and lightly grease it.
- Pour batter onto the griddle in two circular shapes for bunny ears and one oval shape for the body; cook until bubbles form before flipping.
- Once cooked, decorate with chocolate chips or fruit slices for bunny faces.
Nutrition
- Serving Size: 2 pancakes (100g)
- Calories: 230
- Sugar: 8g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Substitute almond milk for a dairy-free option. Add chocolate chips for extra sweetness. Leftover pancakes can be stored in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.