Imagine starting your Easter morning with the most Instagram-worthy breakfast that will make both kids and adults squeal with delight! These Bunny Butt Pancakes are not just a meal, they're an experience that transforms your ordinary breakfast into a magical Easter celebration. With cute chocolate chip "footprints" and a fluffy whipped cream "tail", these pancakes are guaranteed to bring smiles, giggles, and pure joy to your breakfast table. Get ready to create a breakfast memory that's as sweet as it is adorable!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- Chocolate chips for decoration
- Whipped cream for serving
Instructions
- Begin by gathering all your ingredients: 1 1/2 cups of all-purpose flour, 3 1/2 teaspoons of baking powder, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 1/4 cups of milk, 1 egg, and 3 tablespoons of melted butter. Also, have chocolate chips and whipped cream ready for decoration and serving.
- In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk these dry ingredients together until they are well combined and free of lumps.
- In a separate bowl, whisk together the milk, egg, and melted butter. Ensure that the butter is not too hot to avoid cooking the egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix them together using a spatula or a whisk until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. You can test if it's ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate, the pan is hot enough.
- Lightly grease the skillet with a small amount of butter or cooking spray to prevent sticking.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
- Once cooked, remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
- To create the Bunny Butt design, stack two pancakes on top of each other for each serving. Use chocolate chips to create "footprints" on the top pancake, resembling bunny feet.
- Serve the Bunny Butt Pancakes warm, topped with a generous dollop of whipped cream for a fluffy tail effect. Enjoy your festive Easter breakfast!
Tips
- Batter Consistency is Key: Mix your wet and dry ingredients just until combined. Overmixing can lead to tough, chewy pancakes.
- Perfect Pan Temperature: Use medium heat and wait for the pan to be evenly heated. A drop of water should sizzle but not immediately evaporate.
- Chocolate Chip Decoration: Use different sized chocolate chips to create more realistic and playful bunny "footprints".
- Whipped Cream Tail Trick: Slightly chill your whipped cream before serving to help it maintain its fluffy "tail" shape longer.
- Make-Ahead Option: You can prepare the pancake batter the night before and store it in the refrigerator, covered, for quick morning preparation.
- Creative Serving: For extra fun, use additional whipped cream or powdered sugar to create a "snowy" effect around the bunny butt pancakes.
Nutrition Facts
Calories: 352kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
