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Bunny Rabbit Pancakes

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Bunny Rabbit  Pancakes
  • Prep 5 min
  • Total 5 min
  • Ingredients 5
  • Servings 1
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Hop to it! Bunny Rabbit Pancakes are easy to make and will never fail to put a smile on your face. A platter of these would make for a perfect Easter breakfast or a fun feast any day in the spring.
Updated Jan 21, 2022

Ingredients

  • 3 pancakes from 1 box (16.4 oz) frozen Pillsbury™ Buttermilk Pancakes (12 Count)
  • 2 raisins
  • 1/2 maraschino cherry
  • 2 pieces (1 1/2 inches each) red string licorice
  • 1/4 cup maple-flavored syrup

Steps

  • 1
    On large microwavable plate, stack 2 of the pancakes. Microwave uncovered on High 30 seconds.
  • 2
    Cut remaining pancake into ears and bow tie. (See photo.) Arrange ears and bow tie around stack of pancakes to look like bunny head. Microwave on High 30 to 45 seconds or until hot.
  • 3
    For bunny's face, arrange raisins for eyes, cherry for nose and string licorice for mouth. Drizzle with syrup. Serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    End up with leftovers? Save a rabbit pancake or two for another day! Stack cooled pancakes between sheets of waxed paper or cooking parchment paper. Wrap in foil and freeze. To reheat, unwrap pancakes and remove waxed paper. Heat on an ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot.
  • tip 2
    If your family is looking for a gluten-free pancake to use in this bunny pancakes recipe, give these Gluten-Free Oatmeal Pancake a try.
  • tip 3
    We’ve used raisins and maraschino cherries for the eyes and nose on our rabbit pancakes, but feel free to substitute with blueberries and a half of a strawberry.

Nutrition Information

480 Calories, 4g Total Fat, 6g Protein, 106g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
690mg
29%
Potassium
0mg
Total Carbohydrate
106g
35%
Dietary Fiber
1g
4%
Sugars
43g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 5 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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