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Bunny Butt Pancakes

Whimsical Bunny Butt Pancakes decorated with banana feet and chocolate chip eyes, combining delightful looks with rich flavors for a fun breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour Substitute with gluten-free blend if needed.
  • 2 tablespoons sugar
  • 2 teaspoons baking powder Ensure it's fresh for best rise.
  • 1/2 teaspoon salt
  • 1 cup milk Use room temperature for better mixing.
  • 1 large egg Room temperature preferred.
  • 2 tablespoons melted butter
For Decoration
  • as needed chocolate chips For playful eyes.
  • as needed whipped cream For finishing touch.
  • as needed banana slices For decoration as feet.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, whisk the milk, egg, and melted butter together until thoroughly integrated.
  3. Combine the wet ingredients with the dry ingredients, stirring gently until just combined.
Cooking
  1. Heat a nonstick skillet over medium heat and pour 1/4 cup of batter for each pancake onto the skillet.
  2. Cook the pancakes for 3-4 minutes until bubbles form on the surface and edges appear set. Flip carefully and cook for an additional 2-3 minutes until golden brown.
Serving
  1. To create the Bunny Butt shapes, place banana slices at the bottom of each pancake for feet and use chocolate chips for the eyes.
  2. Serve warm with a generous dollop of whipped cream on top.

Notes

Serve hot off the skillet. They can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the microwave for 30 seconds or in a skillet over low heat.