Idaho® Potato Bunny Cakes


  • ⅔ cup Idaho® instant potato flakes
  • ⅔ cup boiling water
  • 1 ⅓ cups milk
  • 3 cups of your favorite multigrain pancake or baking mix
  • 5 beaten eggs
  • 4 tablespoon vegetable oil
  • 2 sticks butter whipped with 2 cups powdered sugar
  • 1 banana for garnish
  • currants or tiny raisins, for garnish


  1. Pour boiling water over potato flakes and whisk until smooth. Add milk and whisk again. Whisk in eggs and pancake mix. Add vegetable oil.
  2. Heat skillet or pancake griddle to 375. Lightly grease.
  3. Spoon ¼ cup of batter in a circle in the center of the pan and heat until bubbles rise to surface. Flip and cook other side. Make 8 pancakes. Keep warm.
  4. Make an additional 8 smaller pancakes, using about ⅛ cup pancake batter for each. Keep warm.
  5. Using a spoon drizzle pancake batter in pan to make 16 ears, and 16 feet, shaping into oblongs.
  6. On each plate, place one large and one small round pancake. Adorn with ears and feet.
  7. Decorate pads of feet with banana slices and raisins for the toe pads.
  8. Whip butter and powdered sugar to make sweetened butter. Using a pipette, form a tail on the back of each bunny cake. Serve with warm syrup and your choice of sides.
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Yield: 8 servings

Monica Kass Rogers
Food Blogger
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