1. Prepare the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.

2. Heat the Griddle: Lightly grease a non-stick griddle or large skillet with a little butter or cooking spray and heat it over medium-low heat. You want the griddle hot enough to cook the pancakes evenly without burning them.

3. Cook the Large Bunny Head: Pour about 1/4 cup of batter onto the hot griddle to form a round pancake for the bunny’s head. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping. Remove and place on a serving plate.

4. Cook the Smaller Bunny Cheeks: For the cheeks, pour two smaller dollops of batter (about 1 tablespoon each) onto the griddle. Cook for 1-2 minutes per side until golden. These will be placed slightly overlapping the main head pancake.

5. Assemble the Bunny Face: Arrange the large pancake as the bunny’s head. Position the two smaller pancakes slightly below the top edge of the large pancake, overlapping slightly, to create the cheeks.

6. Add the Fruit Features: Place two sliced strawberries at the top of the large pancake for the ears. Use two blueberries for the eyes and one blueberry for the nose. Arrange two banana slices below the nose for the mouth area.

7. Create the Bunny Tail (Optional): If desired, add a dollop of whipped cream or a spoonful of yogurt just above the bunny’s head for a fluffy tail effect.

8. Serve Immediately: Drizzle with maple syrup and serve your adorable bunny pancakes while they are warm.