In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk the strawberry milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are okay and keep the pancakes fluffy.

Heat a nonstick skillet or griddle over low-medium heat and brush lightly with butter.

For each bunny, pour one large circle of batter (about 4 inches) for the face, then two small oval dollops above it for the ears.

Cook for 2-3 minutes until bubbles form and edges look set, then carefully flip the whole bunny shape at once using a wide spatula.

Cook the other side for 1-2 minutes until golden, then transfer to a plate.

While the pancake is still warm, press two blueberries onto the face for eyes and one for a tiny nose.

Tuck a thin strawberry slice into the center of each ear and add two small strawberry slices as rosy cheeks.

Dust lightly with powdered sugar for a soft, fluffy fur effect and serve with whipped cream and maple syrup on the side.