In a bowl, mix together the dry ingredients.
Beat the eggs and 1½ cups milk in a separate bowl.
Add the eggs, milk, and 2 tablespoons of melted cooled butter to the dry ingredients. Mix the batter enough to moisten the flour. If the batter seems thick, add a little more milk.
Heat a skillet to medium heat.
Place 1 to 2 teaspoons of unmelted butter on the skillet.
When the butter starts to foam, ladle the batter onto the skillet, making various pancake shapes for the bunny ears, head, torso, and paws.
Flip pancakes after bubbles rise to the surface, about 2 to 4 minutes. Cook until the other side is lightly browned, about 2 to 4 more minutes.
Drizzle chocolate syrup on the plate to form bunny whiskers.
Arrange the pancakes on a plate to form your bunny, and then top it off with a dollop of whipped cream or whipped butter for the tail and paw pads.
Garnish with fresh fruit, serve with maple syrup, and enjoy your Easter brunch!