What you needCream felt
Cut two 5 1/2-inch circle of cream felt, two 4 1/2-inch circles of tan felt, one 1 1/8-inch square of yellow felt and one 7/8-inch squares of white felt. You also need to cut a blob shape from brown felt. Make the blob approximately 3 1/2 inches wide and tall. Cut two 3 1/4-by-4 3/4-inch circles of quilt batting.
Place the yellow square centered on the brown blob with the white square under it. Sew the yellow square in place along all four sides as close to the edge as possible. Sew the blob centered over one of the tan circles with an 1/8-inch seam allowance.
Sew each tan circle centered on one of the cream circles with an 1/8-inch seam allowance. Make sure the butter and syrup face out when you attach that tan circle to its cream circle. Sew them as close to the edge as possible. The tan portion makes up the darker top and bottom of the pancake, while the cream part will make up the light colored sides of the pancake.
Put the two cream circles together with the tan circles facing each other. Sew around the two circles with a 1/4-inch seam allowance leaving only a 3-inch opening. Turn the pancake right side out, and stuff the batting circles inside.
Fold the edges of the felt in 1/4 inch along the opening, and slip stitch the opening closed with needle and thread.