12 bacon strips
2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk or 2% milk
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 tablespoons butter, for cooking
Whipped topping in a can
24 fresh blueberries
12 fresh strawberries, tops removed
Maple syrup, for serving
1In a large skillet, cook bacon according to package directions. Let drain on a paper towel-lined plate.
2In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, melted butter and vanilla extract until blended; stir into dry ingredients just until moistened. Let sit 5 minutes.
3Working in batches, swirl a small amount of butter in a large skillet over medium-high heat. Use half of the batter to make larger pancakes. Cook 1/4 cup batter until bottoms are golden brown, 2 to 3 minutes. Flip; cook another 1-2 minutes or until golden brown.
4Use the other half of the batter to make smaller pancakes. Cook 2 tablespoons of batter until bottoms are golden brown, 2 to 3 minutes. Flip; cook another 1 to 2 minutes longer.
5To assemble reindeer pancakes, lay one larger pancake on a plate, then place a smaller pancake on top, overlapping about 1 inch. Add dollops of whipped cream for 2 eyes on the larger pancake and a dollop of whipped cream for a nose on the smaller pancake. Place 2 blueberries on top for the eyes and 1 strawberry on top for the nose. Arrange bacon as antlers on the top of the larger pancake. Repeat with remaining pancakes. Serve with maple syrup, as desired.
Total Time
Prep: 20 Min. Cook: 15 Min./Batch