Bring the magic of the holidays to your breakfast table with these fun and festive reindeer pancakes. Easy to prepare and perfect for family gatherings, these adorable pancakes are a treat for the taste buds and a feast for the eyes. Get ready to flip some holiday magic!
Ingredients
- 24 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
Instruction
- In a large skillet, cook bacon according to package directions. Let drain on a paper towel-lined plate.
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- In 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.
- Working in batches, swirl a small amount of butter in a large skillet over medium-high heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown. Repeat until you have 12 pancakes.
- With remaining batter, make 12 small pancakes in batches, using 2 tablespoons batter for each. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
- To assemble reindeer pancakes, lay a larger pancake on a plate, then top with a smaller pancake placed closer to the bottom of the plate, 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. Add 1 blueberry for each eye, and 1 strawberry for the nose. Arrange bacon as antlers under the larger pancake. Repeat with remaining pancakes. Serve with maple syrup.
