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Christmas Snowman Pancakes

Christmas snowman pancakes turn fluffy buttermilk pancakes into festive snowmen, stacked from three sizes and decorated with strawberries, bell pepper, chocolate chips, and pretzel arms. Cook them in a skillet until golden, then assemble on plates for a playful holiday breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the pancakes
  • 1.5 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1.5 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup buttermilk
  • 2 eggs large
  • 3 tbsp unsalted butter melted
  • 1 tbsp vegetable oil for the skillet
For the decorations
  • 4 strawberries thinly sliced
  • 1 orange bell pepper small; cut into 4 small triangular pieces
  • 2 tbsp mini chocolate chips
  • 8 thin pretzel sticks

Equipment

  • 1 12-inch nonstick skillet

Method
 

Make the pancakes
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk the buttermilk, eggs, and melted butter, then pour into the dry ingredients and stir just until combined; a few small lumps are fine.
  3. Heat a 12-inch nonstick skillet over medium-low heat and lightly brush it with vegetable oil.
  4. Cook the pancakes in batches, leaving space between them; use 1/3 cup batter for each body, 1/4 cup for each middle, and 2 tablespoons for each head, making four of each size. Cook until bubbles appear and the edges look set, 2 to 3 minutes, then flip and cook until golden on the second side, 1 to 2 minutes; brush the skillet with more oil as needed.
Assemble and decorate
  1. On each plate, overlap a middle pancake over the bottom edge of a body pancake, then overlap a small pancake over the middle to form a snowman.
  2. Use strawberry slices for scarves, a bell pepper triangle for each nose, mini chocolate chips for two eyes and three buttons per snowman, and two pretzel sticks for arms.

Notes

For tender pancakes, stir the batter just until combined and leave a few small lumps. Refrigerate leftovers for up to 3 days or freeze them; reheat before serving. For a dairy-free swap, use plant-based milk soured with lemon juice and dairy-free butter.