In a medium bowl, whisk together dry ingredients: flour, sugar, salt, and baking powder.

In a separate bowl, whisk together the eggs, milk, and vanilla. Then, slowly add the butter.

Create a well in the middle of the dry ingredients. Pour wet ingredients into the well and stir the batter until combined. There may be small lumps. Allow the batter to rest for at least 5 minutes.

Heat a griddle to 300 degrees. Spritz with non-stick cooking spray or coat with additional butter prior to adding batter.

For the reindeer, pour about 1 cup batter on the griddle as the base of the head. Pour about ⅓ cup batter into another circle to be the reindeer snout. When bubbles begin to break on the surface of the pancakes, flip and cook for an additional 2 to 3 minutes or until completely cooked through. Repeat until you have 4 large and 4 small pancakes.

To decorate the reindeer, place the larger pancake on the lower half of a large plate. Place the smaller pancake over the bottom portion of the first pancake. Place a raspberry in the center of the top pancake as the reindeer’s nose. Break one piece of bacon in half. Arrange the two full slices of cooked bacon to stretch from under the top pancake across the plate. Lay the bacon halves across the whole piece to form antlers. Just before serving, add two small dots of whipped cream over the nose and add a blueberry on each whipped cream dot.

Repeat until you have assembled all of the reindeer pancakes.