Reindeer Pancakes

Father's Day, third year. The pandemic Father's Day—we did it in the backyard with both sets of grandparents, the first outdoor gathering since April, everyone masked and outside and Nora finally in someone else's arms other than mine for an extended period. Sean Sr. held her for an hour. He held her the way he held Liam—with the body memory of a grandfather who has done this before and knows the right angle, the right firmness, the right stillness—and Nora looked up at him with the focused attention of someone taking inventory of a new face.

Liam told his grandfather a long story about the tomatoes on the fire escape. Sean Sr. listened with complete attention. The tomatoes are doing well this year—maybe because I have more time at home, maybe because I planted them earlier. Liam has watered them every day. "My matos," he says. He has claimed them. I'm okay with this.

I made blueberry pancakes for the Father's Day breakfast—the Saturday version, Sean's recipe now definitively—and we ate on the back porch with the June morning coming in. Nora in the bouncer. Liam on his chair with the glass of orange juice he's been allowed to have on Saturdays only, which he regards as a significant privilege. Sean ate four pancakes and said "perfect" not to me but to the pancakes specifically. I said thank you on their behalf.

Third Father's Day. Sean is a good father. This is not a small thing. It is the thing.

Sean’s recipe — that’s what I call them now, because enough Saturday mornings have passed that the pancakes belong to him the way the tomatoes belong to Liam. I started making these as a riff on a decorated pancake idea I’d seen somewhere, then added blueberries because that’s what was in the fridge the first time, and they stuck. They’re festive enough for a morning that deserves to feel like something, sturdy enough for a four-year-old to eat with both hands, and simple enough that I can make them while Nora is in the bouncer and still have hot ones on the table before the orange juice gets warm.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4 (about 8 pancakes)

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup buttermilk
1/2 cup whole milk
2 large eggs
3 tablespoons unsalted butter, melted, plus more for the pan
1 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries
Pretzel sticks, for antlers
Chocolate chips or raisins, for eyes
Red candies or a maraschino cherry half, for the nose
Maple syrup, for serving

Instructions

Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
Mix wet ingredients. In a separate bowl or large measuring cup, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract.
Combine. Pour the wet ingredients into the dry and stir gently until just combined — a few lumps are fine. Do not overmix. Fold in the blueberries.
Rest the batter. Let the batter sit for 5 minutes while you heat the pan. This helps the leavening activate and gives you a fluffier pancake.
Cook the pancakes. Heat a griddle or large skillet over medium heat and lightly butter the surface. Pour about 1/3 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2—3 minutes. Flip and cook another 1—2 minutes until golden. For the reindeer face, pour one large round pancake and two small rounds just above it for ears.
Decorate. While the pancakes are still warm on the plate, press in pretzel sticks above the ears for antlers, add chocolate chips or raisins for eyes, and press a red candy into the center of the face for the nose.
Serve immediately. Stack or plate and serve with warm maple syrup alongside.

Nutrition (per serving)

Reindeer Pancakes — The Saturday Morning Recipe That Became Ours