Make the batter: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir just until combined. A few small lumps are fine.

Rest the batter: Let the batter sit for 5–10 minutes. This helps the flour hydrate and makes fluffier pancakes.

Prep the cream: Using a cold bowl and whisk or a hand mixer, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled until ready to use.

Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly butter the surface. If the butter browns quickly, reduce the heat slightly.

Cook the pancakes: Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more. Transfer to a warm plate and cover loosely with foil.

Shape the Santa base: For each Santa, use one full pancake. If you want a chin shape, trim a small curve from the bottom with a knife, but this is optional.

Create the hat: Arrange strawberry slices in a triangle at the top third of the pancake to form Santa’s hat. Add a small dollop of whipped cream at the tip for the pom-pom.

Add the beard: Pipe or spoon whipped cream in fluffy swoops along the bottom half of the pancake. If you don’t have a piping bag, use a sandwich bag with a corner snipped off.

Make the face: Use two mini chocolate chips for eyes. Add a strawberry tip or a small raspberry as the nose. A thin strip of banana or mini marshmallows can line the hat brim.

Serve: Drizzle lightly with maple syrup around the edges, or serve syrup on the side to keep Santa’s face crisp and neat.