Make the Pancake Batter: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter. Stir until smooth, but don’t overmix—small lumps are okay.

Preheat the Griddle: Heat a griddle or non-stick skillet over medium heat. Grease with cooking spray or a little butter.

Cook the Pancakes: Pour a large circle of batter for the turkey’s body (about 1/4 cup of batter) and several smaller circles for the feathers (about 1 tablespoon each). Cook until bubbles form on the surface and edges look dry, about 2–3 minutes. Flip and cook until golden on both sides. Repeat with the remaining batter.

Assemble the Turkey: Place the large pancake on a plate as the turkey’s body. Arrange the smaller pancakes around the top half of the body to resemble feathers.

Add Details: Place chocolate chips on the large pancake for eyes. Arrange apple slices, strawberries, or other fruit slices behind the smaller pancakes to add colorful “feathers.”

Serve: Add a dollop of whipped cream if desired, and serve warm with maple syrup on the side.