1. Bring all refrigerated ingredients to room temperature (30 minutes). In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, and green gel food coloring until vibrant green and smooth.

3. Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined with small lumps remaining. Do not overmix. Let batter rest 5-10 minutes.

4. Preheat griddle or non-stick pan to 325°F (medium heat). Lightly grease with butter or cooking spray.

5. Pour ½ cup batter onto griddle for largest pancake. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes until golden. Transfer to wire rack.

6. Repeat with progressively smaller amounts: ⅓ cup, ¼ cup, 3 tablespoons, 2 tablespoons, and 1 tablespoon batter, creating 6-7 total pancakes in graduated sizes.

7. Cool all pancakes completely on wire rack for 5 minutes before assembly.

8. Place largest pancake on serving plate. Add small dollop of whipped cream in center.

9. Stack remaining pancakes from largest to smallest, adding small whipped cream dollops between each layer.

10. Once fully stacked, pipe or spread whipped cream over entire surface to resemble snow-covered branches.

11. Decorate with sliced strawberries, blueberries, and mini chocolate chips to look like ornaments.

12. Dust entire tree with powdered sugar using fine-mesh sieve for snow effect. Top with strawberry star or cookie for tree topper.

13. Serve immediately with warm maple syrup on the side.