Question 1

Can I use frozen strawberries?

Accepted Answer

Yes. Thaw the strawberries first and pat them dry with paper towels to remove excess moisture before adding them to the pancakes.

Question 2

Why aren’t the strawberries mixed directly into the batter?

Accepted Answer

Adding the diced strawberries directly to each pancake on the griddle helps keep the strawberry pieces intact and evenly distributed throughout the pancakes. It also helps prevent the batter from becoming overly wet or streaked pink from crushed berries.

Question 3

Why are my pancakes not fluffy?

Accepted Answer

Overmixing the batter is the most common cause of dense pancakes. Stir the batter just until combined and allow it to rest for 5–10 minutes before cooking.

Question 4

How do I know when the pancakes are ready to flip?

Accepted Answer

The pancakes are ready to flip when bubbles form and begin popping on the surface and the edges start to look set.

Question 5

Can I make these pancakes ahead of time?

Accepted Answer

Yes. These pancakes reheat very well and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Question 6

Can I use a different fruit?

Accepted Answer

Absolutely. Blueberries, raspberries, diced peaches, or blackberries would all work well using the same method.

Question 7

Why are my strawberries burning slightly?

Accepted Answer

This usually happens when the heat is too high or the strawberry pieces are too large. Cook the pancakes over medium heat and dice the strawberries fairly small for the best results.

Question 8

Can I make these pancakes without buttermilk?

Accepted Answer

Yes. If you don’t have buttermilk, add 2 tablespoons lemon juice or white vinegar to 2 cups milk and let it sit for about 5 minutes before using.

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