Don’t Mix Your Mix-ins
When it comes to adding fruit, nuts, or chocolate to your pancakes, keep the batter plain until it’s in the skillet.
What’s better than a fluffy, tender pancake? How about one with fruit or chocolate! But contrary to popular belief, adding these mix-ins is not as simple as tossing them into the batter and giving it a stir. In fact, we suggest you don’t stir fruit, chocolate chips, or nuts directly into thick pancake batters at all. Trying to get an even distribution of add-ins and batter requires additional stirring, which will overmix the batter, compromising the pancakes’ height and texture. In addition to that, you can end up with fruit-tinged batter (hello purple blueberry pancake).
Instead, add items (cut into ½-inch pieces) immediately after portioning the batter into the skillet. The batter will partially surround the add-ins during cooking, and by the time the pancakes are flipped and cooked through, you will have the perfect distribution of flavor bursts in each bite.
