The gf flour makes them light and delicate — not dense or chewy
The berries add nice moisture and tartness.
Let berries thaw a little bit.
Run them under cool water to thaw — e.g. in a pyrex measuring cup where you can swirl the water around the berries. (if they don’t thaw, the batter around them won’t cook in the pan)
Make pancake mix as normal and then add lots of berries
— raspberries are especially good, strawberries might need to be chopped, blueberries are generally well-liked.
For some reason I need to thin the batter as I go — the first ones are thin and perfect, but later batches start getting too fat
Worth adding whipped cream and maybe some fresh berries or other fruit.
My current favorite is the Lucerne Whipped Heavy Cream (in the orange? metal bottle with the red cap).
You can substitute toasted chopped pecans for the berries and use maple syrup instead of whipped cream.