• Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.

Make the Pancake Batter

• Combine dry ingredients in one bowl. Whisk wet ingredients in a separate bowl. Combine the 2 mixtures and stir until smooth.

Prepare the Pancake Mix-Ins

• Strawberry: Add all but 10 slices of strawberries to a food processor. Add in 1 Tablespoon of heavy cream and ½ Tablespoon sugar. Purée and set aside. Rinse food processor.
• Blueberry: Add ½ of the blueberries to a food processor with ½ Tablespoon of sugar and 1 Tablespoon of heavy cream. Purée and set aside. Rinse the food processor.
• Cinnamon Swirl: Combine cinnamon, 1 Tablespoon sugar, and 1 Tablespoon of melted butter in a small bowl and whisk.
• Honey Bun: Combine honey and 1 Tablespoon melted butter in a small bowl and whisk well.

Assemble the Buttermilk Pancakes

• Carefully pour the batter into the baking sheet over the parchment paper. Use a spatula to smooth the batter until even.
• Picture the baking sheet in 4 quadrants. Add the strawberry cream into the center of one section and use a knife to swirl it with the pancake batter. Top with sliced strawberries.
• In another quadrant, do the same with the blueberry cream. Sprinkle blueberries over the top. In the third section, swirl the cinnamon. And in the last section, swirl the honey.

Bake and Serve

• Place into the oven on the center rack. Bake for 12 minutes.
• Allow to cool slightly before serving. Dust with powdered sugar.