Whole-Grain Buttermilk Pancakes with 5 Variations

By Marian Cooper CairnsPublished: Feb 11, 2016

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Mary Britton

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

25 mins

This pancake recipe is super versatile and tastes amazing with just about any ingredient you feel like adding. We've included five of our favorite variations

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Ingredients

1 1/2 cups Make-Ahead Pancake Mix
1 1/2 cups buttermilk
2 large eggs
3 Tbsp. unsalted butter, melted, plus more for griddle

Strawberry-Poppy Seed Pancakes

1 1/2 cups sliced fresh strawberries
2 Tbsp. poppy seeds
1 1/2 Tbsp. lemon zest
1 1/2 Tbsp. lemon juice

Apricot-Goat Cheese Pancakes

3/4 cup diced dried apricots
1/2 cup crumbled goat cheese
2 Tbsp. chopped fresh mint
2 Tbsp. honey

Pear-Walnut Pancakes

1 cup peeled diced ripe pear
1/2 cup chopped toasted walnuts
3/4 tsp. cinnamon

Almond Granola-Chocolate Pancakes

1 cup almond granola
3/4 cup dark chocolate chips

Mango-Coconut Pancakes

1 cup diced fresh mango
3/4 cup sweetened flaked coconut
1/2 cup chopped roasted salted macadamia nuts
1 Tbsp. lime zest

Directions

1. Step 1Stir together Make-Ahead Whole-Grain Pancake Mix, buttermilk, eggs, and butter until just blended and smooth. If making one of the variations, fold the ingredients into the batter.
2. Step 2Heat griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 4 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.

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