From: Country Living US

Yields:
4
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.
Advertisement - Continue Reading Below
Ingredients
- 1 1/2 cups Make-Ahead Whole-Grain Pancake Mix (link in step 1)
- 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
- Step 1Stir together Make-Ahead Whole-Grain Pancake Mix, buttermilk, eggs, and butter until just blended and smooth.
- 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.
- Step 3To make any of the variations, fold all remaining ingredients into batter.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below