Whole-Grain Buttermilk Pancakes

This pancake recipe is super versatile and tastes amazing with just about any ingredient you feel like adding.

INGREDIENTS

1 1/2 c. Make-Ahead Whole-Grain Pancake Mix (link in step 1)

1 1/2 c. Buttermilk

2 large eggs

3 tbsp. unsalted butter, melted, plus more for griddle

Strawberry-Poppy Seed Pancakes

1 1/2 c. 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 c. diced dried apricots

1/2 c. crumbled goat cheese

2 tbsp. Chopped fresh mint

2 tbsp. Honey

Pear-Walnut Pancakes

1 c. peeled diced ripe pear

1/2 c. chopped toasted walnuts

3/4 tsp. cinnamon

Almond Granola-Chocolate Pancakes

1 c. almond granola

3/4 c. dark chocolate chips

Mango-Coconut Pancakes

1 c. diced fresh mango

3/4 c. sweetened flaked coconut

1/2 c. chopped roasted salted macadamia nuts

1 tbsp. lime zest

DIRECTIONS

Stir together Make-Ahead Whole-Grain Pancake Mix, buttermilk, eggs, and butter until just blended and smooth.
Heat 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.
To make any of the variations, fold all remaining ingredients into batter.