Whole-Grain Buttermilk Pancakes

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

1 1/2 c. Make-Ahead Whole-Grain Pancake Mix (link in step 1)
1 1/2 c. Buttermilk
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
  1. Stir together Make-Ahead Whole-Grain Pancake Mix, buttermilk, eggs, and butter until just blended and smooth.
  2. 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.
  3. To make any of the variations, fold all remaining ingredients into batter.