Whole Grain Buttermilk Pancakes

Recipe submitted by: Colton Dils

Recipe courtesy of: CountryLiving

This pancake recipe is super versatile and tastes amazing.
cook 0:20
cook 4

What's in it


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

How to cook it


  • 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.