Classic Buttermilk Pancakes
Stir in a handful of Cap’n Crunch cereal. Top with melted peanut butter, banana slices, and more cereal.
Buckwheat with Fig and Prosciutto:
Swap buckwheat flour for 1/2 cup of the 13/4 cup flour. Stir in 2 tsp. chopped fresh sage. Top with figs, prosciutto, and balsamic glaze.
Chocolate & Vanilla:
Stir in 1 tsp. vanilla bean paste and 1/2 cup chopped dark chocolate. Top with whipped cream and chopped chocolate.
Lemon-Ricotta with Roasted Strawberries:
Swap 1/4 cup ricotta cheese for 1/4 cup of the buttermilk. Stir in 1 Tbsp. lemon zest. Top with roasted strawberries.
Cornmeal with Blueberries & Feta:
Swap 1/2 cup cornmeal for 1/2 cup of the flour. Stir in 1/2 cup fresh corn kernels. Top with blueberries, crumbled feta, more corn, and honey.
Swap packed brown sugar for granulated. Stir in 1/4 tsp. cinnamon. Top with sautéed pears and maple syrup.
Place 11/2 Tbsp. lemon juice in a glass measuring cup and add enough milk to total 11/2 cups. Let stand 5 minutes before using.
Layer cooked pancakes between waxed paper in a freezer bag. freeze up to 3 months. to reheat, place a pancake between paper towels; microwave 45 to 60 seconds, flipping once.