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Blueberry Buttermilk Pancakes: Stir in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened whipped cream or sour cream and additional blueberries.
Apple Buttermilk Pancakes: Fold 1 cup chopped apple into batter.
Strawberry Buttermilk Pancakes: Fold 1 cup thinly sliced berries into batter.
Pineapple Buttermilk Pancakes: Fold 1 (3 3/4 oz.) can well-drained crushed pineapple into batter.
Peanut Butter Pancakes: Blend 1/3 cup creamy-style peanut butter into batter.
Chopped Apple and Cinnamon Pancakes: Chop apple to an 1/8 inch dice. Microwave chopped apple on high 1 minute. Sprinkle lightly with cinnamon sugar. Stir into batter.