To keep pancakes warm prior to serving, place them on a baking sheet and tent with foil. Keep warm in a low (200°F) oven for up to half an hour.
Counting fat grams? Reduce the vegetable oil in the mix from 1 cup to 3/4 cup; the resulting pancakes will be slightly less tender.
These pancakes are very amenable to mix-ins. A partial list of combinations that
have made successful appearances so far: peach, raspberry,
banana-walnut, cheddar-apple, blueberry, and cranberry-apricot.
Want to make a quick fruit sauce to go with your pancakes? Check out our easy microwave jam;
instead of refrigerating the thin jam once it's cooked, serve it immediately, as sauce, with pancakes.
Don't have buttermilk on hand? Here are some substitutions:
Buttermilk powder: Add 1/4 cup buttermilk powder to the 1 cup of dry mix along with 1 large egg and 1 cup water or milk.
Yogurt: Substitute Greek-style or standard plain yogurt for the buttermilk, thinning batter to the desired consistency as necessary.
Dairy milk or plant-based milk: Mix 1 tablespoon white or apple cider vinegar, or lemon juice, with enough milk to measure 1 cup; mix thoroughly and let rest for 5 minutes before using.
If you're afraid your family might object to the mild "grainy" flavor of these pancakes, add 1 tablespoon orange juice to the 1 cup dry mix along with the buttermilk. We've found that the acidity and sweetness of orange juice helps mellow the tannic taste some people perceive in whole wheat flour. While the pancakes won't have any orange flavor, they may taste slightly milder to you and your family.