Ingredients
1 cup all-purpose flour
1 cup graham cracker crumbs
2 tablespoons corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons butter or margarine – melted
2 cups buttermilk
2 tablespoons vegetable oil
1 pint blueberries

Directions:
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
2. Whisk in the graham cracker crumbs and corn meal.
3. In a small bowl, whisk together the buttermilk, egg and melted butter.
4. Make a well in the center of the dry ingredients and pour in the liquid ingredients.
5. Whisk together until just blended, it’s okay if a few lumps remain.
6. Wipe the bottom of a large, non-stick pan with a bit of the vegetable oil.
7. Place the pan over medium heat.
8. Make 3 pancakes at a time, using 1/4 cup of batter for each pancake.
9. Immediately sprinkle 1 tablespoon of blueberries on top of each pancake.
10. When bubbles begin to appear on the surface of the batter, flip the pancakes over.
11. Continue to cook the pancakes for an additional 1-2 minutes.
12. Remove the pancakes to a large serving platter.
13. Add additional vegetable oil to the bottom of the pan, if necessary, before making the next batch of pancakes.

Ingredients:
3/4 cup rolled oats (quick or old-fashioned)
1-1/2 cups whole milk
2 eggs, beaten
1/4 cup oil
1/2 teaspoon vanilla
1-1/4 cups sifted flour
2 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt

Directions:
Combine oats and milk; let stand for 5 minutes. Mix together eggs, oil, and vanilla. Sift dry ingredients. Add to oat mixture along with eggs/oil/vanilla mixture. Stir only until combined.

Spoon onto hot griddle. Wait until bubbles appear. When undersides are lightly browned, flip hotcakes over and again cook until undersides are browned.

Ingredients
4 ounces bacon
1 cup baking mix
1 1/4 cups shredded Cheddar cheese Kraft
1/2 cup whole milk
1/4 cup maple syrup (real stuff)
2 tablespoons white sugar
2 eggs

Directions:
1.   Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.
3. In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.
4. Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.

Ingredients
1 ripe banana, mashed.
1 medium egg.
3 oz (1 packet) of cream cheese, softened.
1 cup of pancake mix.
¾ cup of milk.
½ cup of chopped pecans.
½ cup of whipped topping.
1 tablespoon of sugar.
2 teaspoons of vegetable oil.

Directions:
1.    In a mixing bowl, beat the cream cheese until it is smooth.
2.    Mix in whipped topping until stiff; then set aside.
3.    In another bowl, combine the pancake mix and the sugar.
4.    Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.
5.    Fold in the mashed banana and chopped pecans.
6.    Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.
7.    Serve with the cream cheese as topping.

Ingredients:
2 eggs
1/4 Cup .vegetable oil
2-3/4 Cup .buttermilk
2 Cup. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
1 Cup. huckleberries, fresh or frozen

Directions:
Beat eggs in large bowl. Add oil and buttermilk and beat until well-mixed. In a medium bowl, mix flour soda, baking powder and salt. Add dry ingredients into the egg mixture, stirring only enough to moisten. Add huckleberries. With a ladle pour pancake onto a hot (357 degrees), lightly greased griddle, turn when bubbles appear.
I love this recipe. I have made it 7 times this year. Give it a try.

Ingredients
1 large egg
1 cup whole wheat flour
3/4 cup skim milk
2 tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp canola oil
1 tbsp baking powder
1/2 cup pumpkin puree
1/4 tsp salt
1/2 cup chocolate chips

Directions:
1.    In the bowl of a stand mixer, beat the egg until thick and frothy. Add the flour, milk, brown sugar, cinnamon, nutmeg, oil, baking powder, pumpkin puree and salt. Beat until just smooth. Add the chocolate chips and beat on high for 15 seconds.
2.    Heat a large skillet over just below medium heat. Drop the batter into circles (I like to use an ice cream scoop) and spread out a bit. The batter will be thick. Cook until golden on both sides.

Ingredients:
1 cup all-purpose flour
1 cup LAND O LAKES® Milk
1/2 cup Light Sour Cream
1 egg, slightly beaten
2 tablespoons sugar
2 tablespoons Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Directions:
Combine all ingredients in large bowl; beat until well mixed.

Heat griddle to 350°F or until drops of water sizzle. For each pancake, pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with Spreadable Butter with Canola Oil.

VARIATIONS:
Blueberry Pancakes: Gently stir 1 cup fresh or frozen blueberries into batter.
Pecan Pancakes: Gently stir 1/3 cup chopped pecans into batter.
Banana-Nut Pancakes: Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into batter.

Ingredients:
One cupful milk
One cupful water
One teaspoonful salt
One tablespoonful syrup
Two eggs, preferably from free-range hens
Two and one-half cups of flour
Two tablespoonfuls shortening
Four level teaspoonfuls baking powder

Directions:
1.    Place the griddle on the range to heat slowly, while mixing the batter.
2.    Place all ingredients in a bowl or a flat, wide-mouthed pitcher
3.    Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply.
4.    Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt. Grease iron griddles slightly. Pour on the batter; just as soon as the pancakes begin to form air bubbles slip a spatula or cake-turner under the cakes and turn them.
5.    Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice–this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk.

Directions:
1.    Preheat oven to 400 degrees F.
2.    Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes.
3.    Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
4.    Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
5.    To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.

Directions:
COMBINE baking mix, Coffee-mate, pumpkin and eggs in large bowl; stir until blended. GREASE griddle or large, nonstick skillet. Heat over medium-high heat. Pour about 1/4 cup pancake batter onto hot griddle for each pancake; cook for 2 to 3 minutes on each side or until golden. Repeat with remaining batter. Serve with syrup.