Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 1 1/4 cup buttermilk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupful onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.
Make Buttermilk Pancakes with 3/4 cup sour cream plus 3/4 cup milk instead of buttermilk; add a dash of cinnamon to the batter. Add sliced bananas before flipping. Top with sour cream and brown sugar.
Make Buttermilk Pancakes with 1 1/4 cups all-purpose flour and 1/4 cup rye flour. Add 1 tablespoon bourbon to the batter. Heat 1/2 cup syrup, 1 tablespoon bourbon and some crumbled bacon; top pancakes with these.
RED VELVET PANCAKES
Make Buttermilk Pancakes with just 1 cup flour; add 1/2 cup cocoa powder with the flour. Use 1/2 cup confectioners’ sugar instead of granulated and omit the butter. Tint the batter with red food coloring. Top with sweetened mascarpone or whipped cream cheese.
For more pancake recipes check out http://www.foodnetwork.com/recipes/articles/50-pancakes-and-waffles.page-3.html