1. Buttermilk pancakes: substitute 1 cup buttermilk for milk. However, decrease the baking powder amount to 1 tsp. and add ½ tsp. baking soda.
2. Cornmeal pancakes: substitute ½ cup cornmeal for ½ cup of flour.
3. Wholewheat pancakes: substitute wholewheat flour for flour. Use brown sugar.
4. Seasoned herbed pancakes (my favorite): remove the sugar, vanilla and cinnamon from the basic recipe and add chopped chive, celery, chadon beni to taste.