(Deb Lindsey/For The Washington Post)

Step away from the pancake mix and say hello to a variety of flours and mix-ins that make these pancake recipes from our archives extra special:

Scratch Pancakes. Fluffy with a little heft from whole-wheat pastry flour.

(Deb Lindsey/For The Washington Post)

Warren Brown’s Buckwheat Pancakes. A bit of buckwheat flour mixed with whole-wheat adds pleasant nuttiness.

(Renee Comet/For The Washington Post)

Spelt Buttermilk Pancakes With Pear Butter. This hearty blend of whole-wheat and spelt flours wouldn’t be out of place at the dinner table.

(Sarah L. Voisin/The Washington Post)

Cottage Cheese Pancakes. Four ingredients + 20 minutes = these delightful pancakes. Serve with sour cream and jam or creme fraiche and smoked salmon.

(Deb Lindsey/For The Washington Post)

Baked Pumpkin Oat Pancakes. Vegan, gluten-free, healthful and filled with pumpkin goodness. They’d be ideal for a brunch with friends, since you bake them by the sheetful instead of flipping one or two at a time at the stove.

(Deb Lindsey /For The Washington Post)

Green Pancakes. The mint and spinach combo makes for vibrant, fresh pancakes; try it with the strawberry jam and goat cheese. (We were skeptical too, but it’s really, really good.)

(Scott Suchman/For The Washington Post)

Coconut Lime Pancakes. Containing a whole three cups of dried, unsweetened coconut — go sweet and serve with syrup and mango, or go savory and top with salsa and sausage.

(Deb Lindsey/For The Washington Post)

Hummus Pancakes With Tahini Mayo. The pancakes whip up quickly and the tahini mayo is on point.

(Deb Lindsey/For The Washington Post)

Chickpea Omelet. Is a hot dog a sandwich? Is this an omelet or a pancake? Doesn’t matter: It’s a super easy, tasty way to use up some chickpea flour.