Wheat Germ Whole Wheat Buttermilk Pancakes are a nutritious and delicious way to start your morning. Made with whole wheat flour, wheat germ, and buttermilk, these pancakes are high in fiber and protein, making them a healthier alternative to traditional pancakes.
The key to achieving a light and fluffy texture is in the combination of ingredients. Whole wheat flour provides a rich, nutty flavor, while wheat germ adds extra nutrients and a slight crunch. Buttermilk enhances the tenderness of the pancakes and balances the flavors perfectly.
To make these pancakes, start by whisking together whole wheat flour, wheat germ, sugar, baking soda, and salt. In a separate bowl, mix buttermilk, egg, vegetable oil, and vanilla extract. Combine the wet and dry ingredients carefully, making sure not to overmix. Overmixing can lead to dense pancakes instead of the desired light and airy texture.
Heat a skillet over medium heat and lightly grease it with butter or oil. Pour the batter onto the skillet and cook each pancake until bubbles appear on the surface. Flip and cook for another minute until golden brown. Serve warm with honey, fruit, or yogurt for a wholesome and satisfying breakfast.
These pancakes are great for meal prep and can be frozen for later. Simply reheat in a toaster or microwave for a quick breakfast on busy mornings. Whether you enjoy them plain or with toppings, these Wheat Germ Whole Wheat Buttermilk Pancakes are sure to become a staple in your kitchen.
They pair perfectly with honey, Greek yogurt, fresh berries, or nut butter. You can also add bananas, nuts, or chocolate chips for extra flavor and variety.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Wheat Germ Buttermilk Pancakes
These hearty Wheat Germ Whole Wheat Buttermilk Pancakes are packed with fiber and nutty flavor. A healthy and delicious way to start your day!
Ingredients
Instructions
-
In a large bowl, whisk together whole wheat flour, wheat germ, sugar, baking soda, and salt.
-
In another bowl, beat the buttermilk, egg, vegetable oil, and vanilla extract until well combined.
-
Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Avoid overmixing.
-
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
-
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
-
Repeat with the remaining batter. Serve warm with honey, fresh fruit, or yogurt.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Cholesterol 40mg14%
- Sodium 320mg14%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a fluffier texture, let the batter rest for 5 minutes before cooking.
Try adding cinnamon or nutmeg for extra warmth in flavor.
These pancakes freeze well—store them in an airtight container for up to a month
