Buttermilk Wheat Germ Pancakes with Yogurt and Blue

Name: Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups blueberries, fresh or frozen; 1/4 cup sugar; 1 tablespoon lemon juice; 1 cup whole wheat pastry flour; 1/2 cup wheat germ; 1/4 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups buttermilk; 1/4 cup canola oil; 2 large eggs, separated; 2 cups sliced banana, berries, or raisins; 2 cups low-fat vanilla yogurt

Servings: persons

2 cups blueberries, fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice
1 cup whole wheat pastry flour
1/2 cup wheat germ
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup canola oil
2 large eggs, separated
2 cups sliced banana, berries, or raisins
2 cups low-fat vanilla yogurt

1
For the sauce, in a medium saucepan mix the berries, sugar, and lemon juice.
2
Heat over medium heat, stirring constantly, until it comes to a boil.
3
Remove from the heat.
4
The sauce will thicken as it stands.
5
For the pancakes, preheat the oven to 200F.
6
Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl.
7
Mix the buttermilk, oil, and egg yolks in a large measuring cup.
8
Beat the egg whites to stiff peaks, using an electric mixer.
9
Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
10
Heat a nonstick skillet or griddle over medium heat until hot.
11
Lightly grease the skillet with spray vegetable oil or butter, and then drop 1/3-cup portions of batter on the skillet, spreading them a bit if thick.
12
Drop fruit onto the pancakes, and press it down.
13
Reduce the heat to medium-low.
14
Cook until bubbly, turn, and cook for a couple minutes more.
15
Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done.
16
Serve the pancakes topped with yogurt and the blueberry sauce.

1416

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups blueberries, fresh or frozen, 1/4 cup sugar, 1 tablespoon lemon juice, 1 cup whole wheat pastry flour, and more.

Yes, Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions