Whole Wheat Buttermilk Pancakes (With Wheat Germ) Recipe

Name: Whole Wheat Buttermilk Pancakes (With Wheat Germ)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, lightly beaten; 1/4 cup canola oil; 2 cups buttermilk; 2 teaspoons baking soda; 1/2 cup wheat germ; 1/2 cup whole wheat pastry flour; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 tablespoons sugar (optional)

Servings: persons

2 eggs, lightly beaten
1/4 cup canola oil
2 cups buttermilk
2 teaspoons baking soda
1/2 cup wheat germ
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons sugar (optional)

1
Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
2
In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
3
Slowly add dry to wet and mix until blended.
4
Heat stove top griddle or frying pan on medium-high heat.
5
Pour about 1/4 cup batter for each cake onto the griddle.
6
Cook until bubbles appear, and begin to gently break, then flip pancakes.
7
Cook another minute or so on the other side.
8
Serve with butter and maple syrup.

1105

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 eggs, lightly beaten, 1/4 cup canola oil, 2 cups buttermilk, 2 teaspoons baking soda, and more.

Yes, Whole Wheat Buttermilk Pancakes (With Wheat Germ) 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.

Whole Wheat Buttermilk Pancakes (With Wheat Germ)

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