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Wheat Germ Whole-Wheat Buttermilk Pancakes

Wheat Germ Whole-Wheat Buttermilk Pancakes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
KAYKWILTS

KAYKWILTS

Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.
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Reviews

VeggieBalls
219

VeggieBalls

9/22/2007

I made these 2 different ways since I thought maybe the baking soda was a misprint and it was meant to say baking powder? The soda ones didn't come out nearly as good as the powder ones. The soda pancakes were flat yet okay tasting and the powder cakes were tastier, fluffier and better looking. I'll make them again but I'd do it with the baking powder for sure.

chibi chef
179

chibi chef

7/9/2007

These pancakes turned out so delicious, we've decided to make them a tradition/treat for Sunday morning breakfast. I'd choose these pancakes over any made from a boxed mix or at a restaurant. I don't keep WW pastery flour so I just use regular WW or sometimes white WW. I've made it with both regular eggs and just egg whites and discovered that while the original recipe is good and fluffy, the pancakes are a bit lighter when I use only egg whites. If you run out of buttermilk, this substitute works in a pinch: measure 2 Tbsp lemon into a large measuring glass, add enough milk to make it 2 cups, and let it sit for 5 min before using.

Energizer Bunny
145

Energizer Bunny

9/16/2006

I don't know why people rate a recipe when they've changed every ingredient in it except one. That being said, I almost walked away from this recipe because I didn't have ww pastry flour. I only had regular ww. After reading the reviews, I decided to just use what I had and these pancakes turned out beautifully! They are really fluffy, and full of substance. My kids each at 2 - a bit hit! Thank you for this recipe. I'll definitely be using it again.

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