Wheat Germ Buttermilk Pancakes
Start your morning on a wholesome and delicious note with these Wheat Germ Buttermilk Pancakes—a perfect blend of hearty nutrition and fluffy indulgence. Made with a balance of all-purpose flour and nutrient-packed wheat germ, these pancakes bring a subtle nutty flavor to your breakfast table. Buttermilk ensures an ultra-tender texture while a touch of vanilla adds a hint of sweetness. With just 10 minutes of prep time, these pancakes are quick and easy to whip up, making them ideal for busy weekdays or leisurely weekend brunches. Serve them hot off the griddle, topped with maple syrup, fresh fruit, or a dollop of yogurt for a complete, satisfying meal. Optimize breakfast with this protein-rich twist on a classic favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup wheat germ
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 1.5 cups buttermilk
- 1 piece large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil or additional melted butter (for cooking)
Instructions
In a medium-sized mixing bowl, combine the all-purpose flour, wheat germ, baking powder, baking soda, salt, and granulated sugar. Whisk until well combined and no lumps remain.
In a separate large mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Let the batter rest for 5 minutes while you preheat a griddle or large non-stick skillet over medium heat. Lightly grease the cooking surface with neutral oil or melted butter.
Once the griddle is hot, pour about 1/4 cup of batter for each pancake onto the surface, leaving enough space between pancakes to allow them to spread slightly.
Cook the pancakes for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until both sides are golden brown and the pancakes are cooked through.
Transfer the cooked pancakes to a plate and keep them warm while repeating with the remaining batter.
Serve the wheat germ buttermilk pancakes warm with your choice of toppings, such as syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 48.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 486 mg | 37% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
