Whole Wheat Buttermilk Pancakes with Wheat Germ
Start your morning on a wholesome note with these fluffy Whole Wheat Buttermilk Pancakes with Wheat Germ! Bursting with nutty flavors and a tender texture, this recipe combines the goodness of whole wheat flour and wheat germ for a nutrient-packed twist on a breakfast classic. Sweetened naturally with a touch of honey and enriched with tangy buttermilk, these pancakes strike the perfect balance between healthy and indulgent. Quick and easy to prepare in just 25 minutes, they’re ideal for busy mornings yet special enough for a weekend brunch. Serve them warm with a drizzle of maple syrup, fresh fruit, or even a dollop of creamy yogurt for a crowd-pleasing meal the whole family will love. Perfect for health-conscious eaters, this pancake recipe is packed with fiber, flavor, and versatility!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.25 cups Wheat germ
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.5 cups Buttermilk
- 1 large Egg
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 1 as needed Nonstick cooking spray or additional butter (for greasing)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, wheat germ, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the buttermilk, egg, honey, vanilla extract, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with nonstick cooking spray or melted butter.
Using a 1/4 cup measuring cup, pour the batter onto the preheated skillet, spacing the pancakes evenly. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges begin to set.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover them loosely with foil to keep warm. Repeat with the remaining batter.
Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 38.3 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 112 mg | 9% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1124 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.
