- 2 cups whole wheat flour
- 1/2 cup toasted wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3 cups buttermilk
- 1 tablespoon canola oil
- In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through. Yield: 20 pancakes.
Reviews for Whole Wheat Pancakes
"These were great! Added some vanilla extract for some added flavor since wheat can be bland. My toddler loved them!"
"Very good! A little flat, but very delicious! I used coconut oil in place of canola and an egg white ratio to lower cholesterol. Awesome pancakes. I will make this again."
"This was the first time I'd made pancakes in 30 years. I usually fix waffles. This is a great recipe! They ARE very light and we'll definitely have them again."
"These were pretty good - but they lacked in flavor. Maybe a little more salt and some sugar would help? They were also not fluffy enough for my taste."