- 2 cups whole wheat flour
- 1/2 cup toasted wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 cups 1% 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 of pancakes. Cook until second side is golden brown. Yield: 20 pancakes.
Reviews forWhole 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."
"These were quick and delicious. I substituted low-fat buttermilk and added blueberries."
"Delicious! The buttermilk makes them as light as regular pancakes...and so much healthier!"
"I just made this recipe this morning and they are very delicious. I only managed to get 13 pancakes so will have to measure more carefully the next time I make these. I used Maple Flavored Agave Nectar which is supposed to be healthier than sugary syrup and I was very pleased with the flavor and richness, so much so that I had an extra helping. Oops. I will add thsi to my list of favorite recipes."
"These were amazing. They were much lighter than I expected--as light as "regular" pancakes! I thought I'd miss the addition of sugar, but I didn't. My whole family loved them."