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Whole Wheat Pancakes

To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    20 pancakes


  • 2 cups whole wheat flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 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 an airtight freezer container. 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 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts
2 pancakes: 157 calories, 4g fat (1g saturated fat), 45mg cholesterol, 335mg sodium, 24g carbohydrate (4g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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  • tammycookblogsbooks
    Apr 18, 2020

    These are very good. For mine, I used only 2 1/2 cups of buttermilk substitute.

  • mgrvkm
    Sep 9, 2014

    great one..

  • kcsings2much
    Mar 10, 2013

    These were great! Added some vanilla extract for some added flavor since wheat can be bland. My toddler loved them!

  • Foreverdixie
    Apr 22, 2012

    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.

  • OhBeeOne
    Jan 14, 2012

    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.

  • amandakaye747
    Dec 12, 2011

    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.

  • justjoan12
    Nov 23, 2011

    These were quick and delicious. I substituted low-fat buttermilk and added blueberries.

  • nickheather
    Jun 5, 2011

    Quick, healthy, and yummy! We also use regular milk instead of buttermilk, add flax meal, blueberries, and dark chocolate chips for an added treat!

  • missnatlynn
    May 20, 2011

    Delicious! The buttermilk makes them as light as regular pancakes...and so much healthier!

  • good2bslim
    Apr 9, 2011

    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.