Save on Pinterest

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • 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!

  • loveyoumore
    Oct 2, 2012

    No comment left

  • 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.

  • annmariemaywiggins
    Dec 13, 2011

    No comment left

  • 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!