Wheat Germ Whole-Wheat Buttermilk Pancakes Recipe - Allrecipes.com
Wheat Germ Whole-Wheat Buttermilk Pancakes Recipe
  • READY IN 20 mins

Wheat Germ Whole-Wheat Buttermilk Pancakes

Recipe by  

"Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2007

These pancakes turned out so delicious, we've decided to make them a tradition/treat for Sunday morning breakfast. I'd choose these pancakes over any made from a boxed mix or at a restaurant. I don't keep WW pastery flour so I just use regular WW or sometimes white WW. I've made it with both regular eggs and just egg whites and discovered that while the original recipe is good and fluffy, the pancakes are a bit lighter when I use only egg whites. If you run out of buttermilk, this substitute works in a pinch: measure 2 Tbsp lemon into a large measuring glass, add enough milk to make it 2 cups, and let it sit for 5 min before using.

Most Helpful Critical Review
Sep 22, 2007

I made these 2 different ways since I thought maybe the baking soda was a misprint and it was meant to say baking powder? The soda ones didn't come out nearly as good as the powder ones. The soda pancakes were flat yet okay tasting and the powder cakes were tastier, fluffier and better looking. I'll make them again but I'd do it with the baking powder for sure.

Sep 16, 2006

I don't know why people rate a recipe when they've changed every ingredient in it except one. That being said, I almost walked away from this recipe because I didn't have ww pastry flour. I only had regular ww. After reading the reviews, I decided to just use what I had and these pancakes turned out beautifully! They are really fluffy, and full of substance. My kids each at 2 - a bit hit! Thank you for this recipe. I'll definitely be using it again.

Nov 16, 2007

I used flax seed instead of the eggs. 1 T. ground flax + 3 T. water replaces one egg. More healthy! Thanks for the recipe!

Jan 20, 2007

Nice recipe Kaykwilts!!! Tried it with both the wheat germ and without and both ways it is good. Very light, fluffy and yet extremely healthy. (P.S. I also tried it with regular whole wheat flour instead of the pastry, trust me people, you NEED to get the pastry flour--it makes all the difference). (Little add-ins & substitutions to suit my particular needs/preferences: added 2 tbs Splenda and 1 scoop of unflavored Whey Protein powder to get the protein/carb/fat ratios I need for my BFFM diet.) Who would have thought I could have pancakes on my diet? Absolutely sensational. Thanks again KayKwilts.

May 17, 2006

My family loves, loves, loves these pancakes. I did substitute a few things because I didn't have a few ingred. on hand...but they turned out awesome!!! I did substitute oil w/ applesauce. I didn't have any buttermilk, so I used 1 cup blueberry yogurt and 1 cup vanilla yogurt! These are to die for!!! My 2 year old eats 2-3 pancakes, and he was not a fan of pancakes before this recipe! FIVE STARS!!!

Mar 27, 2007

I liked this recipe but one time, on accident I left out the oil and they came out even better, more fluffy (and I saved calories). My brother requests these every Saturday.

Jun 08, 2007

Fluffy, clean-tasting delicious pancakes! I used ground flaxseed instead of wheat germ and 1/2 c yogurt + 1 1/2 c milk for buttermilk and my parents loved it. Definitely a keeper.


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  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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