Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings 20 servings

Baking Temp Medium heat

Equipment

Large mixing bowl
Whisk
Nonstick griddle
Nonstick cooking spray

Ingredients

2 cups whole wheat flour
½ cup toasted wheat germ
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
3 cups buttermilk
1 tablespoon canola oil
Maple syrup, for serving

Instructions

For the Pancakes

In a large bowl, combine the flour, wheat germ, baking soda and salt.
Make a well in the middle of the dry ingredients and add the eggs, buttermilk and oil.
Stir the wet ingredients into the dry ingredients just until blended.
Pour batter by ¼ cupfuls onto a hot griddle coated with cooking spray. Turn cakes when bubbles form on top. Cook until the second side is golden brown.
Serve immediately with maple syrup, if desired.

Notes

Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds.

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