Ingredient List
For the Pancakes:
  • 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
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.

  • Tip: 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.

  • Are the kids bored with the same old breakfast options?  We have inspirational recipes for you, including Stuffed Blueberry French Toast Loaf, Breakfast Pancake Tacos and Strawberry Breakfast Pastries!

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