Yield
6 servings (serving size: 2 pancakes)

These pancakes have a double dose of whole grains: whole wheat flour and crunchy wheat germ. Serve them with warmed applesauce and a dollop of sour cream, if desired.

How to Make It

Step 1

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl.

Step 2

. Combine buttermilk and next 7 ingredients in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Step 3

. Heat a nonstick griddle or nonstick skillet lightly coated with cooking spray over medium heat. Spoon about 1/4 cup batter for each pancake onto pan. Sprinkle each pancake with 1 teaspoon wheat germ. Turn hotcakes when tops are covered with bubbles and edges look cooked.

Step 4

Note: The temperature of the griddle or skillet needs to be kept at medium to medium-low because the wheat germ burns easily. If the wheat germ burns, wipe the griddle clean with a wet paper towel.

Oxmoor House Healthy Eating Collection

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