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.

Recipe by Oxmoor House January 2006


Recipe Summary test

6 servings (serving size: 2 pancakes)


Ingredient Checklist


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

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

  • . 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.

  • 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

Nutrition Facts

177 calories; fat 5.6g; saturated fat 2.5g; protein 5.6g; carbohydrates 27.5g; cholesterol 46mg; iron 1.5mg; sodium 355mg; calories from fat 28%; fiber 2.7g; calcium 94mg.