Best 3 Wheat Germ Buttermilk Pancakes Recipes

Indulge in a delightful breakfast experience with our curated collection of wheat germ buttermilk pancake recipes. These mouthwatering pancakes are not only a treat to your taste buds but also a powerhouse of nutrients. Made with wholesome wheat germ and buttermilk, these pancakes are packed with fiber, protein, and essential vitamins and minerals. Discover a variety of recipes that cater to different dietary preferences, including gluten-free, vegan, and whole wheat options. From classic buttermilk pancakes to protein-packed pancakes, each recipe offers a unique twist on this timeless breakfast favorite. So, gather your ingredients, heat up your griddle, and embark on a culinary journey that will leave you feeling satisfied and energized all day long.

Here are our top 3 tried and tested recipes!

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

Wheat Germ Whole-Wheat Buttermilk Pancakes image

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.

Provided by KAYKWILTS

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 12

Number Of Ingredients 7

Ingredients

2 eggs, lightly beaten
¼ cup canola oil
2 cups buttermilk
2 teaspoons baking soda
½ cup wheat germ
½ teaspoon salt
1 ½ cups whole wheat pastry flour

Steps:

In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
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.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 13.2 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 361.8 mg, Sugar 2 g

WHOLE WHEAT BUTTERMILK PANCAKES (WITH WHEAT GERM)

Whole Wheat Buttermilk Pancakes (With Wheat Germ) image

Holy Colon-Blow, Batman! Please don't let the uber-healthy, fiber filled name of this recipe turn you off. (Because in reality, these are quite good, and good for you too!) My sweet girl, Lauren's folks gave us a 5 lb ricotta cheese container filled with WHEAT GERM, which they had bought in bulk. My frantic search for "wheat germ" recipes led me to this one--and I'm sticking with it! They came out nice and fluffy. Can be served with maple syrup, but I think fruit jam, jelly or even honey would be nice as well.

Provided by Kozmic Blues

Categories Breakfast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs, lightly beaten
1/4 cup canola oil
2 cups buttermilk
2 teaspoons baking soda
1/2 cup wheat germ
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons sugar (optional)

Steps:

Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
Slowly add dry to wet and mix until blended.
Heat stove top griddle or frying pan on medium-high heat.
Pour about 1/4 cup batter for each cake onto the griddle.
Cook until bubbles appear, and begin to gently break, then flip pancakes.
Cook another minute or so on the other side.
Serve with butter and maple syrup.

WHEAT GERM BUTTERMILK PANCAKES

Wheat Germ Buttermilk Pancakes image

I found this pancake recipe in an old cookbook but I modified it quite a bit. The original recipe called for heaping tablespoons of the wheat germ but I calculated what the exact measurement would be. Also, the original recipe uses white flour and I use whole wheat pastry flour. If you use a teflon griddle you do not have to use oil.

Provided by Kaykwilts

Categories Breakfast

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
2 cups buttermilk
2 teaspoons baking soda
1/2 cup wheat germ
1 1/2 cups whole wheat pastry flour
1/4 cup canola oil
1/2 teaspoon salt

Steps:

Beat eggs lightly.
Stir in oil and buttermilk.
Add dry ingredients.
Mix until blended.
Cook on hot lightly oiled griddle, turning once, until cakes are browned on both sides.

Tips:

Use fresh ingredients: Fresh buttermilk and wheat germ will give your pancakes the best flavor and texture.
Don't overmix the batter: Overmixing will make your pancakes tough. Mix the batter just until the ingredients are combined.
Let the batter rest: Letting the batter rest for a few minutes before cooking will help the gluten in the flour relax, which will result in lighter, fluffier pancakes.
Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them only once, when bubbles start to form around the edges.
Serve the pancakes immediately: Pancakes are best served hot off the griddle. If you need to keep them warm, place them in a preheated oven set to 200 degrees Fahrenheit.

Conclusion:

These wheat germ buttermilk pancakes are a delicious and healthy breakfast option. They're easy to make and can be customized to your liking. Try adding different fruits, nuts, or spices to the batter for a unique flavor twist.