Wheat Germ Pancakes
Start your day with these fluffy Wheat Germ Pancakes, packed with nutrients and flavor!
Servings: 4 servings
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (124g)
- ½ cup whole wheat flour (65g)
- 3 tablespoons granulated sugar (42g)
- 1 tablespoon baking powder (14g)
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk (up to 1¼ cups, see note)
- 2 tablespoons vegetable oil (30ml)
- 2 large eggs
- 1 teaspoon vanilla
- 6 teaspoons wheat germ
Instructions
Preparation Steps
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and wheat germ.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. If you prefer a thinner batter, feel free to add up to ¼ cup more milk.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined.
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface if desired.
- Pour about ¼ cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook until golden brown, about 1 to 2 minutes.
- Serve warm, topped with your favorite toppings such as maple syrup, fresh fruits, or yogurt.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick Skillet or Griddle
- Spatula
Notes
- For a vegan option, replace eggs with flax eggs and use plant-based milk.
- You can freeze pancakes for up to 2 months for quick breakfasts.
- Don’t overmix the batter to keep pancakes light and fluffy.