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Whole Wheat & Wheat Germ Buttermilk Pancakes

This recipe yields hearty and wholesome buttermilk pancakes, incorporating whole wheat flour and wheat germ for added nutrition and texture. It emphasizes simple techniques for light, fluffy results, perfect for a nutritious and delicious breakfast or brunch.
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Total Time 10 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 1404.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups Buttermilk or Make Your Own With A Scant 2 Cups Of Milk And 1 Tablespoon Lemon Juice
  • 2 Tablespoons Regular Olive Oil vegetable Is Fine, Just Not As Healthy
  • 2 whole Eggs
  • 1 cup Whole Wheat Flour
  • ½ cups Unbleached White Flour (I Used White Wheat Flour Here)
  • ½ cups Wheat Germ
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Sea Salt

Equipment

  • 1 Large Mixing Bowl For combining wet and dry ingredients separately, then together.
  • 1 Whisk Essential for incorporating ingredients thoroughly without overmixing.
  • 1 Set of Measuring Cups and Spoons For precise ingredient measurements.
  • 1 Griddle or Large Non-stick Pan For even cooking of multiple pancakes simultaneously.
  • 1 Ladle or 1/4 Cup Measuring Cup For portioning batter consistently.

Method
 

  1. If not using store-bought buttermilk, combine milk and lemon juice in a liquid measuring cup and let stand for 5-10 minutes until slightly curdled.
  2. In a large bowl, whisk together the whole wheat flour, unbleached white flour, wheat germ, baking powder, baking soda, and sea salt until well combined.
  3. In a separate medium bowl, whisk together the buttermilk (or prepared substitute), olive oil, and eggs until fully incorporated.
  4. Pour the wet ingredient mixture into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine; avoid overmixing.
  5. Allow the batter to rest at room temperature for 5-10 minutes; this helps hydrate the flours and improves pancake texture.
  6. Preheat a griddle or large non-stick pan over medium heat. Lightly grease with a little olive oil or butter.
  7. Pour approximately  cup of batter per pancake onto the hot griddle, leaving space between each.
  8. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
  9. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
  10. Transfer cooked pancakes to a plate and serve immediately with your preferred toppings.

Notes

Achieving fluffy, wholesome pancakes hinges on proper technique. First, ensure your buttermilk is at room temperature for better emulsification. If making your own with milk and lemon juice, let it sit for 5-10 minutes. When combining wet and dry ingredients, mix just until no dry streaks remain; overmixing develops gluten, leading to tough pancakes. Embrace the lumps! Allow the batter to rest for 5-10 minutes; this hydrates the flours and allows the leavening agents to begin reacting, resulting in a lighter crumb. Cook on a medium-hot griddle, testing with a small drop of water – it should sizzle immediately. For enhanced flavor, a dash of vanilla extract or a pinch of cinnamon can be added to the wet ingredients. Serve hot with pure maple syrup and fresh berries.